Get ready to fall in love with this Zucchini Cheese Bread—a savory, cheesy, and utterly irresistible loaf that transforms simple ingredients into something truly special. Each slice is bursting with golden cheddar, studded with flecks of fresh zucchini, and laced with herbs, making it the perfect addition to breakfast, brunch, or even a cozy dinner. Whether you serve it warm from the oven or enjoy it toasted the next day, this Zucchini Cheese Bread delivers comfort and flavor in every bite.
Ingredients You’ll Need
One of the joys of making Zucchini Cheese Bread is how effortlessly the ingredients come together. Each component contributes its own unique dimension—whether it’s the rich cheeses, the wholesome zucchini, or the aromatic herbs, every inclusion has a purpose, enhancing the texture and taste of the finished loaf.
- All-purpose flour: Provides structure and a tender crumb to the bread.
- Baking powder: Gives the loaf a beautiful rise and lightness.
- Baking soda: Helps with leavening and creates a balanced texture.
- Salt: Enhances all the other flavors, preventing a bland loaf.
- Garlic powder: Adds a comforting, savory depth to every bite.
- Dried oregano or thyme: Infuses the bread with fragrant herbal notes.
- Large eggs: Bind the ingredients and add richness.
- Vegetable oil: Keeps the bread wonderfully moist and tender.
- Buttermilk or plain yogurt: Boosts moisture and creates a slight tang that offsets the richness of the cheese.
- Shredded zucchini: The star ingredient, adding moisture, subtle green color, and nutrition—just remember to squeeze out the extra water!
- Shredded sharp cheddar cheese: Melts into gooey, savory pockets throughout the bread.
- Grated Parmesan cheese: Delivers sharp, nutty flavor and a golden crust.
- Chopped chives or green onion (optional): Lends a pop of freshness and a gentle oniony zing.
How to Make Zucchini Cheese Bread
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or, for easy removal, line it with parchment paper. This little bit of prep ensures your Zucchini Cheese Bread pops right out, with minimal sticking and maximum golden edges.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and your choice of dried herbs. This blends the leaveners and seasonings evenly, ensuring every bite is packed with flavor. Take a moment to appreciate how these dry ingredients set the stage for a light, beautifully spiced loaf.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs until well combined, then whisk in the vegetable oil and buttermilk (or yogurt). This mixture brings richness and moisture, helping the bread bake up soft instead of dry and crumbly.
Step 4: Combine Wet and Dry Mixtures
Add the wet mixture to your bowl of dry ingredients and stir just until combined—be gentle here! Overmixing can make the bread tough. The batter should be lumpy, and some small streaks of flour are totally fine; they’ll incorporate in the next step.
Step 5: Fold in Zucchini, Cheese, and Chives
Now, gently fold in the prepared zucchini (remember to squeeze out that extra water!), sharp cheddar, Parmesan, and any fresh chives or green onion, if using. These add not just fantastic flavor and color but pockets of gooey cheese and the perfect soft-and-chewy crumb.
Step 6: Bake to Golden Perfection
Scrape the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until the bread is deeply golden and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes first (this helps firm up the bread), then transfer to a wire rack and let it cool completely before slicing for the best texture.
How to Serve Zucchini Cheese Bread
Garnishes
A sprinkle of extra chives or a dusting of Parmesan on top of your Zucchini Cheese Bread brings visual appeal and a hit of flavor. For an indulgent finish, try a light brush of melted butter as soon as it comes out of the oven—it gives the crust a touch of shine and richness.
Side Dishes
This bread shines alongside a bowl of tomato soup, a crisp green salad, or even a hearty stew. At breakfast, pair a slice with soft scrambled eggs, or enjoy it with smoked salmon and a dollop of crème fraîche for a brunch that’s sure to impress.
Creative Ways to Present
Cut the Zucchini Cheese Bread into thick cubes for a savory snack platter, serve thin slices in a breadbasket at your next dinner party, or toast slices and top with avocado, poached eggs, or your favorite savory spread for an unforgettable open-faced sandwich.
Make Ahead and Storage
Storing Leftovers
To keep your Zucchini Cheese Bread fresh, store cooled slices in an airtight container at room temperature for up to two days. Beyond that, move it to the fridge where it will keep for another 2–3 days—just bring it to room temp or give it a quick warm-up before serving for the best taste and texture.
Freezing
This bread freezes beautifully. Whole loaves or individual slices can be wrapped tightly in plastic wrap and then a layer of aluminum foil. Pop them in a freezer bag and they’ll stay perfectly fresh for up to 2 months. Thaw at room temperature before enjoying, or gently reheat straight from the freezer.
Reheating
Reheat slices in a toaster, toaster oven, or wrapped in foil in a conventional oven at 325°F for about 10 minutes. This revives the bread’s crisp crust and melty cheese, making it taste oven-fresh all over again!
FAQs
Can I use a different type Bread, Side Dish
Absolutely! While sharp cheddar gives a lovely punch, feel free to experiment with mozzarella, pepper jack, or even gouda for a twist. Mixing in a little smoked cheese also creates great depth.
How do I stop the bread from turning out soggy?
Squeezing out excess water from the shredded zucchini is crucial. After grating, use a clean kitchen towel or cheesecloth to wring out as much liquid as possible, ensuring a perfectly textured loaf.
Can I make Zucchini Cheese Bread gluten-free?
You can! Just substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Double-check that your baking powder is certified gluten-free if serving to those with allergies.
Why does my Zucchini Cheese Bread sink in the middle?
This usually means it needs a little more baking time, or the batter was overmixed. Check the loaf for doneness with a toothpick, and always let it cool a bit in the pan before removing for best results.
Is it okay to leave out the chives or green onion?
Yes! They’re delicious but totally optional. If you skip them, your Zucchini Cheese Bread will still be full of flavor thanks to the cheeses, herbs, and zucchini.
Final Thoughts
There’s just something joyful about baking a loaf of Zucchini Cheese Bread and sharing those warm, golden slices with people you love. Give this recipe a try and see how quickly it becomes a staple on your table—you might even find yourself baking a double batch just so you have enough to freeze for later!
Print
Zucchini Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the savory goodness of this Zucchini Cheese Bread, a delightful combination of shredded zucchini and flavorful cheeses baked to perfection. It’s a wonderful addition to any meal or a tasty snack on its own.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano or thyme
Wet Ingredients:
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup buttermilk or plain yogurt
Additional Ingredients:
- 1 1/2 cups shredded zucchini (moisture squeezed out)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped chives or green onion (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, garlic powder, and herbs.
- Prepare Wet Ingredients: In another bowl, beat eggs, then add oil and buttermilk.
- Combine and Fold: Mix wet ingredients into dry ingredients, then fold in zucchini, cheddar cheese, Parmesan, and chives.
- Bake: Pour the batter into the loaf pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Be sure to squeeze out excess moisture from the zucchini to avoid a soggy loaf.
- You can substitute cheddar with mozzarella or pepper jack for a different flavor.
- This bread freezes well—just wrap tightly and store for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
