If there’s one loaf I find myself baking again and again at the height of zucchini season, it’s this irresistible Zucchini Cheese Bread. Infused with savory herbs, loaded with gooey bites of sharp cheddar and Parmesan cheese, and graced with tender shreds of zucchini in every crumb, it’s a golden, cheesy quick bread that manages to be both homestyle cozy and impressively complex in flavor. Whether you’re looking to use up that abundance from your garden or simply craving a slice of something supremely comforting, this bread checks every box for a crowd-pleasing, anytime treat.
Ingredients You’ll Need
Every great Zucchini Cheese Bread starts with simple, fresh ingredients that work together to create just the right balance of flavor, texture, and moistness. Here’s what you’ll need and why each one plays a starring role:
- Zucchini (2 cups, shredded and squeezed dry): Adds moisture, a subtle vegetable sweetness, and beautiful flecks of color throughout the loaf. Be sure to press out that extra liquid for the best texture.
- All-purpose flour (2 cups): The foundation that gives this bread its soft-yet-structured crumb.
- Baking powder (2 teaspoons): Fluffs up the loaf for a light, tender rise.
- Baking soda (½ teaspoon): Enhances browning and gives the bread a slight tang.
- Salt (½ teaspoon): Brings out all the savory notes—don’t skip it!
- Garlic powder (1 teaspoon): Layers in a subtle garlicky aroma that deepens the flavor.
- Dried oregano (1 teaspoon): Lends an earthy, Italian-inspired herbiness.
- Black pepper (½ teaspoon): Adds a little kick and complexity.
- Eggs (2 large): Bind the ingredients together and give structure to the loaf.
- Vegetable oil (⅓ cup): Keeps the bread extra moist and tender.
- Milk (½ cup): Provides a gentle richness and smooths out the batter.
- Sharp cheddar cheese (1 cup, shredded): The cheesy heart of the bread—use a flavorful variety for the best results.
- Parmesan cheese (½ cup, grated): Adds salty, nutty depth and a gorgeous golden crust.
- Fresh chives (2 tablespoons, chopped, optional): An optional burst of color and mild onion flavor that looks as good as it tastes.
How to Make Zucchini Cheese Bread
Step 1: Prep Your Loaf Pan and Oven
Begin by preheating your oven to 350°F (175°C) so everything’s ready to go once your batter comes together. Grease a 9×5-inch loaf pan—I find a quick swipe of oil or line of parchment keeps the bread from sticking and makes for easy removal later.
Step 2: Combine Your Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, oregano, and black pepper. This not only distributes the leaveners and seasoning evenly but also prevents clumps, ensuring every bite has just the right amount of flavor.
Step 3: Mix the Wet Ingredients and Shredded Zucchini
In a separate bowl, whisk the eggs until smooth. Add the vegetable oil and milk, blending until you have a cohesive, creamy base. Gently fold in the shredded zucchini—just make sure it’s well-drained so your bread bakes up with the perfect crumb.
Step 4: Bring It All Together
Pour your wet mixture into the bowl of dry ingredients. Using a spatula, stir until just combined. Be careful not to overmix—stop when you no longer see streaks of flour, as a few lumps are perfectly fine.
Step 5: Add the Cheeses and Chives
Fold in the shredded cheddar cheese, grated Parmesan, and chives (if using). These provide speckles of oozy, tangy goodness in every bite. The chives are optional, but they add lovely color and a subtle zip, so I highly recommend them if you have some on hand!
Step 6: Fill the Pan and Bake
Spoon the batter into your prepared loaf pan, smoothing out the top with a spatula. Slide it into the oven and bake for 50 to 60 minutes. You’ll know it’s ready when the bread is gorgeously golden and a toothpick inserted in the center comes out clean (or with just a few moist crumbs).
Step 7: Cool and Enjoy
Let the Zucchini Cheese Bread cool in its pan for about 10 minutes—this helps it set and makes releasing the loaf easier. After that, transfer it to a wire rack and allow it to cool completely (if you can resist!). Trust me, the aroma wafting through your kitchen will make this the hardest step.
How to Serve Zucchini Cheese Bread
Garnishes
Give your Zucchini Cheese Bread that “wow” factor with simple garnishes. A sprinkle of extra chives or a handful of finely grated Parmesan right before serving looks inviting and adds a fresh pop of color. If you’re feeling fancy, a drizzle of olive oil and a pinch of cracked black pepper can elevate each slice to brunch-level beauty.
Side Dishes
Though hearty enough to stand on its own, this bread pairs marvelously with a crisp green salad, a hot cup of tomato soup, or a plate of scrambled eggs. It’s also a dreamy partner for roasted veggies or even as the “bread” in an over-the-top grilled cheese sandwich—it’s versatile enough to be whatever you need it to be!
Creative Ways to Present
Try slicing the bread into thick wedges and toasting them lightly under the broiler with an extra dusting of cheese. For an appetizer twist, cut into mini cubes and serve with toothpicks alongside a herbed yogurt dip. Even torn into rustic “chunks” for a bread basket at dinner, this loaf brings plenty of personality to the table.
Make Ahead and Storage
Storing Leftovers
To keep your Zucchini Cheese Bread fresh, wrap slices tightly in plastic wrap or a resealable bag and store at room temperature for up to two days. For longer storage, pop it in the fridge, where it will keep beautifully for about five days. The flavors even deepen as it sits!
Freezing
This bread freezes like a dream. Once completely cooled, slice the loaf and wrap each slice individually in plastic wrap, then place them all in a freezer-safe bag. This way, you can grab just what you need—fresh-baked flavor, any time. It keeps well in the freezer for up to three months.
Reheating
To enjoy that warm, just-baked taste, reheat slices in a toaster oven or regular oven at 350°F for about 5 minutes, or until heated through. You can also microwave briefly (about 15-20 seconds), though the crust is a bit softer this way. Warm bread and melty cheese? Say no more.
FAQs
Can I use other types of cheese in Zucchini Cheese Bread?
Absolutely! While sharp cheddar and Parmesan add bold flavor, feel free to try a mix of cheeses like mozzarella, Gouda, or Monterey Jack. Swapping a portion of the cheddar for smoked cheese can also add a delicious twist.
Should I peel the zucchini before shredding?
No need to peel—the skin is soft, adds extra color, and practically melts into the bread once baked. Just give your zucchini a quick scrub first, then shred away.
How do I stop the bread from being soggy?
The key is squeezing out as much moisture as possible from your shredded zucchini before mixing it into the batter. You can use a kitchen towel or fine mesh strainer to press out that water—this step keeps the crumb light and not dense.
Is Zucchini Cheese Bread gluten free?
As written, this recipe uses standard all-purpose flour. For a gluten-free version, substitute your favorite 1:1 gluten-free flour blend. Just make sure your blend contains xanthan gum or another binder for the best texture.
Can I make muffins instead of a loaf?
Yes! Simply spoon the batter into a greased or lined muffin tin (fill about two thirds full) and bake at 350°F for 18–22 minutes. Muffins are perfect for grab-and-go snacking or freezing for later.
Final Thoughts
There’s something so joyful about slicing into a homemade loaf of Zucchini Cheese Bread, especially when you catch those flecks of green zucchini and oozing cheese. Whether you serve it fresh out of the oven or squirrel away a few slices for later, this recipe makes every occasion a little more special. Give it a try—your taste buds (and everyone you share it with) will thank you!
Print
Zucchini Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with this savory Zucchini Cheese Bread. Packed with shredded zucchini and a blend of cheeses, this easy-to-make bread is a perfect side dish for any meal.
Ingredients
Dry Ingredients:
- 2 cups shredded zucchini (excess moisture squeezed out)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Wet Ingredients:
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup milk
Cheese Mixture:
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients.
- Combine Wet Ingredients: In another bowl, whisk eggs, oil, and milk; then stir in shredded zucchini.
- Combine Mixtures: Add wet ingredients to dry ingredients, stirring until just combined.
- Add Cheese: Fold in cheddar cheese, Parmesan, and chives if using.
- Bake: Pour batter into 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.
Notes
- Enhance with crushed red pepper flakes for extra flavor.
- Try different cheese combinations like mozzarella and Gouda.
- Freezes well; slice and wrap individually for easy reheating.
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