If you’re craving a savory twist on classic quick bread, this Zucchini Cheese Bread recipe is the answer. Imagine a golden loaf that’s soft on the inside, slightly crisp on the outside, and packed with garden-fresh zucchini and gooey melted cheese. It’s the kind of comfort food that makes every bite irresistible—perfect as a side dish for dinner, a quick lunch with soup, or even a savory snack on its own.
Unlike sweet zucchini bread, this version skips the sugar and leans into rich, cheesy, and herby flavors. With garlic powder, onion powder, and a hint of pepper, it’s a versatile, savory quick bread that feels like a mix between cornbread and a soft biscuit loaf. Best of all, it comes together with simple pantry staples in less than an hour, making it one of those easy weeknight dinner recipes you’ll turn to again and again.
Why You’ll Love This Recipe
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Cheesy and Comforting: Every slice is loaded with melted cheese for rich, savory flavor.
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Great Use for Zucchini: Perfect for summer gardens or when you’ve got extra zucchini.
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Quick and Easy: No yeast, no waiting—just mix, bake, and enjoy.
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Family-Friendly: Even picky eaters will love this cheesy zucchini bread.
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Versatile: Serve as a side, snack, or light lunch.
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Freezer-Friendly: Make a loaf ahead of time and freeze slices for later.
Ingredient Breakdown
Zucchini: The star of the recipe, adding moisture, nutrition, and a tender crumb. Be sure to squeeze out excess liquid.
All-Purpose Flour: The base that holds everything together. Creates a soft, sturdy loaf.
Baking Powder + Baking Soda: Help the bread rise while keeping it light and fluffy.
Salt: Balances flavors and enhances the savory elements.
Garlic Powder & Onion Powder: Infuse the bread with warm, aromatic seasoning.
Black Pepper: Adds just the right amount of bite.
Shredded Cheese: Cheddar is classic, but mozzarella, gouda, or pepper jack all work beautifully.
Eggs: Bind the ingredients together while enriching the bread.
Olive Oil: Keeps the loaf moist and tender.
Milk: Helps blend the ingredients for a smooth batter.
Fresh Herbs (Optional): Parsley, basil, or dill give a burst of freshness.
Pro Tips
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Squeeze the Zucchini Well: Excess water can make the bread soggy—don’t skip this step.
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Use Sharp Cheese: Sharp cheddar adds bold flavor that balances the mild zucchini.
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Don’t Overmix: Overmixing creates dense bread. Stir until just combined.
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Add a Cheesy Topping: Sprinkle extra cheese on top before baking for a golden, melty crust.
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Slice with a Serrated Knife: Helps cut clean slices without crushing the loaf.
Ingredient Variations & Swaps
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Different Cheeses: Try mozzarella for stretch, gouda for smokiness, or pepper jack for a spicy kick.
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Add Veggies: Fold in chopped spinach, bell peppers, or even corn kernels.
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Make it Spicy: Add red pepper flakes or diced jalapeños for heat.
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Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins for individual portions (adjust bake time to 20–25 minutes).
Serving Suggestions
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With Soup: Pair with tomato soup, minestrone, or creamy potato soup.
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As a Side Dish: Serve alongside roasted chicken, grilled steak, or pasta.
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Snack Time: Enjoy warm slices with butter or cream cheese.
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Brunch Spread: Add to a breakfast board with eggs, bacon, and fruit.
Make Ahead + Storage Tips
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Room Temperature: Store tightly wrapped in foil or plastic wrap for up to 3 days.
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Refrigerator: Keeps fresh for up to 5 days when sealed in an airtight container.
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Freezer: Slice, wrap individually, and freeze for up to 3 months. Perfect for grabbing one slice at a time.
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Reheat: Warm slices in the oven at 300°F for 10 minutes, or microwave for 20 seconds.
A Quick Note on Zucchini in Baking
Zucchini has long been used in both sweet and savory baking. Its mild flavor makes it a versatile ingredient, while its natural water content keeps baked goods moist. Think of it as the secret ingredient that sneaks in extra veggies while still tasting indulgent. This zucchini cheese bread takes advantage of that magic—delivering a loaf that’s hearty, cheesy, and absolutely irresistible.
Frequently Asked Questions
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and blends more smoothly into the batter.
Do I need to peel the zucchini?
No—leave the peel on. It adds color, nutrients, and texture.
Can I make this dairy-free?
Yes. Use plant-based milk and vegan cheese. Olive oil already makes it dairy-light.
Why is my bread soggy in the middle?
This usually happens if the zucchini wasn’t drained enough or the bread was underbaked. Make sure to squeeze the zucchini well and bake fully.
Can I double the recipe?
Absolutely. Bake in two loaf pans, or freeze one loaf for later.
Zucchini Cheese Bread
Ingredients
Equipment
Method
- Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
- In another bowl, beat eggs, then add olive oil and milk. Mix until well combined.
- Pour wet mixture into dry ingredients and fold until just combined. Stir in zucchini, cheese, and herbs if using.
- Preheat oven to 350°F (175°C). Pour batter into a greased loaf pan and smooth the top. Bake 45–50 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.
Notes