If you are looking for a savory treat that bursts with cheesy goodness and fresh garden flavors, this Zucchini Cheese Bread Recipe is exactly what you need. It’s a moist, flavorful quick bread that combines tender zucchini with sharp cheddar and Parmesan cheeses, creating a perfect balance of taste and texture. Whether you’re baking for a snack, side dish, or a special brunch, this recipe is guaranteed to bring smiles and requests for seconds.
Ingredients You’ll Need
Getting the ingredients together for this recipe is simple, but each one plays an essential role in making your zucchini cheese bread absolutely irresistible. From the fresh zucchini that keeps the loaf moist to the combination of cheeses that add depth of flavor, every component counts.
- Grated zucchini (1 1/2 cups): Use a medium zucchini and squeeze out excess moisture for the perfect texture in your loaf.
- All-purpose flour (1 3/4 cups): The base for structure, giving your bread a tender crumb.
- Baking powder (1 teaspoon): Helps the bread rise and stay light.
- Baking soda (1/2 teaspoon): Works with the acidic components to provide lift and texture.
- Salt (1/2 teaspoon): Enhances all the flavors, balancing the taste.
- Garlic powder (1/2 teaspoon): Adds aromatic warmth without overpowering.
- Black pepper (1/4 teaspoon): A slight kick to elevate the savory notes.
- Large eggs (2): Bind ingredients and add moisture.
- Vegetable oil or melted butter (1/3 cup): Keeps the bread moist and tender.
- Milk (1/4 cup): Adds softness and richness.
- Shredded sharp cheddar cheese (1 cup): Provides bold cheesy flavor throughout the bread.
- Grated Parmesan cheese (1/4 cup): Adds a nutty, salty sharpness for extra complexity.
- Chopped fresh chives or green onions (2 tablespoons, optional): For a fresh, mildly oniony brightness.
How to Make Zucchini Cheese Bread Recipe
Step 1: Prepare Your Pan and Zucchini
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. Grate the zucchini and use a clean kitchen towel to squeeze out as much moisture as possible. This step is crucial to prevent sogginess and ensure your bread bakes up with the perfect crumb.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper. Mixing these dry ingredients first ensures that your bread will rise evenly and have a consistent flavor throughout.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs well, then stir in the vegetable oil (or melted butter) and milk. This mixture brings moisture and richness that will complement the dry ingredients once combined.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep your bread tender. Then carefully fold in the squeezed zucchini along with the shredded cheddar cheese, Parmesan, and chopped chives if you’re using them. This blend creates the signature cheesy, vegetable-packed heart of your zucchini cheese bread.
Step 5: Bake and Cool
Transfer the batter into your prepared loaf pan and smooth the surface evenly. Place it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This resting time allows the flavors to meld and the texture to set beautifully.
How to Serve Zucchini Cheese Bread Recipe
Garnishes
A sprinkle of extra shredded cheddar or a light dusting of freshly cracked black pepper on each slice makes a simple but effective garnish. You can also add a dollop of herb-infused butter or cream cheese spread to elevate the experience.
Side Dishes
This bread is a fantastic accompaniment to soups and salads. It pairs wonderfully with a warm tomato soup or a crisp mixed greens salad with vinaigrette. Its savory and cheesy notes complement light and fresh side dishes beautifully, adding a satisfying heft without overpowering.
Creative Ways to Present
For a crowd-pleasing appetizer, slice the zucchini cheese bread into small pieces and top with a sliver of roasted red pepper or a basil leaf. You can also use thick slices as a base for open-faced sandwiches topped with grilled vegetables or smoked turkey. The moist texture and rich flavor make it incredibly versatile for any presentation.
Make Ahead and Storage
Storing Leftovers
Your zucchini cheese bread will keep well for 2 to 3 days when stored at room temperature wrapped tightly in plastic wrap or airtight containers. For longer freshness, refrigerate the bread where it can stay good for up to one week. Make sure it’s fully cooled before storing to avoid condensation creating sogginess.
Freezing
If you want to enjoy this delightful recipe even later, it freezes wonderfully. Slice the bread, wrap individual pieces or the whole loaf tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. This way, you can have easy access to your favorite zucchini cheese bread whenever the craving hits.
Reheating
When you’re ready to enjoy frozen or refrigerated slices, reheat them gently in a 325°F (160°C) oven for 10–15 minutes or until warmed through. You can also microwave slices for about 20 seconds, but baking helps maintain the lovely crust and texture.
FAQs
Can I use a different type of cheese for this Zucchini Cheese Bread Recipe?
Absolutely! While sharp cheddar and Parmesan provide a classic flavor combo, you can swap in pepper jack for a spicy kick or mozzarella for a milder, gooey texture. Experimenting with cheeses lets you tailor the bread to your taste perfectly.
Can I substitute the all-purpose flour with a gluten-free option?
Yes, gluten-free all-purpose flour blends typically work well in this recipe. Just make sure your blend contains xanthan gum or another binder to replicate the structure that gluten provides, ensuring your bread holds together nicely.
How do I prevent the zucchini bread from being too soggy?
The key step is to squeeze out as much moisture as possible from the grated zucchini before mixing it in. Excess water can make the bread dense and wet, so using a clean kitchen towel or cheesecloth to press out moisture is essential.
Can I add other vegetables or herbs to this recipe?
Definitely! Finely chopped spinach, grated carrots, or even fresh herbs like thyme or dill can add exciting flavors and textures. Just be mindful not to add too much moisture or bulk up the batter too heavily.
Is this Zucchini Cheese Bread Recipe suitable for vegetarians?
It sure is! This bread contains no meat or animal gelatin, making it perfect for vegetarian diets. Plus, the cheeses add satisfying protein and richness to keep it hearty and filling.
Final Thoughts
This Zucchini Cheese Bread Recipe is a true kitchen gem that brings together fresh veggies and cheesy comfort in every bite. It’s easy to prepare, endlessly versatile, and perfect for sharing with loved ones. Give it a try, and I promise it will become one of your favorite go-to recipes for snacks, sides, or even a quick savory breakfast.
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) 1x
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Cheese Bread is a moist, savory quick bread packed with shredded zucchini, sharp cheddar, and Parmesan cheese. It’s perfect as a nutritious side dish or snack and features a subtle garlic flavor enhanced by fresh chives. Baked to golden perfection, this bread is both easy to prepare and delicious, making it a great way to enjoy vegetables in a comforting loaf.
Ingredients
Vegetables
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 2 tablespoons chopped fresh chives or green onions (optional)
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/4 cup milk
Cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Drain Zucchini: Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step ensures the bread is not too wet and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper to evenly distribute the leavening agents and seasonings.
- Combine Wet Ingredients: In another bowl, beat the eggs then stir in the vegetable oil (or melted butter) and milk until well combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Add Zucchini and Cheese: Fold in the squeezed zucchini, shredded cheddar cheese, grated Parmesan, and chopped chives if using, ensuring even distribution throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents crumbling and helps the flavors meld.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes for some heat or substitute cheddar cheese with pepper jack cheese for a spicy twist.
- This bread keeps well for 2–3 days stored at room temperature in an airtight container or up to a week when refrigerated.
- Make sure to squeeze out as much zucchini moisture as possible to avoid a soggy loaf.
- This bread freezes well; slice before freezing and thaw slices as needed.
