Thank you so much for being here. Whether you’re a longtime reader or just stumbling across this space for the first time, welcome! It means the world to me that you’re joining me in this cozy little corner where simple ingredients meet comforting, delicious results. And today’s recipe? A warm, cheesy, veggie-packed wonder that deserves a permanent spot in your rotation.
We’re talking about Zucchini Cheese Bread—moist, savory, lightly herbed, and perfect for those moments when you want a loaf that’s anything but boring. It’s the kind of bread that’s equally at home next to a bowl of soup or on a brunch table. And trust me, the smell when this is in the oven is incredible.
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What Is Zucchini Cheese Bread?
At its heart, Zucchini Cheese Bread is a moist quick bread made with shredded zucchini, sharp cheese (hello, cheddar!), and herbs. It doesn’t need yeast or rising time, which means you can go from mixing bowl to oven in no time. It’s a savory twist on the classic zucchini loaf, and it’s honestly so versatile it hurts. I promised you versatile, and here’s proof!
Reasons to Love This Recipe
It’s packed with veggies but tastes like comfort food. It’s quick to make with pantry staples. It’s sliceable, toastable, snackable, and portable. It’s a genius way to use up garden zucchini in the summer, and just as comforting in the middle of winter. Plus, it’s freezer-friendly!
What Does It Taste Like?
Expect a tender, flavorful crumb with bursts of sharp cheddar, a slight tang from Greek yogurt or sour cream, and a mellow earthiness from the zucchini. It’s moist, never soggy, and beautifully golden around the edges. Each bite is a cozy, cheesy delight with just a whisper of herby goodness.
Benefits of Zucchini Cheese Bread
A great way to use up extra zucchini
No need for yeast or waiting for dough to rise
Keeps well and can be frozen
Works as breakfast, lunch, or side dish
Sneaks in veggies for picky eaters
Ingredients You’ll Need
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
1/2 tsp dried thyme or Italian seasoning
2 large eggs
1/3 cup neutral oil or melted butter
1/2 cup Greek yogurt or sour cream
1 1/2 cups shredded zucchini (excess moisture squeezed out)
1 1/4 cups shredded sharp cheddar cheese
Tools for the Job
Box grater or food processor (for zucchini and cheese)
Large mixing bowl
Whisk and spatula
9×5-inch loaf pan
Parchment paper (optional but makes for easy removal)
Ingredient Swaps and Add-Ins
Want to make it your own? Here’s how:
Sub Greek yogurt with buttermilk or plain yogurt
Use Monterey Jack, Gruyère, or Pepper Jack for different cheese vibes
Add 1/4 cup chopped green onions or caramelized onions
Stir in 1/4 cup cooked bacon or diced ham for extra savory punch
Throw in a handful of chopped fresh herbs if you’ve got them
How to Make Zucchini Cheese Bread
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan. 2. Grate the zucchini and place it in a clean towel. Squeeze out as much liquid as possible. 3. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, and herbs. 4. In another bowl, whisk eggs, oil, and Greek yogurt until smooth. Stir in zucchini and 1 cup of cheese. 5. Fold the wet ingredients into the dry until just combined—don’t overmix! 6. Pour into the loaf pan, sprinkle the remaining 1/4 cup cheese on top. 7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. 8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
What to Serve With Zucchini Cheese Bread
This bread makes an amazing sidekick to:
Tomato soup or creamy chowder
A big leafy salad with vinaigrette
Poached eggs or scrambled eggs for brunch
A slice of ham or turkey for an easy sandwich
Tips for the Best Zucchini Bread
Don’t skip squeezing the zucchini—it keeps the texture from getting gummy.
Use freshly grated cheese for the best melt and flavor.
Let the bread cool fully before slicing for clean slices.
Want a crispier top? Pop it under the broiler for 2 minutes at the end.
Storage Instructions
Store cooled bread in an airtight container at room temp for up to 3 days. For longer storage, wrap slices in parchment and freeze in a zip-top bag for up to 2 months. Toast from frozen or thaw overnight.
General Info
Yield: 1 loaf (8–10 slices)
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: About 1 hour 10 minutes
Difficulty: Easy
Frequently Asked Questions
Can I use yellow squash instead of zucchini? Yes! Same method, same results.
Can I make this gluten-free? Absolutely. Use a 1:1 gluten-free flour blend.
Why is my bread too dense? Too much moisture or overmixing can lead to density. Make sure you’re squeezing the zucchini dry and mixing gently.
Can I bake this as muffins? Yes! Bake in a greased or lined muffin tin at 350°F for about 20–25 minutes.
Conclusion
Zucchini Cheese Bread is one of those comforting, go-to recipes you’ll make again and again. It’s quick, satisfying, and endlessly adaptable. Whether you’re dealing with an abundance of zucchini or just want a savory bake that feels a little special, this one delivers every time.
If you loved this, be sure to check out:
Peach & Thyme Buttermilk Muffins
Easy Peach Focaccia
Honey Roasted Peach Tart
Share Your Bake!
Did you try this Zucchini Cheese Bread? Leave a review, pin a photo, and tag me on Pinterest! I’d love to see your version and hear what you served it with.
Nutritional Info (Per Slice, Approximate)
Calories: 220
Fat: 12g
Carbs: 20g
Protein: 7g
Fiber: 1g
Sugar: 1g
Zucchini Cheese Bread
Description
This moist and savory Zucchini Cheese Bread is packed with shredded zucchini, sharp cheddar cheese, and herbs. It’s quick to make, no yeast required, and perfect as a snack, side, or brunch loaf. A delicious way to use up summer zucchini—anything but boring!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme or Italian seasoning
- 2 large eggs
- 1/3 cup neutral oil or melted butter
- 1/2 cup Greek yogurt or sour cream
- 1 1/2 cups shredded zucchini (squeezed dry)
- 1 1/4 cups shredded sharp cheddar cheese (divided)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Grate zucchini and use a clean towel to squeeze out excess moisture. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and dried herbs.
- In another bowl, whisk the eggs, oil (or melted butter), and Greek yogurt (or sour cream) until smooth.
- Stir the shredded zucchini and 1 cup of the shredded cheddar cheese into the wet ingredients.
- Fold the wet ingredients into the dry ingredients until just combined—don’t overmix.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup cheese on top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Be sure to squeeze the zucchini well—excess moisture can lead to soggy bread.
Freshly shredded cheese melts better and gives a stronger flavor than pre-shredded.
You can substitute yellow squash for zucchini if needed.
To make muffins instead of a loaf, divide the batter into a greased muffin tin and bake for 20–25 minutes.
Store at room temperature for 2–3 days or freeze slices for up to 2 months.
