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
Scale
- 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.