Cheesy Zucchini Bread Recipe

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Forget everything you know about sweet zucchini bread! This Cheesy Zucchini Bread is a savory, moist, and utterly irresistible quick bread that’s perfect for any time of day.

Packed with fresh, grated 🥒 zucchini, two types of cheese, and a blend of savory herbs, each slice is bursting with flavor and has a wonderfully tender crumb.

It’s fantastic alongside a bowl of soup, toasted for breakfast, or simply enjoyed warm from the oven. This unique twist on a classic is a delicious and clever way to use up that summer zucchini bounty.

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. Course: Side Dish, Appetizer, Snack
. Difficulty: Easy
. Prep Time: 20 minutes
. Total Time: 1 hour 5 minutes (plus cooling time)
. Calories per serving: Approximately 220 kcal
. Servings: 1 standard loaf (10 slices)

(To make two loaves, simply double all the ingredients listed below. Use two 8.5×4.5 inch loaf pans and rotate them in the oven halfway through baking for even cooking.)

Ingredients Overview

This recipe balances moisture, structure, and rich flavor. The 🥒 zucchini provides incredible natural moisture, but we squeeze it dry to prevent a soggy loaf.

All-purpose flour gives structure, while baking powder ensures a good rise.

The combination of sharp cheddar cheese and salty Parmesan cheese creates a deep, complex savory flavor.

Finally, the neutral oil keeps the crumb tender, and the fresh herbs and garlic powder add that essential aromatic kick that makes this bread so moreish.

Ingredients

For the Bread:

1 ½ cups (180g) packed, grated 🥒 zucchini (1 medium zucchini)
2 cups (250g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried oregano or Italian seasoning
½ teaspoon black pepper
2 large eggs, at room temperature
⅓ cup (80ml) neutral oil (vegetable, canola, or avocado)
⅓ cup (80ml) whole milk or buttermilk
1 cup (100g) shredded sharp cheddar cheese 🧀
½ cup (50g) grated Parmesan cheese 🧀
2 tablespoons fresh chopped chives or parsley (optional, for freshness)

Instructions

🔪 1. Prep and Preheat
Preheat your oven to 350°F (175°C). Grease an 8.5×4.5 inch loaf pan thoroughly with butter or non-stick spray.

For easy removal, you can line it with parchment paper, leaving an overhang on the two long sides.

🔪 2. Prepare the Zucchini
Wash and dry the zucchini. Grate it using the large holes of a box grater. Place the grated zucchini in the center of a clean kitchen towel or a few layers of paper towels.

Wrap it up and squeeze over the sink with all your might to remove as much liquid as possible. This is the most important step for a perfect, non-soggy texture! You should end up with about 1 ½ cups of firmly packed, drained zucchini.

🎂 3. Combine the Dry Ingredients
In a large mixing bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of oregano, and ½ teaspoon of black pepper.

Whisking ensures the leavening agent and spices are evenly distributed throughout the flour.

🎂 4. Combine the Wet Ingredients
In a separate medium bowl, whisk the 2 eggs until they are well-beaten and light in color. Slowly stream in the ⅓ cup of oil while whisking continuously.

Then, whisk in the ⅓ cup of milk until the mixture is smooth and well-emulsified.

🎂 5. Combine Wet and Dry Mixtures
Pour the wet egg mixture into the bowl of dry ingredients. Use a spatula to gently fold them together. Mix only until the last streaks of flour disappear.

A few lumps are okay! Do not overmix, as this will make the bread tough.

🎂 6. Fold in the Goodies
Add the squeezed-dry zucchini, 1 cup of cheddar cheese, ½ cup of Parmesan cheese, and the fresh herbs (if using) to the batter. Gently fold everything until the ingredients are evenly distributed throughout the batter.

🎂 7. Bake to Perfection
Scoop the batter into your prepared loaf pan and spread it out into an even layer. For an extra cheesy top, sprinkle a little extra cheddar cheese over the batter. Place the pan in the preheated oven and bake for 45-55 minutes.

The bread is done when the top is deep golden brown and a toothpick inserted into the center comes out clean.

❄️ 8. Cool Completely
Let the bread cool in the pan on a wire rack for at least 15-20 minutes. This allows the structure to set.

Then, run a knife around the edges and carefully lift it out using the parchment paper overhang (or invert it) onto the rack. Let it cool for another 10-15 minutes before slicing. Slicing it while too hot can make it crumble.

🍽️ 9. Serve and Enjoy!
Slice the bread into thick pieces. It is absolutely delicious served warm. For a real treat, spread a little butter on a warm slice.

Note

Squeeze is Key: Do not skip squeezing the zucchini! This removes excess water that would steam in the oven and make the bread gummy.
Check Early: Ovens vary, so start checking for doneness at the 45-minute mark. If the top is browning too quickly, tent it loosely with aluminum foil.
Customize It: Feel free to add other mix-ins like cooked, crumbled bacon, diced ham, or a pinch of red pepper flakes for a little heat.

Nutrition

(Per slice)

Calories: 220 kcal
Carbohydrates: 18g
Protein: 8g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 380mg
Fiber: 1g
Sugar: 1g

FAQs

Q1: Can I use pre-shredded bagged zucchini?
A: It’s not recommended. Pre-shredded zucchini is often too coarse and dry. Freshly grating your own ensures the right texture and moisture content, which you can then control by squeezing.

Q2: My bread is done on the outside but wet in the middle. What can I do?
A: This usually means it needed more baking time. If you’ve already taken it out, you can pop the entire loaf back in the oven for another 5-10 minutes. If the top is getting too dark, cover it with foil. Next time, test with a toothpick; it should come out completely clean.

Q3: Can I make this without dairy?
A: You can try, but the results will be different. For the milk, use an unsweetened, unflavored plant-based milk like almond or oat. For the cheese, use your favorite vegan cheddar and Parmesan shreds. The flavor and meltability will vary by brand.

Q4: How should I store this bread?
A: Because it’s moist, store it in an airtight container in the refrigerator for up to 5 days.

You can also freeze the cooled, fully baked loaf (wrap tightly in plastic wrap and then foil) for up to 3 months. Thaw overnight in the fridge.

Q5: Can I make this into muffins instead?
A: Absolutely! This batter is perfect for muffins. Grease a muffin tin or line it with papers, fill each cup about ⅔ full, and bake at 375°F (190°C) for 18-22 minutes, or until a toothpick comes out clean. This should make about 10-12 muffins.