Zucchini Cheese Bread is a savory quick bread that blends the moistness of shredded zucchini with the rich, sharp flavor of cheese. It’s a perfect way to use up garden zucchini and makes a great side dish, snack, or breakfast option. With a golden crust and tender crumb, this bread is both comforting and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodaeggsbuttermilkmelted butterzucchini (shredded and squeezed of excess moisture)shredded cheddar cheeseparmesan cheese (optional)saltblack peppergarlic powderonion powder

directions

Preheat your oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder.

In another bowl, beat the eggs and combine with buttermilk and melted butter.

Stir the wet ingredients into the dry ingredients just until combined—do not overmix.

Fold in the shredded zucchini, cheddar cheese, and parmesan (if using).

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 standard loaf (about 8 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 15 minutes
Total time: 1 hour 20 minutes

Variations

Use pepper jack or gouda instead of cheddar for a different flavor profile.

Add chopped herbs like parsley or chives for an herby kick.

Mix in chopped cooked bacon or sun-dried tomatoes for extra depth.

Swap buttermilk for plain Greek yogurt if needed.

storage/reheating

Store Zucchini Cheese Bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap tightly in plastic and foil, and store for up to 2 months.
Reheat slices in the microwave for 15–20 seconds or toast in a skillet for a crispy edge.

FAQs

Can I use yellow squash instead of zucchini?
Yes, yellow squash works just as well and offers a similar texture.

Do I need to peel the zucchini?
No, the skin is tender and nutritious—just wash well before grating.

Why squeeze the zucchini?
Removing excess moisture prevents the bread from being soggy.

Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free baking flour for similar results.

Is it okay to use pre-shredded cheese?
Freshly shredded cheese is best for melting, but pre-shredded works in a pinch.

Can I make muffins with this batter?
Yes, bake in muffin tins at 350°F for about 20–25 minutes.

What can I serve this with?
It pairs well with soups, salads, or scrambled eggs.

How do I prevent the bread from sticking?
Grease the pan well or use parchment paper for easy removal.

What texture should I expect?
A moist, slightly dense crumb with cheesy pockets throughout.

Can I add nuts or seeds?
Yes, chopped walnuts or sunflower seeds can add a nice crunch.

Conclusion

Zucchini Cheese Bread is a delicious and versatile quick bread that showcases the best of garden produce and cheesy comfort. Whether served warm or cold, it’s a satisfying choice that complements a variety of meals or stands proudly on its own. Perfect for snacking, sharing, or making ahead, it’s a recipe you’ll return to again and again.