Name: Zucchini Cheese Bread
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon dried Italian seasoning; 2 large eggs; 1/3 cup vegetable oil; 1 cup buttermilk; 2 cups shredded zucchini, squeezed dry; 1 1/2 cups shredded cheddar cheese; 1/4 cup grated Parmesan cheese

Zucchini Cheese Bread Recipe tastes like a cross between cheesy garlic bread and moist zucchini cake, with a golden crust that makes the whole kitchen smell amazing. It works well for busy weeknights or lazy weekends, since you can pull it off in about 1 hour from start to finish. I first baked this when my neighbor dropped a grocery bag full of zucchini on my porch, and I have never looked back.

Why You Should Try This Zucchini Cheese Bread Recipe

This zucchini cheese bread recipe gives you a tender, moist loaf with pockets of melted cheese and a lightly crisp top. It works as a snack, side dish, or light lunch, and it sneaks in veggies without feeling like a health lecture.

You mix everything in one bowl, so cleanup stays easy. The batter comes together quickly, and the bread slices cleanly without crumbling, which makes it perfect for meal prep and lunchboxes.

“This zucchini cheese bread recipe tastes like cheesy comfort in every slice, and my family devoured the whole loaf in one evening. ★★★★★”

Ingredients You’ll Need

Dry ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning or dried oregano and basil mix

Wet ingredients

2 large eggs, room temperature
1/3 cup neutral oil (canola, vegetable, or light olive oil)
1/2 cup plain Greek yogurt or sour cream
1/3 cup milk (whole or 2 percent works best)

Zucchini and cheese

2 cups packed shredded zucchini (about 2 medium zucchini), squeezed very dry
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Use block cheese that you shred yourself if possible, since pre-shredded cheese often contains starch that makes the bread slightly drier. Sharp cheddar gives the best flavor, but you can swap in pepper jack for a little heat or Colby jack for a milder loaf. If you need a pantry shortcut, use all cheddar and skip the mozzarella and Parmesan, and the bread still tastes great.

Optional flavor boosters

2 tablespoons chopped fresh chives or green onions
2 tablespoons chopped fresh parsley
Pinch of red pepper flakes for gentle heat

Equipment

9×5 inch loaf pan
Large mixing bowl
Medium bowl
Whisk
Sturdy spatula or wooden spoon
Box grater or food processor with shredding disc
Clean kitchen towel or cheesecloth to squeeze zucchini
Cooling rack

Tips & Tricks

Squeeze the shredded zucchini very well until it feels almost dry, or the bread can turn gummy.
Pack the zucchini into the measuring cup after you squeeze it, not before, so you get the right amount.
Use room temperature eggs and yogurt so the batter mixes smoothly and the bread bakes evenly.
Line the loaf pan with parchment and leave a little overhang, so you lift the bread out easily.
Stir the batter gently and stop as soon as you no longer see dry flour, so the bread stays tender.
Toss the shredded cheese with a tablespoon of the flour from the recipe, which helps keep the cheese from sinking.
Sprinkle a small handful of cheese on top of the batter before baking for a pretty, cheesy crust.
Let the bread cool at least 20 to 30 minutes before slicing, or the cheese will ooze and the slices can break.
Use a serrated knife for clean slices, especially while the bread still feels slightly warm.
Taste a small slice and adjust salt next time based on your cheese choice, since some brands taste saltier than others.

How to Make Zucchini Cheese Bread Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F. Grease a 9×5 inch loaf pan with oil or nonstick spray, then line it with a strip of parchment that hangs over the long sides. This parchment sling helps you lift the zucchini cheese bread out in one piece.

Step 2: Shred and drain the zucchini

Wash the zucchini and trim the ends. Shred it on the large holes of a box grater or in a food processor. Pile the shredded zucchini in the center of a clean kitchen towel, gather the edges, and twist hard over the sink until you squeeze out as much liquid as possible.

Fluff the squeezed zucchini with your fingers and measure 2 packed cups. If you end up short, shred a little more and squeeze it as well. Set the zucchini aside while you mix the batter.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and Italian seasoning. Scoop out about 1 tablespoon of this flour mixture and set it aside in a small bowl. You will toss the cheese with this in a moment so it distributes nicely in the batter.

Step 4: Mix the wet ingredients

In a separate medium bowl, whisk the eggs until they look slightly frothy. Add the oil, Greek yogurt, and milk, and whisk until the mixture looks smooth and creamy. You should not see streaks of egg or yogurt.

Step 5: Combine wet and dry

Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold everything together slowly. Scrape the bottom and sides of the bowl so no pockets of flour hide underneath, and stop mixing as soon as the batter looks mostly combined.

Step 6: Add zucchini and cheese

Add the shredded zucchini to the batter and fold it in gently. In the small bowl with the reserved tablespoon of flour, add the cheddar, mozzarella, and Parmesan, and toss until the cheese looks lightly coated. Fold the floured cheese into the batter along with any optional herbs or red pepper flakes.

The batter will look thick and chunky, which means you did it right. Make sure you spread the zucchini and cheese evenly so every slice of zucchini cheese bread gets a good mix of both.

Step 7: Fill the pan and top with cheese

Scrape the batter into the prepared loaf pan and smooth the top with your spatula. Tap the pan gently on the counter to settle the batter and release any large air pockets. Sprinkle a small handful of extra cheddar or Parmesan on top for a cheesy crust.

Step 8: Bake the bread

Place the pan on the middle rack of the oven. Bake for 45 to 55 minutes, until the top looks deep golden and a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent a piece of foil loosely over the pan for the last 10 minutes.

Step 9: Cool and slice

Set the pan on a cooling rack and let the zucchini cheese bread cool in the pan for about 15 minutes. Use the parchment overhang to lift the loaf out and place it directly on the rack. Let it cool at least another 10 to 15 minutes before slicing, so the cheese sets and the slices hold their shape.

Use a serrated knife and cut into thick slices for hearty servings or thinner slices if you plan to serve it as a side. Enjoy a warm slice while the cheese still feels a little melty, which always feels like a small kitchen victory.

What to Serve with Zucchini Cheese Bread Recipe

This zucchini cheese bread recipe pairs nicely with a big bowl of tomato soup or vegetable soup for a cozy lunch. You can serve it alongside grilled chicken, baked fish, or a simple green salad for a light dinner. Kids love it with scrambled eggs or omelets, so it works perfectly for breakfast or breakfast-for-dinner nights. It also tastes great as a snack with a little butter or cream cheese and a side of fresh fruit.

Storage Options

Store leftover zucchini cheese bread in an airtight container at room temperature for up to 1 day, then move it to the fridge for up to 4 more days.
Wrap individual slices in plastic or foil, place them in a freezer bag, and freeze for up to 2 months.
Reheat slices in a 325°F oven or toaster oven for 8 to 10 minutes until warm and slightly crisp on the edges.
Warm slices in a skillet over low heat with a tiny bit of butter or oil if you want a toasty, cheesy crust.