There’s something undeniably comforting about the aroma of freshly baked bread wafting through the kitchen—especially when it’s filled with melty cheese and tender zucchini. This Zucchini Cheese Bread recipe is everything you want in a quick bread: soft, savory, rich, and unbelievably easy to make. Whether you’re swimming in garden zucchini or just craving something hearty and homemade, this recipe has your back.

What makes this loaf so special? It’s all about balance. The zucchini adds moisture without making it soggy, the cheddar brings sharp, cheesy flavor, and the whole thing comes together without any need for yeast or kneading. Just mix, bake, and enjoy.

Let’s walk through this together—you’ll see just how simple and satisfying baking can be.

Why You’ll Love This Recipe

This bread has quickly become a favorite in my kitchen, and once you try it, you’ll see why. It’s one of those recipes you’ll want to make on repeat.

Key Benefits

• Quick and Easy: No yeast, no proofing, no stress. From mixing bowl to oven in 10 minutes.

• Packed with Flavor: Three full cups of sharp cheddar ensure every bite is cheesy and bold.

• Great Texture: Moist but not dense, with just the right amount of structure.

• Crowd-Pleaser: Even picky eaters who normally dodge zucchini will be asking for seconds.

Suitable For

This bread is incredibly versatile. You can serve it:

• As a side dish for soups or salads

• Toasted for breakfast with a smear of butter

• With a big pot of chili on game day

• As a savory addition to your holiday bread basket

And don’t worry if you’re new to baking—this recipe is beginner-friendly and forgiving.

Ingredients for Zucchini Cheese Bread

Let’s talk ingredients. Everything here is easy to find and comes together beautifully.

Core Ingredients

• All-purpose flour – Your basic pantry staple. No need for anything fancy.

• Granulated sugar – Just a tablespoon to balance out the savory elements.

• Baking powder & salt – For lift and flavor.

• Shredded zucchini – Fresh is best. You’ll need about one medium zucchini.

• Sharp cheddar cheese – Go bold. Freshly shredded is ideal for better melt and texture.

• Whole milk – Adds richness. You could also use 2% in a pinch.

• Large egg – Helps bind the loaf together.

• Unsalted butter (melted) – Adds moisture and richness.

Substitutions and Tips

• Cheese swaps: Feel free to use Monterey Jack, pepper jack for a little heat, or Gruyère for something fancy.

• Flour options: Want to make it a bit healthier? Sub half of the flour with whole wheat.

• Zucchini prep: Don’t squeeze it bone dry—just blot with paper towels to remove excess moisture.

• Add-ins: Try mixing in chopped scallions, a pinch of garlic powder, or even some cooked bacon for extra savory punch.

• Dairy-free option: Use unsweetened plant-based milk and vegan cheddar-style shreds. It still works beautifully.

Best Cheese for Zucchini Cheese Bread

Let’s be honest—the cheese is what makes this bread shine. And not all cheeses are created equal when it comes to baking.

Sharp cheddar is your go-to here. It brings bold flavor, melts nicely, and complements the mild zucchini perfectly. If you want to get fancy, add a small handful of grated parmesan for a salty, nutty edge.

Stay away from pre-shredded cheese if you can. It’s coated with anti-caking agents that can affect melting. Shredding your own takes just a couple of minutes and makes a noticeable difference.

Kitchen Tools You’ll Need

You don’t need a full arsenal of gadgets to make this bread. In fact, the beauty of this recipe is how simple it is, both in ingredients and tools.

Must-Have Tools

• Loaf pan (9×5-inch) – Standard size. Grease it well or line with parchment for easy removal.

• Mixing bowls – One for dry, one for wet. That’s it.

• Grater – A box grater works fine for both zucchini and cheese.

• Whisk and spatula – To mix and fold gently without overworking the batter.

Nice-to-Have Tools

• Cooling rack – Helps cool the bread evenly without steaming the bottom.

• Silicone loaf liner – Makes cleanup even easier.

• Digital kitchen scale – Great for accuracy if you like to be precise with flour and cheese amounts.

How to Make Zucchini Cheese Bread

Alright, let’s get into the good stuff—actually baking this wonderfully cheesy, perfectly moist zucchini bread. If you’ve got your ingredients and tools ready, you’re halfway there. This is a no-fuss, no-fear recipe that anyone can master. Follow along and I’ll walk you through it step by step.

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5-inch loaf pan or line it with parchment paper. I prefer parchment—it makes lifting the loaf out a breeze and saves on clean-up.

Tip: If you’re using a nonstick pan, a light coating of butter or baking spray will do the trick.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl, whisk together:

• 1¾ cups all-purpose flour

• 1 tablespoon granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

You want everything evenly distributed so your loaf rises properly and tastes consistent throughout.

Step 3: Add Zucchini and Cheese

Now grab your shredded zucchini (about 1 cup) and 3 cups of freshly shredded sharp cheddar cheese. Add both to the dry ingredients and toss gently with a fork or clean hands. This helps coat them in flour, which prevents them from sinking to the bottom during baking.

Tip: Don’t squeeze all the moisture out of the zucchini—just pat it with paper towels. You want a little moisture left to keep the bread tender.

Step 4: Whisk the Wet Ingredients

In a separate bowl, whisk together:

• 1 cup whole milk

• 1 large egg

• ¼ cup melted unsalted butter

Make sure the butter has cooled slightly before adding it so you don’t scramble the egg.

Step 5: Combine Wet and Dry

Pour the wet mixture over your dry ingredients and stir gently using a spatula or wooden spoon. Mix just until everything is incorporated. The batter will be thick and lumpy—don’t worry, that’s exactly how it should look.

Warning: Resist the urge to overmix. Doing so can make your bread dense and tough. A few streaks of flour are okay.

Step 6: Pour and Bake

Scoop the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into your preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Tip: If the top starts browning too quickly, you can loosely tent the loaf with foil during the last 10 minutes of baking.

Step 7: Cool Before Slicing

Once baked, let the bread cool in the pan for 10–15 minutes. Then, gently remove it and transfer it to a wire rack to cool completely. This step is important—cutting into it too soon can lead to a gummy texture.

Tips for Success

If you want your zucchini cheese bread to turn out just right every single time, keep these tips in mind:

• Use fresh zucchini: Frozen zucchini can be too wet, even after draining.

• Don’t skip coating the cheese and zucchini in flour before adding wet ingredients. This prevents sogginess and uneven texture.

• Don’t overmix: Seriously, it’s worth repeating. Gentle mixing preserves the lightness of the loaf.

• Bake on the center rack of your oven to ensure even heat distribution.

• Let it cool completely before slicing so the crumb can set properly. Patience pays off here.

How to Store Zucchini Cheese Bread

Good news—this bread keeps beautifully. Here’s how to store it depending on how quickly you plan to enjoy it.

At Room Temperature

Store in an airtight container or tightly wrapped in plastic wrap. It’ll stay fresh on your counter for up to 2 days.

In the Refrigerator

To keep it longer, refrigerate your bread wrapped in foil or a resealable bag. It should stay good for about 5 to 6 days. Just let slices come to room temperature before serving—or pop them in the toaster.

Freezing Tips

Yes, you can absolutely freeze this bread! Slice it first, then wrap each piece individually in plastic wrap and store in a freezer bag. It’ll keep well for up to 2 months.

When ready to enjoy, defrost at room temperature or toast slices straight from frozen.

Frequently Asked Questions (FAQs)

Can I use frozen zucchini?

You can, but you’ll need to thaw it completely and drain it very well. Frozen zucchini holds a lot more water and can make your bread soggy if not properly prepared.

Why did my zucchini bread turn out soggy?

Usually, it’s because the zucchini was too wet or the bread wasn’t fully baked. Be sure to blot your zucchini and do the toothpick test before taking it out of the oven.

Can I make this gluten-free?

Yes! A 1:1 gluten-free baking flour works well in this recipe. Just make sure it includes xanthan gum or add a bit separately to help with structure.

What can I serve with this bread?

This savory loaf is a great partner to:

• Tomato soup

• A fresh summer salad

• Scrambled eggs for breakfast

• Chili or hearty stews

It’s also great all on its own—especially slightly warm with a pat of butter.

Related Recipes

If you loved this Zucchini Cheese Bread, you might enjoy these other cozy and savory recipes:

• Rustic No-Knead Rosemary Garlic Bread – Perfectly crusty with a garlicky kick.

• Cheesy Rotini with Garlic Butter Beef – A cheesy pasta dish with bold flavor.

• Spinach and Cheese Casserole – A veggie-packed bake that pairs well with any main.

• Garlic Butter Chicken Pasta – Creamy, satisfying and full of flavor.

• Avocado Mozzarella and Tomato Grilled Cheese – A fresh twist on classic grilled cheese.

Conclusion

Zucchini Cheese Bread is the kind of recipe that makes you feel like a kitchen rockstar—even if you’re baking on a lazy Sunday afternoon. It’s easy, deeply satisfying, and so versatile. Plus, it’s one of those rare savory bakes that everyone genuinely loves.

Whether you’re new to baking or looking for a cozy staple to add to your recipe box, this loaf is a must-try. I’d love to hear how it turns out—leave a comment, snap a photo, or share it with someone who could use a little cheesy comfort in their life.

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