Savory Zucchini Cheese Loaf

This Savory Zucchini Cheese Loaf is the perfect blend of comfort and flavor. Moist, cheesy, and packed with zucchini, it’s a simple yet satisfying bake that works as a snack, breakfast, or a light meal. Whether served warm straight from the oven or enjoyed cold the next day, each slice delivers a tender crumb with bursts of cheesy goodness. Plus, it’s a clever way to sneak in some veggies!

⏱️ Time Required:

• Prep Time: 15 minutes
• Cook Time: 45–55 minutes
• Total Time: 1 hour 5–10 minutes

Ingredients:

2 medium zucchinis, grated

3 large eggs

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1/2 cup milk

1/4 cup olive oil (or melted butter)

1 cup shredded cheese (cheddar or mozzarella work great)

1/2 cup crumbled feta cheese

Optional: 1 small onion, finely chopped or grated

Instructions:

Preheat oven to 180°C (350°F). Grease a loaf pan or line it with parchment paper.

Prepare the zucchini:

Grate the zucchinis and squeeze out excess moisture using a clean towel or cheesecloth.

This helps avoid a soggy loaf.

Make the batter:

In a large bowl, whisk together the eggs, milk, and olive oil.

Add the flour, baking powder, salt, and pepper. Mix until just combined.

Stir in the shredded zucchini, grated onion (if using), shredded cheese, and half of the feta cheese.

Pour into loaf pan:

Pour the mixture into the prepared loaf pan and dot the top with the remaining feta cheese.

Bake:

Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool and serve:

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

Slice and enjoy warm or at room temperature.

✅ Tips for Perfect Zucchini Cheese Loaf

• Squeeze that zucchini! Extra moisture can make the loaf soggy. Use a clean kitchen towel or cheesecloth to wring it out well.
• Mix-ins welcome: Add chopped sun-dried tomatoes, cooked bacon bits, caramelized onions, or fresh herbs like parsley, basil, or dill for extra flavor.
• Use parchment paper to line the loaf pan for easy removal and cleaner slices.
• Let it rest: Allow the loaf to cool slightly before slicing to help it firm up and hold shape.

❓ Frequently Asked Questions

Q: Can I make this loaf gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend (1:1) that includes xanthan gum or a binder.

Q: Can I freeze it?
A: Absolutely. Let it cool completely, then slice and wrap individual pieces in plastic wrap. Store in a freezer-safe bag for up to 2 months. Reheat in the oven or toaster.

Q: What cheeses work best?
A: Cheddar, mozzarella, and gouda melt nicely. Feta adds a tangy, crumbly texture, especially on top.

Q: Can I use yellow squash instead of zucchini?
A: Yes! Yellow squash works just as well — just be sure to remove excess water the same way.

Estimated Nutrition (Per Slice, based on 10 slices):

(Will vary based on exact ingredients used)

• Calories: ~180
• Protein: 7g
• Carbohydrates: 12g
• Fat: 12g
• Fiber: 1g
• Sugar: 2g
• Sodium: 300mg