Zucchini Cheese Bread
This soft, moist quick bread is made with freshly grated zucchini, sharp cheese, and herbs for a savory treat. It’s easy to prepare, freezer-friendly, and a great way to use up summer zucchini!
Time
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: ~1 hour 10 minutes
Yields: 1 loaf (8–10 slices)
Ingredients
Dry:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp garlic powder
¼ tsp black pepper
Wet:
2 large eggs
¼ cup olive oil or melted butter
¼ cup milk (or yogurt)
1 ½ cups grated zucchini (squeezed of excess moisture)
1 ¼ cups shredded sharp cheddar, mozzarella, or a mix
2 tbsp chopped chives or green onion
1 tbsp fresh parsley or thyme
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C).
Grease or line a 9×5-inch loaf pan with parchment paper.
2. Prepare Zucchini
Grate the zucchini and squeeze out moisture using a clean towel or cheesecloth. Set aside.
3. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and black pepper.
4. Mix Wet Ingredients
In another bowl, whisk together eggs, olive oil, and milk until well combined.
5. Combine Everything
Fold the wet mixture into the dry ingredients.
Add zucchini, cheese, and herbs. Stir until just combined (do not overmix).
6. Bake
Pour into prepared loaf pan. Smooth the top.
Optional: Sprinkle extra cheese on top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Slice and serve warm or room temperature.
Tips & Variations
For extra flavor: Add ¼ tsp chili flakes or ¼ cup crumbled feta.
Make it gluten-free: Use a 1:1 gluten-free flour blend.
Storage: Store at room temperature for 2 days or refrigerate for 4–5. Freeze slices for up to 2 months.
Frequently Asked Questions
Q: Can I use yellow zucchini or summer squash?
A: Yes! Any summer squash works well — just grate and squeeze out moisture.
Q: Can I make muffins instead of bread?
A: Yes — bake at 350°F (175°C) for 18–22 minutes for muffins.
Q: Why is squeezing the zucchini important?
A: Zucchini has a high water content; if not squeezed, your bread may turn out soggy.
Nutritional Information
Calories: 180
Protein: 6g
Carbs: 15g
Fat: 11g
Fiber: 1g
Sodium: 250mg