Cheese zucchini bread is a simple, no-knead quick bread recipe made with shredded zucchini and plenty of cheddar cheese. It makes the perfect snack or side dish for cheese lovers!
Recipe summary
Flavor/texture: Mild, cheesy, tender
Pan size: 9x5 loaf
Easy summer baking recipe. All you need are a few bowls, a spoon, and a loaf pan to get started.
Great for: Snacking, pairing with a bowl of tomato soup, dinner side dish.
Similar to: Savory Zucchini Bread and Zucchini Cornbread
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Ingredients and substitutions
- Zucchini - You'll need 220 grams or 1.5 cups of finely grated zucchini (or about 1 to 1.5 medium zucchini). After measuring, you'll need to squeeze the excess liquid from the zucchini so that there isn't too much moisture in the recipe. Too much moisture = soggy and dense bread.
- All-purpose flour - I've only tested this recipe with all-purpose (plain) flour, so I can't say for sure how other flours will turn out. If you have a different type of flour on hand, I recommend searching for a recipe that is developed with that specific flour in mind.
- Whole milk - Adds moisture to your zucchini bread. Using lower fat milk may cause your bread to turn out a little dry.
- Eggs - Add structure and moisture to the zucchini bread.
- Unsalted butter - Unsalted butter and ⅛ teaspoon of the listed salt can be substituted with salted butter if desired.
- Leavening - You'll need baking powder for this recipe, not baking soda. The two are not interchangeable.
- Salt - Enhances the flavor of the bread. I do not recommend omitting the salt - your bread will taste bland.
- Cheddar cheese - Adds savory flavor and gooey cheese pockets to the bread. If desired, it can be substituted with other cheeses like gruyere or pepper jack. I recommend using cheese freshly shredded from a block rather than pre-shredded cheeses. Pre-shredded cheeses are often coated in anti-clumping powders that can add a grainy texture when melted.
How to make cheese zucchini bread
- Whisk together wet ingredients in a large bowl.
- Whisk dry ingredients in a separate bowl, then add to the wet ingredients. Add shredded cheese and stir to combine. Batter will be thick.
- Transfer to a 9x5 loaf pan and spread into an even layer.
- Bake until golden brown across the top and center pops back when gently pressed.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Shredding zucchini for bread - For baked goods, I always recommend using the small side of a box grater for a fine grate. Finely grated zucchini melts seamlessly into baked goods, with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread. Here's the box grater I use: Amazon: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread: Farberware Loaf Pan 9x5, Set of 2
Variations
- Garlic powder - Add 1 teaspoon of garlic powder for garlicky flavor like your favorite garlic bread.
- Dried herbs - Add ½ teaspoon of dried oregano, Italian seasoning, or basil.
- Fresh chives - Add 2 tablespoons of chopped fresh chives for a fresh, herby flavor.
- Green onion - Add 1 to 2 thin sliced green onions.
- Bacon - Add 4 pieces of cooked and crumbled bacon, or about ¼ cup of bacon bits.
- Jalapenos - Add ¼ cup of chopped fresh jalapenos for a spicy kick.
Storage
Zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
Cheese zucchini bread can be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
See my full post for more information: How To Store Zucchini Bread
Frequently asked questions
Yes, for this recipe you'll need to squeeze the excess liquid from the shredded zucchini before adding it to the batter. Too much liquid will make this bread soggy, gummy, and dense.
No, there's no need to peel zucchini for zucchini bread. The skin and flesh melt seamlessly into the bread as it bakes.
If you're using a large zucchini with mature, hard seeds inside, use a spoon to scoop out the seeds before grating.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
📖 Recipe
Cheese Zucchini Bread
Ingredients
- 1.5 cups (200 g) finely grated zucchini, after measuring, squeeze liquid out
- 1 cup (227 g) whole milk
- 2 large eggs
- ¼ cup (56 g) unsalted butter, melted
- 2 ¼ cups (270 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (56 g) freshly grated sharp cheddar cheese
Instructions
- Preheat oven to 350℉. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a bowl, add finely grated zucchini (after liquid has been squeezed out), milk, eggs, and melted butter. Whisk until evenly incorporated. Set aside.
- In a large bowl, whisk together dry ingredients: flour, baking powder, and salt. Make a well in the center of the dry ingredients and add wet ingredients. Stir until incorporated. Add cheddar cheese and stir just until incorporated. Batter will be thick.
- Pour into prepared loaf pan. Bake for about 48 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
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