Cheese Zucchini Bread

5 from 1 vote

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!

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 222kcal

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.

Nutrition Estimate

Course: Side Dish, Snack

Cuisine: American