Delicious Zucchini Cheese Bread Recipe to Try Today

There’s something undeniably comforting about homemade bread, and this best zucchini cheese bread recipe takes that comfort to new heights. Combining garden-fresh zucchini with savory cheeses and aromatic herbs, this easy zucchini cheese bread delivers a moist, flavorful loaf that’s perfect for any occasion. Whether you’re looking for a creative way to use up summer zucchini or simply craving a hearty side for your soup or salad, this classic zucchini cheese bread recipe won’t disappoint. The beautiful balance of vegetables and cheese makes this homemade zucchini cheese bread a crowd-pleaser that even vegetable-skeptical family members will devour. Best of all, it’s straightforward enough for bakers of all experience levels.

Why You’ll Love This Zucchini Cheese Bread

• Perfect texture combination – crispy crust with a soft, moist interior
• Ready in just over an hour with minimal hands-on time!
• Great make-ahead option for busy weeknights or meal prep
• Customizable recipe – easily adapt with different cheeses or add-ins
• No special equipment needed – the best way to make zucchini cheese bread at home is with basic kitchen tools
• Beginner-friendly – easy zucchini cheese bread for beginners with foolproof instructions
• Versatile serving options – enjoy warm, toasted, or at room temperature
• Freezer-friendly – make a double batch and save for later!
• Sneaky way to add vegetables to your family’s diet without complaints

Ingredients for Zucchini Cheese Bread

For the Bread Base

• 3 cups all-purpose flour (use 1:1 gluten-free flour blend for a gluten-free option)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 2 medium zucchini (about 2 cups when grated and squeezed dry)
• 2 large eggs, room temperature
• ⅓ cup olive oil (or vegetable oil)
• ¾ cup buttermilk (or regular milk with 1 tablespoon lemon juice)
• 2 tablespoons honey (or sugar)

For the Cheese Mixture

• 1½ cups sharp cheddar cheese, shredded (or a mix of cheddar and mozzarella)
• ½ cup Parmesan cheese, freshly grated
• 2 green onions, finely chopped
• 2 tablespoons fresh herbs (basil, parsley, or dill), minced

How to Make Zucchini Cheese Bread – Step by Step

Preparing the Zucchini

Step 1: Wash and trim the ends of your zucchini. Using a box grater or food processor with a grating attachment, grate the zucchini into shreds.

Step 2: Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This crucial step prevents your bread from becoming soggy.

Step 3: Measure out 2 cups of the squeezed zucchini and set aside.

Making the Bread Batter

Step 4: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line with parchment paper with overhanging edges for easy removal later.

Step 5: In a large bowl, whisk together the flour, baking powder, baking soda, salt, Italian seasoning, garlic powder, and black pepper until well combined.

Step 6: In a separate medium bowl, beat the eggs lightly. Add the olive oil, buttermilk, and honey, then whisk together until smooth.

Step 7: Fold the zucchini into the wet ingredients, ensuring it’s evenly distributed.

Step 8: Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix – a few small lumps are perfectly fine.

Adding the Cheese

Step 9: Reserve about ¼ cup each of the cheddar and Parmesan cheese for topping. Gently fold the remaining cheeses, green onions, and herbs into the batter until evenly distributed.

Step 10: Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Sprinkle with the reserved cheese.

Baking the Bread

Step 11: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 12: If the top is browning too quickly, tent loosely with aluminum foil after about 35 minutes of baking.

Step 13: Once done, remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro Tips for Making the Best Zucchini Cheese Bread

Getting the Texture Just Right

• Remove excess moisture: The secret to perfect zucchini cheese bread is thoroughly draining the zucchini. Don’t skip this step!
• Room temperature ingredients: Allow eggs and dairy to come to room temperature before mixing for a better texture.
• Fold gently: When combining wet and dry ingredients, use a folding motion rather than vigorous stirring to keep the bread tender.

Flavor Boost Ideas

• Cheese variations: Try pepper jack for a spicy kick, smoked gouda for depth, or feta for a Mediterranean twist.
• Add-ins that work well:
  • ½ cup chopped sun-dried tomatoes
  • ⅓ cup sliced olives
  • 2 tablespoons diced jalapeños (seeds removed for less heat)
  • ¼ cup cooked, crumbled bacon

Dietary Adaptations

• Gluten-free option: Substitute the all-purpose flour with a quality 1:1 gluten-free baking flour.
• Dairy-free alternative: Use plant-based milk with 1 tablespoon vinegar instead of buttermilk and dairy-free cheese substitutes.
• Lower-fat version: Replace half the oil with unsweetened applesauce or Greek yogurt.

Best Ways to Serve Zucchini Cheese Bread

The best way to serve zucchini cheese bread is warm from the oven with a small pat of butter melting into each slice. This savory quick bread complements numerous meals and occasions:

• Pair with soups: Serve alongside tomato soup, minestrone, or creamy potato leek soup for a complete meal.
• Breakfast option: Toast a slice and top with a fried egg for a filling breakfast.
• Appetizer idea: Cut into small cubes, lightly toast, and serve with a dipping oil or herb butter.
• Side dish: Accompany grilled meats or a fresh salad for dinner.
• Snack time: Enjoy a slice on its own as a satisfying afternoon pick-me-up.

For special occasions, try slicing the bread horizontally, spreading with herb cream cheese, and making sandwiches with thinly sliced vegetables for an elegant tea-time treat.

Nutritional Information for Zucchini Cheese Bread

Per slice (1/12 of loaf):

• Calories: 265 kcal
• Carbohydrates: 28g
• Protein: 10g
• Fat: 13g (5g saturated)
• Fiber: 2g
• Sugar: 4g
• Sodium: 520mg
• Calcium: 220mg
• Iron: 1.5mg

This zucchini cheese bread offers a good balance of nutrients, with protein from the cheese and eggs, and vitamins and minerals from the zucchini. For a lower-carb version of zucchini cheese bread, you can replace up to half of the all-purpose flour with almond flour, though this will change the texture slightly.

Storage & Leftovers

Refrigerator Storage

Properly stored in an airtight container or wrapped tightly in plastic wrap, zucchini cheese bread will last in the refrigerator for up to 5 days. The flavors often develop and improve after the first day, making this an excellent make-ahead recipe.

Freezer Instructions

Zucchini cheese bread freezes exceptionally well. To freeze:

1. Allow the bread to cool completely
2. Wrap individual slices or the whole loaf tightly in plastic wrap
3. Place in a freezer-safe bag or container
4. Label with the date (freezes well for up to 3 months)

Reheating Methods

• Microwave: Heat individual slices for 20-30 seconds for a quick warm-up
• Toaster oven: Reheat at 350°F for 3-5 minutes for a crispy exterior
• Conventional oven: Wrap in foil and heat at 300°F for 10-15 minutes for whole sections

For frozen bread, thaw overnight in the refrigerator before reheating, or add additional heating time if warming from frozen.

FAQs for Zucchini Cheese Bread

Can I make zucchini cheese bread without squeezing the moisture out?

No, removing excess moisture from the zucchini is essential. If you skip this step, your bread will likely be soggy in the middle and may not cook properly. The extra few minutes it takes to squeeze the zucchini dry makes all the difference in the final texture of your bread.

How can I tell when my zucchini cheese bread is fully baked?

The most reliable method is to insert a toothpick or wooden skewer into the center of the loaf. When it comes out clean or with just a few moist crumbs (not wet batter), your bread is done. Additionally, the bread should pull away slightly from the sides of the pan, and the top should be golden brown.

Can I make this recipe as muffins instead of a loaf?

Absolutely! To make zucchini cheese muffins, prepare the batter as directed and distribute it evenly among 12 lined muffin cups. Reduce the baking time to about 20-25 minutes. This makes them perfect for grab-and-go breakfasts or lunchbox additions.

What’s the best way to grate zucchini for bread?

A box grater with medium holes works perfectly for hand grating. If you’re making a large batch, a food processor with a grating attachment can save time. Avoid using the fine side of the grater, as this can turn the zucchini mushy rather than creating proper shreds for the bread.

Conclusion & Call to Action

Now that you’ve mastered the best zucchini cheese bread recipe, you’re equipped with a versatile, delicious way to enjoy this garden vegetable. This savory quick bread balances wholesome ingredients with incredible flavor, making it suitable for everything from casual family dinners to special gatherings.

Remember that the key to success lies in properly draining your zucchini and not overmixing the batter. Feel free to experiment with different cheese combinations and add-ins to make this recipe uniquely yours.

Have you tried making this zucchini cheese bread? We’d love to hear about your experience in the comments below! Did you try any variations that worked particularly well? Share your tips and questions with our community of home bakers.

Don’t forget to save this recipe for future reference and share it with friends who might appreciate knowing how to make the best zucchini cheese bread at home!

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