Zucchini Cheese Bread
Updated
Updated
This easy Zucchini Cheese Bread is a soft, fluffy, buttery quick bread loaded with cheese and speckled with zucchini. I serve this cheese bread as a side with a nice pat of butter, or sometimes make grilled cheese sandwiches out of it.
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5 STAR REVIEW
Easy Zucchini Cheese Bread Recipe
I didn’t think I could possibly love my cheese bread recipe more than I already do—but then I added some shredded zucchini, and wow, it took things to a whole new level. It reminds me a bit of my zucchini bread, but this version is ultra-savory, packed with cheesy goodness and flecked with bits of fresh zucchini throughout. It’s incredibly moist and flavorful, and each bite practically melts in your mouth. Best of all? No kneading or rising required!
Bonus, this cheesy quick bread goes with just about everything. Serve as a side with soup or pasta, or you can make the most epic sandwiches between two slices. Or simply enjoy a slice with some melted butter for a snack. It’s so good!
If you love Red Lobster cheddar bay biscuits, you will love this quick bread!
Zucchini Cheese Bread
Ingredients
For the Bread:
- 1¾ cups all-purpose flour, spooned and leveled
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp fine sea salt
- 3 cups freshly shredded cheddar cheese, avoid pre-shredded
- 1 cup whole milk
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 cup shredded zucchini, unpeeled, excess moisture removed (see note)
For the Topping:
- ¼ cup unsalted butter, melted
- ¼ tsp dried parsley
- ¼ tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp coarse salt
Instructions
- Preheat the oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Using a pastry brush, brush the spray all over the loaf pan to make sure it is covered up the sides and in the corners. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Add the cheddar cheese and stir it together so the cheese is coated in the flour mixture. Set aside.
- In a medium bowl, whisk together the milk, egg, unsalted butter, and shredded zucchini; pour into the dry mixture and stir it until just combined and there are no dry patches (don't over-mix.)
- Pour the mixture into the prepared loaf pan and smooth out the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the bread is baking, make the topping: whisk together the butter, garlic powder, salt, onion powder, and dried parsley.
- Remove loaf pan from the oven and set on a wire rack. Immediately brush the bread with the butter topping.
- Let the bread cool for 5 minutes in the pan then take it out of the pan and cool completely on the wire rack.
- Slice and serve.
Video
Notes
- Remove excess moisture from the zucchini. After shredding the zucchini, squeeze out most of the moisture using paper towels.
- Mix the ingredients until just combined, avoiding overmixing. Overmixing can result in less tender bread.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Zucchini Cheese Bread Step by Step
Prep the oven and coat the loaf pan: Preheat the oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Using a pastry brush, brush the spray all over the loaf pan to make sure it is covered on the sides and in the corners. Set aside.
Combine dry ingredients: Whisk together 1¾ flour, 1 tbsp sugar, 1 tbsp baking powder, and ½ tsp salt until combined. Add 3 cups cheddar cheese and stir it together so the cheese is coated in the flour mixture. Set aside.
Combine the wet ingredients: Whisk 1 cup whole milk, 1 large egg, ¼ cup unsalted butter, melted, and 1 cup shredded zucchini. Then combine with the dry mixture.
Transfer to loaf pan: Pour the dough into a standard loaf pan that’s been coated with nonstick spray. Bake in a preheated 350°F oven until a toothpick inserted comes out clean. Remove from oven.
Prepare the topping: Whisk together ¼ cup unsalted butter, ¼ tsp dried parsley, ¼ tsp garlic powder, 1/8 tsp onion powder, and 1/8 tsp coarse salt.
Brush the bread: Immediately brush over the bread while it’s still warm.
Serve: Allow the bread to cool. Slice and serve.
How to Store
You can store this bread on the counter or in the fridge. Cool completely, then wrap in foil and place in a well-sealed Ziploc bag or an airtight container. It will last for up to 4 days. If you keep it on the counter, be sure to keep it cool and out of humidity.
Allow to cool completely before freezing. You can freeze either the entire loaf or slices, so you can grab what you need at any time. Store tightly wrapped to avoid freezer burn and thaw on the counter.
What to Serve With Zucchini Bread
This bread goes so well with soups, salads, and pasta as a side dish. I love dipping it into a rich roasted red pepper soup and soaking up all the goodness of a spring onion and pea soup. It also goes well alongside a hearty chickpea salad.
And you simply can’t beat a warm slice with a pat of butter melted on top!
Run! Go get zucchini! The Zucchini Cheese Bread is WONDERFUL!
Very easy to make and it brings compliments!!!!
Thank you!
It was very good, I added few black and green olives and 1 extra egg
Wow this recipe exceeded my expectations – it was so delicious I couldn’t stop eating it!
Super moist and delicious
Tastes awesome! Mine fell when I took it out of the oven, Any idea how to prevent this?
Mine fell as well! I think next time I will use a brand new container of baking powder.
Made as directed. So good!
Loved this! Big hit with the family. I served it with quiche and a side salad.
Reminded me of Red Lobsters cheddar bay biscuits…I am not really a fan of those, but my husband loved the bread!
This was GREAT!! Whole family loved it. Going to make another loaf.
What an awesome way to use up all of that excess zucchini! Delicious
This was AWESOME!! Light and fluffy. Loved the herb butter topping. Great way to use up some garden zucchini. Thanks for sharing!