Cheesy Zucchini Bread
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Cheesy Zucchini Bread is a savory quick bread recipe made with fresh zucchini and cheddar cheese. It is the perfect recipe for using up your summer zucchini harvest and the entire family will love it!
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This recipe combines two of my very favorite things: zucchini and quick bread! Every summer I faithfully plant my zucchini plants and not-so-patiently wait for the harvest. When the zucchini starts rolling in this cheesy zucchini bread is the first recipe I make!
Why I love this recipe
While many zucchini breads are sweet, this is a savory bread packed with flavor. It is perfect on its own for breakfast or a snack, or served as a side with stovetop chili or ground beef vegetable soup.
This is a no-fail, easy bread and its ready to eat in just over an hour.
Ingredients
- all-purpose flour
- salt, baking powder & baking soda
- zucchini
- minced garlic
- cheddar cheese – I recommend sharp or extra-sharp
- eggs
- milk
- unsalted butter
Step by step
Unlike many other zucchini recipes, there is no need to blot the zucchini dry for this bread, which makes it all the more quick to prep.
Simply mix all the ingredients in a large bowl and pour in the bread pan. Top with extra cheese if you like and bake for an hour and you’re ready to go!
Storage
Store the bread wrapped at room temperature up to 3 days. Store wrapped in the refrigerator up to 5 days.
This bread freezes well. Wrap full loaves or slices tightly in plastic wrap and place in a freezer bag up to 3 months. Thaw frozen full loaves overnight in the refrigerator. You can thaw frozen slices by heating in the microwave 15-30 second.
FAQs
Shred zucchini with a box grater or the grater attachment on a mandolin.
This bread work well with a 1:1 gluten free baking mix to replace the flour.
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Cheesy Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
Description
Cheesy Zucchini Bread is a savory quick bread recipe made with fresh zucchini and cheddar cheese. It is the perfect recipe for using up your summer zucchini harvest and the entire family will love it!
Ingredients
- 1 medium to large zucchini
- 3 cups all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons minced garlic (about 4 cloves)
- 1 cup shredded sharp cheddar cheese plus ¼ cup for sprinkling on top if desired
- 2 large eggs
- 1 cup milk
- 1 stick (8 tablespoons) butter, melted
Instructions
- Preheat oven to 350˚F. Spray a loaf pan (9×5 inch) with nonstick spray.
- Trim the stem ends of the zucchini and grate on the large holes of a box grater. Set aside.
- Combine flour, baking powder, salt, and baking soda in a large bowl.
- Add zucchini, garlic, 1 cup cheese, eggs, milk, and butter to the dry mixture. Fold together until completely moistened.
- Pour dough into the prepared pan and smooth with a spatula or back of a spoon. Add additional cheese on top if desired.
- Bake for 50 minutes or until golden and toothpick inserted in the middle comes out clean.
Notes
Store wrapped in plastic wrap at room temperature up to 3 days. Refrigerate up to 5 days.
Freeze wrapped in two layers of plastic wrap and stored in a freezer bag up to 3 months. Thaw full loaves overnight in the refrigerator or freeze individual slices and thaw for 15-30 seconds in the microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: bread
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 182
- Sugar: 1.6 g
- Sodium: 394.8 mg
- Fat: 4.8 g
- Carbohydrates: 27.4 g
- Protein: 7.4 g
- Cholesterol: 40.7 mg
