Cheesy Zucchini Cheese Bread

Zucchini season always sneaks up on me. One day my garden looks fine, and the next day I’m drowning in green squash that seem to have doubled in size overnight. My neighbors have learned to avoid eye contact when they see me walking around the block with a bag full of extras.

That’s when zucchini bread becomes my saving grace. But regular zucchini bread can get boring after the third loaf. Adding cheese takes it from sweet to savory and gives me something I can actually serve for lunch or dinner. My kids will eat it without complaining, and my husband grabs slices for his work lunch.

The best part? It uses up two whole zucchini in one recipe. I can see the light at the end of the zucchini tunnel when I’m grating them into the bowl. Plus, it freezes great, so I can pretend I planned ahead when unexpected guests show up.

What Kind of Zucchini Should I Use?

Any fresh zucchini will work great for this bread, but medium-sized zucchini tend to give you the best results since they’re not too watery or too tough. You’ll want to avoid really large zucchini as they can be seedy and have a more bitter taste that might overpower your bread. When shredding your zucchini, use the large holes on a box grater for the perfect texture. The recipe specifically says not to squeeze out the moisture, which is important because that liquid actually helps keep your bread moist and tender.

Options for Substitutions

This zucchini cheese bread is pretty forgiving when it comes to swaps and substitutions:

• Zucchini: Yellow summer squash works perfectly as a 1:1 replacement for zucchini. You could also try shredded carrots, though the bread will be slightly sweeter and denser.
• Sour cream: Plain Greek yogurt is an excellent substitute – use the same amount. You can also use buttermilk (reduce to 1/2 cup) or regular milk mixed with 1 tablespoon lemon juice.
• Cheddar cheese: Feel free to mix it up with Monterey Jack, Gruyere, or even pepper jack for some heat. A blend of cheeses works great too – just keep the total amount the same.
• All-purpose flour: You can substitute up to half the flour with whole wheat flour for extra nutrition, though the bread will be slightly denser. For gluten-free, use a 1:1 gluten-free flour blend.
• Green onion: Skip these if you don’t have them, or try chopped chives, regular onion (use less), or even fresh herbs like dill or parsley for different flavor notes.
• Butter: Vegetable oil or melted coconut oil work as direct substitutes. Just make sure any oil substitute is at room temperature before mixing.

Watch Out for These Mistakes While Baking

The biggest mistake people make with zucchini bread is squeezing out all the moisture from the shredded zucchini, which actually removes the natural liquid that keeps your bread moist and tender.

Another common error is overmixing the batter once you add the flour – this develops too much gluten and creates a tough, dense loaf instead of the light texture you want.

Make sure your melted butter has cooled completely before adding it to the wet ingredients, as hot butter can scramble the eggs and create an uneven texture.

To get the best rise and avoid a sunken center, don’t open the oven door for at least the first 45 minutes of baking, and test for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs attached.

What to Serve With Zucchini Cheese Bread?

This savory zucchini cheese bread is perfect alongside a big bowl of soup – think tomato, chicken noodle, or even a hearty vegetable soup for dipping. I love serving it warm with a pat of butter or cream cheese spread on top, which really brings out the cheesy flavors. It also makes a great side for salads, especially a crisp garden salad or Caesar salad when you want something fresh to balance the rich, cheesy bread. For breakfast or brunch, try it toasted with scrambled eggs or as part of a spread with fresh fruit and coffee.

Storage Instructions

Keep Fresh: This zucchini cheese bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The cheese and sour cream help keep it from drying out, so it actually tastes great the next day too!

Refrigerate: For longer storage, pop your wrapped bread in the fridge where it’ll stay fresh for up to a week. I actually think it tastes even better after a day in the fridge because all the flavors have time to meld together.

Freeze: You can freeze whole loaves or individual slices for up to 3 months. Wrap tightly in plastic wrap, then in foil or a freezer bag to prevent freezer burn. When you’re ready to enjoy it, just thaw at room temperature or toast frozen slices directly from the freezer.

Preparation Time	15-20 minutes
Cooking Time	50-70 minutes
Total Time	65-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 50-60 g
• Fat: 100-110 g
• Carbohydrates: 200-220 g

Ingredients

For the wet mixture:

• 1 1/2 cups grated zucchini (do not press dry)
• 1/4 cup sliced green onions (optional)
• 2 large eggs
• 3/4 cup sour cream
• 1/4 cup melted butter, cooled
• 1 1/2 cups shredded cheddar cheese

For the dry mixture:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (180°C).

Grease a 9×5 inch loaf pan to prevent the bread from sticking during baking.

Step 2: Prepare the Zucchini and Wet Ingredients

• 1 1/2 cups grated zucchini (do not press dry)
• 1/4 cup sliced green onions (optional)
• 2 large eggs
• 3/4 cup sour cream
• 1/4 cup melted butter, cooled

Shred 1 1/2 cups of zucchini, making sure not to squeeze out any liquid; this helps keep the bread moist.

In a large bowl, combine the shredded zucchini, sliced green onions (if using), eggs, sour cream, and melted butter that has cooled to room temperature.

Mix everything together until well blended.

Step 3: Incorporate the Cheese

• 1 1/2 cups shredded cheddar cheese

Add the shredded cheddar cheese to the wet mixture and stir it in until evenly distributed.

I like to use a sharp cheddar for extra flavor, but you can use your favorite variety.

Step 4: Mix the Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

This ensures even distribution of the leavening agents throughout the batter.

Step 5: Combine Wet and Dry Ingredients

• dry mixture from Step 4
• wet mixture with cheese from Step 3

Gradually add the dry ingredients from Step 4 into the wet mixture from Step 3, mixing gently until just combined.

If the batter is too thick to pour, you can add 1-2 tablespoons of milk or water to reach a pourable consistency.

Be careful not to overmix, as this can make the bread tough.

Step 6: Bake the Bread

• batter from Step 5

Pour the batter into your prepared loaf pan and spread it out evenly.

Bake in the preheated oven for 50 to 70 minutes, or until a toothpick inserted into the center comes out clean.

I recommend checking for doneness around the 50-minute mark since oven temperatures can vary.

Step 7: Cool, Slice, and Serve

Once the bread is baked, remove it from the oven and let it cool in the pan for a few minutes.

Run a knife around the edges to loosen, then carefully take the bread out of the pan.

Slice and serve warm, optionally topped with a little extra melted butter for a delicious treat.