Tasty Zucchini Cheese Bread

If you ask me, zucchini cheese bread is one of the best ways to use up summer zucchini.

This savory quick bread combines shredded zucchini with plenty of cheese for a moist, flavorful loaf that works great for breakfast or as a side dish. The zucchini keeps everything tender while the cheese adds a nice salty bite.

It comes together easily in one bowl and bakes up golden brown with a crispy crust. Sharp cheddar and a touch of herbs make each slice taste like comfort food.

It’s the kind of recipe that makes zucchini lovers out of even the pickiest eaters, and it freezes well too.

What Kind of Zucchini Should I Use?

For this bread, you’ll want to use medium-sized zucchini that feel firm and have smooth, unblemished skin. Smaller zucchini tend to be more tender and have fewer seeds, which makes them perfect for baking since they won’t add too much moisture or a bitter taste. If you only have large zucchini on hand, just make sure to scrape out any big seeds before shredding. Fresh zucchini from your garden or the farmer’s market will give you the best flavor, but store-bought works just fine too. The key is to shred it and use it right away without squeezing out the moisture – that natural liquid helps keep your bread nice and moist.

Options for Substitutions

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

• Zucchini: Yellow summer squash works just as well as zucchini in this recipe. You can also try shredded carrots, but you’ll want to squeeze out some of the moisture first since carrots release less water than zucchini.
• Sour cream: Greek yogurt makes a great substitute for sour cream – just use the same amount. You can also use buttermilk, but reduce it to about 1/2 cup since it’s thinner.
• Cheddar cheese: Feel free to mix things up with Swiss, Gruyere, or even pepper jack for a little kick. Just stick with good melting cheeses for the best texture.
• All-purpose flour: You can substitute up to half the flour with whole wheat flour for a nuttier flavor, but don’t go beyond that or your bread might get too dense.
• Green onion: Skip these if you’re not a fan, or try chopped chives or even finely diced regular onion instead. Fresh herbs like dill or parsley also work nicely.
• Butter: Vegetable oil or melted coconut oil can replace the butter in equal amounts if needed.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini cheese bread is squeezing out all the moisture from your shredded zucchini – while it might seem logical, you actually want to keep that natural moisture since it helps create a tender, moist loaf.

Another common error is overmixing the batter once you add the flour, which can lead to a tough, dense bread instead of the light texture you’re after – just stir until the ingredients are barely combined.

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

To prevent your cheese from sinking to the bottom, toss the shredded cheddar with a tablespoon of flour before folding it into the batter, and don’t forget to check for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs.

What to Serve With Zucchini Cheese Bread?

This savory 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 for breakfast or as a side with scrambled eggs and crispy bacon. It also makes a great addition to lunch paired with a fresh garden salad or some sliced tomatoes with a drizzle of olive oil. For dinner, try it alongside grilled chicken or a simple pasta dish where the cheesy, herb-like flavors from the green onions can really shine.

Storage Instructions

Store: This zucchini cheese bread keeps really well 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 moist, so you don’t have to worry about it drying out quickly like some breads do.

Refrigerate: If you want to keep it longer, pop it in the fridge where it’ll stay fresh for up to a week. I actually think it tastes even better after a day or two because all the flavors have time to meld together. Just wrap it well so it doesn’t pick up any fridge odors.

Freeze: You can freeze whole loaves or individual slices for up to 3 months. Wrap the bread tightly in plastic wrap, then again in foil or place in a freezer bag. When you’re ready to eat 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: 1600-1800
• Protein: 40-50 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

For the wet mixture:

• 1 1/2 cups shredded zucchini (keep liquid)
• 2 large eggs
• 3/4 cup sour cream
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup sliced scallions (optional)

For the dry mixture:

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

For folding in:

• 1 1/2 cups grated cheddar cheese

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (180°C) to ensure it’s at the right temperature when your batter is ready.

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

Step 2: Combine the Wet Ingredients

• 1 1/2 cups shredded zucchini (keep liquid)
• 2 large eggs
• 3/4 cup sour cream
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup sliced scallions (optional)

In a large bowl, mix together the shredded zucchini (including its liquid), sliced scallions (if using), eggs, sour cream, and melted and cooled butter until the mixture is well combined.

The zucchini’s natural moisture is key to keeping the bread moist, so don’t squeeze it out.

I personally love adding the scallions because they give a subtle flavor lift to the bread, but you can skip them if you prefer.

Step 3: Add the Cheese

• 1 1/2 cups grated cheddar cheese

Stir the grated cheddar cheese into the zucchini mixture until evenly distributed throughout the wet ingredients.

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 flour, baking powder, baking soda, and salt until everything is combined and any lumps are broken up.

This helps the rising agents distribute evenly for a nice, airy loaf.

Step 5: Combine Wet and Dry Mixtures

• wet mixture from Step 2
• grated cheddar cheese from Step 3
• dry mixture from Step 4

Gradually add the whisked dry ingredients to the bowl of wet ingredients, mixing gently until just combined.

Avoid overmixing, as this can make the bread dense.

If the batter seems too thick to pour, add 1-2 tablespoons of milk or water to loosen it, but in my experience, the moisture from the zucchini is usually just right.

Step 6: Transfer to Pan and Bake

• batter from Step 5

Spread the batter evenly into the prepared loaf pan.

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

I always check at the 50-minute mark, as ovens can vary.

Step 7: Cool, Remove, and Slice the Bread

Let the bread cool for a few minutes after baking.

Run a knife around the edges of the pan to loosen it, then remove the bread from the pan.

Slice and serve warm, topped with melted butter if you like.

I highly recommend the extra butter for a truly indulgent treat!