Zucchini Cheese Bread – Easy No-Yeast Savory Quick Bread

This Zucchini Cheese Bread is a soft, savory quick bread made with fresh zucchini, cheddar cheese, Parmesan, and simple herbs. It has a tender, moist crumb with plenty of cheesy flavor and a golden, slightly crisp top.

I love making this savory zucchini bread when I have extra zucchini on hand. There is no yeast or complicated preparation involved, so you can have the batter ready for the oven in just a few minutes. It makes a delicious breakfast, snack, or side dish and is especially good served warm, when the cheese is still slightly melty.

The zucchini keeps the bread moist, while sharp cheddar and Parmesan add plenty of flavor. You can also customize it with fresh herbs, garlic, chili flakes, or even a little crumbled feta.

Why You’ll Love This Zucchini Cheese Bread

• Easy to make: This is a simple quick bread with no yeast and no rising time.
• A great way to use zucchini: It’s perfect for using up fresh summer zucchini.
• Moist and tender: Grated zucchini adds moisture without making the bread heavy.
• Full of cheesy flavor: Cheddar and Parmesan give every slice a delicious savory taste.
• Versatile: Serve it for breakfast, brunch, as a snack, or alongside soup and salad.
• Easy to customize: Add herbs, spices, feta, sun-dried tomatoes, or jalapeños to make it your own.

Ingredients You’ll Need

• Zucchini: Fresh zucchini is the main ingredient in this zucchini bread recipe. Grate it using the large holes of a box grater and lightly squeeze out some of the excess moisture. You don’t want to squeeze the zucchini completely dry. A little moisture helps keep the bread soft and tender.
• Cheese: I use sharp cheddar for its strong flavor and Parmesan for extra savory depth. You can substitute part of the cheddar with mozzarella, Gruyère, or crumbled feta.
• Flour: All-purpose flour gives this quick bread a soft but sturdy texture that is easy to slice.
• Eggs: Eggs help bind the ingredients together and give the bread structure.
• Buttermilk: Buttermilk adds moisture and a subtle tang that works especially well with the cheese. If you don’t have buttermilk, you can use plain milk with a little lemon juice or vinegar.
• Olive Oil: Olive oil keeps the bread moist and adds a light savory flavor. Melted butter can also be used.
• Seasonings: Garlic powder, black pepper, Italian seasoning, and Dijon mustard add flavor without overpowering the zucchini and cheese.

How to Make Zucchini Cheese Bread

Prepare the zucchini and pan

Preheat the oven to 350°F (180°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Grate the zucchini and gently squeeze it with paper towels or a clean kitchen towel to remove some of the excess moisture. Don’t squeeze it completely dry.

Combine the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and Italian seasoning.

Add the cheese and herbs

Stir in the grated cheddar and Parmesan until evenly coated with the flour mixture. Add the chopped chives or green onion and mix to combine.

Prepare the wet ingredients

In a separate bowl, whisk together the eggs and olive oil or melted butter. Add the buttermilk and Dijon mustard, then stir in the grated zucchini until well combined.

Combine the wet and dry ingredients

Add the zucchini mixture to the dry ingredients and fold gently with a spatula just until no dry flour remains. Don’t overmix the batter. A few small lumps are fine.

Bake

Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with additional grated cheddar, Parmesan, and chili flakes, if desired. Bake for 60–70 minutes, or until the loaf is deeply golden and a toothpick inserted into the center comes out clean.

If the top becomes too dark before the center is cooked, loosely cover the loaf with aluminum foil for the last part of baking.

Cool before slicing

Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack.

Allow it to cool for at least 30 minutes before slicing. This gives the crumb time to set and makes it easier to cut neat slices.

Tips to get the best zucchini bread

• Don’t skip squeezing the zucchini. Too much water can make the center of the bread wet and heavy.
• Don’t over-squeeze it either. Some moisture is important for a tender crumb.
• Use flavorful cheese. Sharp cheddar gives this bread much more flavor than mild cheddar.
• Don’t overmix the batter. Mix only until the flour is incorporated.
• Check the center before removing it from the oven. Zucchini bread contains quite a bit of moisture, so the center needs enough time to cook through.
• Let it cool before slicing. Cutting into the bread while it’s very hot can make the center appear gummy.
• If the top browns too quickly, cover it loosely with foil and continue baking.

Recipe Variations

• Zucchini Feta Bread: Replace part of the cheddar with crumbled feta and add fresh dill. The salty feta and fresh herbs pair beautifully with zucchini.
• Garlic Herb Zucchini Bread: Add a finely minced garlic clove along with fresh parsley, chives, and thyme for a more pronounced herb and garlic flavor.
• Spicy Zucchini Cheese Bread: Add 1/2 teaspoon of red pepper flakes or a finely chopped jalapeño to the batter.
• Zucchini Cheddar and Bacon Bread: Fold in cooked, crumbled bacon for a hearty savory bread that is especially good for breakfast or brunch.
• Mediterranean Zucchini Bread: Replace some of the cheddar with feta and add chopped sun-dried tomatoes, fresh basil, and a little oregano.

How to Serve Zucchini Cheese Bread

This cheesy zucchini bread is delicious served warm or at room temperature. Try it with:

• Eggs for breakfast
• A bowl of tomato soup
• Creamy vegetable soup
• A fresh green salad
• Roasted vegetables
• Grilled chicken or fish
• A little butter or cream cheese

You can also toast leftover slices in a skillet or toaster oven until crisp around the edges.

How to Store Zucchini Cheese Bread

Allow the bread to cool completely before storing.

Keep it in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 5 days. Reheat individual slices in the toaster oven, oven, or microwave.

Can You Freeze Zucchini Cheese Bread?

Yes. This zucchini cheese bread freezes very well.

Slice the completely cooled loaf and place parchment paper between the slices. Store them in a freezer-safe bag or container for up to 2 months.

You can thaw individual slices in the refrigerator or reheat them directly from frozen in a toaster oven or oven.

Frequently Asked Questions

Do I need to peel the zucchini?

No. There is no need to peel zucchini before making this bread. The skin is tender and adds color and nutrients.

Should I squeeze the zucchini before adding it?

Yes. Zucchini contains a lot of water, so lightly squeezing the grated zucchini helps prevent the bread from becoming too wet in the center.

Can I use a different type of cheese?

Yes. Cheddar, Gruyère, mozzarella, Monterey Jack, and feta can all work well. For the best flavor, I recommend using at least one strongly flavored cheese such as sharp cheddar or Parmesan.

Why is my zucchini cheese bread wet in the middle?

The most common reasons are excess moisture in the zucchini, overmixing, or removing the bread from the oven before the center is fully baked. Make sure to lightly squeeze the zucchini and check the center with a skewer before removing the loaf from the oven.

Can I make this bread without buttermilk?

Yes. You can substitute plain milk. For a closer substitute, add about 1 teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.

Can I make zucchini cheese bread ahead of time?

Yes. The bread can be baked a day ahead and stored in an airtight container. It is also delicious toasted the next day.

More Zucchini Recipes You May Also Like

Have more zucchini to use? Here are a few more easy zucchini recipes to try. From something sweet like zucchini brownies to savory favorites like zucchini fritters and frittata, there are plenty of delicious ways to use fresh zucchini.

• Zucchini Brownies – Rich, fudgy, and an easy way to sneak some zucchini into a chocolate dessert.
• Zucchini Carrot Fritters – Crispy on the outside, tender inside, and perfect for a quick lunch or side dish.
• Tomato Zucchini Frittata  – An easy egg-based meal packed with zucchini, tomatoes and cheese, perfect for breakfast, brunch, or a light dinner.
• Crustless Zucchini Quiche – A simple, cheesy zucchini quiche without the pastry crust.
• Creamy Zucchini Pasta – A light and flavorful way to turn fresh zucchini into an easy pasta dinner.
• Zucchini Cheese Muffins – Soft, tender muffins that make a delicious breakfast or snack.
• Zucchini Chips – Thinly sliced zucchini baked until golden and crisp, making an easy, light snack or crunchy side dish.

Hope you will try this amazing Zucchini Cheese Bread. It is one of those recipes that is simple enough for a weekday but delicious enough to serve for brunch or alongside a family dinner.

If you have a few zucchini sitting in your refrigerator, this is a delicious way to turn them into something everyone will want another slice of. If you do, make sure to share the photos with me on Instagram. Enjoy!

YOU MAY ALSO LIKE:
Easy No-Knead Kefir Bread
Easy Cornbread Muffins
Greek Yogurt Bread
25 Homemade Bread Recipes
Easy Sandwich Bread
Easy No-Knead Bread
Cottage Cheese Greek Yogurt Breadsticks