bread

Savory Zucchini Cheese Bread

This savory zucchini cheese bread is a moist, hearty quick bread loaded with fresh zucchini, sharp cheddar, and aromatic herbs. Unlike its sweeter cousin, this version leans into earthy, comforting flavors with just a hint of spice. The zucchini keeps the loaf tender without tasting overly “vegetable-y,” while the cheese melts into rich pockets throughout the crumb. Perfect alongside soups, salads, chili, or breakfast eggs, it’s a freezer-friendly way to enjoy summer zucchini all year long.

Servings: 1 loaf (9×5-inch)
Total Time: 75 min
Pan: 9×5-inch loaf pan

Ingredients

Savory Zucchini Cheese Bread
  • 1 1/2 cups grated zucchini (about 1 medium, packed and drained)
  • 2 large eggs
  • 1/4 cup olive oil or melted butter
  • 1/2 cup milk (any kind)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon dried thyme or oregano
  • 1 cup shredded sharp cheddar cheese (or mix with Parmesan or feta)
  • 2 tablespoons chopped green onions or chives (optional)
A golden loaf of savory zucchini cheese bread sliced to show its moist interior.

Instructions

  1. Prepare oven and loaf pan Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate and drain zucchini Grate zucchini until you have 1 1/2 cups. Place the 1 1/2 cups grated zucchini in a clean towel or cheesecloth and squeeze out excess moisture to prevent a soggy loaf.
  3. Mix the wet ingredients In a large bowl, whisk together the 2 large eggs, 1/4 cup olive oil or melted butter, and 1/2 cup milk until smooth.
  4. Add zucchini and cheese Stir the 1 1/2 cups grated and drained zucchini and the 1 cup shredded sharp cheddar cheese (or mixed cheeses) into the egg mixture. If using, add the 2 tablespoons chopped green onions or chives.
  5. Combine the dry ingredients In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder (if using), and 1/2 teaspoon dried thyme or oregano.
  6. Fold wet and dry mixtures together Gently fold the dry mixture (flour, leaveners, spices, herbs) into the wet mixture (eggs, oil, milk, zucchini, cheese) until just combined. Do not overmix.
  7. Fill the loaf pan Pour the batter into the prepared 9×5-inch loaf pan and smooth the top evenly.
  8. Bake Bake at 350°F for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  9. Cool and serve Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.

Notes

  • Zucchini must be well-drained for the loaf to set properly.
  • Use a blend of cheddar and Parmesan for deeper savory flavor.
  • Slice and toast leftovers for breakfast, topped with butter or a fried egg.
  • Pairs beautifully with tomato soup, vegetable soup, or chili.

Tags

bread quick bread zucchini cheddar savory side dish summer baking freezer-friendly