Cheesy Zucchini Bread Recipe

Zucchini bread has long held a place in home kitchens as a humble, resourceful, and surprisingly delicious solution to summer’s overflowing garden bounty. Often sweet, spiced, and soft, the traditional version blends grated zucchini with sugar, cinnamon, and warm flavor notes to create a moist loaf enjoyed at breakfast, brunch, or as an afternoon snack. But there’s another side to this well-loved bake—a savory version, one that replaces sugar with cheese, spices with herbs, and transforms a rustic quick bread into a hearty, cheesy loaf of comfort.

Cheesy Zucchini Bread is not simply an adaptation—it’s a revelation. Infused with the gentle sweetness of zucchini and the sharp richness of cheese, this version delivers on flavor, texture, and versatility. It’s the kind of recipe that turns a casual meal into something memorable, and a side dish into a centerpiece. It’s the loaf you didn’t know you needed—savory, aromatic, and so satisfying that one slice often turns into two.

At its core, this bread is about balance. The zucchini adds moisture, a subtle vegetal flavor, and delicate texture. It doesn’t overpower the loaf—it enhances it. Meanwhile, cheese brings boldness. Whether it’s sharp cheddar, nutty Parmesan, creamy mozzarella, or a blend of several, the cheese melts into the batter, forming ribbons of salty richness in every bite. Herbs such as thyme, chives, rosemary, or even dill add freshness, grounding the bread in savory territory.

What sets this bread apart from other quick breads isn’t just the ingredients, but the way they work together. The zucchini, grated finely or coarsely, acts as both a structural and functional element. It binds moisture into the crumb, ensuring that the bread stays tender for days. The cheese forms little pockets that brown and bubble, creating an irresistible crust on the outside and gooey morsels inside. And the batter—unlike the sticky-sweet batter of a banana or pumpkin bread—is deeply flavorful, hearty, and more akin to a biscuit dough than a cake mix.

Cheesy zucchini bread is also remarkably adaptable. It’s the kind of recipe that welcomes substitutions and variations. You can throw in crumbled bacon for a smoky twist, sun-dried tomatoes for an umami punch, or jalapeños for heat. It can be made in a loaf pan, muffin tins, or even as mini breads for gifting or freezing. And while it’s delicious on its own, it pairs effortlessly with soups, salads, eggs, and charcuterie boards, making it as much at home on a brunch table as in a packed lunch or dinner spread.

This bread also reflects a shift in how we think about baked goods—no longer confined to sweet confections, but as tools for nourishment and expression. It’s a celebration of seasonal eating, of not wasting what’s abundant, and of elevating everyday ingredients into something remarkable. It doesn’t require a stand mixer, a special pan, or fancy tools—just a grater, a bowl, and a little bit of time.

Whether you’re working with zucchini from your own garden or a surplus from the farmers’ market, this recipe transforms a simple vegetable into a rich, craveable loaf that can hold its own against any homemade dish. It’s comforting yet elevated, casual yet thoughtful—exactly the kind of baking project that brings satisfaction from start to finish.

So preheat your oven, pull out that grater, and prepare to meet the savory side of zucchini in the most delicious way possible. Cheesy Zucchini Bread is more than just a recipe—it’s a staple waiting to be discovered, perfected, and shared.

Detailed Instructions: How to Make Cheesy Zucchini Bread

Cheesy zucchini bread may look simple, but the flavor, texture, and structure depend on a few critical techniques. From properly prepping the zucchini to selecting the right cheese and mixing the batter without overworking it, every step contributes to the final result: a moist, tender, deeply savory loaf with a golden crust and gooey pockets of cheese.

Let’s walk through it, one step at a time.

Step 1: Gather Your Ingredients

Before you begin mixing, have all your ingredients measured and ready. This will streamline your baking process and prevent common errors like forgetting the salt or overmixing while rushing to add something mid-way.

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon fresh herbs (chives, thyme, dill, or parsley) OR 1 teaspoon dried herbs

• Optional: ¼ teaspoon crushed red pepper flakes or paprika for mild heat

Wet Ingredients:

• 2 large eggs

• ½ cup (120ml) whole milk (or buttermilk for tangier flavor)

• ⅓ cup (80ml) olive oil or neutral vegetable oil

• 1 teaspoon Dijon mustard (optional for a flavor boost)

Main Components:

• 1 ½ cups (about 180g) grated zucchini (about 1 medium zucchini)

• 1 ½ cups (150g) shredded cheese (cheddar, mozzarella, Monterey Jack, Gruyère, or a mix)

• Optional add-ins: ½ cup cooked and crumbled bacon, sun-dried tomatoes, chopped olives, diced jalapeños

Step 2: Prepare the Zucchini

This step is critical to avoid soggy bread.

How to Do It:

1. Grate the zucchini using a box grater or food processor—medium or coarse shred preferred. No need to peel it.

2. Place the grated zucchini in a colander set over a bowl or sink.

3. Sprinkle lightly with salt (about ¼ teaspoon) to help draw out water.

4. Let it sit for 10–15 minutes.

5. Then, squeeze out the liquid using clean hands, a dish towel, or cheesecloth until very little moisture remains.

You should be left with about 1 to 1½ cups of well-drained zucchini.

Why this matters:

Zucchini contains a large amount of water. If not properly drained, it can throw off the batter’s balance, resulting in a gummy or underbaked center. Removing excess moisture ensures your loaf bakes evenly with a light, tender crumb.

Step 3: Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).

• Grease a standard 9×5-inch loaf pan with butter or oil.

• Optional: Line with parchment paper for easier removal after baking.

Tip:

To prevent burning or overbaking the edges, you can use a light-colored metal pan. Dark pans absorb more heat and can brown the crust too quickly.

Step 4: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Black pepper

• Garlic powder

• Onion powder

• Herbs

• (And any optional dry spices)

Mixing the dry ingredients first ensures even distribution of leavening agents and seasonings, so there are no flavor “hot spots” in your bread.

Step 5: Mix the Wet Ingredients

In a separate medium bowl or large measuring cup, whisk together:

• Eggs

• Milk or buttermilk

• Oil

• Dijon mustard (if using)

Whisk until fully blended. The mixture should appear slightly emulsified with a creamy, smooth texture.

Step 6: Combine Zucchini and Cheese

In the dry ingredient bowl, gently toss the squeezed zucchini with about 1 cup of the shredded cheese (reserving the other ½ cup for topping the loaf). You can also add any optional mix-ins (like cooked bacon or sun-dried tomatoes) at this stage.

Why toss in the dry mix?

Coating the zucchini and cheese in the flour mixture helps prevent them from sinking to the bottom of the loaf during baking. It distributes them evenly throughout the bread.

Step 7: Mix the Batter

Make a well in the center of the dry mixture and pour in the wet ingredients.

Using a spatula or wooden spoon, fold gently until just combined. Stop mixing as soon as no dry streaks of flour remain.

Important:

• Do not overmix—this will over-develop the gluten in the flour, leading to tough, rubbery bread.

• A few small lumps are okay. The batter should be thick but scoopable.

Step 8: Fill the Pan and Top

Pour the batter into your prepared loaf pan and smooth the top with a spatula.

Sprinkle the reserved ½ cup of shredded cheese evenly over the top.

Optional Garnish:

• Sprinkle with additional herbs, paprika, or cracked black pepper for color and aroma.

• A few thin zucchini slices or halved cherry tomatoes on top can add visual appeal.

Step 9: Bake

Place the pan in the center of the preheated oven and bake for 45–55 minutes, or until:

• The top is golden brown

• A toothpick inserted into the center comes out clean or with just a few moist crumbs

• The loaf springs back slightly when gently pressed

Tip:

• If the cheese on top is browning too quickly but the center isn’t done, tent the loaf loosely with foil during the last 15 minutes.

Step 10: Cool the Bread

Once baked, remove the loaf from the oven and let it cool in the pan for 10–15 minutes.

Then, gently remove it from the pan and let it cool completely on a wire rack before slicing.

Why this matters:

Slicing too soon can result in a gummy or undercooked center. Cooling allows the steam to escape and the crumb to set properly.

Step 11: Slice and Serve

Once cooled, use a serrated knife to slice into thick or thin pieces, depending on how you plan to serve it.

Serving Ideas:

• Warm with butter or cream cheese

• Toasted with eggs or avocado for breakfast

• Served alongside soup, salad, or chili

• As a savory sandwich base with turkey, roasted vegetables, or hummus