Warm, savory Zucchini Cheese Bread is super delicious and so easy to make. This no-yeast, quick bread is loaded with cheddar cheese, tender zucchini, and just the right amount of garlic. Slather on some butter, or enjoy it plain.
Enjoy this yummy bread with Ham and Cheese Strata for breakfast or serve it with Creamy Southern Deviled Eggs as an appetizer or snack.
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5-Star Reader Comment
“This is such a fantastic recipe! It came out perfect! I wouldn’t change or adjust anything except to double the recipe! 😊 “
Patty
Whether you have a garden or not, zucchini is always abundant in the summer. I’m not a gardener, but many of my friends are, and they have loaded me up with zucchini that seems to be coming out of their ears.
In true Southern Soul style, I used a simple and uncomplicated recipe to make something loaded with flavor using all that zucchini. This cheesy zucchini bread is tender, easy to make, and downright delicious.
Zucchini Cheese Bread Ingredients
- For the batter: To make the bread dough or batter, you’ll need basic baking ingredients like eggs, flour, baking soda, and powder. But you’ll also need sour cream – this is key! Plain Greek yogurt will work too.
- Zucchini: Shredded, but do not squeeze out all the water. There’s no need to peel it, either.
- Cheddar Cheese: If you can shred your own cheese, that’s the best for this bread! You can substitute the sharp cheddar cheese with half mozzarella cheese and half Parmesan.
- Fresh Chives: Chopped chives add a super nice, mild onion flavor that compliments the savory flavors.
A Note About Baking With Fresh Zucchini
If you’re wondering how to prepare zucchini for bread, it’s really very simple. Zucchini has tons of moisture, which you probably know, but that moisture is good for quick breads! So to prep it, simply use a box grater or food processor to grate it. There’s no need to drain it or squeeze any of the water out – we water that extra moisture!
Step By Step Instructions
- Add the grated zucchini, eggs, sour cream, cooled melted butter, and chives to a mixing bowl and stir. Once mixed, add in the cheese.
- Add the dry mixture ingredients to a bowl and whisk to combine.
- Add the dry ingredients to the wet ingredients and stir. The batter will be thick, which is what you want for this recipe.
- Line a loaf pan with parchment paper and lightly spray with non-stick cooking spray. Spoon the mixture into the pan and bake for about 50 minutes until a toothpick inserted into the middle comes out clean.
- Cool in the pan for 15 minutes, then remove to a rack to cool completely.
Does Baked Bread Have To Cool Before Slicing?
Yes! This is how you avoid gummy tough quick bread or over-baked bread. Ideally, the bread is removed from the oven when the outside is golden, and the inside is just barely done. As it sits on the counter, the inside will continue to bake. If you cut into the bread too soon, this stops the cooking process and leaves you with wet, soggy, and gummy bread that isn’t quite baked,
Commonly Asked Questions
I used a 9X5 metal, non-stick pan for this recipe.
Nope, there is no need to peel the skin off. Once the grated zucchini is mixed into the batter, it will bake beautifully and become tender.
You can store this bread on the counter or in the fridge. I like to wrap it in parchment and place it in a zip-top bag.
Yes, let the bread cool completely to freeze, then wrap it tightly in foil or plastic. You can freeze the whole loaf at a time or in individual slices. To serve, let it thaw, then serve warm in the microwave or toaster oven.
What To Serve With Zucchini Cheese Bread
This hearty bread can be served in so many ways! I like it with this Everyday Green Salad and Air Fryer Sausage And Potatoes for lunch. It’s also perfect alongside Garden Veggie Soup or my Award Winning Southern Soul Chili for dinner. It also makes a great after-school snack or enjoyed with a hot cup of tea.
More Quick Bread Recipes
If you tried this Zucchini Cheese Bread Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 ½ cups shredded zucchini (DO NOT squeeze out the water)
- 3 tablespoons chopped fresh chives
- 2 large eggs
- ¾ cup sour cream
- ½ cup cooled melted butter
- 2 cups shredded cheddar cheese
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Heat oven to 350 degrees. Line a 9×5 inch loaf pan with parchment and lightly coat with cooking spray. Set aside.
- To a medium size mixing bowl, add zucchini, chives, eggs, sour cream, cooled melted butter, and stir to combine. Add in cheddar cheese and stir again.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder. Add dry ingredients to wet ingredients and stir until combined. The batter will be very thick. Spoon zucchini mixture into the prepared loaf pan and bake for approximately 50 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove bread from the oven and let cool in the pan for 15 minutes. Remove from pan, then cool completely on a wire rack.
- Slice and serve immediately, or store in plastic wrap on the counter or refrigerator.
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Randi Hofmann
Yummy and easy. Only change I’d make is way sharper cheddar and way more of it.
Kasey
I love this bread and I made it and everyone loved it!!
Great, Kasey! Thanks so much.
~Donya
Kasey
I love cooking and making new recipes and this zucchini read is amazing and my kids love it and that’s a bonus! Also this recipe is easy to follow and I love that!!