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Home » Blog » Recipes » Bread

Zucchini Cheese Quick Bread

by Donya Mullins 25 Comments This post may contain affiliate links.

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This post may contain affiliate links.

Warm, savory Zucchini Cheese Bread is super delicious and so easy to make. This no-yeast, quick bread is loaded with cheddar cheese and tender zucchini with just the right amount of garlic. Slather on some butter or enjoy it plain. Either way, you’ll be smitten with this simple recipe!

Loaf of delicious baked zucchini cheese bread, sliced on a cutting board served for dinner.

Whether you have a garden or not, you know that 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 which 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 my gifted zucchini.

Zucchini Cheese Quick Bread is tender, easy to make, and downright delicious. What does it taste like? Well, in the words of my soon-to-be daughter-in-law, “this bread tastes like cheddar bay biscuits (you know, from that famous seafood restaurant) but better.” Now, that’s a compliment I can get on board with!

In This Post You’ll Find Everything You Need To Make This Recipe:

  • Ingredients Needed For Zucchini Cheese Bread
  • How Do You Prepare Zucchini For Bread?
  • Do You Need To Peel The Zucchini?
  • How To Make This Recipe
  • What Size Loaf Pan Is Recommended?
  • How To Store And Freeze
  • What To Serve With Zucchini Cheese Bread
  • More Quick Bread Recipes
Grated zucchini and cheddar cheese for homemade baked zucchini cheese bread.

Ingredients Needed For Zucchini Cheese Bread

  • Zucchini – shredded but do not squeeze out all the water
  • Cheddar Cheese – shredded (you can substitute ½ mozzarella cheese and ½ Parmesan cheese)
  • Fresh Chives – chopped
  • Eggs
  • Sour Cream
  • Butter – melted and cooled
  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Garlic Powder

Scroll down for the ingredient measurements and full instructions.

How Do You Prepare Zucchini For Bread?

To make this zucchini bread recipe, you need to grate the zucchini using a box grater or food processor. You DO NOT need to drain the zucchini.

Do You Need To Peel The Zucchini?

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.

Bowl of batter for zucchini cheese bread.

How To Make This Recipe

  • 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 flour, baking soda, baking powder, and salt to a small bowl. 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 at 350 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.

What Size Loaf Pan Is Recommended?

I used a 9X5 metal, non-stick pan for this recipe.

Beautifully baked zucchini cheese bread in a loaf pan lined with parchment.

How To Store And Freeze

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.

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.

Sliced zucchini cheese bread served on a cutting board for an afternoon snack.

What To Serve With Zucchini Cheese Bread

This hearty bread can be served in so many ways! I like it with a salad for lunch, and it’s perfect alongside soup or chili for dinner. It also makes a great after-school snack or enjoyed with a hot cup of tea.

  • Award Winning Southern Soul Chili
  • Healthy Mushroom Soup
  • Everyday Green Salad
  • Air Fryer Sausage And Potatoes
  • Lasagna Soup
  • Fresh Tomato Salad
Slices of baked zucchini bread with butter.

More Quick Bread Recipes

  • Quick And Easy Beer Bread
  • Blueberry Bread
  • Easy Banana Nut Bread
  • Chocolate Chip Banana Bread
  • Pumpkin Pecan Streusel Bread
Loaf of delicious baked zucchini cheese bread, sliced on a cutting board served for dinner.
4.84 from 6 votes

Zucchini Cheese Quick Bread

Author: Donya Mullins
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 1 loaf
Print Pin Rate
Warm, savory Zucchini Cheese Bread is super delicious and so easy to make. This no-yeast, quick bread is loaded with cheddar cheese and tender zucchini with just the right amount of garlic. Slather on some butter or just enjoy it plain. Either way, you'll be smitten with this simple recipe!

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.

Notes

TO FREEZE – Let the bread cool completely, then wrap 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 or warm in the microwave or toaster oven.
Loaf of delicious baked zucchini cheese bread, sliced on a cutting board served for dinner.
Did you make my Zucchini Cheese Quick Bread?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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Donya with A Southern Soul

Meet A Southern Soul

Hey, there! I’m Donya and welcome to A Southern Soul. I love to cook and entertain with easy to make recipes and simple ideas that make people feel special. Read More

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  1. Laurie L Hall

    December 29, 2022 at 5:09 pm

    This is a very tasty bread but a very wet recipe. I think a cook time of 60 to 70 minutes is more realistic. I will make it a gain but I will let the grated zucchini drain for an hour first.

    Reply
  2. Steph Walker

    September 11, 2022 at 4:44 pm

    Ever since I tried this recipe, my husband wants me to make it every week! It’s eggie, and cheesy, and a little spicy (I add 1/4 tsp of cayenne). I toast a slice for each of us for breakfast each day. Wonderful!

    Reply
    • Donya

      September 12, 2022 at 8:14 am

      Hey there Steph!
      Wow! I am so happy to hear that you and your husband have been enjoying this recipe, I love your idea of adding a little cayenne for some spice, I’ll have to give that a try. Thank you so much for sharing your kind words and your fantastic rating, I really appreciate your support!
      ~Donya

      Reply
  3. Andree Gagnon

    September 5, 2022 at 3:21 pm

    Hi Donya,
    Today was my first attempt making this recipe and it turned out fabuloulsy ! The only ingredient change I made was that I used Mexican Fiesta Cheddar Cheese (the only cheddar I had in the fridge) – and it worked great !

    Reply
    • Donya

      September 6, 2022 at 8:08 am

      Hey there Andree!
      I am so happy to hear that you enjoyed this recipe, I am a big believer in using the ingredients you have on hand so substituting Mexican Fiesta Cheddar was a great idea! Thank you so much for your kind words of support and for your phenomenal rating, if you ever have any questions about a recipe, please don’t hesitate to reach out and ask!
      ~Donya

      Reply
  4. Naz

    August 31, 2022 at 6:26 pm

    I just made this as we have an abundance of zucchini right now! It turned out great and a wonderful change. I subbed shallot for chives as I didn’t have any on hand and tastes great. Thank you for a recipe I will use over and over!

    Reply
    • Donya

      September 1, 2022 at 8:09 am

      Hey there Naz!
      Wow! I am so happy to hear that you enjoyed this recipe, if you have extra zucchini in your garden then this bread recipe is the solution. Substituting Shallots for chives was a great idea, they have such a delicious subtle flavor. Thank you so much for your sweet words and your phenomenal rating, I really appreciate your support!
      ~Donya

      Reply
  5. Deena

    August 26, 2022 at 6:56 pm

    I really like this recipe except mine tasted a little salty. Anyone else have that issue?

    Reply
    • Donya

      August 27, 2022 at 8:14 am

      Hey there Deena!
      I am so happy to hear that you liked this recipe! I’ve never personally run into this, but if it came out a little too salty, I would recommend that next time you just cut the salt measurement in half. I hope this helps, let me know how everything turns out if you give this bread another try!
      ~Donya

      Reply
    • Diane Parisien

      September 16, 2022 at 1:54 pm

      I like the look of this recipe, with the sour cream. I am trying to replicate a load I had recently. You state that there is no need to squeeze the grated zucchini. In many other recipes they state this is a necessary step. Why the difference? Thanks.

      Reply
      • Donya

        September 17, 2022 at 8:58 am

        Hey there Diane!
        Thank you so much for your interest in this recipe, that’s a great question! In this recipe, you actually want some of the moisture from the zucchini in the bread, given the amount of flour in the recipe, the zucchini juices help to keep the bread nice and moist. I hope this is helpful, let me know how everything turns out if you give the recipe a try, I’d love to hear what you think!
        ~Donya

        Reply
  6. Sarah

    August 17, 2022 at 11:52 pm

    Was so excited to make this. It looked great when it came out of the oven but when it was cooling it totally collapsed. Not sure what I did wrong. It smells fabulous!

    Reply
    • Donya

      August 18, 2022 at 9:53 am

      Hey there Sarah!
      Thank you so much for your interest in this recipe! I’m not quite sure why the bread collapsed as it cooled, I’ve never run into that before. If I had to guess, the bread probably wasn’t finished cooking in the middle, I would recommend checking it with a toothpick or cake tester prior to removing it from the oven. I hope this helps, let me know how everything turns out if you give the recipe another go!
      ~Donya

      Reply
  7. Jackie

    August 12, 2022 at 10:13 am

    Made it this week. Didn’t have chives do added a little onion powder. We sliced, toasted and topped with butter. SO GOOD!!!

    Reply
    • Donya

      August 12, 2022 at 1:22 pm

      Hey there Jackie!
      Wow! I am so happy to hear that you enjoyed this recipe, adding onion powder in place of chives was a great idea! Thank you so much for your kind words, I really appreciate your support! If you ever have any questions about a recipe, please don’t hesitate to reach out!
      ~Donya

      Reply
  8. Carol Laskey

    August 11, 2022 at 12:32 pm

    This sounds delicious and as soon as I get my hands on some zucchini I plan to make it. I was considering adding some chopped jalapeño peppers to it- what do you think? I personally like a little spicy! Thank you for the recipe!

    Reply
    • Donya

      August 12, 2022 at 7:52 am

      Hey there Carol!
      I am so happy to hear that you’re giving this recipe a try, I think you’re really going to love it! Adding chopped jalapenos to this recipe is a wonderful idea, I also like a kick of spice and I bet diced jalapenos would be just the thing to take this bread to the next level. Please let me know how everything turns out, I really hope you enjoy! If you ever have any other questions, feel free to reach out, I’m always happy to help!
      ~Donya

      Reply
  9. Jill

    August 9, 2022 at 10:12 am

    Can you substitute in almond or coconut flour in place of regular flour?

    Reply
    • Donya

      August 10, 2022 at 8:28 am

      Hey there Jill!
      Thank you so much for your interest in this recipe, I think you’re really going to love it! I’ve never personally used almond or coconut flour in this recipe, but it’s definitely worth giving it a try. If you’re looking for a gluten free flour substitute, I would recommend trying Bob’s Red Mill 1-to-1 Baking Flour, I’ve never tried it in this quick bread but I’ve had a lot of success with it in other baking and I bet that’d be a terrific gluten free option in this recipe as well! I included the amazon link to the flour in this comment so you can see what it looks like, I really hope you enjoy the recipe, let me know how everything turns out if you give it a try!
      https://amzn.to/3SHWuK4
      ~Donya

      Reply
  10. Patsy Ellison

    August 6, 2022 at 5:11 pm

    Could i sub plain yogurt for the sour cream?

    Reply
    • Donya

      August 7, 2022 at 8:40 am

      Hey there Patsy!
      Thank you for your interest in this recipe, that’s a great question! You can totally substitute yogurt in for sour cream, but it’s important that the yogurt has the same texture as sour cream. I would recommend using Full Fat Greek Yogurt as a substitute, the tart flavor and thick texture is similar to that of sour cream. I hope this helps, let me know how everything turns out, I’d love to hear what you think!
      ~Donya

      Reply
      • Diane

        August 7, 2022 at 11:20 pm

        Can this be made as muffins

        Reply
        • Donya

          August 8, 2022 at 8:27 am

          Hey there Diane!
          Thank you so much for your interest in this recipe, that’s a terrific question! I’ve never actually made this bread into muffins, but I think that it would turn out well! I would recommend cooking the muffins at 300 degrees for 20 minutes, check to see if they’re done, and if not then give them another 5-10 minutes. I hope you enjoy the recipe, let me know how everything turns out if you give it a try!
          ~Donya

          Reply
  11. Dotty

    August 5, 2022 at 6:10 pm

    I made the zucchini cheese quick bread tonight for supper. Directions were easy to follow and the bread was delicious.
    Thanks for sharing this recipe
    Will definitely make again.

    Reply
    • Donya

      August 6, 2022 at 8:42 am

      Hey there Dotty!
      Wow! Thank you so much for your kind words and your fantastic rating, I am thrilled to hear that you enjoyed this recipe! This recipe makes for a wonderful dinner, but I love the fact that you can also serve the leftovers for breakfast the next day, it’s a super versatile bread. I really appreciate your support, if you ever have any questions about a recipe I’d be more than happy to help!
      ~Donya

      Reply

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Donya with A Southern Soul

Meet A Southern Soul

Hey, there! I’m Donya and welcome to A Southern Soul. I love to cook and entertain with easy to make recipes and simple ideas that make people feel special. Read More

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