Zucchini Cheese Quick Bread

Zucchini Cheese bread is a no-yeast, quick bread loaded with cheddar cheese and tender zucchini with just the right amount of garlic.
4.74 from 19 reviews

Zucchini Cheese Bread is just the kind of recipe I love—easy to make, full of flavor, and perfect for sharing. Made with sharp cheddar, fresh zucchini, and a little garlic, it bakes up golden and tender. Slice it warm, add a little butter, and you’ve got something special.

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

Zucchini seems to be everywhere in the summer—even if you don’t grow it yourself. I don’t have a garden, but I’ve got plenty of generous friends who do, and they’ve been keeping me well stocked. So in true A Southern Soul fashion, I put it to good use with a recipe that’s simple, cheesy, and full of flavor. This savory zucchini bread is tender, easy to make, and we absolutely love it with a big swipe of soft butter.

How To Prep Zucchini For Baking This Recipe

Grate it—no need to peel or squeeze. Zucchini is full of moisture, which helps keep quick breads soft and tender. Just use a box grater or food processor and toss it straight into the batter. That’s it!

Zucchini Cheese Bread Ingredients

Grated zucchini and cheddar cheese for homemade baked zucchini cheese bread.
  • 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.

Step By Step Instructions

Bowl of batter for zucchini cheese bread.
  • In a large bowl, stir together the zucchini, eggs, sour cream, melted butter, and chives. Once combined, fold in the cheese.
  • In a separate bowl, whisk the dry ingredients together, then add to the wet mixture and stir. The batter will be thick—that’s exactly what you want.
  • Line a loaf pan with parchment and lightly coat with cooking spray. Spoon in the batter and smooth the top. Bake at 350°F for about 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

    Does Baked Bread Have To Cool Before Slicing?

    Yes, if you want the inside to finish baking and avoid a gummy texture. Quick breads keep cooking after they come out of the oven, so give it time to set. Cutting too soon traps moisture and leaves the center dense and underdone.

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

    Commonly Asked Questions

    What size loaf pan is recommended?

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

    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.

    How should I store this bread?

    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.

    Can zucchini cheese quick bread be frozen?

    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. Enjoy zucchini bread with Ham and Cheese Strata for breakfast or serve it with Creamy Southern Deviled Eggs as an appetizer or snack.

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

    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!

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

    Zucchini Cheese Quick Bread

    4.74 from 19 reviews
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 1 loaf
    Calories: 3173kcal
    Print Pin Rate
    Easy, cheesy, and made with fresh zucchini—this savory quick bread comes together in one bowl with no yeast needed. It’s soft, flavorful, and extra good served warm with butter

    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.

    Video

    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.

    Nutrition

    Calories: 3173kcal · Carbohydrates: 214g · Protein: 99g · Fat: 215g · Saturated Fat: 123g · Polyunsaturated Fat: 11g · Monounsaturated Fat: 52g · Trans Fat: 4g · Cholesterol: 944mg · Sodium: 4770mg · Potassium: 1354mg · Fiber: 9g · Sugar: 13g · Vitamin A: 7479IU · Vitamin C: 40mg · Calcium: 2285mg · Iron: 15mg

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    47 Comments

    1. 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!!

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