5-Star Reader Comment
“This is such a fantastic recipe. It came out perfect. I would not change or adjust anything except to double the recipe.”
Patty
The Loaf My Garden-Loving Friends Made Me Famous For
Fun fact…I do not have a garden. What I do have is a long list of generous friends who do, and every summer they show up at my door with more zucchini than I know what to do with. So I figured out a way to be very glad about that.
This savory quick bread is what I reach for first. Sharp cheddar, fresh chives, and shredded zucchini folded into a tender, golden loaf that bakes up with no yeast, no waiting, and no complicated steps. It is the kind of thing that disappears before it even has a chance to cool completely.
Slice it warm, run a little soft butter across the top, and tell me that is not one of the best things you have eaten all summer.
Donya’s Best Tips for Zucchini Cheese Quick Bread
Do not squeeze the zucchini. I know it feels like you should, but the moisture in that zucchini is what keeps this bread tender. Grate it and toss it straight in. That is exactly what makes the texture so good.
Shred your own cheese. Pre-shredded cheese has a coating that prevents it from melting cleanly into the batter. A block of sharp cheddar, grated fresh, makes a noticeable difference in both flavor and texture.
The thick batter is right. When you stir the wet and dry ingredients together, the batter is going to feel very thick. That is correct. Do not add liquid. Spoon it into the pan and smooth the top.
Let it cool before you slice. Quick breads keep cooking after they come out of the oven. If you slice too early, the center will be gummy. Give it at least fifteen minutes in the pan, then move it to a wire rack and wait just a little longer.
Use a 9×5 metal loaf pan. The size and material matter here. A metal pan gives you that crisp, golden edge that makes every slice hold together beautifully.
Ingredients You’ll Need
- Zucchini is the heart of this loaf. Shredded fresh and stirred right in, skin and all. The moisture it carries is what keeps every slice soft and tender.
- Sharp cheddar brings a bold, savory flavor you can taste in every bite. The sharper the better here.
- Sour cream is the secret to the texture. It makes the crumb rich and moist without making the bread heavy. Plain Greek yogurt works too if that is what you have.
- Fresh chives add a mild onion flavor that perfectly balances the cheese’s richness. They are subtle, but the bread is noticeably different without them.
- Garlic powder rounds out the savory flavor without overpowering the cheese or the zucchini.
- Eggs and melted butter bring the whole batter together and give the loaf its structure and that beautiful golden top.
Change It Up: Savory Twists Worth Trying
Add a small can of diced green chiles to the batter for a little heat and a roasted-pepper flavor that pairs beautifully with the cheddar.
Swap half the cheddar for Parmesan for a nuttier, sharper flavor in every slice.
Stir in a handful of crispy cooked bacon bits for a loaf that tastes like breakfast and dinner at the same time.
Use Greek yogurt in place of sour cream for a slightly lighter crumb that still has all the moisture.
How To Make Zucchini Cheese Quick Bread
In a large bowl, combine the shredded zucchini, eggs, sour cream, melted butter, and chives. Stir until everything is mixed, then fold in the cheddar.
Whisk the dry ingredients together in a separate bowl, then add them to the wet mixture and stir until just combined. The batter will be thick.
Spoon the batter into a parchment-lined, lightly greased 9×5 loaf pan. Smooth the top and bake until golden and a toothpick inserted in the center comes out clean.
Cool in the pan for fifteen minutes, then transfer to a wire rack. Full details are in the recipe card below.
Can I Turn These Into Muffins?
Absolutely. Fill the muffin cups about three quarters full and check them around the twenty-five to thirty minute mark. Let them cool in the pan before popping them out.
Bake It Now, Thank Yourself Later
This bread is one of my favorite things to have already done before a busy week starts.
Counter storage: Wrap tightly in parchment and slide into a zip-top bag. It stays fresh on the counter for up to two days.
Refrigerator: Wrapped well, it keeps for up to five days in the fridge. A quick warm in the toaster oven brings it right back.
Freeze the whole loaf or by the slice: Cool completely, wrap tightly in foil, and freeze for up to three months. Thaw overnight or warm individual slices straight from the freezer in the toaster oven.
Double the batter, bake twice: If you are making this for a gathering, make two separate batches rather than doubling in one bowl. The bread bakes more evenly that way.
More Quick Bread Recipes
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
Nutrition
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.
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.
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!
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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!
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
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 !
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
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!
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
I really like this recipe except mine tasted a little salty. Anyone else have that issue?
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
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.
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
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!
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
Made it this week. Didn’t have chives do added a little onion powder. We sliced, toasted and topped with butter. SO GOOD!!!
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
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!
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
Can you substitute in almond or coconut flour in place of regular flour?
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
Could i sub plain yogurt for the sour cream?
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
Can this be made as muffins
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
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.
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