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.
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
- 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
- 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.
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. Enjoy zucchini bread with Ham and Cheese Strata for breakfast or serve it with Creamy Southern Deviled Eggs as an appetizer or 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!
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
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I used aged sharp cheddar and added a pinch of cayenne. Delicious!
Sounds great, Francine! Thank you for the great rating.
~Donya
Excellent recipe. I had fresh chives in my garden! I love this bread! So easy to make! Robbie johnson
Thank you so much! I know the fresh chives were delicious.
~Donya
Definitely saving this recipe to make again. I swapped 3 cloves fresh garlic for g powder and subbed scallions for chives, cuz that’s what I had! I also added lots of dried thyme and oregano to the mix before baking. I then cut jalapeños and cherry sun gold tomatoes to decorate the top, along with sprigs of thyme and rosemary. Only thing id do differently next time is destem the herbs on top. Finally I dipped the bread in some homemade basil pesto!! What a treat! Wish I could add a picture!
Delicious. I made some honey butter to add overkill but not necessary.
It wasn’t a hit at my home
Oh, well, thanks for sharing. Every recipe is not for everyone.
~Donya
This recipe is delicious! I wouldn’t change a thing except to double the recipe!
Love this comment! Thanks,
~Donya
I second Patty’s comment!
The chives are a must too they make it for me!
This bread is delicious! I wouldn’t change any of the ingredients. The only change I would make is to double the recipe 😊
WOW! What a great comment. Thanks, Patty.
~Donya
Hi Donya!
My comment is on there 3 times. I didn’t think it was accepting it, so I kept writing it. This recipe definitely deserves all of my good comments!
This is such a fantastic recipe! It came out perfect! I wouldn’t change or adjust anything except to double the recipe! 😊
This tastes really good! But It came out wet/dense for me after baking even longer than recommended. I used a little more zucchini (close to 2 cups total and a little more flour), and substituted Greek yogurt for sour cream, but I didn’t think that would affect it. Is there something else I’m doing wrong?
I’ve never tested all of the changes you made. Changing the amounts of ingredients will 100% make a difference. I have only used sour cream and the bread came out great. I hope you’ll give it another try per the recipe.
Thanks,
~Donya
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.
Rich and moist delicious savory bread.
I like it much better than the sweet zucchini breads.
Next time I might add some hot pepper. Good and easy recipe.