Zucchini Cheese Bread - Flavor Scroll

Zucchini Cheese Bread: Your New Favorite Way to Use Up Summer’s Bounty

Hey there, fellow food lovers! Chef Jamie here, ready to share a recipe that’s near and dear to my heart—and my taste buds. Picture this: It’s late July, the sun’s blazing, and your garden is practically screaming with zucchini. You’ve made stir-fries, zucchini noodles, and even zucchini brownies (hey, no judgment—we’ve all been there). But what if I told you there’s a savory, cheesy, melt-in-your-mouth solution that’ll make you wish you had more zucchini?

Enter: Zucchini Cheese Bread.

This isn’t your average quick bread. Nope, this loaf is fluffy, moist, and packed with sharp cheddar, garlicky warmth, and the fresh, green goodness of garden-grown zucchini. It’s the kind of recipe my grandma used to whip up when her countertops were buried under a mountain of summer squash. We’d sneak slices straight from the cooling rack, burn our tongues, and swear it was worth it. And guess what? It totally was.

Whether you’re drowning in zucchini or just craving a savory snack that pairs perfectly with soup, salads, or a pat of butter (because let’s be real—butter makes everything better), this bread is your answer.

Let’s get grating, friends.

Zucchini Cheese Bread. — Zucchini Cheese Bread

The Summer My Grandma Turned Zucchini Into Gold

When I was 10, my grandma’s backyard garden looked like something out of a storybook—except instead of pumpkins and talking scarecrows, it was a jungle of zucchini vines and the occasional tomato. That particular summer, the plants must’ve hit some sort of miracle growth spurt, because we pulled one zucchini that was nearly the size of a baguette. My uncle joked about carving it into a canoe, and honestly, we considered it.

But my grandma? She had other plans. She saw that massive squash and said, “Looks like baking season came early.”

That summer, she taught me the magic of transforming these humble green giants into something extraordinary. I’d sit at her kitchen table, grating zucchini until my arms ached, while she’d hum old jazz tunes and sneak me shreds of cheddar cheese “for quality control.” The kitchen smelled like garlic and butter, and there was always a loaf or two cooling on the counter.

One afternoon, she handed me a warm slice straight from the oven. The cheese was still gooey, the crust golden, and the smell—oh, the smell!—like garlicky heaven. “This,” she declared, “is how you make vegetables exciting.” We ate the entire loaf that day, dunking thick slices into her tangy tomato soup. To this day, every bite takes me back to that sticky summer kitchen, where zucchini wasn’t just a veggie—it was a love language.

Gather Your Squad: Ingredients & Why They Matter

Every ingredient in this recipe has a job to do. Think of them as teammates in a summer baking all-star lineup. Here’s what you’ll need—and why:

2 cups grated zucchini – Squeeze it like you’re mad at it! Excess water = soggy bread. Pro tip: Use a clean kitchen towel to wring it out. Don’t skip this step—it’s the difference between light and luscious vs. damp and dense.
2 cups all-purpose flour – For a gluten-free twist, swap in a 1:1 GF blend. Just avoid coconut flour—it’s too thirsty and will throw off the balance.
1 tsp baking powder + ½ tsp baking soda – The dynamic duo for lift. These leavening agents are your best friends—don’t let them go stale. Check expiration dates—old leaveners are loaf killers.
½ tsp salt – Balances the cheese and zucchini. Sea salt or kosher salt work best for that pure, mineral-rich flavor.
1 tsp garlic powder – Trust me, powder blends better than fresh here. No one wants a garlic “surprise” bite that overpowers everything else.
2 large eggs – Room temp eggs mix smoother and help create that fluffy texture. For vegan pals, flax eggs (2 tbsp ground flax + 5 tbsp water) work wonders.
¼ cup vegetable oil – Neutral flavor is key. Olive oil brings a different vibe, but works in a pinch. Coconut oil is okay too—but it’ll add a subtle sweetness.
½ cup plain yogurt or sour cream – Adds tang, richness, and moisture. If you’re dairy-free, unsweetened almond yogurt or soy-based yogurt gets the job done beautifully.
1½ cups shredded cheddar – Sharp cheddar packs a punch, but Gruyère, mozzarella, or even pepper jack are fun swaps depending on your flavor mood.
2 tbsp chopped chives or green onions – Optional, but they add a fresh pop of flavor and a bit of visual flair. No chives? Try a pinch of dried thyme or rosemary for a rustic twist.

Want to level up the flavor? Add a small pinch of smoked paprika or a few cracks of black pepper to the dry ingredients. It’s not required, but it adds a subtle complexity that’ll make your guests go, “What’s in this?!”

Let’s Get Baking: Your Foolproof Roadmap

This recipe is as forgiving as it is delicious. Even if you’re not a frequent baker, you’ve got this. Here’s the play-by-play:

Preheat that oven! Crank it to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment paper. Parchment is my lazy hack for easy lifting and zero sticking.
Wet team assemble: In a large bowl, whisk together the eggs, oil, and yogurt until smooth. Stir in the grated zucchini. If it looks watery at this stage, you didn’t squeeze hard enough—no shame in a second squeeze. The drier the zucchini, the better the crumb.
Dry ingredients unite: In another bowl, combine the flour, baking powder, baking soda, salt, and garlic powder. Stir until evenly distributed. Grandma always said, “Mix like you mean it—but not too much.”
Marry the two: Add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined. Lumps are fine! Overmixing = tough bread. Channel your inner zen master and stop stirring before you second-guess yourself.
Cheese, please: Gently fold in the shredded cheddar and chives or green onions. Your batter should be thick but scoopable. If it’s too runny, add 1–2 tablespoons of flour. If it’s too thick, a splash of milk or a spoonful of yogurt brings it back to life.
Bake it golden: Pour the batter into your prepared loaf pan. Smooth the top with a spatula and pop it in the oven. Bake for 45–50 minutes. Rotate the pan halfway for even browning. It’s done when a toothpick comes out clean (or with a few moist crumbs—melted cheese doesn’t count!).
Cool your jets: Let it rest in the pan for at least 10 minutes. Then transfer to a wire rack to cool completely… or slice warm and embrace the crumbly, cheesy chaos.

How to Serve This Cheesy Masterpiece

You’ve baked it. You’ve smelled it. Now, the fun part—eating it.

Old-school classic: Slice thick and slather with salted herb butter or garlic compound butter.
Brunch vibes: Top a toasted slice with a poached or fried egg, a pinch of flaky salt, and a dash of hot sauce.
Soup’s soulmate: Dunk it into creamy tomato bisque, roasted red pepper soup, or even a chili.
Snack attack: Toast a slice and top with avocado, chili flakes, and a drizzle of lemon juice.
Party trick: Cube it, toast the cubes, and toss into a salad for the best homemade croutons you’ve ever had.

Mix It Up: 5 Delicious Twists

Don’t be afraid to experiment. This recipe’s flexible and fun, like a summer playlist.

Everything Bagel Style – Stir in 2 tbsp of everything bagel seasoning and sprinkle extra on top before baking. Add a pinch of onion powder for bonus flavor.
Jalapeño Popper Edition – Add 1 diced jalapeño (seeds removed for less heat) and swap cheddar for pepper jack. Feeling bold? Swirl in softened cream cheese before baking.
Mediterranean Moment – Fold in ½ cup chopped sun-dried tomatoes and ¼ cup crumbled feta. Add a pinch of oregano to transport your taste buds straight to Santorini.
Gluten-Free & Vegan Victory – Use gluten-free flour, flax eggs, vegan cheese, and plant-based yogurt. It’ll still bake beautifully—just keep an eye on moisture levels.
Bacon Lover’s Dream – Stir in ½ cup crispy, cooked bacon. Because bacon is bacon. Enough said.

Chef Jamie’s Extra Nuggets of Wisdom

The baking powder incident of 2012: True story—once, I forgot the baking powder and ended up with a zucchini brick. My dog wouldn’t even eat it. The moral? Always double-check your ingredients.
Make it freezer-friendly: Slice the cooled bread, wrap slices in parchment, and stash in a freezer bag. Toast straight from frozen for an instant snack.
No zucchini? No problem: Grated yellow squash is a perfect substitute. Even grated carrot works, though it’ll lean sweeter.
The crust trick: For an extra-golden crust, sprinkle a little extra cheddar on top before baking. It crisps up like a dream.

Your Questions, Answered

Q: My bread is too moist inside. Help!
A: It’s almost always due to zucchini with too much water. Squeeze that green beast until your arms protest! Also, bake 5–10 minutes longer if needed—tent the top with foil if it’s browning too fast.

Q: Can I use frozen zucchini?
A: Absolutely. Thaw it completely, squeeze out all the water, and pat dry with paper towels. Frozen zucchini tends to be mushier but still works well in this bread.

Q: Why didn’t my bread rise?
A: Old baking powder or soda is often the sneaky culprit. Test them before baking: a pinch in hot water should fizz. No fizz? No rise.

Q: Can I make muffins instead?
A: You bet! Pour the batter into a greased or lined muffin tin. Bake for 20–25 minutes until golden on top and a toothpick comes out clean.

Nutrition & Prep Info

Prep: 15 minutes
Cook: 45–50 minutes
Yields: 1 loaf (about 10 slices)
Calories: ~190 per slice

Packed with veggies, flavor, and cheesy goodness, this bread is more than a recipe—it’s a celebration of summer’s abundance. So whether you’re sharing it at brunch, gifting it to a neighbor, or hoarding the last slice for yourself (I won’t judge), I hope this loaf brings a little joy to your kitchen.

Happy baking, friends. 💚