bread
Savory Zucchini Cheese Bread
This savory zucchini cheese bread is a moist, hearty quick bread loaded with fresh zucchini, sharp cheddar, and aromatic herbs. Unlike its sweeter cousin, this version leans into earthy, comforting flavors with just a hint of spice. The zucchini keeps the loaf tender without tasting overly “vegetable-y,” while the cheese melts into rich pockets throughout the crumb. Perfect alongside soups, salads, chili, or breakfast eggs, it’s a freezer-friendly way to enjoy summer zucchini all year long.
Ingredients
Savory Zucchini Cheese Bread
- 1 1/2 cups grated zucchini (about 1 medium, packed and drained)
- 2 large eggs
- 1/4 cup olive oil or melted butter
- 1/2 cup milk (any kind)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme or oregano
- 1 cup shredded sharp cheddar cheese (or mix with Parmesan or feta)
- 2 tablespoons chopped green onions or chives (optional)
Instructions
- Prepare oven and loaf pan Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate and drain zucchini Grate zucchini until you have 1 1/2 cups. Place the 1 1/2 cups grated zucchini in a clean towel or cheesecloth and squeeze out excess moisture to prevent a soggy loaf.
- Mix the wet ingredients In a large bowl, whisk together the 2 large eggs, 1/4 cup olive oil or melted butter, and 1/2 cup milk until smooth.
- Add zucchini and cheese Stir the 1 1/2 cups grated and drained zucchini and the 1 cup shredded sharp cheddar cheese (or mixed cheeses) into the egg mixture. If using, add the 2 tablespoons chopped green onions or chives.
- Combine the dry ingredients In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder (if using), and 1/2 teaspoon dried thyme or oregano.
- Fold wet and dry mixtures together Gently fold the dry mixture (flour, leaveners, spices, herbs) into the wet mixture (eggs, oil, milk, zucchini, cheese) until just combined. Do not overmix.
- Fill the loaf pan Pour the batter into the prepared 9×5-inch loaf pan and smooth the top evenly.
- Bake Bake at 350°F for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and serve Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.
Notes
- Zucchini must be well-drained for the loaf to set properly.
- Use a blend of cheddar and Parmesan for deeper savory flavor.
- Slice and toast leftovers for breakfast, topped with butter or a fried egg.
- Pairs beautifully with tomato soup, vegetable soup, or chili.