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Close-up of sliced zucchini cheese bread on white marble surface, showing golden crust and moist interior with zucchini shreds

Zucchini Cheese Bread

Emily Wilson
This Zucchini Cheese Bread is tender, savory, and packed with sharp cheddar and Parmesan. Shredded zucchini keeps the crumb moist while a golden top delivers irresistible cheesy flavor. Perfect for a brunch spread, a cozy snack, or an easy side to soups and salads.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 slices
Calories 270 kcal

Equipment

  • 8 1/2 x 4 1/2 inch loaf pan
  • Mixing bowls
  • Whisk
  • Wooden spoon or spatula
  • Box grater
  • Kitchen scale
  • Measuring cups and spoons
  • Wire rack

Ingredients
  

Loaf Ingredients

  • 170 g Zucchini, shredded About 1 1/4 cups packed; do not squeeze
  • 113 g Sharp cheddar cheese, shredded About 1 cup loosely packed
  • 57 g Parmesan cheese, finely shredded About 3/4 cup
  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Kosher salt
  • 2 large Eggs Room temperature if possible
  • 2/3 cup Sour cream For a protein boost, swap with cottage cheese
  • 4 tbsp Unsalted butter, melted Slightly cooled

Instructions
 

  • Preheat and prepare. Heat the oven to 375°F. Grease an 8 1/2 x 4 1/2 inch loaf pan and set aside.
  • Combine dry ingredients. In a large bowl whisk together flour, baking powder, onion powder, garlic powder, and kosher salt until evenly distributed.
  • Combine wet ingredients. In a medium bowl whisk eggs until slightly frothy. Whisk in sour cream until smooth. Slowly whisk in melted butter until combined.
  • Fold in zucchini and cheeses. Stir shredded cheddar, Parmesan, and zucchini into the wet mixture until evenly coated.
  • Make the batter. Add the wet mixture to the dry mixture and stir just until no dry flour remains. The batter will be thick which is expected.
  • Fill the pan. Transfer batter to the prepared loaf pan. Smooth the top gently without pressing the batter down.
  • Bake. Bake for 50 to 55 minutes or until the top is deep golden and the loaf feels firm. A toothpick should come out with a few moist crumbs.
  • Cool and serve. Cool in the pan for 15 minutes. Transfer to a wire rack to finish cooling, then slice and serve warm.

Notes

Tips: For the most consistent texture measure zucchini by weight instead of cups. Avoid overmixing once dry and wet ingredients are combined to keep the crumb tender. For a spicy twist add one finely chopped jalapeno and consider swapping cheddar with Pepper Jack. Slice before freezing for easier reheating.
Per slice, based on 8 servings:
Calories: 270
Total Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 75 mg
Sodium: 480 mg
Potassium: 120 mg
Total Carbohydrates: 21 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 10 g
Vitamin A: 0% DV
Vitamin C: 0% DV
Calcium: 220 mg
Iron: 2 mg