Zucchini Cheese Bread Freshly Baked, Cheesy and Irresistible
There is something comforting about the smell of freshly baked bread filling the kitchen. Now imagine that same aroma but with the rich scent of melted cheddar and Parmesan in the mix. That is exactly what you get with zucchini cheese bread. This loaf combines the best of both worlds, the earthy moisture of zucchini and the savory punch of cheese, to create a bread that feels both homely and indulgent.
Zucchini cheese bread is a lifesaver when you find yourself with extra zucchini sitting in the fridge or when you want to prepare a quick cheese bread recipe without complicated steps. The loaf has a tender crumb, a golden crust, and an irresistible flavor that works for breakfast, brunch, or an afternoon snack. Whether you slice it warm to serve with a soup, toast it with butter, or make it the centerpiece of a weekend brunch spread, this bread is the kind of comfort food that always disappears fast.
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If you love this zucchini cheese bread, you might also enjoy trying my other favorites. For something bright and fresh, check out this Lemon Zucchini Bread. If you prefer a classic, moist loaf, my Zucchini Bread Recipe never disappoints. And for a sweet twist, the Cinnamon Swirl Zucchini Bread is a true treat with every slice.
Table of Contents
Ingredients for Zucchini Cheese Bread and Cottage Cheese Zucchini Bread Variation
For the classic zucchini cheese bread you will need:
- 170 g zucchini, shredded (about 1 ¼ cups packed)
- 113 g sharp cheddar cheese, shredded
- 57 g Parmesan cheese, finely shredded
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 large eggs
- ⅔ cup sour cream
- 4 tablespoons unsalted butter, melted
Cottage Cheese Variation
Replace the sour cream with ⅔ cup cottage cheese for a lighter texture and extra protein. Blend the cottage cheese before adding it for a smooth batter. This variation gives a slightly different flavor while still delivering the richness that makes zucchini cheese bread so satisfying.
How to Make This Easy Cheese Bread Recipe Step by Step
Step 1 Prepare the pan and oven
Grease an 8 ½ x 4 ½ inch loaf pan and preheat your oven to 375°F. This ensures your zucchini cheese bread starts baking right away for the best rise.
Step 2 Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Mixing well ensures the flavors are evenly distributed throughout the loaf.
Step 3 Mix the wet ingredients
In a separate bowl, whisk the eggs until slightly frothy. Stir in the sour cream until smooth. Slowly pour in the melted butter while whisking to combine.
Step 4 Add the zucchini and cheeses
Fold the shredded cheddar, Parmesan, and zucchini into the wet mixture. Coat everything evenly so the flavors are balanced in every bite of your zucchini cheese bread.
Step 5 Combine and form the batter
Add the wet mixture to the dry ingredients. Stir just until all the flour is moistened. The batter will be thick, which is normal since the zucchini releases moisture during baking.
Step 6 Shape and bake
Transfer the batter to the prepared loaf pan. Smooth the top gently without pressing it down. Bake for 50 to 55 minutes until golden brown and firm to the touch.
Step 7 Cool and serve
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Slice and serve while still warm for the best texture.
Tips and Tricks for the Best Freshly Baked Loaf Recipes
Measure zucchini by weight
Accurate measurement keeps your zucchini cheese bread from becoming too wet or too dry. Weighing is more reliable than volume measurements.
Do not overmix the batter
Once the wet and dry ingredients are combined, stop stirring. Overmixing can create a dense loaf by developing too much gluten.
Choose the right loaf pan
An 8 ½ x 4 ½ inch pan will give you a tall loaf with a soft crumb. If using a 9 x 5 inch pan, check a few minutes early for doneness.
Cool before slicing
Allowing the bread to rest keeps it from crumbling. Cutting too early lets steam escape and can make the texture gummy.
Variations and Substitutions From Cottage Cheese to Zucchini Jalapeno Cheese Bread
Cottage Cheese Zucchini Bread
Replace sour cream with cottage cheese for a lighter loaf with extra protein. Blend for a smooth batter.
Zucchini Jalapeno Cheese Bread
Add one finely chopped jalapeno for a gentle heat or more for extra spice. Pepper Jack cheese is a great swap for cheddar here.
Gluten Free Option
Substitute all-purpose flour with a gluten free baking blend containing xanthan gum. The texture will be softer but still flavorful.
Different Cheeses
Experiment with Gouda, Asiago, or Colby Jack to give your zucchini cheese bread a new taste profile. Mixing two types of cheese deepens the flavor.
Serving Ideas Perfect for a Brunch Spread or Snack
With breakfast or brunch
Serve warm slices of zucchini cheese bread alongside scrambled eggs, fresh fruit, and coffee for a complete brunch spread.
With soups and salads
Pair the bread with tomato soup or a crisp salad for a light but satisfying meal.
As an appetizer
Cut the loaf into cubes and add it to a cheese board with olives and cured meats.
Toasted with butter
Toasting brings out the cheese flavor and adds a little crunch. Top with butter or garlic butter for an easy snack.
Storage and Freezing Tips for Zucchini Cheese Bread
Room temperature
Keep in an airtight container for up to three days. Store in a cool, dry spot away from sunlight.
Refrigeration
Refrigerate for up to one week. Wrap tightly to keep the loaf from drying out.
Freezing
Slice before freezing for easy thawing. Wrap each piece in plastic wrap and store in a freezer bag for up to three months.
Zucchini Cheese Bread FAQs
Why is my zucchini cheese bread soggy
Excess zucchini or inaccurate measuring can cause sogginess. Always weigh your zucchini for best results.
Can I make muffins instead of a loaf
Yes. Bake in a muffin tin for about 20 to 25 minutes.
Can I add more cheese than listed
A little extra is fine but too much can make the bread greasy. Limit to an extra quarter cup.
How do I make it gluten free
Use a gluten free flour blend that contains xanthan gum.
What can I serve it with
It works with soups, salads, omelets, or as part of a brunch spread.
Can I freeze the loaf whole
Yes, but slicing before freezing makes thawing easier.
Nutrition Facts for This Cheese Bread Recipe
Per slice, based on 8 servings:
- Calories: 270
- Total Fat: 16 g
- Saturated Fat: 9 g
- Cholesterol: 75 mg
- Sodium: 480 mg
- Total Carbohydrates: 21 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Protein: 10 g
Conclusion From Freshly Baked Loaf to Your Next Brunch Spread
Zucchini cheese bread brings together the comforting texture of homemade bread and the bold flavor of melted cheese. It is versatile enough for breakfast, lunch, or a snack, and easy to adapt with different cheeses or added spices. Serve it warm at a brunch spread or keep a few slices in the freezer for when you need a quick bite. Once you try this recipe, it will likely become a regular in your baking routine.
Zucchini Cheese Bread
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
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