Zucchini Cheese Bread: A Savory Quick Bread Recipe

By:

Gabriella Brotherton

Published:

September 19, 2026

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Zucchini Cheese Bread

If your garden or farmers market haul always seems to include a few zucchini, this savory zucchini cheese bread is about to become one of your favorites, too.

Most of us grew up with sweet zucchini bread loaded with cinnamon and sugar, and honestly, I love that stuff.

But there is something wonderfully satisfying about a savory quick bread that comes out of the oven golden, cheesy, and just begging to be sliced while it is still warm.

This is exactly the kind of recipe I reach for when I need something easy to bring to a potluck or a family gathering. Quick breads are super easy to make.

You mix the wet ingredients, you mix the dry ingredients, you combine them, and you bake. No yeast, no rising time, no kneading, and no special equipment. If you can stir with a wooden spoon, you can make this bread. Yum!

The star of the show here is a full cup and a half of shredded zucchini paired with a cup and a half of shredded cheddar cheese. The zucchini does more than add flavor.

Because we do not squeeze the liquid out of it, that moisture helps keep the crumb tender and soft. The cheese melts into every slice, making this a bread that tastes rich and cozy without any fuss.

I like to serve this warm with a little butter on top so it melts right into the bread. It also makes a lovely side for soups, salads, and pasta dishes, and it travels well to gatherings wrapped in a clean kitchen towel or foil. One loaf gives you eight generous servings, which is usually just right for a crowd.

For the herbs, sliced green onion is my go to here, and it adds a gentle, savory bite. But this bread is friendly to lots of other herbs as well. Chives, parsley, dill, rosemary, or thyme all work beautifully, so feel free to use whatever you have on hand or whatever is thriving in your herb garden.

Why This Savory Quick Bread Works

Zucchini season is one of my favorite times of year, and this bread is such a satisfying way to put that summer squash to work. The trick to making quick breads succeed is balance.

The shredded zucchini brings moisture, the sour cream brings richness and tang, and the melted butter brings flavor. The flour, baking powder, and baking soda give the loaf its lift and structure, and the salt keeps everything tasting bright instead of flat.

Because the batter comes together in a couple of bowls with simple stirring, this is a great recipe for busy parents, beginning bakers, and anyone who wants homemade bread without committing to a whole afternoon. Prep takes about ten minutes, and then the oven does the rest of the work.

Choosing the Right Zucchini

Here is one of my favorite practical tips for this recipe. Use medium sized zucchini, roughly one and a half to two inches in diameter or less. Bigger zucchini are watery and seedy, and they can throw off the moisture balance in your batter.

Smaller and medium zucchini have better flavor and a better texture, which matters a lot in a bread where the zucchini is a key source of liquid.

And do not squeeze the zucchini! I know it feels counterintuitive if you have made other zucchini recipes before, but in this bread, that liquid is part of the recipe. Draining it would leave you with a dry, dense loaf, and nobody wants that.

Jump to:

Ingredients

Here is everything you need for one loaf, bursting with cheddar cheese. Measure the zucchini after shredding it, and remember, do not squeeze it.

1 1/2 cups zucchini, shredded (do not squeeze)
1/4 cup green onion, sliced (optional)
2 large eggs
3/4 cup sour cream
1/4 cup butter, melted and cooled
1 1/2 cups cheddar cheese, shredded
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

A quick note on the sour cream. It gives the bread a tender, rich crumb and a subtle tang that pairs so well with the cheddar. If you do not have sour cream on hand, you can swap in buttermilk or even regular milk.

Just know that if you use a thinner liquid like that, you should squeeze the liquid out of the zucchini before adding it, since the zucchini will need to provide the moisture on its own. Enjoy!

Easy Variations to Try

One of the things I love most about this recipe is how easy it is to make it your own. Here are a few variations worth trying:

Swap the herbs. Use chives, parsley, or dill instead of the green onion, or add a pinch of rosemary or thyme for a different flavor direction.
Boost the cheese flavor. Stir in 2 tablespoons of Parmigiano Reggiano along with the cheddar for an extra savory depth.
Try a different cheese. Gruyere melts beautifully and gives the bread a nutty, sophisticated flavor.
Get a cheesy top. Sprinkle an extra 1/2 cup of shredded cheese over the batter before baking for a golden, cheese covered top that everyone will fight over.
Go simple. Leave out the green onion entirely if you prefer a plain, cheesy loaf.

Instructions

This bread comes together in just a few easy steps. Preheat your oven to 350F/180C and grease a 9×5 inch loaf pan so it is ready when the batter is.

In a large bowl, mix the shredded zucchini, green onions, eggs, sour cream, and melted and cooled butter well. Stir until everything is evenly combined, then mix in the shredded cheddar cheese.
In a separate bowl, mix the flour, baking powder, baking soda, and salt together so the leavening is evenly distributed.
Mix the dry ingredients into the wet ingredients, stirring just until combined. Pour the batter into your greased 9×5 inch loaf pan.
Bake in the preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50 to 70 minutes. The average bake time is around an hour, but ovens vary, so trust the toothpick test over the clock.
Let the loaf cool a bit before running a knife around the inside edge of the pan. Remove the loaf from the pan, slice it, and enjoy it topped with melted butter while it is still warm.

If you find the batter is too thick to pour into the pan, do not panic. Simply mix in 1 to 2 tablespoons of milk or water to loosen it up. Zucchini can vary in moisture content, so a small splash of liquid is sometimes all the batter needs.

Quick tip: serve the slices warm and top each one with a pat of butter so it melts right in. That little moment is what makes this bread so memorable!

Serving This Bread for a Crowd

Since one loaf yields eight servings, this recipe scales easily when you are feeding a table full of people. I often bake two loaves for gatherings, one to slice while warm and one to keep in reserve.

It pairs especially well with big potluck favorites like chili, soup, roasted chicken, or a hearty salad. Because it is a quick bread, it holds its texture nicely on a buffet table, and the savory cheddar flavor means it goes with just about any main dish.

Nutrition Information

Each serving comes in at 315 calories, with 18g of fat (10g saturated), 94mg of cholesterol, 314mg of sodium, 26g of carbohydrates (1g fiber, 1g sugar), and 10g of protein. It is a satisfying slice that feels indulgent thanks to the cheese, but the zucchini quietly adds a little vegetable goodness to every bite.

My Favorite Way to Enjoy It

I will be honest with you. The very first slice of this loaf rarely makes it to the table neatly.

In my house, the corner piece gets claimed while the bread is still warm, and it always comes with a big smear of butter that melts into every nook and cranny.

That warm, cheesy, buttery first bite is the whole reason I keep baking this bread every zucchini season. It is simple, it is comforting, and it is the kind of recipe that makes people gather around the cutting board instead of waiting for a plate. Enjoy!

FAQs

Should you squeeze the water out of zucchini for cheese bread?

No, you should not squeeze the water out of the zucchini for this recipe. The recipe specifically calls for 1 1/2 cups of shredded zucchini that is not squeezed, as the moisture it releases during baking is essential for creating a tender, moist crumb. Squeezing it dry will result in a drier, less tender loaf.

What cheese goes best with zucchini bread?

Sharp or extra-sharp cheddar cheese is the best choice and is the standard for this recipe, providing a pronounced, savory flavor. The canonical recipe uses 1 1/2 cups of shredded cheddar cheese. You can also use Gruyere for a different flavor, or add 2 tablespoons of Parmesan for extra savory depth.

Why is my zucchini cheese bread soggy in the middle?

A soggy center is often caused by using large zucchini, which have a higher water content. The recipe recommends using medium zucchini about 1.5 to 2 inches in diameter. Another common cause is an oven that runs cool; baking in a preheated 350°F oven for the full 50 to 70 minutes, or until a toothpick comes out clean, ensures the center is cooked through.

Can I freeze zucchini cheese bread?

Yes, this zucchini cheese bread freezes very well. Once the loaf is completely cooled, wrap it tightly in plastic wrap and then again in aluminum foil. It can be frozen for up to three months. To serve, thaw it overnight in the refrigerator and reheat slices in a warm oven until the cheese is soft.

Zucchini Cheese Bread: A Savory Quick Bread Recipe