One-Bowl Zucchini Cheese Bread

This savory zucchini cheese bread is the answer when your kitchen counter is full of summer squash and you want something warm, cheesy, and fast. It’s a quick bread that leans hard into sharp cheddar, a little garlic, and a golden crust that cracks when you slice it.

The batter comes together in one bowl in about ten minutes. While it bakes, your kitchen smells like a grilled cheese sandwich crossed with fresh bread, and you barely lift a finger.

Why This Loaf Stays in the Rotation

The crumb is moist but not heavy, because the shredded zucchini disappears into the bread and just carries moisture. You get salt from the cheddar, a nutty little bite from Parmesan, and just enough garlic to make the whole thing taste like an event.

It keeps well on the counter, toasts better than most quick breads, and turns that mountain of garden zucchini into something you actually want seconds of. I’ve stopped putting butter on toast and started heating up a slice of this instead.

Ingredients

• 2 cups shredded zucchini, squeezed dry (about 2 medium): a box grater works best, and don’t skip the squeeze
• 2 cups all-purpose flour: spoon and level it; too much flour makes the loaf dry
• 1 tbsp baking powder: make sure it’s fresh for a good rise
• 1 tsp salt: use fine sea salt or table salt
• ½ tsp garlic powder: gives a savory backbone without overpowering the cheese
• ¼ tsp black pepper: freshly ground if you have it
• 1½ cups shredded sharp cheddar, divided: use half in the batter and half for the cheesy top
• ½ cup grated Parmesan: adds a salty, nutty layer
• 2 large eggs: at room temperature for the best texture
• ⅓ cup vegetable oil: any neutral oil works, avocado oil is fine too
• ⅓ cup whole milk: buttermilk adds nice tang if you have it

Variations / Substitutions

• Switch the cheese: swap cheddar for Gruyère, smoked gouda, or a pepper jack if you want heat.
• Add herbs: fold in 2 tbsp chopped chives or dill right before the flour.
• Gluten-free: use a good 1:1 cup-for-cup gluten-free flour blend; the loaf may be slightly more crumbly but still tastes great.
• Make it spicy: a finely minced jalapeño or a pinch of cayenne in the dry mix wakes everything up.
• Dairy-free: use your favorite shredded plant-based cheddar and Parmesan-style shreds, and replace the milk with unsweetened almond milk.

For another savory quick bread, try my Cheddar Dill Soda Bread.

How to Make Zucchini Cheese Bread

Step 1: Whisk the Dry Ingredients and Cheese

Heat your oven to 375°F (190°C) and line a 9×5 inch loaf pan with parchment paper so the ends hang over the sides. In a large bowl, whisk together the 2 cups flour, 1 tbsp baking powder, 1 tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper. Stir in 1 cup of the shredded cheddar and all ½ cup of the Parmesan until the cheese is coated in the flour mixture. The cheese pieces will look like little yellow and white flecks peeking through the dry mix.

Coating the cheese in flour keeps it from sinking straight to the bottom while the loaf bakes. You want those pockets of melted cheddar spread through every slice, not pooled in a layer.

Step 2: Squeeze the Zucchini and Add the Wet Ingredients

Grate the zucchini on the large holes of a box grater and pile it onto a clean kitchen towel or a double layer of paper towels. Gather the towel around the shreds and squeeze hard over the sink. You’ll be surprised how much water comes out, sometimes nearly half a cup. Keep squeezing until the zucchini feels damp but not dripping, then transfer it to a small bowl.

To that same zucchini bowl, add the 2 eggs, ⅓ cup oil, and ⅓ cup milk. Whisk them together with a fork until the eggs are fully broken up and you have a pale green slurry flecked with bits of zucchini.

Step 3: Pour the Batter and Top with Cheese

Pour the wet zucchini mixture into the bowl of dry ingredients. Stir with a rubber spatula just until no dry flour streaks remain, about 12 to 15 strokes. The batter will look thick and slightly lumpy. Overmixing will make the loaf tough, so stop as soon as everything is combined.

Scrape the batter into your prepared loaf pan and smooth the top. Sprinkle the remaining ½ cup cheddar evenly over the surface. Slide the pan onto the middle rack and bake for 50 to 55 minutes, until the top is deeply golden and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.

Step 4: Cool and Slice the Bread

Let the loaf cool in the pan for 10 minutes, then lift it out by the parchment handles and set it on a wire rack. Cool another 15 minutes before slicing with a serrated knife. The crumb sets up as it cools, and you’ll get much cleaner slices.

Slicing while still warm melts the cheese strands a little, so each piece pulls apart with a tiny string of cheddar and the crust crackles under the knife. Serve plain, toasted, or with a swipe of salted butter.

Tips for the Crust and Crumb

• Squeeze harder than you think you need to. Any extra water turns the loaf gummy instead of moist. Use a dish towel if paper towels shred.
• Check the bake at 45 minutes. Ovens run hot, and a loaf with a dark pan or a glass pan may finish faster. The cheese top should be deep amber, not pale.
• Don’t slice too soon. Cutting into a piping hot loaf can make the slices compress and turn dense. Fifteen minutes of cooling on a rack is the sweet spot.
• Use a serrated knife. A chef’s knife will squish the tender crumb; a sawing motion with a bread knife keeps the top intact.

Bake times by loaf pan size:

Storing and Reheating Leftovers

• Refrigerate: Wrap the cooled loaf tightly in plastic wrap and store in the fridge for up to 5 days. The crust softens a bit, but the flavor stays.
• Reheating: To crisp the crust back up, place slices in a toaster oven or a dry skillet over medium heat for a minute or two per side. A microwave will make it soft and steamy, which is fine for a quick snack.

What to Serve With Zucchini Cheese Bread

A thick slice on the side of a tomato soup turns into an instant cozy dinner. For breakfast, serve it warm with scrambled eggs and hot sauce. If you’re putting out a cheese board, cut the loaf into small cubes and toast them lightly, they make great dippers for chutney or jam.

Frequently Asked Questions

Can I use yellow squash instead of zucchini?

Yes, yellow summer squash works the same way. Squeeze it just as thoroughly because it holds a similar amount of water.

Do I really need to squeeze the zucchini?

Yes, skipping the squeeze leaves the loaf dense and gummy. Even if you use a salad spinner to remove some water, finish with a towel to get it truly dry.

Why didn’t my loaf rise?

The most common cause is old baking powder. If yours has been open more than three months, test it before you start: stir a teaspoon into hot water, it should fizz briskly.

Can I make this gluten-free?

Yes, a good 1:1 gluten-free flour blend works well. Look for one that contains xanthan gum or add ¼ tsp yourself to help the loaf hold together.

Zucchini Cheese Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 2 cups shredded zucchini, squeezed dry
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1½ cups shredded sharp cheddar, divided
• ½ cup grated Parmesan
• 2 large eggs
• ⅓ cup vegetable oil
• ⅓ cup whole milk

Method

 

1. Heat oven to 375°F. Whisk flour, baking powder, salt, garlic powder, and pepper. Stir in 1 cup cheddar and Parmesan.
2. Squeeze grated zucchini dry in a towel. Whisk zucchini with eggs, oil, and milk.
3. Stir wet into dry just until combined. Pour into lined 9×5 pan, top with remaining ½ cup cheddar. Bake 50-55 minutes until golden and a toothpick comes out with moist crumbs.
4. Cool in pan 10 minutes, then on a rack 15 minutes. Slice and serve warm.

Notes

This loaf slices cleanest when cooled at least 15 minutes out of the pan. For the crispest crust after storing, reheat slices in a toaster oven rather than the microwave.