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A golden, cheesy zucchini bread loaf with a crisp browned crust, tender zucchini-filled center, melted cheese throughout, and fresh herbs sprinkled on top.

Savory Zucchini Cheese Bread

Savory zucchini cheese bread with melted cheddar, Parmesan, garlic, and tender grated zucchini. Moist and almost custardy inside with golden, slightly crisp edges. Perfect for using up garden zucchini.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 slices
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchinis grated (about 2 cups), well squeezed
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • ½ cup all-purpose flour
  • ¼ cup grated Parmesan
  • 2 cloves garlic minced
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
  • 1 tablespoon olive oil or melted butter

Equipment

  • Loaf pan, grater, mixing bowl, kitchen towel

Method
 

  1. Preheat oven to 375°F. Grease or line a loaf pan.
  2. Grate zucchini and squeeze out as much moisture as possible.
  3. Whisk eggs in a large bowl. Stir in zucchini, cheeses, garlic, parsley, salt, and pepper.
  4. Fold in flour and baking powder until just combined. Stir in oil or melted butter.
  5. Pour into prepared pan and smooth the top.
  6. Bake 40–45 minutes until deeply golden and a toothpick comes out clean.
  7. Cool in pan 10 minutes, then turn out, slice, and serve warm.

Notes

Squeeze the zucchini thoroughly for best texture. Do not overmix. Excellent warm, and leftover slices reheat beautifully in a skillet with a little butter. Add diced jalapeño if you like a little heat. Store refrigerated up to 5 days or freeze for longer storage.