Hello, kitchen connoisseurs! Chef Andrew here.
Let’s be honest: when you hear “zucchini bread,” your mind probably goes straight to a sweet, cinnamon-spiced loaf. And while that’s delicious, you’ve been missing out on the other, more sophisticated side of zucchini bread: the savory side.
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Imagine a loaf so tender and moist it practically melts in your mouth, studded with crushed garlic and pockets of gooey, melted Swiss cheese. It’s not a dessert; it’s the perfect companion to a bowl of soup, a fantastic base for an open-faced sandwich, or an incredible savory snack all on its own.
Today, we’re not just making any Zucchini Cheese Bread. We are perfecting it.
So, what’s the #1 secret to making it truly irresistible? It’s a two-part technique that guarantees a perfect result every single time: (1) properly squeezing the zucchini to control moisture, and (2) layering sliced cheese for distinct, gooey pockets instead of letting it get lost in the batter. I’ve broken this entire foolproof method down into just 3 easy steps.
Get ready to transform that summer squash into the best savory quick bread you’ve ever had.
The #1 Secret to Irresistible Zucchini Cheese Bread (In 3 Easy Steps)
Equipment
- 9×5-inch loaf pan
- Box grater
- Mixing bowls
Ingredients
Zucchini and Cheese
- 2 cups grated zucchini, packed (from 2 medium zucchinis)
- 3/4 tsp salt for prepping zucchini
- 8 slices Swiss cheese or cheddar, provolone
Wet Ingredients
- 1 1/4 cups milk any kind
- 1/4 cup melted butter, unsalted
- 2 tbsp canola oil or other neutral oil
- 2 eggs
- 2 small garlic cloves, crushed
- 1 tsp white vinegar
Dry Ingredients
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Step 1: Prep Your Components. In a bowl, toss grated zucchini with 3/4 tsp salt and let sit for 20 minutes. Squeeze handfuls to remove as much water as possible. Preheat oven to 350°F / 180°C and line a 9×5 loaf pan. In a large bowl, whisk the Dry Ingredients. In a separate bowl, whisk the Wet Ingredients.
- Step 2: The Quick Mix & Assembly. Pour the wet ingredients into the dry and mix with a spatula until just combined (do not overmix). Quickly stir through the squeezed zucchini. Spread 1/3 of the batter in the loaf pan, top with 4 slices of cheese. Repeat with another 1/3 of batter and the remaining 4 slices of cheese. Finish with the remaining batter and smooth the top.
- Step 3: The Bake, Rest & Serve. Bake for 50-60 minutes, until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 20 more minutes before slicing.
Notes
Chef’s Pro-Tips
- Squeeze, Squeeze, Squeeze: Getting the water out of the zucchini is the most important step for a light, fluffy bread. Don’t be shy!
- Sliced Cheese is Key: Using slices creates those amazing gooey pockets of cheese that you can see and taste. Shredded cheese just disappears.
- Work Quickly: Once the wet and dry ingredients are mixed, the baking soda is activated. Get the loaf assembled and into the oven promptly for the best rise.
Keep the Flavor Going: More Recipes You’ll Love:
The #1 Secret to Unforgettable Snickerdoodle Zucchini Bread (In 5 Steps)
Easy Carrot Apple Zucchini Bread Recipe – Packed With Hidden Veggies!
Easy Lemon Zucchini Bread Recipe – A Bright, Flavorful Delight!
Or go to my Pinterest.
Why This Savory Zucchini Cheese Bread Recipe Works
This recipe is built on a foundation of food science, simplified for the home kitchen. Understanding why we do things is the key to becoming a more confident baker.
- The Squeeze is Non-Negotiable: Zucchini is over 90% water! If you don’t remove some of that excess moisture, you risk a heavy, gummy, and watery loaf. Taking a few minutes to salt and squeeze the zucchini is the single most important step for achieving a light, tender crumb.
- Sliced Cheese Over Shredded: This is a game-changer. Shredded cheese tends to melt and disappear into the batter, adding a bit of flavor but no real texture. By layering whole slices of Swiss cheese, we create distinct, decadent ribbons of gooey, melted cheese that you can see and taste in every single slice. This is what makes this Zucchini Cheese Bread so memorable.
- The Science of the Rise: We use both baking powder and baking soda for maximum lift. The cheese weighs down the batter, so we need extra leavening power. The baking soda gets a supercharge from a small amount of vinegar, creating an initial burst of bubbles the moment they meet. This is why we mix and get it into the oven quickly!
Ready? Let’s break it down into three simple stages.
The 3 Steps to Irresistible Zucchini Cheese Bread
This streamlined process makes a bakery-quality savory loaf completely achievable at home.
Yields: 1 loaf (10 thick slices)
Prep time: 25 minutes (includes 20 min rest for zucchini)
Cook time: 50 minutes
The Ingredients You’ll Need for Zucchini Cheese Bread
Gathering your components first makes the process flow smoothly.
- 2 cups grated zucchini, packed (from about 2 medium zucchinis)
- ¾ tsp salt (for zucchini prep)
- 8 slices Swiss cheese (or cheddar, provolone)
Wet Ingredients:
- 1 ¼ cups milk
- ¼ cup melted unsalted butter
- 2 tbsp canola or vegetable oil
- 2 large eggs
- 2 small garlic cloves, crushed
- 1 tsp white vinegar
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
The Step-by-Step Instructions of Zucchini Cheese Bread
Step 1: Prep Your Components
- The Zucchini: In a large bowl, toss the 2 cups of grated zucchini with ¾ tsp of salt. Let it sit for 20 minutes. The salt will draw out an incredible amount of water. After 20 minutes, grab handfuls of the zucchini and squeeze it tightly over the sink or a bowl to remove as much liquid as possible. Set the squeezed zucchini aside.
- The Oven & Pan: Preheat your oven to 350°F (180°C). Grease a standard 9×5 inch loaf pan and line it with parchment paper, leaving an overhang to act as handles for easy removal.
- The Mixes: In a large bowl, whisk together the Dry Ingredients (flour, baking powder, baking soda, ½ tsp salt). In a separate medium bowl, whisk together all the Wet Ingredients (milk, melted butter, oil, eggs, crushed garlic, and vinegar).
Step 2: The Quick Mix & Assembly
- Make a well in the center of your Dry Ingredients. Pour all of the Wet Ingredients into the well.
- Using a spatula, mix everything together just until the flour is incorporated. A few lumps are perfectly fine! Do not overmix.
- Immediately add the squeezed zucchini and stir quickly just to distribute it evenly. Remember, the vinegar and baking soda are already working, so we want to move fast!
- Spread ⅓ of the batter into the bottom of your prepared loaf pan. Lay 4 slices of cheese on top. Spread another ⅓ of the batter over the cheese, followed by the remaining 4 slices of cheese. Top with the final ⅓ of the batter and smooth the top. This layering is the key to a perfect Zucchini Cheese Bread.
Step 3: The Bake, Rest & Serve
- Place the loaf in the preheated oven and bake for 50-60 minutes. It’s done when a wooden skewer or long knife inserted into the very center comes out clean of wet batter.
- Let the loaf cool in the pan for 10 minutes. This allows it to set up. Then, use the parchment handles to lift it out and place it on a wire rack to cool for at least another 20 minutes before slicing. This resting period is crucial for clean slices!
- For an extra touch of richness, you can brush the hot top with a little extra melted butter right when it comes out of the oven.
Frequently Asked Questions (FAQ) of Zucchini Cheese Bread
How do you know when zucchini bread is done?
The most reliable method is the skewer test. Insert a long wooden skewer or a thin knife into the center of the loaf. If it comes out clean, without any wet batter attached, it’s ready. The top should also be golden brown and firm to the touch.
What are the benefits of zucchini bread?
The primary benefit is that it’s a fantastic and delicious way to use up excess zucchini! Zucchini adds incredible moisture to baked goods without needing extra fat. In savory versions like this, it provides a tender texture and a subtle, earthy base for flavors like cheese and garlic.
How long will zucchini bread stay fresh?
This bread stays beautifully moist. Store it in a container or wrapped in foil at room temperature for up to 4 days. If you live in a very hot or humid climate, it’s best to refrigerate it after 2 days to be safe.
What does zucchini bread taste like?
This savory Zucchini Cheese Bread does not taste like zucchini! The zucchini’s role is to provide texture and moisture. The dominant flavors are rich, savory, and cheesy, with a wonderful hint of garlic—almost like a cheesy garlic bread in a soft, tender loaf form.
What makes zucchini bread rise?
The rise in this quick bread comes from chemical leaveners. We use both baking powder (which works when it gets wet and when it gets hot) and baking soda. The baking soda gets an extra “kick” from the acid in the vinegar, creating carbon dioxide bubbles that make the loaf light and airy.
How can you tell when zucchini is cooked?
In this bread, the zucchini is grated so finely that it essentially melts into the batter, becoming tender and releasing its moisture. You won’t find firm pieces. If you were cooking zucchini slices for another dish, you’d know they were cooked when they become tender and slightly translucent.
Final Thoughts from the Chef of Zucchini Cheese Bread
And there you have it. That humble zucchini from the garden has been completely transformed into a loaf of savory, cheesy goodness that’s ready for just about anything.
You’ve learned the secret to a perfect savory quick bread isn’t some rare ingredient; it’s all in the technique. It’s the confidence to squeeze out that excess water for a light crumb and the cleverness to layer in those slices of cheese for the perfect gooey pockets in every slice.
This is more than just a recipe; it’s your new go-to for a delicious appetizer, a perfect sidekick for your favorite chili or soup, or a standalone snack that truly satisfies. Forget the boring, sweet loaves of the past—you are now the master of savory Zucchini Cheese Bread.
I hope you love every single bite. Now, I have to know: what kind of cheese will you try in your loaf? Will you stick with the classic Swiss, or venture out with a sharp cheddar or a smoky provolone? I’d love to hear your delicious ideas in the comments below!
Enjoy every savory slice!
—Chef Andrew