Name: Cheesy Zucchini Bread You’ll Crave – Zucchini Bread Recipes Done Right
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 medium zucchinis, grated; 1/2 tsp salt; 2 large eggs; 100 ml olive oil; 60 ml milk; 1 ½ cups grated sharp cheddar cheese; 1 ¾ cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp garlic powder; Black pepper, to taste

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This cheesy zucchini bread walks the tightrope between savory and snack-worthy without breaking a sweat. I made it last week when I was staring down a mountain of zucchini on my counter. It was either make bread or make friends with the compost bin. You don’t need a mixer, a culinary degree, or even much patience. Just grab a grater, squeeze the life out of those zucchinis, stir it all together in one big bowl, and boom—kitchen magic. There’s cheese. There’s flavor. There’s crusty golden edges that’ll make you tear into a slice before it even cools down. Ask me how I know. This recipe hits all the marks for zucchini bread recipes: quick, cheesy, comforting, and wildly adaptable. Whether you’re wrangling picky eaters, meal-prepping, or just trying to make your zucchini plants feel useful, this loaf’s got you covered.

1) Key Takeaways
2) Easy Cheesy Zucchini Bread Recipe
3) Ingredients for Cheesy Zucchini Bread
4) How to Make Cheesy Zucchini Bread
5) Tips for Making Cheesy Zucchini Bread
6) Making Cheesy Zucchini Bread Ahead of Time
7) Storing Leftover Cheesy Zucchini Bread
8) Try these Baking Recipes next!
9) Cheesy Zucchini Bread Recipe
10) Nutrition

1) Key Takeaways

How to make a moist and flavorful cheesy zucchini bread
Best cheese and zucchini combinations for bread
Tips to avoid soggy texture in zucchini bread
How to store and reheat leftover zucchini bread

2) Easy Cheesy Zucchini Bread Recipe

If you’ve ever stood in your kitchen with two zucchinis, a chunk of cheddar, and no plan, welcome. This is exactly how this cheesy zucchini bread recipe came to life at Lila Cooks. I needed something warm, hearty, and slightly cheesy that wouldn’t scream dessert. What I got was a loaf so good that I ate two slices standing over the sink.

This recipe comes together in one bowl, no mixers or fancy tools. It’s all about keeping it simple, flavorful, and slightly rustic. You’ll be surprised by how light it tastes, considering the generous dose of sharp cheese packed into every bite. The zucchini, for its part, brings moisture and tenderness without demanding the spotlight. Zucchini bread recipes don’t have to be sweet. This one makes the case for savory and cheesy all the way.

Whether you’re deep in zucchini season or just craving something different, this loaf checks every box. It’s hearty but not heavy, cheesy but not greasy, and easy to love at first bite.

3) Ingredients for Cheesy Zucchini Bread

2 medium zucchinis: Grated and drained well. These add moisture and a subtle earthy flavor to balance the cheese.

1/2 tsp salt: This pulls moisture from the zucchini and brings out flavor in the batter.

2 large eggs: Help bind the loaf together and keep it light and springy.

100 ml olive oil: Adds richness and gives the bread that slightly crisp edge we all love.

60 ml milk: Just enough to loosen the batter and bring everything together smoothly.

1 ½ cups grated sharp cheddar cheese: Brings bold, tangy flavor and those melty pockets that make every bite better.

1 ¾ cups all-purpose flour: Forms the base of the bread without weighing it down.

2 tsp baking powder: Gives lift and lightness.

1/2 tsp baking soda: Works with the zucchini’s natural acidity to create rise.

1/2 tsp garlic powder: Subtle, savory warmth that doesn’t overwhelm.

Black pepper: A few good twists to balance the richness of the cheese.

4) How to Make Cheesy Zucchini Bread

Step 1. Preheat your oven to 180°C or 350°F. Line your loaf tin with parchment or give it a good grease. You’ll want it ready to roll when your batter is done.

Step 2. Grate the zucchini and sprinkle with salt. Let it sit while you prep everything else. After 10 minutes, wring it out like your life depends on it. Too much water? Soggy bread.

Step 3. In a large bowl, beat the eggs with the olive oil and milk until smooth. No need for a hand mixer here—just a sturdy whisk and a little muscle.

Step 4. Stir in the grated zucchini and cheese. Mix it gently, just until the cheese is evenly spread throughout. Zucchini bread recipes shine when the batter isn’t overmixed.

Step 5. Add your dry ingredients: flour, baking powder, baking soda, garlic powder, and black pepper. Fold everything together until just combined.

Step 6. Pour the batter into your loaf pan, smooth the top a bit, and slide it into the oven. Bake for 50 to 55 minutes, or until it’s golden on top and a skewer comes out clean.

Step 7. Let it cool in the tin for about 10 minutes, then move it to a wire rack. That resting time helps it set and slice better later on.

5) Tips for Making Cheesy Zucchini Bread

When it comes to healthy zucchini bread, balance is everything. Don’t overdo the oil, but don’t cut it short either. You need that fat to carry the flavor and give you the crumb you want.

Always squeeze the zucchini well. If it’s too wet, the bread won’t rise right. You’ll end up with a dense middle and a soggy base. A tea towel works wonders here—just twist hard and don’t be afraid to get aggressive.

Use sharp cheddar. Mild cheese just fades into the background. The sharper the better. It brings contrast and cuts through the zucchini’s mellow flavor in the best way. And hey, try not to eat all the cheese before it hits the bowl.

6) Making Cheesy Zucchini Bread Ahead of Time

Here’s the good news: this bread holds up. Make it the night before, let it cool, then wrap it tight in foil. You can slice it the next day and it’ll taste just as good—maybe better. The flavors settle, the texture softens slightly, and the crust stays crisp.

If you’re making it for a picnic, brunch, or just meal prepping your snacks (yes, I do that), slice it ahead of time and pack it with parchment between layers to keep it from sticking. It’s one of those healthy zucchini bread recipes that actually ages well.

You can even freeze the whole loaf. Just wrap it, toss it in a freezer bag, and thaw when you need a slice of something comforting and savory.

7) Storing Leftover Cheesy Zucchini Bread

Wrap leftovers in foil or a beeswax wrap and store at room temperature for two days. Want it to last longer? Refrigerate it and it’ll keep for up to five. Just don’t leave it uncovered or it’ll dry out fast.

When you’re ready to eat, pop a slice in the toaster. That golden edge comes right back, and it might even be better than the first day. Spread on a little butter or avocado if you’re feeling fancy. Or not. It stands up on its own.

This recipe for zucchini bread makes a loaf that disappears fast. You might want to double the batch if you’ve got company—or just a really big appetite.

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9) Cheesy Zucchini Bread Recipe