Cheesy Zucchini Bread You’ll Crave – Zucchini Bread Recipes Done Right
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.
Servings: 10 slices
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
Instructions
- Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.
- Grate the zucchinis, sprinkle with salt, and let them sit for 10 minutes.
- Squeeze out as much liquid as you can using a clean towel or your hands.
- In a large bowl, whisk the eggs, then add olive oil and milk.
- Stir in the cheese and the drained zucchini.
- Add the flour, baking powder, baking soda, garlic powder, and black pepper.
- Mix everything just until combined—don’t overdo it.
- Pour the batter into the prepared tin and level it out.
- Bake for 50–55 minutes or until golden brown and a toothpick comes out clean.
- Let it cool in the tin for 10 minutes, then transfer to a wire rack.