I absolutely love this Zucchini Cheese Quick Bread recipe because it captures the comfort of homemade baking with a fresh, savory twist. The combination of tender zucchini and sharp cheddar cheese makes every bite both moist and flavorful, perfect for any time of day. Whether you’re looking for a satisfying snack, a breakfast treat, or something to bring to a casual gathering, this quick bread is a fantastic go-to that never disappoints.
When I first tried this zucchini cheese quick bread recipe, I was amazed at how simple it was to put together, yet how bakery-quality it turned out. It’s one of those recipes that works wonderfully when you need something speedy but still crave the boost of something home-baked. Plus, zucchini sneaks in a veggie boost that your whole family will barely notice!
Why You’ll Love This Recipe
- Super Moist Texture: Thanks to the fresh zucchini and sour cream, this quick bread stays tender and moist every time.
- Easy to Make: The recipe comes together quickly with simple ingredients you likely have on hand.
- Cheesy Goodness: The sharp cheddar adds just the right amount of savory flavor that everyone goes crazy for.
- Versatile Snack: Perfect for a light lunch, picnic, or even a quick breakfast treat.
Ingredients You’ll Need
You’ll find that the ingredients in this zucchini cheese quick bread recipe balance moisture, flavor, and texture beautifully. A couple of simple pantry staples paired with fresh zucchini and chives make this loaf wonderfully savory and satisfying.
- Shredded zucchini: I don’t squeeze out the water because it keeps the bread super moist—trust me on this one!
- Fresh chives: Adds a subtle oniony note that pairs wonderfully with the cheese.
- Eggs: These bind everything together, so make sure they’re fresh.
- Sour cream: This is the magic ingredient that keeps the bread tender and moist without being too dense.
- Melted butter (cooled): Adds richness, just be sure it’s not too warm or it might scramble the eggs.
- Shredded cheddar cheese: Sharp or extra sharp cheddar works best for that bold flavor.
- All-purpose flour: The base of the bread; you can substitute half with whole wheat if you like.
- Baking powder and baking soda: These leavening agents help the bread rise nicely despite the moist ingredients.
- Salt and garlic powder: Seasonings that enhance the overall flavor without overpowering it.
Variations
I love that this zucchini cheese quick bread recipe easily lets you add your own spin. Once you’ve mastered the base, it’s fun to play with mix-ins or adjust the flavors to suit your taste buds or dietary needs.
- Herbs variation: I sometimes swap chives for dill or parsley for a fresh herbal twist that brightens the bread.
- Cheese choices: Using a mix of cheeses like mozzarella with cheddar gives a milder, gooey texture that my kids adore.
- Spice it up: A pinch of cayenne or smoked paprika adds a fun kick if you want some heat.
- Gluten-free: Try a 1-to-1 gluten-free flour blend instead of all-purpose for a gluten-free version that holds well.
How to Make Zucchini Cheese Quick Bread Recipe
Step 1: Prep Your Oven & Pan
Start by heating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly spray or butter it so the bread doesn’t stick. Setting this up first always helps keep your workflow smooth and prevents last-minute scrambling.
Step 2: Mix the Wet Ingredients
In a medium mixing bowl, combine the shredded zucchini (no squeezing!), chopped fresh chives, eggs, sour cream, and cooled melted butter. Gently stir them together until they’re well incorporated. I found this part relaxing—it’s a great moment to appreciate the fresh ingredients coming together.
Step 3: Add the Cheese
Next up, fold in that shredded cheddar cheese. It’s the star here and brings so much flavor and richness. Be sure to stir gently so the cheese is evenly distributed but doesn’t get smashed.
Step 4: Combine the Dry Ingredients
Whisk together your flour, baking powder, baking soda, salt, and garlic powder in a separate small bowl. Mixing the dry ingredients first ensures an even distribution and perfect rise.
Step 5: Bring It All Together
Pour your dry ingredients into the wet mixture and stir just until combined. The batter will be thick, and that’s exactly what you want—overmixing can make the bread tough. Once it looks uniform, spoon the batter into your prepared loaf pan and smooth the top gently.
Step 6: Bake & Cool
Bake your zucchini cheese quick bread in the preheated oven for about 50 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs. After baking, let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This makes slicing neater and keeps the texture spot-on.
Pro Tips for Making Zucchini Cheese Quick Bread Recipe
- Don’t Squeeze Zucchini: Leaving the moisture intact keeps the bread wonderfully tender and moist—squeezing it out leads to dryness.
- Cool Your Butter: If your melted butter is still too warm, it can cook the eggs—cool it first to avoid scrambled bread batter.
- Gentle Mixing: Stir the batter just enough to combine ingredients; overmixing can make the crumb dense and tough.
- Use Parchment Paper: Lining the pan ensures your bread lifts out cleanly without falling apart, plus it’s easier to slice.
How to Serve Zucchini Cheese Quick Bread Recipe
Garnishes
I usually sprinkle a little extra shredded cheddar or some fresh chopped chives on top before slicing, just for a pretty presentation and an extra burst of flavor. Sometimes I like to serve it with a pat of softened herb butter or a swipe of garlic cream cheese spread to elevate the savory notes even more.
Side Dishes
This bread pairs beautifully with a crisp green salad or a fresh tomato soup for a light lunch. For dinner, it’s great alongside roasted vegetables or a simple chicken dish. My family loves it with scrambled eggs and fresh fruit for a quick breakfast that feels special.
Creative Ways to Present
For special occasions, I’ve sliced this bread into mini rounds and served them as savory bruschetta bases topped with cream cheese and smoked salmon or roasted red peppers. It also makes a charming addition to a brunch board surrounded by fresh veggies, dips, and cheeses.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I wrap my zucchini cheese quick bread tightly in plastic wrap or place it in an airtight container. It keeps well at room temperature for 2-3 days, but refrigeration extends its life to about a week without losing quality.
Freezing
I’ve frozen slices and whole loaves with great success. After the bread is completely cooled, wrapping it in foil and then plastic wrap locks in moisture and flavor. When I’m ready to enjoy it, I let the bread thaw at room temperature or pop slices straight into the toaster oven for a warm treat.
Reheating
To reheat, I prefer a low heat oven or toaster oven to restore some crispness to the crust while keeping the interior soft. Microwaving works too if you’re in a hurry—just 20-30 seconds is usually enough to warm a slice without making it soggy.
FAQs
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Can I use frozen zucchini in the zucchini cheese quick bread recipe?
Yes, you can use frozen zucchini if fresh isn’t available, but be sure to thaw it and drain excess water thoroughly (unlike fresh zucchini). Frozen zucchini tends to release more water, which could make the batter too wet if not drained properly.
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Do I have to use cheddar cheese, or can I substitute other cheeses?
Cheddar is recommended for its sharpness that complements the zucchini, but feel free to experiment with other cheeses like Monterey Jack, mozzarella, or even feta for different flavor profiles. Just keep in mind that softer cheeses might affect texture slightly.
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How do I know when the quick bread is done baking?
The best way is to insert a toothpick or skewer into the center of the loaf—the bread is done when it comes out clean or with just a few moist crumbs. The top should also be golden brown and spring back slightly when pressed.
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Can I make this recipe dairy-free?
You can substitute dairy ingredients with alternatives: use plant-based sour cream and vegan cheese, and swap butter for coconut oil or a vegan butter substitute. The texture will slightly vary but it still works well.
Final Thoughts
I truly enjoy making this zucchini cheese quick bread recipe because it’s reliable, comforting, and perfectly balanced in flavor. Sharing it with my family and friends always brings smiles, and I hope you’ll find it just as delightful. Once you try it, it’s easy to keep coming back to this recipe anytime you want to bake something savory with a wholesome twist—trust me, you’ll love how it turns out!
Print
Zucchini Cheese Quick Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (approximately 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Cheese Quick Bread is a moist and flavorful savory loaf packed with shredded zucchini, sharp cheddar cheese, and fresh chives. It’s a perfect time-saving bread recipe that combines the mild sweetness of zucchini with the richness of cheese, ideal for breakfast, snacks, or a light lunch.
Ingredients
Wet Ingredients
- 1 1/2 cups shredded zucchini (DO NOT squeeze out the water)
- 3 tablespoons chopped fresh chives
- 2 large eggs
- 3/4 cup sour cream
- 1/2 cup cooled melted butter
Cheese
- 2 cups shredded cheddar cheese
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Instructions
- Preheat and Prepare Pan: Heat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper and lightly coat with cooking spray to prevent sticking. Set the pan aside for now.
- Combine Wet Ingredients: In a medium-sized mixing bowl, add the shredded zucchini (do not squeeze out the water), chopped fresh chives, eggs, sour cream, and cooled melted butter. Stir the mixture thoroughly to combine all the wet ingredients uniformly.
- Add Cheese: Mix in the shredded cheddar cheese into the wet mixture, stirring until the cheese is evenly distributed throughout the batter.
- Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder to ensure they are well combined and aerated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. The batter will be thick and dense due to the zucchini and cheese.
- Bake the Bread: Spoon the thick batter evenly into the prepared loaf pan. Place it in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then, transfer the loaf onto a wire rack to cool completely before slicing.
- Serve or Store: Slice and serve immediately. Alternatively, wrap the bread in plastic wrap and store it on the counter or in the refrigerator.
Notes
- To freeze: Let the bread cool completely before wrapping tightly in foil or plastic wrap. You can freeze the whole loaf or individual slices. To serve, thaw at room temperature and warm it in the microwave or toaster oven if desired.
Nutrition
- Serving Size: 1 slice (about 1/12th of the loaf)
- Calories: 190
- Sugar: 2g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 55mg
