Cheesy Zucchini Bread Recipe

Introduction

This cheesy zucchini bread is a savory twist on a classic favorite. Moist, flavorful, and loaded with melted Swiss cheese, it’s perfect for breakfast, snacks, or a light lunch. Easy to prepare and bake, it brings comfort with every slice.

Ingredients

• 2 cups grated zucchini (packed, about 2 medium zucchinis, 380g / 13 oz)
• 3/4 tsp salt
• 8 slices Swiss cheese (200g / 6.5 oz)
• 1 1/4 cups (315 ml) milk (any type, low fat recommended)
• 1/4 cup (45 g) melted unsalted butter
• 2 tbsp canola oil (or vegetable/neutral flavored oil)
• 2 eggs
• 2 small garlic cloves, crushed
• 1 tsp white vinegar
• 2 1/4 cups (335 g) plain/all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda (bi-carb)
• 1/2 tsp salt

Instructions

1. Step 1: Use a standard box grater to grate the zucchini. Measure out 2 cups, place in a bowl, sprinkle with 3/4 tsp salt, and use your fingers to disperse. Leave it for 20 minutes.
2. Step 2: Squeeze handfuls of the zucchini to remove excess water, then place it in a clean bowl. Set aside.
3. Step 3: Preheat your oven to 180°C (350°F) for all oven types.
4. Step 4: Butter and line a loaf pan to prevent sticking.
5. Step 5: In a bowl, combine the dry ingredients: flour, baking powder, baking soda, and 1/2 tsp salt. Whisk well to mix.
6. Step 6: In another bowl, whisk together the wet ingredients: milk, melted butter, oil, eggs, crushed garlic, and white vinegar.
7. Step 7: Make a well in the center of the dry ingredients, pour in the wet ingredients, and quickly mix until the flour is just incorporated.
8. Step 8: Gently fold the grated zucchini into the batter.
9. Step 9: Spread one-third of the batter evenly into the prepared loaf pan. Top with 4 slices of Swiss cheese.
10. Step 10: Add another layer with one-third of the remaining batter, then place the remaining 4 cheese slices on top. Finish by spreading the rest of the batter and smooth the surface.
11. Step 11: Bake for about 50 minutes, or until a skewer inserted into the center comes out clean.
12. Step 12: Optional: Brush the top of the bread with a little melted butter for a richer finish.
13. Step 13: Let the bread cool in the pan for 10 minutes, then transfer to a rack to cool completely. Cool for at least 20 minutes before slicing.
14. Step 14: Store in an airtight container. Keep in mind humidity can affect freshness.

Tips & Variations

• To prevent a watery batter, be sure to squeeze out as much moisture as possible from the zucchini.
• You can substitute Swiss cheese with Gruyère or mozzarella for a different flavor profile.
• Add chopped herbs like thyme or parsley to boost freshness.
• For a gluten-free version, try using a gluten-free all-purpose flour blend.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in a microwave or oven to restore warmth and softness. This bread also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow zucchini or other squash instead of green zucchini?

Yes, yellow zucchini or other summer squash varieties work just as well and will give a slightly different color but similar texture and flavor.

Can I omit the garlic if I don’t like it?

Absolutely. The garlic adds a subtle savory note but can be left out or replaced with onion powder if preferred.

Cheesy Zucchini Bread Recipe

---

★★★★★

4.8 from 147 reviews

• Author: Noah
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 10 slices) 1x

Pin Recipe

Print Recipe

Description

This Cheesy Zucchini Bread is a moist and savory loaf packed with fresh grated zucchini and layers of melted Swiss cheese. Perfect as a hearty snack, side dish, or light meal, it blends tender vegetables and rich cheese in a soft, fluffy bread baked to golden perfection.

---

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups grated zucchini, packed (2 medium zucchinis, 380g / 13 oz grated)
• 3/4 tsp salt (for zucchini)

Cheese

• 8 slices Swiss cheese (200g / 6.5 oz)

Wet Ingredients

• 1 1/4 cups / 315 ml milk (any, low fat recommended)
• 1/4 cup / 45 g melted unsalted butter
• 2 tbsp canola oil (or vegetable or other neutral flavored oil)
• 2 eggs
• 2 small garlic cloves, crushed
• 1 tsp white vinegar

Dry Ingredients

• 2 1/4 cups / 335 g plain / all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda (bi-carb)
• 1/2 tsp salt

---

Instructions

1. Grate and Salt Zucchini: Use a standard box grater to grate the zucchini. Measure out 2 cups and place in a bowl. Sprinkle with 3/4 tsp salt and disperse evenly with your fingers. Leave to rest for 20 minutes to draw out moisture.
2. Drain Zucchini: Squeeze handfuls of the zucchini to remove excess water, then place in a bowl and set aside.
3. Preheat Oven: Heat your oven to 180°C (350°F) suitable for all oven types.
4. Prepare Loaf Pan: Butter and line a loaf pan to prevent sticking and help easy removal.
5. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and 1/2 tsp salt until well combined.
6. Mix Wet Ingredients: In a separate bowl, whisk milk, melted butter, oil, eggs, crushed garlic, and white vinegar until combined.
7. Combine Wet and Dry: Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix quickly until the flour is just incorporated; avoid overmixing to keep the bread tender.
8. Add Zucchini: Fold the drained grated zucchini into the batter carefully.
9. Layer Batter and Cheese: Spread one-third of the batter evenly in the prepared loaf pan. Top with 4 slices of Swiss cheese.
10. Second Layer: Spread the next third of the batter over the cheese layer and top with the remaining 4 slices of cheese. Finish by spreading the last of the batter on top and smooth the surface.
11. Bake: Bake for 50 minutes or until a skewer inserted into the center comes out clean, and the bread is golden brown.
12. Optional Butter Brush: Brush the top of the hot bread with a little melted butter for a glossy finish and added flavor.
13. Cool: Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 20 minutes before slicing.
14. Storage: Store in an airtight container. Note that in humid weather, moisture can affect texture, so refrigeration is recommended for longer storage.

Notes

• Note 1: Swiss cheese adds a mild nutty flavor and melts beautifully, but you can substitute with Gruyere or Mozzarella if preferred.
• Note 2: Baking powder and baking soda together ensure proper rise and texture in this bread.
• Note 3: Buttering and lining the loaf pan helps the bread release easily and prevents sticking.
• Note 4: Mix batter quickly to avoid developing gluten which can make the bread dense.
• Note 5: In humid conditions, store in the refrigerator to maintain freshness and texture.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: zucchini bread, cheesy zucchini bread, savory bread, Swiss cheese bread, vegetable bread, easy bread recipe