Yeah! Zucchini is in season! Zucchini is one of summers produce that I always look forward to; there are so many amazing zucchini recipes and this zucchini cheese bread is one of my favourites! Normally when I think about quick breads, including zucchini bread, I think about sweet rather than savoury but this cheddar cheese bread gives those sweet breads a run for their money! Quick breads are super easy to make, you simply mix the wet ingredients together, mix the dry ingredients together, mix the dry into the wet and bake! This is a pretty basic quick bread recipe with the main ingredients being shredded zucchini and plenty of cheddar cheese! I also like to add an herb to the mix and green onions are a great option with others being: chives, parsley, dill, rosemary, thyme, etc. I like to serve slices of this bread warm and topped with melting butter. Yum!
Zucchini Cheese Bread
A simple zucchini quick bread that’s bursting with cheddar cheese!
ingredients
- 1 1/2 cup zucchini, shredded (do not squeeze)
- 1/4 cup green onion, sliced (optional)
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup butter, melted
- 1 1/2 cup cheddar cheese, shredded
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
directions
- Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese.
- Mix the flour, baking powder, baking soda and salt.
- Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50-70 minutes.
- Let cool a bit before running a knife around the inside edge of the pan, removing the loaf, slicing and enjoying topped with melted butter.
Option: Replace the sour cream with buttermilk (or milk) and squeeze as much extra liquid out of the zucchini as you can.
Option: Omit the green onions.
Option: Add one or more herbs like chives, parsley, dill, etc.
Option: Add 2 tablespoons parmigiano reggiano (parmesan cheese) for even more cheese flavour!
Option: Use a different kind of cheese like gruyere!
Option: Sprinkle an additional 1/2 cup shredded cheese on top of the batter before baking to have a nice cheese covered top!
Tip: I enjoy warming this bread up a little and slathering on butter to melt into it when serving! Yum!
Tip: Use medium sized zucchini with a width/diameter of around 1.5-2 inches or less. (Thicker zucchini have a lot more liquid in them.)(
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The zucchini bread looks delish! Can’t wait to try it.
I just made this it smells wonderful I see you have given the nutritional value but how much is this for
What a pleasant change from the usual sweet zucchini breads! Looks delicious!
This looks incredible! Any thoughts on how almond flour would work here?
I have not tried it with almond flour but it should be nice with it! I would probably start by directly replacing the flour with almond flour and adding an extra 1/2 teaspoons baking soda. You may want to cut back a bit on the moisture a bit, but I would test the first time with the rest of the recipe as is and modify the next one based on the results. Please let me know how it turns out with the almond flour if you try it!
I would also be interested in results using almond flour. The recipe looks amazing as is, too! Thanks for sharing!
This is in the oven now. Instead of green onion I added roasted, sliced jalapenos!
Love the jalapeno idea. With almond flour you may have to bake in cupcake pan as it might fall apart more. I am going to test it out too. Maybe combo of almond and coconut flour so it’s not so dense.
This was so easy to make and great flavor.
Planning on topping with scrambled eggs and bacon tonight for dinner!
Topping it with eggs and bacon would be amazing!
I have made several loafs and added either bacon pcs or ham pcs
Adding bacon and/or ham sounds amazing!
Ahhhh….I wish I would have thought of bacon! I kept thinking to myself what else can I add??? Just came out of the oven- fingers crossed that it turned out. It looks like it’s sinking a bit- but hopefully won’t sink anymore. Curious about the zuchinni I used as it was a LARGE one that was given to me. Thinking the moisture content might have been too much? Saw some small zuchinni at the grocery store yesterday so might have to buy some of them and try that to compare. 🙂 This time WITH bacon!
Yum! The flavor of this is awesome! My dough was really thick (nothing resembling pouring) so I added a couple tablespoons of milk. It rose about to the top of my 9×5 pan, but was super dense and settled down after removing it from the pan so it looked only about half as tall as a regular loaf of bread. The toothpick came out clean and we think it was done, but it was pretty moist and didn’t have the consistency of bread like in your photos. It was more the texture of coffee cake (moist and crumbly). It didn’t really matter to us. My husband and I both really like it. I’ll definitely make it again! Thanks for the recipe!
This was absolutely delicious! Followed the recipe but omitted the green onion and used chives instead. The flavour combination is superb. For anyone not sure how to tell if the loaf is fully cooked, there are a few things you can do. First off, your loaf should be a nice golden brown coming out of the oven. To ensure it’s fully baked, use an oven thermometer. If the temperature reaches 200, it’s done. If you don’t have a thermometer, use the tap test. Flip your loaf over. Using your thumb, give the bottom a good thump. If it sounds hollow (like a watermelon), it’s done. 🙂
I’m glad you enjoyed it! Thanks for sharing those extra methods of checking for it being done!
I made this this morning. Absolutely delicious! Melts in your mouth! The only change I did was 1/2 sour cream and 1/2 cream cheese because I didn’t have enough sour cream. I will be making this again and again!
This was soooooo good. Incredibly flavorful and quite easy. My first attempt at any zucchini bread so I was unsure what the consistency of the batter should have been but it turned out amazing!! I’ll be making this all summer long with all of my garden zucchini. Thanks!
Mine looked perfect but after cooking about a half hour longer than suggested and appearing done the outside remained a cooked shell while the inside sunk into a mushy hallow. Not sure why as I followed the recipe closely without green onions. Any thoughts?
I’m sorry to hear it did not work out for you! It sounds like there was a lot of moisture in the zucchini. Try to use small to medium sized zucchini, no more that 1.5-2 inches width/diameter. (Zucchini can be like cucumbers where the outside is firm and the middle is softer and mushier. The smaller zucchini have more of the firm outside than the softer inside.) I have updated the recipe to include a tip about this.
Another great recipe Kevin! It was really good. I’m more of a fan of using zucchini this way, than a sweet bread! Thanks !
Do you cook the zucchini first?
The zucchini is raw. Enjoy!
Made this today and it came out the same as a previous commenter. Really thick batter so I added a bit of milk. It rose quick nicely but then collapsed when it cooled. The flavor was really good but it resembled a quiche in the centre almost. I did spoon and level my flour so was this the issue? Will make again though 😁
Melissa , Katie … so ? How was the almond flour ? Yey? Neh?
I was just wondering, should I peel the zucchini? I’m thinking probably not since it doesn’t say to do it in the recipe and also the photos show dark green in the bread, which I’m thinking would be the skin. Thanks and hope to hear from you soon because I am planning on making this soon.
I do not peel them but you could. If you have a picky eater, the green flecks in the bread are a giveaway that the bread is hiding something healthy! 🙂
LOL’ Thanks!
Can you use frozen shredded zucchini?
You should be able to but I have not tired it. Freezing the zucchini may affect how it releases liquid into the loaf as it bakes.
I did and it’s just fine. Turned out amazing!
I didn’t have green onions so I added 2-3 tbs of dehydrated onion, 1 tsp of red pepper flakes and 1/3 to 1/2c of bacon crumbles – it was AHHHMAAZZZING – thanks for the recipe, it’s been added to our family cookbook for the future!
What can we replace egg with in recipe.
I have not tried making this bread without eggs. You could try replacing the eggs with a commercial egg substitute or you could try replacing each egg with 1/4 cup (1/2 cup total) silken tofu. I would love to hear the results if you try an egg-less version!
Would this bread freeze well? Thinking of making double but would want to freeze the other
This bread does freeze well! Enjoy!
any suggestions for cook tunes for mini loaves? This recipe turned out amazing! I used a smoked cheddar and it was delish. I think I’ll use some garlic in the recipe next time and maybe some jalapenos. Can’t wait to make some mini loaves to give out to friends.
The smoked cheddar would be amazing! I have seen different sizes of mini loaf pans so I am not sure about the bake time for them. I would estimate somewhere around 25-45 minutes; closer to 25 minutes if the mini loafs are about the size of a large muffin, or 45 minutes if the loafs are about 1/3 the size of a full loaf.
Hi Kevin! Was wondering if you could substitute sour cream with yogourt?
Can’t wait to try this yummy recipe!
Tks.
Tried this bread, but it didnt’t turn out…..mushy on the bottom. I used frozen shredded zucchini in mine, but it was from a large one that I had shredded to use in other recipes. I will definately be trying this again, as it has a wonderful taste!!! Thanks for the tips
Just made this….very good! I added Jalapeno to mine 🙂
Jalapeno is amazing in this!
Just made this for neighbor kids today. Gave it to them a few moments ago and they loved it, and so did their parents apparently because they asked for the recipe (I nicely directed them to your website). They tried it with the roasted red pepper sauce (also made today) and liked that combination. Definitely planning to make this again. Thank you for sharing.
Please start using grams and millilitres instead of cups. Cups are a non-standard, outdated measure and differ worldwide. US recipe writers would do well to move on from them. What on earth is a cup and half of shredded zucchini? How do I work out how many to buy?