Ultra moist, Cheesy Zucchini Bread that’s out-of-this-world delicious!! With a hint of garlic flavour and plenty of cheesy pops, this is a zucchini bread that’s so tasty and moist it can be eaten plain – though a pat of butter never hurts!
Cheesy Zucchini Bread
I want to tell you that this is a special recipe I made for Australia Day, which is today, Friday 26th January 2018. Being that as I started writing this post, it dawned on me that this Cheesy Zucchini Bread is green and gold which are our national colours.
But alas, I must confess, it is by sheer co-incidence that I happen to be sharing a green and gold recipe on Australia Day. Though actually, regular readers will probably point out that the odds of me sharing something gold on a Friday (the colour of so many things cheesy / creamy / buttery / cakey) are actually quite high.
And being that I do make an attempt to take nice photos despite how yellow (or brown) my foods are, I inevitably add a little sprinkle of some kind of greenage – parsley or the like – in an effort to break up all that yellowness.
So actually, the chances of me sharing something gold and green were quite high, Australia Day or not. 😂
All this is a round about way of saying that even though I didn’t make this especially, isn’t it nice that this Zucchini Bread looks in the spirit of Australia Day??
Quick and easy Zucchini Bread
The zucchini in this quick bread (aptly named as such because it’s made without yeast, so it’s quick to make), serves a double purpose. Subtle zucchini flavour plus it makes this bread incredibly moist.
Actually, it serves a triple purpose. Because it’s hidden veggies!!! I use 2 jam packed cups of shredded zucchini (2 medium-large ones). It looks like an enormous mound when you first grate it and you’ll probably be doubting me, but have faith. Once it’s salted then squeezed of excess liquid, it looks like a much more respectable amount. 🙂
I like to layer slices of cheese in the zucchini bread so you can actually see it, plus you get better pops of cheesy flavour compared to just stirring through grated cheese which seems to dissipate into nothingness. The mystery of the disappearing cheese…
Plus, I think it looks good too. 🙂 Inside and the top – it’s almost inevitable that some of the cheese will burst through the surface.
And I especially love how you get strings of cheese in some of the slices. It looks and tastes so good!!!
I promised moist and moist you shall get. You do NOT need butter to scoff down a slice of this zucchini bread, and in fact, if you slather too much butter on, as I did when I was shooting the video, it weighs down the bread and makes it too soggy.
True story. Never had that problem with a quick bread before.
I think this recipe is ideal for muffins too, because that’s essentially what quick breads are – muffins baked in loaf pans.
Happy weekend! Baking plans on your agenda?? Remember – this is in the spirit of Australia Day! – Nagi xx
More zucchini recipes
Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient for ultra low cal creamy white soup!)
Zucchini Tian (French Rice Bake)
More quick bread recipes
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Cheesy Zucchini Bread
Ingredients
Zucchini and Cheese:
- 2 cups grated zucchini , packed (2 medium zucchinis, 380g / 13 oz grated)
- 3/4 tsp salt
- 8 slices Swiss cheese (200g / 6.5 oz) (Note 1)
Wet Ingredients:
- 1 1/4 cups / 315 ml milk (any, I use low fat)
- 1/4 cup / 45 g melted butter , unsalted
- 2 tbsp canola oil (or vegetable or other neutral flavoured oil)
- 2 eggs
- 2 small garlic cloves , crushed
- 1 tsp white vinegar
Dry Ingredients:
- 2 1/4 cups / 335g plain / all purpose flour
- 2 tsp baking powder (Note 2)
- 1/2 tsp baking soda (bi-carb) (Note 2)
- 1/2 tsp salt
Instructions
- Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
- Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
- Preheat oven to 180°C / 350°F (all oven types).
- Butter and line a loaf pan (Note 3)
- Place Dry ingredients in a bowl. Whisk to combine.
- Place Wet Ingredients in a bowl. Whisk to combine.
- Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).
- Quickly stir through zucchini.
- Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
- Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
- Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Optional: Brush top with a bit of melted butter.
- Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
- Store in a container (Note 5 for humid weather warning!)
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Let’s mark Australia Day 2018 as the day I discovered that stick on tattoos work on dog fur…. oh the possibilities!
This is so delicious I almost wish I didn’t make it! It’s impossible to stop eating it… especially when it’s straight out of the oven!! Surviving isolation but baking and eating lots of your recipes… don’t think there is enough exercise in the world to balance it!
I use magic pan greaser…1/4 c each oil/crisco/flour….beat till well blended..keeps well…nothing sticks to pans…such as this very delicious bread…Great Recipe TY!!!!!
Great tip Nancy! N x
Hi Nagi,
I have made this recipe many times and its a favorite among my kids. This time I am planning on making two loafs and saving the second one for later. Any thoughts on freezing this for future. TIA.
Hi Anitha, simply cook and wrap tightly to freeze – ENJOY! N x
very wet and took a long time to bake…..not sure if it is even done yet and been in the oven at 375 for 90 min! looks like we have to eat it with a spoon.
Everything I’ve made on this site has been fantastic. This specific recipe was not my favorite, the bread tasted like an egg bread, it’s so weird, I couldn’t taste the garlic, cheese or zucchini just the egg. Turned out exactly like the picture, we ate it anyway, but I wouldn’t make this again.
I would personally recommend like a whole garlic bulb, onion, one less egg, cheddar cheese and cracked pepper.
I honestly could not stand The over powering egg flavor in this.
Perhaps the baking powder or soda were too old, a.k.a. fizz-less. I test mine before using so baked goods don’t come out flat. For testing: one volumizer takes only 1 ingredient, the other takes 2. Which is which? Remember: “P” (for powder) comes before “S” (for soda) in the alphabet. Testing the first volumizer, the “P”owder (half tsp), takes just the addition of one cup of HOT water to see if fizz/bubbles form when they touch- the desired response. The 2nd baking volumizer, “S”oda (half tsp.) takes 2 ingredients: also one cup of HOT water PLUS a half tsp of any ACID like vinegar. If nothing happens when they touch, your baking soda is not for baking anymore. Just write “EXPIRED” on box and use for other purposes like to help extinguish an unexpected fire.
Hi Rita – that sounds really odd. This only has 2 eggs in it which is a small amount for the size of this loaf! Did you use normal chicken eggs??
No I used dinosaur eggs, your so cute. Girl I don’t know I love everything you make, this was the first thing I’ve not loved,
Question: Do you measure out 2 cups of grated zucchini before salting and pressing out the water, or is it 2 cups of pressed zucchini? It makes a difference in the batter in terms of weight and density.
Hi Rose, 2 cups packed – before pressing the liquid out – N x
Thx for answering the above question per zucchini measuring. Please consider just adding your above answer to the “ingredients” or “instruction” section since it’s not clear as recipe is written. Thx again.
tried this recipe 2 times. waste of supplies. 1st time centre fell and was raw. 2nd time i left it in the oven for 1 hr 10 min. it was still raw in centre. any ideas why it just doesn’t cook through
I made it last night and I also had persistently raw dough, even after leaving it in the oven WELL longer than the recipe claims. I bake a lot and never usually have problems with my oven temperature, so I don’t know if it’s an issue with too much moisture in the zucchini or problems with the cheese or what, but I just couldn’t get it to bake. Disappointing, looked delicious.
I’m having the same problem! What are we doing wrong???? Did you ever figure it out?
Is it possible to make this on almond flour? How much flour would you use and would you make any changes to the quantities of the other ingredients?
Hi Rose, that doesn’t sound right at all! Is your oven thermostat working correctly? And you are definitely using bi carb AND baking powder? – N x
Great bread. Just loved it. My mum is a fussy eater and I made it second time on her request. Just needs more baking time than suggested . ( almost double !!
Hi Nagi- Just found your wonderful, delicious website.
Going to make Cheesy Zucchini bread. What do I “line” the pan with??? And, why? If it is greased? Love
your precious pooch.
Hi Joyce, I line everything with baking paper to prevent it from sticking, the greasing prior is to help the paper stick to the pan – N x
This is just delicious – cheesy and moist as promised and very difficult to eat only one slice. I used vintage cheddar as its what I had in the fridge and added some garlic chives as I can’t have actual garlic due to a fructose intolerance – otherwise I followed the recipe exactly and it turned out perfect. This will definitely be on my ‘bring a plate to share’ list! Thank you 😊
That’s awesome Shauna, I’m so glad you loved it!
This is a wonderful recipe and perfect to enjoy on a cooler day for lunch. I served it with slow roasted tomatoes. Many thanks Nagi.
Sounds divine Diane!
It looks you calculated wrongly between cups/ml/g… completely waste my ingredient and trim 🙁
Which ingredient are you referring to? I’ve made this so many times and never had an issue with the recipe!
Can this be made with different cheese? Instead of the Swiss cheese, I have a sharp Cheddar on hand.
I made this and looks delicious but when transferring to a wire rack the entire bottom stuck to the pan which was so disappointing. I sprayed the non stick pan generously and waited 10 mins before transferring. Why did this happen???
I was super excited to make this but I was talking on the phone with an unexpected call from my mother and I forgot to put the butter into it. I made it all pretty and put it in the oven only to discover the butter 5 minutes into cooking. I took it out disassembled it and put the butter into it. It wasn’t nearly as pretty as yours when it was finished but it was absolutely delicious! Love that it isn’t sweet.
I’m so glad! Thank you for letting me know Mary! N x
I don’t know where I went wrong, but it came out so mushy. I will have to give it another go! I definitely removed as much moisture from the zucchini as possible; I let it rest for 30 mins and pressed it through a strainer multiple times. I wonder if I packed my AP flour too lightly because I always lightly spoon in the flour to measure it, then noticed this recipe doesn’t mention that. It still tastes great; hopefully I can get it looking closer to that lovely photo next time!
Mushy! Oh dear. I wish I had been there to help troubleshoot! It sounds like one of the ingredients were quite a bit out. These types of recipes tend to be quite forgiving usually! 🙁 N x
Hi Nagi, I have only recently discovered you blog. And so excited to see you are in Australia!!
Thank you for fantastic recipes!
I made this bread yesterday, it came out really nice.The only thing I noticed is I could taste the bicarb soda a lot in this loaf. Is it possible to reduce it a little next time?
Hi Carmen – I’m so pleased you enjoy my recipes, thank you! It’s a bit concerning you think you could taste it – this recipe doesn’t use an unusually large amount at all. Is there anyway you accidentally mismeasured or it’s past its use by date?? 🙂 N x
Thank you for replying so soon! I think I used the correct amounts, that’s a good point about the use by date, but it’s not on the container! 🙄. I’ll get a fresh one and try again 😂😂
Love 💕 this bread 🍞 👍👍👍😋🇸🇬 Thank you 🙏
You’re so welcome Verion!
I love anything zucchini, and I was surprised to find this non-sweet bread!
Possibly a salad spinner would help if people have issues getting the moisture out of the zucchini.
I cant wait to try this! Thanks 🙂
Hope you do try it Mary! N x
Thanks for this recipe for Cheesy Zucchini Bread…I am excited to make it, since I love easy, delicious making breads and muffins.
I will be making it today..
I have made several of your delicious recipes …I am always looking for quick, tasty, healthy recipes, since I mainly cook most of what I eat.
I hope you love it Gaia! N x
Nagi, oh yes I loved it thanks again! The texture and flavor was superb, I had it w/dinner last night… froze half of it for later. Also
a great surprise… I even found some grated zucchini in my freezer, I had forgotten having it since I freeze lots of food.
So happy Dozer is recovering well. I love his breed, my son owned a doggie (our baby ) just like him…he was such a prize to everyone who knew him.
Take Care,
Gaia
Glad you enjoyed this Gaia!!! Thank you for taking the time to leave feedback! N x
Tried this today but I don’t think I squeezed all of the water out of the courgettes as the bread was too moist 😭(never had an issue with something being TOO moist in my baked goods before, lol)
It just came out quite dense and didn’t rise as well as yours did (was puffed up but sank as soon as it came out of the oven). Still tastes AMAZING though, very well flavoured, I’d gladly eat the whole thing myself. Will try it again next time and make sure I really squeeze the courgettes.
Hope you do try again Mavis!!! Glad you enjoyed the flavour though! N x