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
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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!
Nagi, can this be made with Gluten Free Flour Blend?
I made this with gluten free flour and it turned out well. Since I make my own mix, I also added 1t of Xanthan Gum to help it hold together. I had Swiss cheese in a chunk, so cut little sticks and pressed them into a couple of layers of the batter. The cheese makes the bread fall apart more, since it doesn’t have the gluten structure to hold it together, but it tastes great. If I can make a suggestion, most zucchini bread recipes add little to no liquid and just use the moisture in the zucchini, eggs and oil for the batter. I did this, and added just a couple of tablespoons of milk to get it all mixed. It turned out well, and makes the recipe a lot simpler to make too!
Sorry Donna, I am not sure, I am not familiar enough with GF flour. 🙂 N x
I made this today and while it tastes yummy, the middle fell quite significantly. I substituted applesauce+baking powder for the eggs because I have an egg allergy. Could that be the reason?
Hi Anna – I’m afraid that may be the reason, I’m sorry to say. But I’m glad you enjoyed it! N xx
Hi, Thanks for a lovely recipe. In my excitement in putting the bread mixture into the pan I forgot to mix in the squeezed zucchini. Imagine my horror when I had layered the mixture with cheese and about to place it into the oven, only to glance over to see the squeezed zucchini watching me. I made a quick executive decision and mixed the zucchini directly into the tin. Of course, this then over mixed the dough. I needed to increase the baking time by 15 mins as the zucchini was still moist. The loaf did not look like yours in the pic, as the top was smooth but the taste was fantastic especially the flavor of the garlic with the cheese. When the loaf was baking the house smelled of grilled cheese, just wonderful.
Ohhhh I’m sorry you forgot the zucchini but SO GLAD it tasted fantastic!! N xx
Have you tried freezing this Nagi? It is in the oven at the moment. Can’t wait! Thanks so much for your wonderful recipes, I so look forward to them dropping into my inbox. Absolutely love Dozer. We have a Ben and Maureen xxxx
Hi Carolyn! I haven’t but am 99% sure it will be fine. Pats to Ben and Maureen! N x
I froze mine in small pieces , turned out delicious, heat a piece to eat with dinner!
Love hearing that Jo-Anne! N x
Hi Carolyn! I haven’t but I see no reason why it would not freeze very well! 🙂
Hi Nagi
Can this be made with coconut flour?
I’m sorry I am not sure 🙂
This bread looks fabulous! I need to start making quick breads again, now that I have a grand daughter. And one who helps in the kitchen, even tho she’s only 3! I seem to have quick making quick breads when my daughters left home! Love the cheese in this, too!
WOW what a champ!!! 🙂 N x
I don’t understand where I am to incorporate the olive oil ( it is the 3rd ingredient in the list)
Yikes, sorry Linda! Shouldn’t be there – removed! N x
That is so funny – when I made this the other day I was distracted by guests and kids so I actually just threw everything in together with grated cheese and both lots of oil and it worked fine. I didn’t actually follow the directions, just the ingredients ooops
But it WORKED!!! 🙂
Your recipes always work no matter what – even extra oil!!
Thanks for using grams as well
You’re so welcome!
Just found your website. Nagi and I love it! Can’t wait to try your recipes. I love Dozer too
So glad you found me Trish! N x
Thank you for your recipes. I really appreciate you giving all the equivalences for the measures, it ia so helpful!!
You’re so welcome Camille! N x
it was awesome to see i did’t knew that we can make bread without yeast thanxx sor sharing this Thanks
It’s so good!!
Made this today and it was divine!! The whole family enjoyed it. Thank you!!
🙌🏻🙌🏻🙌🏻
Another sensational recipe. I baked this today and it turned out exactly like your picture without the cheese layer as I only had pre-grated cheese, so threw in 200g of that with the rest of the ingredients. – Delicious.
WHOOT WHOOT WHOOT!!!!! N xx
This Zucchini Bread looks so amazing healthly and really delicious. Great idea.
Thanks Cam! N x
Good Morning from Long Island, NY. Thank you for your recipes!!! yummy. One question—-can I use whole wheat pastry flour in place of white flour?
Thank you and have an awesome day. Love Dozer too!!!
Hi Patricia! Sure thing – I think that would be fab! N x
Hello
I just discovered some of your recipes and I’m looking forward to trying them. Thank you for your blog they look delicious and inviting.
It’s also nice to meet you and your furry friend.
Hi Peggy, lovely to meet you too! I’m so pleased you like what you see – thanks for the compliment 🙂 N x
Hi Nagi. I’m looking forward to trying this out. If I use this recipe for muffins, what temperature and baking time would you recommend? Thanks!
Hi Janice! 180C/350F for 20 minutes 🙂 N x
Hi Nagi
Simply love your recipes. My Christmas lunch was everything recipetin eats!! And I had so many compliments. My whole family are now on your email list 🙂
Where possible, I am omitting flour from my recipes. Do you think I could sub almond flour or perhaps one of the other non-wheat flours?
I really hope so, as cheese is my favourite and I also love zucchini . This seems like a great bread alternative
Keep up the great recipes please
I LOVE HEARING THAT!!!! PS I will never stop. 🙂 N x
hi if i dont put a zucchini and put only cheese will it still be moist? I wanted to try it as its knead free bread type.. Btw live all the recipes your posting.. Thanks xx
Hi Ana! It will definitely still be moist but the bread will lose height because there’s about 1 cup of zucchini in it 🙂
Hi Nagi,
Can I substitute the the butter with Greek Yogurt? I have been replacing the butter with Greek yogurt in my recipes & it works like a bomb & super kind on the hips… 😁
Thanks a bunch
Ermelah
Hi Ermelah – Hmm, I don’t know for sure but actually, I would give that a go myself! N x