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!
Jo says
Can you swap for gluten free flour?
Anri Wilke says
Hi
Is there anyone that tried this bread with gluten free flour? If you did, was it successful? Thanks in advance
Nagi says
I haven’t tried with this recipe sorry Jo – would love to know if you give it a go! N x
Vi says
So delicious! My little one still tried to pick out the green bits, but then gave up and ate it anyway!
When I went back to find this recipe to review it I stumbled on your choc zucchini bread. Will be the next recipe of yours to try for sure!
Trish says
Hi Nagi! Just made this recipe and it’s in the oven smelling very promising. I believe there is a mistake with the metric measurement for the flour – assuming a cup is 120g, 2 and 1/4 cups should be 270g not 335g. I’m guessing this is what went wrong with that angry comment!
Nagi says
Hi Trish, 1 cup of flour here weighs 150g – so the amount listed at 335g is correct 🙂 N x
Trish says
Just did a google and there are so many different answers! For what it’s worth, I used 270grams of flour and it was delicious! I’ll try with more flour next time and see how much difference it makes. Thanks for a very yummy and easy recipe!
Barb says
I’m assuming you mix the garlic into the batter. If so, I think minced garlic rather than crushed would distribute better.
Wiw says
I misread the recipe and added 2 teaspoons (instead of tablespoons) of oil. I had only 150 gm of cheddar cheese and 2 small to medium zucchinis. I also was surprised that there was no sugar in the ingredients. The bread was still so delicious I ate 3 slices (and this bread was supposed to be my son’s breakfast)! Thanks again Nagi.
Nagi says
I’m so glad it still worked for you Wiw! N x
Asia says
Hi Nagi; quick question, how many muffins would this recipe make ?
Nagi says
Hi Asia – 12. Enjoy! N x
Linda says
Can I use a strong bitey cheese?
Nagi says
Sure can Linda! N x
Tri says
Just made this in a square cake pan (22 cm x 22 cm). It came out nicely and it’s delicious. I chopped the cheese slices into small squares, that works fine too. Thanks! Greeting from Paris (France)
Nagi says
Sounds perfect Tri! N x
Tri says
Made this again. I added a small red bell pepper (tiny dice). Yummy and moist. Thanks again.
Nabeela says
I have a lot of buttermilk to use up, can I use it in this recipe?
Nagi says
Sure can Nabeela! N x
Lindi says
Nagi Magi Nagi… 🤩💜😘 you keep delivering deliciousness after deliciousness your cornbread have made quite a few times and still loving it, but now there maybe a serious competitor to my cake container this looks amazing and I swear I could almost smell the cheese thru Instagram…hehehe
I will have to wait to make it damn it as I’m in lock down because I’m having surgery soon….🙄😥😪😓
Nagi says
Ohhh I hope you give this one a go and LOVE it Lindi N x
Sue says
Hi Nagi,
I made this last weekend , DELICIOUS..
This weekend I only had 1 large Zuch so I made it into muffins. I only did 2 layers with the cheese in the middle. Equally DELICIOUS. I have frozen half the muffins to stop us eating them all. Thanks for your great recipes and the effort you go to with your information.
Judy says
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!
Nancy says
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!!!!!
Nagi says
Great tip Nancy! N x
anitha says
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.
Nagi says
Hi Anitha, simply cook and wrap tightly to freeze – ENJOY! N x
sharon says
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.
Rita Elvins says
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.
Cap says
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.
Nagi says
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??
Rita Elvins says
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,
rose says
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.
Nagi says
Hi Rose, 2 cups packed – before pressing the liquid out – N x
Cap says
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.
rose says
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
SC says
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.
Cynthia says
I’m having the same problem! What are we doing wrong???? Did you ever figure it out?
Anu says
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?
Nagi says
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
Firdsus says
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 !!
Joyce DiBello says
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.
Nagi says
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
Shauna says
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 😊
Nagi says
That’s awesome Shauna, I’m so glad you loved it!