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!
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!
Diane says
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.
Nagi says
Sounds divine Diane!
H says
It looks you calculated wrongly between cups/ml/g… completely waste my ingredient and trim 🙁
Nagi Maehashi says
Which ingredient are you referring to? I’ve made this so many times and never had an issue with the recipe!
Katja Brown says
Can this be made with different cheese? Instead of the Swiss cheese, I have a sharp Cheddar on hand.
Kirsten says
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???
Mary Tuerk says
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.
Nagi says
I’m so glad! Thank you for letting me know Mary! N x
Iliana says
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!
Nagi says
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
Carmen says
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?
Nagi says
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
Carmen says
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 😂😂
Verion says
Love 💕 this bread 🍞 👍👍👍😋🇸🇬 Thank you 🙏
Nagi says
You’re so welcome Verion!
Mary says
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 🙂
Nagi says
Hope you do try it Mary! N x
Gaia says
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.
Nagi says
I hope you love it Gaia! N x
Gaia says
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
Nagi says
Glad you enjoyed this Gaia!!! Thank you for taking the time to leave feedback! N x
Mavis Liew says
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.
Nagi says
Hope you do try again Mavis!!! Glad you enjoyed the flavour though! N x
Donna says
Nagi, can this be made with Gluten Free Flour Blend?
Dorothy says
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!
Nagi says
Sorry Donna, I am not sure, I am not familiar enough with GF flour. 🙂 N x
Anna Palfreeman says
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?
Nagi says
Hi Anna – I’m afraid that may be the reason, I’m sorry to say. But I’m glad you enjoyed it! N xx
Leisel says
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.
Nagi says
Ohhhh I’m sorry you forgot the zucchini but SO GLAD it tasted fantastic!! N xx
Carolyn says
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
Nagi says
Hi Carolyn! I haven’t but am 99% sure it will be fine. Pats to Ben and Maureen! N x
Jo-Anne Case says
I froze mine in small pieces , turned out delicious, heat a piece to eat with dinner!
Nagi says
Love hearing that Jo-Anne! N x
Nagi says
Hi Carolyn! I haven’t but I see no reason why it would not freeze very well! 🙂
Bhavana says
Hi Nagi
Can this be made with coconut flour?
Nagi says
I’m sorry I am not sure 🙂
Mimi says
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!
Nagi says
WOW what a champ!!! 🙂 N x
Linda Cowie says
I don’t understand where I am to incorporate the olive oil ( it is the 3rd ingredient in the list)
Nagi says
Yikes, sorry Linda! Shouldn’t be there – removed! N x
Pippa van Wijk says
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
Nagi says
But it WORKED!!! 🙂
Pippa van Wijk says
Your recipes always work no matter what – even extra oil!!
Lous says
Thanks for using grams as well
Nagi says
You’re so welcome!