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!
Camille says
Thank you for your recipes. I really appreciate you giving all the equivalences for the measures, it ia so helpful!!
Nagi says
You’re so welcome Camille! N x
sonakshi saxena says
it was awesome to see i did’t knew that we can make bread without yeast thanxx sor sharing this Thanks
Nagi says
It’s so good!!
Leah says
Made this today and it was divine!! The whole family enjoyed it. Thank you!!
Nagi says
🙌🏻🙌🏻🙌🏻
Pippa van Wijk says
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.
Nagi says
WHOOT WHOOT WHOOT!!!!! N xx
Cam says
This Zucchini Bread looks so amazing healthly and really delicious. Great idea.
Nagi says
Thanks Cam! N x
Patricia says
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!!!
Nagi says
Hi Patricia! Sure thing – I think that would be fab! N x
Peggy says
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.
Nagi says
Hi Peggy, lovely to meet you too! I’m so pleased you like what you see – thanks for the compliment 🙂 N x
Janice says
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!
Nagi says
Hi Janice! 180C/350F for 20 minutes 🙂 N x
Heather says
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
Nagi says
I LOVE HEARING THAT!!!! PS I will never stop. 🙂 N x
ana says
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
Nagi says
Hi Ana! It will definitely still be moist but the bread will lose height because there’s about 1 cup of zucchini in it 🙂
Ermelah says
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
Nagi says
Hi Ermelah – Hmm, I don’t know for sure but actually, I would give that a go myself! N x
Layteng says
Hi Nagi this is my fourth online communication to you, and I hope this will catch your attention!!!!!
I have purchased your e-food photography book on the 25th Jan 2018. The link provided to download is faulty and I failed to download your book. I have sent you couple of emails to address this issue but you failed to reply me. Bearing in mind this is more than 48 hours of purchased, with no follow up or whatsoever.
Being your regular blog reader, I have to say that I am extremely disappointed with this. Whether this is intentional or unintentional omission I am terribly upset with this online purchase.
It is either you can deliver the product to me or just send me a refund. Your prompt response today is much appreciated.
Nagi says
Hi Layteng! I’m sorry for the delay responding, I have been behind on my emails this week. I searched for your email as soon as I saw this message tonight and sent you a response with a fresh download link and also an option for a refund if that is what you prefer. Apologies again for the delay responding! N x
Vera G says
Hello you two Aussies! Beautiful Dozers photo! Nagi seriously SINCERE THANK YOU FOR RECEIPT, WIIL SEND TO MY SISTER IN GERMANY AS SHE IS IN RECOVERY STAGE AFTER 06 KEMO, SHELL LOVEIT. ME TOO, MY GARDEN ZUCCHINI ARE JUST MAD, GROWING SO EASYLY AND FAST. NEED TO FIND MY RECEIPT, USES SMALL ONIO AND BACON GENTLY FRY IT AND GARLIC COOL DOWN THAN ADD GRATED ZUCCHINI, ONION, BACON EGGS, FLOUR, HANDFUL OF FINLY CHOPED WALLNUTS NO YEAST OR B.POWDER ITS YUM! That’s all can remember. We are having TROPICAL HEATWAVE, HUMIDITY HIGHER THAN IN DARWIN AND ITS KILLING ME. ONCE AGAIN BIG THANK YOU, KEEP COOL AND ENJOY W/END!
Nagi says
Oh Vera, do send my well wishes to your sister!! And your recipe sounds amazing amazing amazing!
Sharon in D.C. says
Hi, Nagi, and Happy Australia Day to you, Dozer, and your family! Hope the weather was great — I know the day must be over by now. Bob and I will be making your gorgeous no-yeast zucchini bread tomorrow for a weekend treat, and we’ll be thinking of you and all you wonderful people holding on Down Under!
Cheers!
Nagi says
Thanks Sharon!! Had a great day – arranged a big surprise birthday party for one of my best friends, she was BLOWN AWAY!!!
Bernadette Dowling says
Hi Nagi,
The recipe mentions two tablespoons of olive oil in the zucchini and cheese section, but I can’t see
Where this was added.
Nagi says
Sorry Bernadette, typo! Removed 🙂 N x
Helen Jennings says
Hi Nagi, before I make your delicious looking loaf, I’m wondering whether you know how many grams of solid butter makes up 1/4 cup of melted?
Regards,
Helen from Arrowtown
Nagi says
Hi Helen! Just updated – it’s 45g. 🙂 Thanks for asking – I like to use both grams and cups where relevant! N x
Helen says
Many thanks for yiur speedy reply. Bought some courgettes (sorry, zucchini 😉) at our local farmers market this morning, specifically with your recipe in mind. Can’t wait to try it. Helen
Nagi says
Ahhh thanks for the reminder! Just updated the recipe. Hope you love it! N x
Helen says
Finally got round to making it today, on…wait for it…Waitangi Day (yep, your neighbour’s national day) and it was every bit as nice as expected. Hubby and I both loved it!! Thanks Nagi, you and your recipes rock 😄
Nagi says
Happy Waitangi Day! So glad you enjoyed this Helen, thank you for letting me know! N xx
Bernadette Dowling says
50 gm butter is approx. half cup.
Bernadette Dowling says
Sorry, I meant quarter cup
Beth says
That looks super delicious. I will make this soon. When my garden is in season I am always looking for Zucchini recipes but cant wait that long going to make very soon. One question is the oven temp for F right? I thought 250 seemed quite low.
Nagi says
HI Beth! Thanks for asking – slip of the finger! 🙂 It’s supposed to be 350F 🙂 N x
Beth says
Thank you!
Irene Hahn says
Can I make this with corn meal? If so, what percentage crown vs. regular flour?
Nagi says
I’m sorry Irene, I’m not sure!
Irene Hahn says
Can I make this with corn meal? If so, what percentage corn vs. regular flour?
Nagi says
Hi Irene! I’m sorry to say I am not sure about this one – sorry! N x
Naomi says
Cheezy bread, YUM! I think my husband will eat this even though it has zucchini in it because it contains cheese. I am salivating just looking at the pictures. Super Bowl Sunday is next week and this just might be on our menu!
I think Dozer looks quite handsome with his Aussie tat. Happy Australia Day to y’all!
Nagi says
ZUCCHINI bread for SUPERBOWL SUNDAY for a BLOKE??!! 😳