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Cheddar Cheese Zucchini Bread

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This savory Cheddar Cheese Zucchini Bread is perfectly soft and buttery and packed with flavor! Perfect for enjoying on its own or as a hearty side to comfort foods like Instant Pot Beef Stew or Hibachi Clear Soup.

close up of sliced cheddar zucchini bread with whole zucchini next to it

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I love to garden and one staple of my garden is zucchini! It’s my favorite veggie, in salads, making zoodles, and baking with it, like this delicious Cheddar Cheese Zucchini Bread Recipe I’m sharing today.

(If you grow squash or zucchini, be sure to check out this post on how to pollinate squash by hand!)

cheese zucchini bread on cutting board and white plate with butter

Most of my other zucchini bread recipes tend to be sweeter, like these Chocolate Zucchini Banana Muffins, Almond Banana Zucchini Muffins, or Pumpkin Zucchini Bread.

Not this bread though! This is a nice savory zucchini bread. It reminds me a bit of Red Lobster cheddar biscuits except not as crumbly.

Why I love this recipe

This bread is buttery, cheddar-cheesy, and perfect on its own or with a bowl of soup. To take it even more over the top you could even brush the top with some garlic herb butter, my mouth is already watering!


overhead photo of ingredients for cheddar zucchini bread in white bowls on wood plank background

Nothing fancy here, if you have zucchini and cheese you are ready to bake!

  • flour
  • baking powder & baking soda
  • salt
  • zucchini
  • garlic
  • cheddar cheese
  • eggs
  • milk
  • butter

Step by step

Because this is a quick bread, there is no need for yeast, making this recipe fast to pull together. There’s also no need to blot the moisture out of the zucchini which make it even easier!

pouring milk out of glass measuring cup into white bowl with cheese, shredded zucchini and flour for cheddar zucchini bread

You simply mix all of the ingredients and pop it in the loaf pan. Top with some extra cheese and into the oven it goes.

zucchini bread in loaf pan with cheddar cheese on top

One hour later and you’re ready to enjoy this savory, cheesy zucchini bread!

cheese zucchini bread sliced on cutting board


  • there’s no need to blot the moisture out of the zucchini in this recipe
  • sharp or extra sharp cheddar compliments the savory flavor of this bread perfectly
  • top with extra cheese if desired
  • this bread freezes well so it’s a great way to use up extra zucchini in the summer months


How long does this bread last

You can keep this bread in an airtight container up to 3 days at room temperature.

Can you freeze this bread?

This bread can be frozen as a whole loaf or in single slices. To freeze wrap the bread/slice of bread tightly with two layers of plastic wrap and place in a freezer bag. To thaw a full loaf simply place in the refrigerator overnight. Thaw individual slices in the microwave for 15-30 seconds.

Can you make this recipe gluten free?

You can make this zucchini bread gluten free by using a gluten free flour blend 1:1 in the recipe.

What is the easiest way to shred zucchini?

My preferred way to shred zucchini is with a box grater or using the grater attachment on a mandolin.

You might also like these quick bread recipes:

If you’ve tried this recipe please comment and rate it below, I love hearing from you!

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close up of sliced cheddar zucchini bread with whole zucchini next to it

Cheddar Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

  • Author: Melissa Riker
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x


This savory Cheddar Zucchini Bread is perfectly soft and buttery and packed with flavor!


Units Scale
  • 3 cups all-purpose flour
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup shredded zucchini (about one medium-large zucchini)
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1 cup shredded cheddar cheese plus 1/4 cup for sprinkling on top if desired
  • 2 large eggs
  • 1 cup milk
  • 1 stick (8 tablespoons) butter, melted


  1. Preheat oven to 350˚F. Spray a loaf pan (9×5 inch) with nonstick spray.
  2. In a large bowl, combine flour, baking powder, salt, and baking soda. Stir to combine.
  3. Add zucchini, garlic, 1 cup cheese, eggs, milk, and butter to dry mixture and fold together until completely moistened.
  4. Pour dough into the prepared pan and smooth with a spatula or back of a spoon. Add additional cheese on top if desired.
  5. Bake for 50 minutes or until golden and toothpick inserted in the middle comes out clean.


  • There is no need to blot or otherwise remove moisture from zucchini in this recipe.
  • Brush with garlic butter for even more flavor if desired.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: bread
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 180
  • Sugar: 1.6 g
  • Sodium: 393.3 mg
  • Fat: 4.8 g
  • Carbohydrates: 26.7 g
  • Protein: 7.4 g
  • Cholesterol: 40.7 mg

I can’t wait for you all to try this recipe and let me know what you think!

*Adapted from Gather for Bread

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  1. It’s a great recipe but had to make a second time drained the zucchini and it was much better. I think my garden zucchini are wetter than the store bought ones. Thank you for the recipes! Cheers!

  2. My son is SUPER picky and he loved it! Smells like cheddar biscuits in our house! I am recommending to everyone I know

    1. Hi Roger, this bread will keep for two days or so at room temperature or a week in an airtight container in the fridge. Thanks for the question, I will add that info to the recipe, I’m glad you liked the bread!

  3. We are doing Keto and wondered if we could use almond flour instead of regular flour? I would also use heavy cream instead of the milk and because I can, I would add bacon!

    1. Hi Jacque, I can’t say for sure because there are so many variations of almond flour and I haven’t personally tried it. If you happen to try it I’d love if you let me know how it turned out and what brand you used. I will also add it to my (very long) list of things to test too!

  4. My mom gave me this link when I told her I had too much zucchini and I’m so glad she did, so savory and tasted amazing warm with butter!

  5. I made this cheddar zucchini bread according to the recipe. It turned out great and was really good. I put one piece on the countertop and put a glass dome over it and the rest of the bread, I put into the refrigerator wrapped in foil When I went to get it, it had a dark shadow through the middle. It almost looked like mold. What happened?

    1. I’m sorry Marge, I missed this comment last fall. I have no idea what might have caused it, I wonder if it was some sort of reaction to the foil?

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