Bread | Farm To Table | Quick Breads

Zucchini Cheese Bread

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This Zucchini Cheesy Quick Bread couldn’t be any easier! This savory bread is perfect for sandwiches! Especially grilled cheese!! I skipped a step by using Bisquick, (or your favorite baking mix) instead of mixing all the dry ingredients together.

Close up of Zucchini cheese bread slicesPin
Zucchini Cheese Bread

If you are a follower of this little blog of mine, you know that I am crazy about quick breads. You can incorporate just about any fresh or frozen ingredient that you are trying to get rid of. If you have a bundle of parsley or thyme or rosemary in your refrigerator that you have to use up quickly, throw it in a savory quick bread and serve it as a side for just about any meal.

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You can use either fresh or frozen, thawed zucchini. If you use fresh zucchini, use 2 cups shredded zucchini. If you use frozen, thawed zucchini, use approximately 4 cups (amount before freezing) of grated zucchini.

When using frozen ingredients, make sure you thaw them completely and drain the excess water very well or your bread will fall. In the case of the zucchini, I grate them when fresh in the summer and place in food storage bags. If you use this method, you really should wring the excess water out by squeezing in you hands because they store large amounts of water that will ruin your bread.

What cheese is best to use in cheese bread?

Close up of Zucchini cheese bread slicesPin
Zucchini Cheese Bread

Truly, any semi hard cheese can be used in cheese bread. In this case, I used a sharp cheddar. Other cheeses that would be equally delicious include, gouda, swiss, colby, muenster or gruyere, amoung others! Hard cheeses, such as Parmesan, Romano or Asiago could also be used for a different flavor profile!

Every different cheese would result in a totally unique bread so the possibilities are literally endless.

Can you substitute other vegetables in this cheesy quick bread?

Absolutely, you can substitute other vegetables in the quick bread. Use grated carrot or parsnip, instead of the zucchini. Substitute dill, parsley, rosemary or basil for the green onion. Just like the cheese, every different addition will give you another flavor profile! The possibiliies, are, once again, endless!

Whole loaf zucchini cheese breadPin

Can you freeze cheese bread?

Yes, you can freeze this cheese bread for at least 3 months.

What you need

  • Jiffy brand baking mix
  • cheddar cheese
  • zucchini
  • green onion, scallions or chives
  • eggs
  • milk or buttermilk

To make it without baking mix

  • flour
  • baking powder
  • baking soda
  • salt
  • milk or buttermilk
  • eggs
  • vegetable oil
  • salt

How to make it

  1. Grate cheese.
  2. Slice green onions.
  3. Drain zucchini, if using frozen.
  4. Break eggs into small bowl. Whisk.
  5. Measure milk or buttermilk. Substitute milk with lemon juice or vinegar added to make buttermilk.
  6. Measure baking mix or measure dry ingredients and mix together. Pin
  7. Add wet ingredients and stir well to mix.
  8. Add zucchini, cheese and green onions.
  9. Mix well.
  10. Pour batter in 2 9″ x 5″ bread pans. Fill 2/3 full.
Wet ingredients added to dry ingredients. Vegetables and onion added to batter.Pin

Bake at 350°F for 45 minutes to 1 hour, until tester or toothpick comes out clean in the middle.

How to store it

Cheese Bread can be stored in a paper bag on the counter for 2-3 days, in the refrigerator for about 5 days, or wrapped in freezer paper and frozen for up to 3 months.

cheese bread with cheese wedgesPin

Other delicious quick breads

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Cheese dripping out of grilled sandwich made with cheesy breadPin

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Binky’s SignaturePin
Sliced zucchini cheese bread on marble board.Pin

Zucchini, Green Onion, Cheesy Quick Bread

This bread is great toasted with butter but also makes a delicious grilled cheese sandwich!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
4.75 from 4 votes
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 16 slices
Calories: 187kcal
Author: Beth Neels
Cost: $3

Ingredients

If making without baking mix

Instructions

  • Preheat oven to 350°F.
  • Grease 2 – 9″ x 5″ loaf pans..
  • Mix eggs and buttermilk in mixer bowl and beat until combined. Add baking mix. and mix together.
    2 eggs, 2 cups buttermilk, 4 cups Bisquick, or your favorite baking mix
  • Add zucchini, cheese and scallions and just mix through.
    2 cups grated zucchini, 1 cups grated sharp cheddar, 2 scallions
  • Bake 1- 1 1/4 hours until tester inserted in middle comes out clean.
  • Cool thoroughly on wire rack.

If making without baking mix

  • Carefully measure dry ingredients. Mix together. Then proceed with recipe above adding the dry ingredients where it says to add the baking mix in step 3.
    4 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
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Video

Notes

Makes 2 – 9″x5″ loaves.
Bread freezes well for at least 3-4 months. Wrap in freezer paper or a plastic freezer bag.
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition

Calories: 187kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 470mg | Potassium: 147mg | Fiber: 1g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 1mg
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This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Originally Published 3/23/2017 Updated 4/3/2020

66 Comments

  1. Hi Beth, Thank you for answering so quickly. Yes I tested with a toothpick-does that qualify?

    I noticed that on recipe it directs us to bake @ 350 for 1-1 1/4 hr and up above, in the beginning of page, it says 45 – 1 hour

    Regardless-I baked for 1 hr 20 minutes

    I’m also wondering if the cheese in this bread works as the fat.

    Thank You,
    Alyson

    1. That’s odd. The toothpick came out clean? Maybe it was the difference in the cheeses used. Some cheese will be oilier than others. I usually use sharp or extra cheddar. I’ve made it several times. What did you use? Perhaps I should change the recipe to specify that! Thanks!

  2. Hi, I made this this morning with yellow squash instead of zucchini. The flavor is delicious but it fell and is very moist in center.

    Any ideas?

    I made your lemon zucchini bread yesterday with yellow squash and that is awesome!
    Thank you, alyson

    1. Hi Alyson! Did you test the inside with a cake tester? It should come out clean. The only I can think of is that it was not quite done in the center. I’m so glad you liked the lemon bread and happy that you tried it with yellow squash! That has been on my list to do!

  3. 4 stars
    Do you think this would work with almond flour as I dont use bisquick or other flours.
    Thanks

    1. I’m sorry. I really can’t answer that. I have never tried it with almond flour. I mean, I am sure you could get a version of this to work with almond flour, but it may take a bit of tweaking! Thanks for stopping by Bonnie!

    1. Hi Lalith! I was having an issue with my recipe cards. The recipe is there now! Thanks so much for stopping by!

  4. I love zucchini bread and this looks amazing especially with the cheese addition – I know I would eat the whole lot. I will definitely make this and I now think very seriously to make it for this Saturday party. Mmmmm I am sure this would go down a treat. Thanks you for sharing !

  5. This looks sooooo tasty, Home cooked bread is always fantastic… I don1t cook it often though as my will power to resist is somewhere below zero when it comes to warm bread straight out of the oven 😉 Looking forward to trying this!

    1. I hear you there! The second it cools, I have to wrap it up and freeze it for when my son comes to visit!

  6. I don’t know why I don’t make savory quick breads more often, they are indeed a great side and handy way to use things up. This sounds tasty and easy to change up too.

  7. I can already see so many ways to use this recipe! Fantastic bread that I can use with my favorite sandwiches. And I know someone who is just crazy about sandwich bread, so I should forward this recipe to her, too!

  8. What a amazing bake! Great way to hide veggies from kids too. I will definitely be trying this with my kids 😉

  9. Would love to make this zucchini cheese bread! I’m not really a fan of zucchini but this bread looks and sounds so awesome, will have to try it! You detailed step by step pics are a big help.

    1. Eating plain zucchini is a bit boring, I admit! The only thing it does in this bread is add a bit of veg to your daily intake! Thank you for stopping by and checking out the recipe Saima!

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