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    Home » Farm To Table » Zucchini Cheese Bread

    Zucchini Cheese Bread

    Posted on March 29, 2019 By Beth Neels

    316 shares
    Jump to Recipe Jump to Video Print Recipe
    Zucchini cheese bread Pinterest image
    Zucchini cheese bread Pinterest Pin with text overlay
    Zucchini cheese bread Pinterest Pin with text overlay

    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 slices

    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.

    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?

    sliced zucchini cheese bread on marble board

    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 bread

    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.
    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.

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

    cheese bread with cheese wedges

    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 dripping out of grilled sandwich made with cheesy bread

    Other delicious quick breads

    • Lemon Zucchini Bread
    • Chocolate Banana Quick Bread
    • Blueberry Banana Quick Bread
    • Orange Cranberry Pumpkin Quick Bread
    • Peach Pecan Quick Bread

    Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!

    Second is Preparing the Garden Site.

    The third is Choosing Plants and Planting Your Garden.

    The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

    If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!
    Also, don’t forget to FOLLOW ME on Facebook, Instagram, Twitter and Pinterest!

    Tools I Use

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Kitchenaid Mixer
    • Bread Pan
    • Spatula

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature
    Sliced zucchini cheese bread on marble board.

    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!
    4.67 from 3 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

    • 4 cups Bisquick, or your favorite baking mix
    • 2 eggs lightly beaten
    • 2 cups buttermilk
    • 2 cups grated zucchini
    • 1 cups grated sharp cheddar
    • 2 scallions chopped

    If making without baking mix

    • 4 cups all-purpose flour
    • 4 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt

    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
    Bread Pan
    grater, box
    mixing bowls
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    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

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    316 shares

    Reader Interactions

    Comments

    1. Alyson Thomas

      September 13, 2019 at 1:33 pm

      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

      Reply
      • Beth Neels

        September 13, 2019 at 3:48 pm

        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!

        Reply
    2. Alyson Thomas

      September 13, 2019 at 10:50 am

      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

      Reply
      • Beth Neels

        September 13, 2019 at 1:03 pm

        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!

        Reply
    3. Bonnie Bundesen

      June 05, 2019 at 5:28 pm

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

      Reply
      • Beth Neels

        June 06, 2019 at 11:05 am

        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!

        Reply
    4. Lalith

      April 08, 2019 at 7:47 am

      I can’t find the measurements of ingredients

      Reply
      • Beth Neels

        April 08, 2019 at 9:12 am

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

        Reply
    5. Natalie

      April 08, 2019 at 12:24 am

      Looks so delicious and I love how easy it is to make! Perfect for dinner!

      Reply
      • Beth Neels

        April 08, 2019 at 9:13 am

        Hi Natalie! Thanks so much! I hope you enjoy it!

        Reply
    6. Ramona

      April 04, 2019 at 8:31 am

      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 !

      Reply
      • Beth Neels

        April 04, 2019 at 10:28 am

        Thanks Ramona! Let me know how you and your guests like it!

        Reply
    7. Brian Jones

      April 04, 2019 at 2:32 am

      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!

      Reply
      • Beth Neels

        April 04, 2019 at 10:29 am

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

        Reply
    8. Caroline

      April 03, 2019 at 1:06 pm

      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.

      Reply
      • Beth Neels

        April 04, 2019 at 10:30 am

        That’s the beauty of quick breads. They are so versatile! Thanks for stopping by Caroline!

        Reply
    9. Laura

      April 03, 2019 at 11:43 am

      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!

      Reply
      • Beth Neels

        April 04, 2019 at 10:31 am

        It’s fun to use a different bread for sandwiches! Thanks for stopping by Laura!

        Reply
    10. Amanda

      March 29, 2019 at 6:32 pm

      This sounds delicious! I’ll have to try it when zucchini season hits!

      Reply
      • Beth Neels

        March 30, 2019 at 1:55 pm

        Thank you Amanda! It is really good!

        Reply
    11. Sonia

      March 29, 2019 at 4:02 pm

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

      Reply
      • Beth Neels

        March 30, 2019 at 1:56 pm

        The only way I can get my 18 year old to eat veggies is hiding them! 🙂 Thanks Sonia!

        Reply
    12. Saima

      March 29, 2019 at 12:52 pm

      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.

      Reply
      • Beth Neels

        March 29, 2019 at 1:15 pm

        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!

        Reply
    13. Veena Azmanov

      March 29, 2019 at 12:13 pm

      Amazing ideas and amazing dishes. This bread looks so perfect and unique too. Sure to be the best.

      Reply
      • Beth Neels

        March 29, 2019 at 1:16 pm

        Thank you very much Veena! I really appreciate your kind comment!

        Reply
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