Cheesy Zucchini Bread Recipe

I absolutely love this Cheesy Zucchini Bread Recipe because it turns out moist, flavorful, and so satisfying every single time. The tender zucchini keeps the bread wonderfully soft while the Swiss cheese layers melt into gooey pockets that make every bite a delight. It’s such a fantastic way to sneak some veggies into your meal without anyone noticing!

Whenever I’m looking for an easy yet impressive savory bread to bring to brunch or serve alongside soup, this Cheesy Zucchini Bread Recipe is my go-to. You’ll find that it works beautifully as a snack, a side, or even a light lunch with a simple salad. Trust me, once you try it, this recipe will be a staple in your kitchen too.

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Ingredients You’ll Need

Each ingredient in this Cheesy Zucchini Bread Recipe brings something special to the loaf—from the fresh grated zucchini, to the melty cheese, to the little touch of vinegar that activates the baking soda for perfect rise. Here’s a quick overview to help you shop smarter before baking.

• Zucchini: Opt for firm, medium-sized zucchinis with bright skin to get about 2 packed cups when grated.
• Swiss Cheese: I love using sliced Swiss because it melts beautifully and gives distinct cheesy layers; you can substitute with any meltable cheese but keep in mind moisture and salt levels.
• Milk: Use whatever you have on hand; low fat works perfectly and keeps the bread light.
• Butter: Melted unsalted butter adds richness without overpowering flavor.
• Canola Oil: Helps keep the crumb tender with a neutral taste.
• Eggs: Provide structure and help bind everything together.
• Garlic Cloves: Crushed fresh garlic adds a subtle savory twist—don’t skip this if you love flavor.
• White Vinegar: Reacts with baking soda for a good rise and fluffiness.
• Plain / All Purpose Flour: The backbone of the bread, use unbleached for best results.
• Baking Powder and Baking Soda: A combo to get a nice rise, especially with the weight of cheese slices in the bread.
• Salt: To balance flavors and enhance all the ingredients.

Variations

I love making this Cheesy Zucchini Bread Recipe my own depending on what I have in the fridge or to suit special occasions. Playing around with cheese types or adding fresh herbs always gives it a fun twist that my family adores.

• Cheese Swap: Once I swapped Swiss for sharp cheddar—while it was tasty, I missed the subtle nuttiness of Swiss, so Swiss remains my favorite.
• Herb Boost: Adding fresh rosemary or thyme elevates it beautifully for holiday gatherings.
• Gluten-Free: Try a gluten-free flour blend if needed, but choose one that works well with baking soda and powder for best rise.
• Muffin Format: I’ve baked this batter in muffin tins for 22 minutes as a quick snack or lunchbox bite—it’s a crowd pleaser every time.

How to Make Cheesy Zucchini Bread Recipe

Step 1: Prep Your Zucchini with a Little Patience

First off, grate your zucchini using a box grater—it’s such a satisfying step! Then sprinkle it with salt and give it a good massage to disperse evenly. Let it sit for about 20 minutes to draw out moisture, then squeeze handfuls to remove the excess water. This step is key if you want your bread moist but not soggy.

Step 2: Mix Your Dry and Wet Ingredients Separately

I like to whisk dry ingredients—in this case, flour, baking powder, baking soda, and salt—together in one bowl. In another bowl, combine milk, melted butter, canola oil, eggs, crushed garlic, and vinegar. Keeping these separate makes combining easier and ensures even distribution.

Step 3: Combine Quickly and Add Zucchini

Make a well in your dry mixture and pour in the wet ingredients. Stir quickly but don’t overmix—this keeps the bread tender. Then fold in your squeezed zucchini. Timing is important here; mixing and getting your batter into the oven within five minutes helps the baking soda and vinegar do their magic for a nice rise.

Step 4: Assemble with Cheese Layers in the Loaf Pan

Spoon about a third of the batter into your buttered and lined loaf pan. Lay half the Swiss cheese slices flat on top, then repeat with another third of batter and the remaining cheese. Finish by spreading the rest of the batter evenly on top and smooth it out. Those cheese layers add moisture and melty pockets you’ll love.

Step 5: Bake and Cool Just Right

Bake at 180°C / 350°F for around 50 minutes or until a skewer inserted comes out clean. When it’s done, I like to brush the top with a little melted butter for extra shine and flavor. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 minutes before slicing. The cooling step helps it slice cleanly without crumbling.

How to Serve Cheesy Zucchini Bread Recipe

Garnishes

I often garnish slices with a light spread of herb butter or a sprinkle of freshly cracked black pepper and chopped parsley. These little fresh touches elevate the bread’s flavor and make it more visually appealing on the plate.

Side Dishes

This bread pairs beautifully with tomato soup, roasted vegetable salads, or a simple garden salad for a light meal. My family also enjoys it alongside a hearty chili or with brunch egg dishes.

Creative Ways to Present

For special occasions, I’ve sliced the bread into bite-sized cubes and served it on a cheese board with olives and cured meats—everyone loved the savory surprise! You could also make mini muffins for cocktail parties or drizzle a little garlic-infused olive oil on warm slices for an elegant touch.

Make Ahead and Storage

Storing Leftovers

After baking, I store leftover zucchini bread in a container at room temperature. It stays moist and delicious for around 4 to 5 days. If you’re somewhere humid, I wrap it in a clean tea towel and store it loosely covered to prevent molding—just a little trick I learned the hard way!

Freezing

This bread freezes wonderfully. I usually slice it before freezing, then wrap each slice tightly in plastic wrap and place them in a freezer bag. It thaws quickly and retains its fresh-baked texture without losing moisture.

Reheating

When reheating, I pop slices in a toaster oven or under the broiler for just a few minutes until warmed through and the cheese re-melts. This way, you get that freshly baked vibe even days later.

FAQs

Final Thoughts

Honestly, this Cheesy Zucchini Bread Recipe has become one of my all-time favorites because it marries wholesome veggies with comforting cheesy goodness so effortlessly. It’s the kind of recipe I’m always excited to pull out when I want something satisfying that’s a little different from plain bread. Give it a try—I’m confident you’ll be just as pleased with how it turns out as I am every time!

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