Cheesy Zucchini Bread

This is one of those breads that sneaks vegetables into something so good you forget they’re even in there. It’s ultra moist with a subtle zucchini flavor, a hint of garlic, and pockets of melty cheese throughout. The first time I made a zucchini bread, I skipped salting and squeezing the zucchini first, and all that water leaked into the batter and left me with a soggy, dense loaf. Drawing out the moisture beforehand is the step that makes or breaks it.

What I love is how moist it stays without any fuss. The zucchini does triple duty here. It adds subtle flavor, keeps the bread incredibly moist, and sneaks in some hidden veggies. You use two packed cups, which looks like a huge mound when you grate it, but once it’s salted and squeezed it shrinks down to a much more reasonable amount. It’s a no-yeast quick bread, so it comes together fast too.

Here’s the kitchen tip that gives you those pops of cheese. Layer slices of cheese through the bread instead of stirring in shredded cheese. Shredded cheese kind of disappears into the batter and you lose the flavor, but layered slices give you real cheesy pockets you can see and taste, plus those lovely cheese strings in some slices. Spread a third of the batter, add cheese, more batter, more cheese, then finish with batter.

And don’t dawdle once the wet meets the dry. There’s a little vinegar in the batter that kick-starts the baking soda, so the rising power fades if you leave it sitting too long. Mix it quickly, stir in the zucchini, layer it up, and get it in the oven within about five minutes. You’ll smell that garlicky, cheesy thing as it bakes, and a slice is so moist you can eat it plain, no butter needed.

Why You’ll Love This Recipe

The bread is ultra moist. Two packed cups of zucchini keep it beautifully moist, so you can eat it plain without any butter.

The cheese pops in every bite. Layered cheese slices give you visible, tasty cheesy pockets instead of disappearing into the batter.

It’s a quick no-yeast bread. No rising time means it comes together fast, with just a quick mix and a bake.

It sneaks in veggies. The zucchini hides in plain sight, adding moisture and a subtle flavor without anyone noticing.

Ingredients

Here’s everything you’ll need:

For the zucchini and cheese:

• 2 cups grated zucchini, packed (2 medium zucchinis)
• 3/4 tsp salt
• 8 slices Swiss cheese (or any melting cheese)

For the wet ingredients:

• 1 1/4 cups milk
• 1/4 cup melted unsalted butter
• 2 tbsp canola or other neutral oil
• 2 eggs
• 2 small garlic cloves, crushed
• 1 tsp white vinegar

For the dry ingredients:

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

How to Make Cheesy Zucchini Bread

1. Salt the Zucchini

Grate the zucchini and measure out two packed cups. Sprinkle it with the salt, toss to disperse, and let it sit for 20 minutes. The salt pulls out the excess water that would otherwise make the bread soggy.

2. Squeeze It Dry

Squeeze handfuls of the zucchini to wring out the liquid, then set it in a bowl. You’ll be surprised how much water comes out and how much smaller the pile gets.

3. Mix the Batters

Heat the oven to 350 and line a loaf pan. Whisk the dry ingredients in one bowl and the wet ingredients in another. Getting both ready first lets you combine them fast.

4. Combine Quickly

Make a well in the dry ingredients, pour in the wet, and mix just until the flour is incorporated. Work fast here, since the vinegar is activating the baking soda. Then quickly stir in the zucchini.

5. Layer It Up

Spread a third of the batter in the pan and top with four cheese slices. Add more batter, four more cheese slices, then finish with the rest of the batter. Smooth the top.

6. Bake and Cool

Bake for about 50 minutes, until a skewer in the center comes out clean. Brush the top with a little melted butter if you like. Cool in the pan 10 minutes, then move to a rack and cool 20 minutes before slicing.

Expert Tips

Salt and squeeze the zucchini first. Drawing out the water keeps the bread moist instead of soggy and dense.

Layer the cheese in slices, not shredded. Slices give you visible, tasty cheese pockets that shredded cheese loses.

Don’t dawdle after mixing wet and dry. The vinegar activates the baking soda, so get it in the oven within five minutes.

Cool it before slicing. A little rest lets the crumb set so you get clean slices instead of a gummy mess.

Go easy with butter on top. This bread is so moist that too much butter weighs it down and makes it soggy.

Recipe Variations and Add-ins

You can use any melting cheese like cheddar or mozzarella in place of the Swiss, adding a pinch more salt if it’s mild.

Stir 1/4 cup of chopped fresh herbs like parsley or chives into the batter for more flavor.

You can add a pinch of red pepper flakes for a little heat throughout.

Bake the batter as muffins instead, about 22 minutes in a standard muffin tin.

You can sprinkle a little extra cheese on top before baking for a crispier, cheesier crust.

What to Serve With This Recipe

Serve a slice alongside a bowl of soup. The cheesy bread soaks up the broth. The two make an easy meal.

Pair it with a fresh green salad. The bread rounds out the plate. It works as a hearty side.

Set it out with scrambled eggs. The savory bread suits breakfast. It’s a nice change from toast.

How to Store This Recipe

This bread keeps for four to five days in a container, which doesn’t even need to be airtight, and it stays beautifully moist the whole time.

If it’s hot and humid where you are, wrap it in a tea towel instead of sealing it in a container, since the moisture can invite mold. After a couple of days, pop it in the fridge just to be safe.