This Cheesy Garlic Zucchini Bread is my go-to when the garden is overflowing with zucchini and I need something hearty that isn't sweet. It's a savory quick bread that's moist on the inside, with a golden, cheesy crust that'll have you cutting slice after slice.
Advertisements1
I've tested this loaf on camping trips and in my home oven. It holds up well, travels fine, and tastes great warm or at room temp. Plus, it's a sneaky way to get veggies into picky eaters.
The key is squeezing the zucchini dry – don't skip that. It keeps the bread from turning soggy. And the garlic? Use fresh, not powder, for that punch that makes this bread unforgettable.
Why You'll Love This Recipe
About the Ingredients
1 ½ cups (190g) all-purpose flour
Provides structure. You can substitute whole wheat for half for a nuttier flavor, but the bread will be denser.
1 teaspoon baking powder
Leavening agent. Ensure it's fresh for proper rise.
½ teaspoon baking soda
Helps neutralize acidity and aids browning.
½ teaspoon salt
Enhances flavors. Use fine sea salt for even distribution.
1 cup (120g) shredded sharp cheddar cheese
Use sharp for more flavor. Swap with gruyere or pepper jack for a twist.
1 cup (about 1 medium) grated zucchini, squeezed dry
Fresh is best. If using frozen, thaw and squeeze very well.
2 large eggs
Bind ingredients. For vegan, use flax eggs, but texture will change.
½ cup (120ml) buttermilk
Adds tang and moisture. Substitute with milk plus 1 teaspoon lemon juice.
¼ cup (60ml) olive oil
Keeps bread moist. Use a light olive oil to avoid overpowering.
2 cloves garlic, minced
Fresh garlic is key. Use ½ teaspoon garlic powder in a pinch.
2 tablespoons chopped fresh parsley
Adds color and freshness. Substitute with chives or oregano.
Tips & Tricks
Squeeze the zucchini thoroughly
after grating, wrap in a clean towel and wring out as much liquid as possible. This prevents a soggy loaf.
Don't overmix
stir until just combined, a few lumps are fine. Overmixing develops gluten and makes the bread tough.
Check for doneness at 35 minutes
insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent with foil.
Pro Tips
Step-by-Step Instructions
1. Prep Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and ¾ cup of the shredded cheese. Set aside.
3. Combine Wet Ingredients
In a separate bowl, beat the eggs. Add buttermilk, olive oil, minced garlic, and parsley. Stir in the squeezed zucchini until well combined.
4. Fold Together
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just moistened – do not overmix. The batter will be thick.
5. Pour and Top
Transfer the batter to the prepared pan. Sprinkle the remaining ¼ cup cheese on top for a golden crust.
6. Bake the Loaf
Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. The top should be golden brown and the edges pulling away from the pan. If it browns too fast, tent with foil.
7. Cool and Serve
Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Delicious Variations
- Add ½ cup cooked, crumbled bacon for a smoky twist.
- Swap cheddar for feta and add fresh dill for a Greek vibe.
- Add ¼ cup sun-dried tomatoes and swap parsley for basil.
How to Store Cheesy Garlic Zucchini Bread
Refrigerator
Wrap tightly in plastic wrap or foil and store in the fridge for up to 5 days.
Freezer
Wrap the cooled loaf in plastic wrap and then foil. Freeze for up to 3 months.
Reheating
Thaw overnight in the fridge or at room temp. Reheat slices in a toaster or oven at 350°F (175°C) for 5-7 minutes.
Frequently Asked Questions
Q: Can I use yellow squash instead of zucchini?
Yes, yellow squash works perfectly. Just make sure to squeeze out the moisture the same way.
Q: Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly more crumbly, but it will still be delicious.
Q: Do I need to peel the zucchini?
No, leave the skin on for color and nutrients. Just wash it well.
Q: Can I use milk instead of buttermilk?
Yes, add 1 tablespoon of lemon juice or vinegar to ½ cup of milk and let it sit for 5 minutes to mimic buttermilk.
Q: How do I know when the bread is done?
Insert a toothpick into the center – it should come out clean or with a few moist crumbs. The internal temperature should be around 200°F (93°C).
I hope you enjoy this Cheesy Garlic Zucchini Bread as much as I do. If you try it, let me know in the comments below. And remember, always keep your camp stove and oven mitts handy. See you on the trail.
Cheesy Garlic Zucchini Bread
Cheesy Garlic Zucchini Bread: moist, savory quick bread with sharp cheddar, garlic, and fresh zucchini. Perfect for breakfast or a side.
🧂 Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (120g) shredded sharp cheddar cheese
- 1 cup (about 1 medium) grated zucchini, squeezed dry
- 2 large eggs
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
📋 Instructions
- 1Prep Oven and Pan — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- 2Mix Dry Ingredients — In a large bowl, whisk together flour, baking powder, baking soda, salt, and ¾ cup of the shredded cheese. Set aside.
- 3Combine Wet Ingredients — In a separate bowl, beat the eggs. Add buttermilk, olive oil, minced garlic, and parsley. Stir in the squeezed zucchini until well combined.
- 4Fold Together — Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just moistened – do not overmix. The batter will be thick.
- 5Pour and Top — Transfer the batter to the prepared pan. Sprinkle the remaining ¼ cup cheese on top for a golden crust.
- 6Bake the Loaf — Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. The top should be golden brown and the edges pulling away from the pan. If it browns too fast, tent with foil.
- 7Cool and Serve — Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.
