This Cheesy Garlic Zucchini Bread is my go-to when the garden is overflowing with zucchini. It's savory, cheesy, and has the most wonderful soft crumb. I love that it feels like a treat, but it's also a sneaky way to get some veggies in.
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The key is to squeeze the zucchini really well – it gets rid of excess moisture so your bread stays tender, not soggy. The garlic and cheese make it irresistible warm from the oven, but it's just as good toasted the next day.
Whether you serve it alongside soup, use it for sandwiches, or just eat it straight from the pan, this bread is a family favorite. It comes together in one bowl, no mixer needed.
Why You'll Love This Recipe
About the Ingredients
1 ½ cups (190g) all-purpose flour
Regular all-purpose flour gives the bread structure. You can substitute whole wheat for half of it, but the texture will be denser.
1 teaspoon baking powder
Helps the bread rise. Make sure it's fresh for best results.
½ teaspoon baking soda
Works with the buttermilk to leaven the bread. If you don't have buttermilk, see the tip below.
½ teaspoon salt
Enhances all the flavors. Use fine sea salt for even distribution.
1 cup (120g) shredded zucchini (about 1 medium)
Squeeze out as much liquid as possible after shredding. This is crucial for a moist, not soggy, bread.
½ cup (113g) unsalted butter, melted
Use unsalted so you can control the salt. You can also use coconut oil for a dairy-free option.
2 large eggs
Room temperature eggs blend more smoothly. If you're out, you can use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
⅓ cup (80ml) buttermilk
Adds tang and helps activate the baking soda. No buttermilk? Add 1 teaspoon lemon juice to regular milk and let sit for 5 minutes.
2 cloves garlic, minced
Fresh garlic gives the best punch. Use more if you love garlic, up to 3 cloves.
1 ½ cups (170g) shredded sharp cheddar cheese, divided
Sharp cheddar adds bold flavor. You can substitute Monterey Jack or a mix of your favorites.
¼ cup (25g) grated Parmesan cheese
Adds nuttiness. Feel free to use Pecorino Romano for a stronger flavor.
2 tablespoons chopped fresh parsley, plus more for garnish
Fresh herbs brighten the loaf. If you don't have parsley, chives or dill work great.
Tips & Tricks
Squeeze the zucchini
After shredding, wrap in a clean kitchen towel and wring out as much liquid as you can. This prevents a soggy bread.
Don't overmix
Stir just until the flour disappears. Overmixing develops gluten, making the bread tough.
Check for doneness
A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. If the top browns too quickly, loosely cover with foil.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk the melted butter, eggs, buttermilk, and minced garlic until well combined.
4. Add Zucchini and Cheese
Stir the squeezed zucchini, 1 cup of cheddar cheese, Parmesan, and parsley into the wet mixture until evenly distributed.
5. Combine Wet and Dry
Pour the dry ingredients into the wet mixture. Stir with a spatula until just combined – do not overmix. The batter will be thick.
6. Transfer to Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining ½ cup cheddar cheese on top.
7. Bake Until Golden
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
8. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve warm or at room temperature.
Delicious Variations
Make it gluten-free by using a 1
1 gluten-free flour blend.
- Add cooked bacon or ham for a meaty version.
- Swap the cheddar for crumbled feta and add fresh dill for a Mediterranean twist.
How to Store Cheesy Garlic Zucchini Bread
Refrigerator
Wrap tightly in plastic wrap or store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze the fully cooled loaf (or slices) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
Reheating
Toast slices in a toaster or under the broiler for a few minutes until warm and crispy.
Frequently Asked Questions
Q: Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out all excess moisture before using. Frozen zucchini has more water, so you must be thorough.
Q: Can I make this dairy-free?
Use a dairy-free butter substitute, plant-based buttermilk (add lemon juice to non-dairy milk), and vegan cheese alternatives. The texture may vary slightly.
Q: Why is my bread gummy in the middle?
The most likely cause is not squeezing the zucchini enough. Excess moisture creates a dense, gummy texture. Make sure to wring it out well.
Q: Can I add nuts or seeds?
Absolutely! Fold in ½ cup of toasted walnuts or pumpkin seeds for extra crunch. They add a nice contrast to the soft crumb.
Give this Cheesy Garlic Zucchini Bread a try this week – it's a delicious way to use up that summer squash. And remember, small steps count in the kitchen. Happy baking!
Cheesy Garlic Zucchini Bread
A savory quick bread loaded with fresh zucchini, garlic, and gooey cheese. Perfect for using up summer squash in a deliciously moist loaf.
🧂 Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (120g) shredded zucchini (about 1 medium)
- ½ cup (113g) unsalted butter, melted
- 2 large eggs
- ⅓ cup (80ml) buttermilk
- 2 cloves garlic, minced
- 1 ½ cups (170g) shredded sharp cheddar cheese, divided
- ¼ cup (25g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, plus more for garnish
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3Combine Wet Ingredients — In a large bowl, whisk the melted butter, eggs, buttermilk, and minced garlic until well combined.
- 4Add Zucchini and Cheese — Stir the squeezed zucchini, 1 cup of cheddar cheese, Parmesan, and parsley into the wet mixture until evenly distributed.
- 5Combine Wet and Dry — Pour the dry ingredients into the wet mixture. Stir with a spatula until just combined – do not overmix. The batter will be thick.
- 6Transfer to Pan — Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining ½ cup cheddar cheese on top.
- 7Bake Until Golden — Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- 8Cool and Serve — Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve warm or at room temperature.
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.
