Ultra moist, Cheesy Zucchini Bread that’s out-of-this-world delicious!! With a hint of garlic flavour and plenty of cheesy pops, this is a zucchini bread that’s so tasty and moist it can be eaten plain – though a pat of butter never hurts!
Cheesy Zucchini Bread
I want to tell you that this is a special recipe I made for Australia Day, which is today, Friday 26th January 2018. Being that as I started writing this post, it dawned on me that this Cheesy Zucchini Bread is green and gold which are our national colours.
But alas, I must confess, it is by sheer co-incidence that I happen to be sharing a green and gold recipe on Australia Day. Though actually, regular readers will probably point out that the odds of me sharing something gold on a Friday (the colour of so many things cheesy / creamy / buttery / cakey) are actually quite high.
And being that I do make an attempt to take nice photos despite how yellow (or brown) my foods are, I inevitably add a little sprinkle of some kind of greenage – parsley or the like – in an effort to break up all that yellowness.
So actually, the chances of me sharing something gold and green were quite high, Australia Day or not. 😂
All this is a round about way of saying that even though I didn’t make this especially, isn’t it nice that this Zucchini Bread looks in the spirit of Australia Day??
Quick and easy Zucchini Bread
The zucchini in this quick bread (aptly named as such because it’s made without yeast, so it’s quick to make), serves a double purpose. Subtle zucchini flavour plus it makes this bread incredibly moist.
Actually, it serves a triple purpose. Because it’s hidden veggies!!! I use 2 jam packed cups of shredded zucchini (2 medium-large ones). It looks like an enormous mound when you first grate it and you’ll probably be doubting me, but have faith. Once it’s salted then squeezed of excess liquid, it looks like a much more respectable amount. 🙂
I like to layer slices of cheese in the zucchini bread so you can actually see it, plus you get better pops of cheesy flavour compared to just stirring through grated cheese which seems to dissipate into nothingness. The mystery of the disappearing cheese…
Plus, I think it looks good too. 🙂 Inside and the top – it’s almost inevitable that some of the cheese will burst through the surface.
And I especially love how you get strings of cheese in some of the slices. It looks and tastes so good!!!
I promised moist and moist you shall get. You do NOT need butter to scoff down a slice of this zucchini bread, and in fact, if you slather too much butter on, as I did when I was shooting the video, it weighs down the bread and makes it too soggy.
True story. Never had that problem with a quick bread before.
I think this recipe is ideal for muffins too, because that’s essentially what quick breads are – muffins baked in loaf pans.
Happy weekend! Baking plans on your agenda?? Remember – this is in the spirit of Australia Day! – Nagi xx
More zucchini recipes
-
Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient for ultra low cal creamy white soup!)
-
Zucchini Tian (French Rice Bake)
More quick bread recipes
WATCH HOW TO MAKE IT
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Cheesy Zucchini Bread
Ingredients
Zucchini and Cheese:
- 2 cups grated zucchini , packed (2 medium zucchinis, 380g / 13 oz grated)
- 3/4 tsp salt
- 8 slices Swiss cheese (200g / 6.5 oz) (Note 1)
Wet Ingredients:
- 1 1/4 cups / 315 ml milk (any, I use low fat)
- 1/4 cup / 45 g melted butter , unsalted
- 2 tbsp canola oil (or vegetable or other neutral flavoured oil)
- 2 eggs
- 2 small garlic cloves , crushed
- 1 tsp white vinegar
Dry Ingredients:
- 2 1/4 cups / 335g plain / all purpose flour
- 2 tsp baking powder (Note 2)
- 1/2 tsp baking soda (bi-carb) (Note 2)
- 1/2 tsp salt
Instructions
- Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
- Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
- Preheat oven to 180°C / 350°F (all oven types).
- Butter and line a loaf pan (Note 3)
- Place Dry ingredients in a bowl. Whisk to combine.
- Place Wet Ingredients in a bowl. Whisk to combine.
- Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).
- Quickly stir through zucchini.
- Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
- Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
- Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Optional: Brush top with a bit of melted butter.
- Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
- Store in a container (Note 5 for humid weather warning!)
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Let’s mark Australia Day 2018 as the day I discovered that stick on tattoos work on dog fur…. oh the possibilities!
Just made this yesterday and thought it turned out deliciously moist and cheesy. Didn’t have Swiss, so used up some sliced provolone and cheddar. I’d like to add that I made sure to really squeeze out the spinach. Cheesecloth really does the trick! And I may have baked it an extra 5 minutes.
I made this and it was great! Used slices of normal cheese and grated some throughout and added veggies. Does anyone know if I can use self raising flour to make again? I’m out of bicarb
Scrumptious, and thank you so much for notes section in this recipe and others, so very helpful!
Firstly, apologies in advance for the long comment BUT I think there will be at least one person who will appreciate it (besides Nagi) and that is all that matters =)
I’ve made this loaf several times in the last few years and each time, I’ve been happy and tweaked little things. Over the weekend, I made two loaves on consecutive days and I’m finally ready to share some notes that may be useful to those who are on a similar path to me.
Nagi has the best recipes and some are better than others when modifying to be healthier. This is one of them. I have never used plain flour when she calls for it. I always use spelt flour (either white or wholemeal – or a mix at times). On the weekend I used a gluten free flour mix (from another cook) and it worked out great. I didn’t have to adjust the cooking time for either but the GF loaf could have been left in for another 5 mins. It doesn’t matter if you’re reheating in the oven though.
I have used full fat cow’s milk and on this occasion, I used Nutty Bruce’s almond milk and it worked fine.
I used EVOO instead of vegetable oil and never use vegetable oil.
I have used tasty cheese but my favourite combo is goat’s cheese and greek feta.
I have used garlic in the past but taking a break so a little garlic powder was fine.
Sometimes I like to add the contents of lamb liver capsules for an extra nutrient boost (which has no taste in the loaf).
I top the loaf with a seed mix and hemp seeds. A hit with my preschool aged daughter and toddler niece. Such a great lunchbox addition and freezes well.
Thank you Nagi for a wonderful recipe that really works well with tweaking it
I have cooked this three or four times now and this is the best cheese-first bread I have ever made. It’s hard to wait for it to cool before getting stuck in.
So, so good! I added in some herbs, very finely diced red capsicum and feta. Used tasty cheese cut into slices and it worked a dream.
Just made this a second time, currently baking in the oven. Absolute hit with anyone who tastes it. My dog scoffed down 2 slices last time I made it, and he refuses to eat veg. I grate more zucchini and let it drain a bit longer, plus I add 2 teaspoons of herb and garlic seasoning to the mix. I wonder if this recipe would work with grated sweet potato? This recipe is a keeper!
I added a little grated carrot and grated Parmesan as well and made these into muffins! Delicious!!
I made this recipe exactly as described and it was delicious. However, I found it had a very slight metallic taste, which I presume was either the baking powder or bicarb soda. We had it last night with a vege soup and some more tonight with a French onion beef casserole. A lovely versatile bread.
Made this for the fist time today. It’s really great flavor and I love the cheese ‘ribbons’ that run through it but mine turned our very crumbly – basically have to eat it with a fork. It’s done all the way through. What did I do wrong?
Nagi your recipes are great never fail always great results
I tried almond flour instead and it turned out like Uncle Fester’s dinner for his Black Widow Wife in the Addams family 2 movie……gloopy!!!!!! Such a shame. Will try gluten free flour next time.
I didn’t have slices for I used grated cheese puttin it in the mixture and cooked it for recommended time but everytime I checked the fork still had stuff on it when I checked it even when cold. How do I fix this ? What should I do
I didn’t have slices for I used grated cheese puttin it in the mixture and cooked it for recommended time but everytime I checked the fork still had stuff on it when I checked it even when cold. How do I fix this ?
One of my favourite Nagi recipes! I baked a few of these over the lockdown winter months here in Melbourne and absolutely loved the texture, taste and the glorious cheesiness! I added some chopped fresh red chilli for some heat and I recommend it for other spice fiends out there.
Can you freeze this?
Really enjoy this recipe. Made in loaf pan as well as muffins. I like muffins – great on the go snack. Still trying to figure how to pack all the cheese in w muffins. But toasting a slice (loaf) and placing a poached egg on top for breakfast is also a great way to start the day – protein, veggies and some carbs!
This is a great recipe for a very moist and flavorful bread. I’ve made it 4 times and changed/added a couple of things. I added 2 tblsp. of minced onion and a dash of garlic powder rather than fresh garlic, (I don’t like strong garlic or pieces of it). Added a small-med ground carrot, a handful or so of white cheddar, couple tblsp of grated parm. I used sliced mozzarella last time, ad this time sliced cheddar, but 5 slices not 8 which looked like enough. The first time I made it I used only shredded cheese and I agree that although it was still good, the cheese got a bit ‘lost’ flavorwise. I really squeezed the zucchini a few times. I love this recipe and will make it again and again, thank you!
I messed up or something. Browned on the outside and high. Cooled flattened down and underdone, mushy in the middle
Sounds like your oven thermostat is broken Mavis! N x
I had the same trouble! But that oven bakes beautiful cakes so I doubt that’s the problem. It rose beautifully but extended baking time (lost count of time) didn’t cook the inside.
But several variables, starting with:
Tin too small
Zucchini not squeezed enough.
I’d welcome your suggestions.
Having said that, the crust was delicious with your minestrone. I suggested the inside be fried for breakfast like a pancake.
I’ll try again.
I just have to say Nagi, I LOVE LOVE LOVE this Zucchini bread have made it about 6 times now my last bake was yesterday I added semi dried Tomatoes chopped spring onions the middle light green and small diced Greek fetta. There is none left, everyone loved it, I no lunch for me today…lol😂
It’s right up there with you corn Bread that I have made countless times…Thanks and big.hug for Dozer.Xx
Oh that’s a great idea! I made it for the first time today and used spinach instead of zucchini and grated cheese instead of slices and it was amazing. So soft and tasty. I love the idea of adding sundried tomato and fetta!