Go Back

Quick and Easy Zucchini Cheese Bread with Fresh Herbs

Savory quick bread · Brunch or side dish · Moist, cheesy, herb-forward comfort
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 14 minutes
Course: Brunch
Cuisine: American brunch-inspired
Ingredients Method

Ingredients
  

  • Bread & Flavor Base
  • 2 medium zucchini grated
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt plus more to taste if needed
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheese cheddar, Monterey Jack, or a blend
  • Wet Ingredients
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/3 cup olive oil or neutral oil
  • 2 tablespoons chopped fresh herbs or 2 teaspoons dried herbs
  • Great options: parsley chives, dill, thyme
  • Optional Add-Ins Pick Any
  • 1 clove garlic finely grated (or 1/2 teaspoon garlic powder)
  • 1/3 cup diced cooked bacon or skip for vegetarian
  • 1/4 cup sliced green onion
  • 1/2 cup extra shredded cheese for sprinkling on top

Method
 

  1. Preheat and prepare your pan.
  2. Preheat to 375°F (190°C). Grease a loaf pan (8x4 or 9x5) and line with parchment if you want easy lifting.
  3. Grate the zucchini and squeeze out moisture.
  4. Grate zucchini, then place it in a clean kitchen towel or cheesecloth and squeeze firmly.
  5. Why this matters: zucchini releases lots of water during baking. Squeezing helps prevent a soggy or gummy center.
  6. Visual cue: the zucchini should feel damp, not wet enough to drip.
  7. Whisk the dry ingredients.
  8. In a large bowl, whisk flour, baking powder, baking soda, salt, and pepper until evenly combined.
  9. Mix the wet ingredients.
  10. In a separate bowl, whisk eggs, Greek yogurt, olive oil, and garlic (if using). Stir in herbs.
  11. Combine gently.
  12. Add wet to dry and fold just until the flour disappears—don’t overmix.
  13. Visual cue: batter should look thick and cohesive with no visible dry pockets.
  14. Fold in zucchini and cheese.
  15. Gently fold in squeezed zucchini and shredded cheese (and any add-ins like bacon or green onion).
  16. Bake until golden and set.
  17. Transfer to the pan and bake 50–60 minutes.
  18. Visual cue checklist:
  19. top is deep golden
  20. edges look set
  21. a toothpick in the center comes out with moist crumbs (not wet batter)
  22. Cool before slicing.
  23. Cool in the pan for 10–15 minutes, then move to a rack for at least 20 minutes before cutting.