A savory cheese zucchini bread recipe that may make you forget all about the sweet kind. This bread is flavored with garlic and two kinds of cheeses – it’s amazing right from the oven and toasted may be even better! Another of AOC’s best bread recipes anyone can make.
A savory zucchini bread? Um, yes! While I’m the first to admit that no-fail zucchini bread is my go-to bread recipe when the zucchini starts producing, this delicious cheese zucchini bread will now be my second favorite bread to make. Basically to be able to have zucchini bread morning until night!
Okay, when the zucchini is producing I also need to make this amazing white zucchini cake (that caramel-y broiled nut frosting…), and these chocolate cupcakes – but those will be frozen for special occasions.
I love having my freezer stocked with baked goods for times when zucchini isn’t as plentiful. It works out so much better for us that those packets of soggy shredded zucchini that always get lost in the back of the freezer.
As I’ve been perfecting this recipe over the last few months, I’ve found a number of ways to use this bread that make it so good to have on hand. Here are just a few serving suggestions:
- As a side dish for grill meat and salads, as well as soups.
- Toasted and served with sliced tomatoes on top as an appetizer or snack.
- Toasted and served with either fresh tomato bruschetta or the canned bruschetta version.
- Toasted and spread with butter and served with eggs.
- Toasted and spread with pesto.
- As a sandwich spread with mayo and filled with ham or turkey and spinach leaves (or whatever you like on yours).
They’re all yummy and show how having a savory cheese zucchini bread recipe in your back pocket is a good thing. How would you use this bread?
Can bread recipes be used for muffins?
Are you unsure a full loaf of bread is for you – or you don’t want to wait an hour to bake a loaf? You can make this recipe into muffins easily! Grease 12 muffin cups and fill evenly before baking for just 20-25 minutes (I include this information in the printable recipe, too – just click one of the arrows to go to the recipe).
Oh and if you have a ton of zucchini to use up, be sure to check out all the recipes – preserving and cooking – that you’ll find in the Ultimate Zucchini Guide.
Garlic Cheese Zucchini Bread Recipe
The ingredients are pantry staples: whole wheat pastry flour (or white whole wheat flour), baking powder, oil, eggs, buttermilk (or milk), cheese, and seasonings. And yep, no sugar in sight.
I’ve made this bread with only parmesan cheese, with only cheddar cheese, and finally with a mixture of parmesan and cheddar and believe it or not, that was the winner. Combining the two cheeses just provides more depth of flavor than only one did, but of course if you’re out of one or the other, do still make it – it’s only a slight difference, and this bread is too good to forgo!
Like the other quick bread recipes on AOC, this cheese zucchini bread is simply a matter of adding dry ingredients to a bowl, mixing up the wet ingredients, and then stirring them together before spreading the (thick) batter in a loaf pan. Have to love that.
And look at that cheesy, crispy crust. Mmmm. Timing the loaf to serve for dinner is the best so you can enjoy that crust right from the oven. But this bread is also amazing toasted which brings all the crusty goodness back again.
So basically I’m saying make this whenever you can!
And wouldn’t this garlic cheese zucchini bread make a great gift for someone needing a pick-me-up? Or tucked in along with a pot of soup for a family that needs a hearty meal? That’s another reason I like having loaves of homemade bread in the freezer – they are ready to go at a moment’s notice.
Hopefully I’ve sold my case and all that’s left to do is make this recipe already…
Garlic Cheese Zucchini Bread Recipe (Whole Wheat)
- 1/3 cup oil
- 1/3 cup buttermilk*
- 2 large eggs
- 2 cups whole wheat pastry flour or white whole wheat flour
- 1/2 cup grated parmesan cheese**
- 1/2 cup grated sharp cheddar cheese**
- 2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried basil or Italian seasoning
- 1/2 teaspoon black pepper
- 2 cups grated zucchini
- Heat oven to 375 degrees. Line a 9x5 (or 8x4) pan with parchment and oil the ends (or oil and flour the whole plan if you don't have parchment). See notes below to make muffins instead.
- Mix oil, milk, and eggs in a 1 to 2-cup glass measure, stirring with a fork.
- In a large bowl stir together all the remaining ingredients except the zucchini; add zucchini and mix to coat with flour.
- Pour the wet egg mixture into the this dry mixture and stir just until moistened and no flour is visible (the batter will be thick).
- Spread dough in prepared pan, smooth the top, and bake 55-60 minutes for 9x5" pan, 60-65 minutes for an 8x4" pan, or until a toothpick comes out clean. Cool 10 minutes in pan before lifting out with parchment edges onto a rack to cool completely.
- Grease 12 muffin cups and divide batter between them evenly.
- Bake at 375 degrees for 20-25 minutes, or until a toothpick comes out clean.
- Leave in pan 5-10 minutes before turning out to cool on a rack.
Other Quick Breads You May Like:
- Whole Wheat Honey Sweetened Orange Zucchini Bread
- Honey Sweetened Dark Chocolate Zucchini Bread
- Maple Sweetened, Whole Wheat Coconut Bread
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