This cheesy zucchini bread is a savory quick bread layered with melted Swiss cheese and flecked with garlic and grated zucchini. It bakes up moist and tender with ribbons of gooey cheese through the center, and it slices neatly once it cools.
Salting and squeezing the zucchini removes excess water, so the loaf bakes up light instead of soggy. The batter is a simple stir together mix, and the whole thing goes from counter to oven in about 40 minutes, including the time the zucchini rests.
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Why This Cheesy Zucchini Bread Recipe Works
Zucchini adds moisture without a strong flavor, so you get a soft crumb that stays tender for days.
Layering the batter with slices of Swiss cheese creates a gooey center that you will notice in every slice, with no need to fold in shreds.
Garlic and a splash of vinegar add savory depth, and the vinegar helps the baking soda lift the loaf.
Ingredients for Cheesy Zucchini Bread
- 2 cups grated zucchini, packed (from 2 medium zucchini, about 13 oz)
- 1/2 tsp salt, for the zucchini
- 8 slices Swiss cheese (about 7 oz total)
- 1 1/4 cups milk, any type
- 1/4 cup unsalted butter, melted
- 2 tbsp canola oil or vegetable oil
- 2 large eggs
- 2 small garlic cloves, crushed
- 1 tsp white vinegar
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt, for the batter
Zucchini. Grate it on the large holes of a box grater and squeeze hard in a clean towel. The drier the zucchini, the better the crumb.
Swiss cheese. Sliced Swiss melts smoothly and has a mild, nutty flavor. Provolone or mild white cheddar slices also work.
Butter and oil. Melted butter adds flavor, and oil keeps the crumb soft.
Vinegar. A teaspoon of white vinegar reacts with the baking soda to help the bread rise.
Garlic. Crushed garlic stirs into the wet ingredients and flavors the whole loaf.
How to Make Cheesy Zucchini Bread
1. Sweat the zucchini. Grate the zucchini and measure 2 cups packed. Toss with 1/2 tsp salt and let it sit for 20 minutes.
2. Squeeze it dry. Squeeze the zucchini with your hands or in a clean towel until very little liquid remains, then set it aside.
3. Prep the pan. Heat the oven to 350 degrees F. Butter a 9×5 inch loaf pan and line it with parchment.
4. Whisk the dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, and 1/4 tsp salt.
5. Whisk the wet ingredients. In a second bowl, whisk the milk, melted butter, oil, eggs, garlic, and vinegar.
6. Combine. Make a well in the dry ingredients, pour in the wet mixture, and stir quickly until just combined. Fold in the zucchini.
7. Layer. Spread one third of the batter in the pan and top with 4 slices of cheese. Add half of the remaining batter, then 4 more slices of cheese, and finish with the last of the batter. Smooth the top.
8. Bake. Bake for 50 minutes, until a skewer inserted in the center comes out clean apart from a little melted cheese.
9. Cool. Cool in the pan for 10 minutes, then move to a rack for at least 20 minutes before slicing.
How to Serve Cheesy Zucchini Bread
Serve thick slices warm with butter alongside soup or salad. The loaf pairs well with Italian house salad and air fryer asparagus for a light dinner, and with slow cooker pot roast or sheet pan sausage and potatoes on a bigger night.
How to Store and Reheat Cheesy Zucchini Bread
Cool the loaf completely, then refrigerate it in an airtight container for up to 4 days, because it contains cheese and eggs. Rewarm slices in a hot oven at 350 degrees F or toaster oven for 5 to 8 minutes, or microwave for 20 seconds. For longer storage, freeze sliced bread tightly wrapped for up to 2 months.
Tips and Variations for Cheesy Zucchini Bread
Squeeze well. Wring out the zucchini until it stops dripping.
Use a parchment sling. Parchment makes lifting the loaf out easy, especially where cheese may stick.
Do not overmix. Stir just until the flour disappears.
Check early. Ovens vary, so test with a skewer at 45 minutes.
Try flavor swaps. Add 1 tsp dried oregano or 2 tbsp chopped chives to the batter.
Brush the top. A little melted butter brushed on the hot loaf adds shine.
Slice with a serrated knife. Let the loaf cool for 20 minutes so the cheese sets before cutting.
Keep it safe. Because the loaf has eggs and cheese, refrigerate leftovers promptly. For general guidance on storing leftovers, see this extension leftovers guide.
Frequently Asked Questions About Cheesy Zucchini Bread
Do I need to squeeze the zucchini for cheesy zucchini bread?
Yes. Salting draws out water and squeezing removes it, which prevents a gummy loaf.
Can I use shredded cheese in cheesy zucchini bread?
Slices layer neatly, but about 2 cups of shredded Swiss or white cheddar can be layered the same way.
How do I store cheesy zucchini bread?
Refrigerate it in an airtight container for up to 4 days, or freeze slices for up to 2 months.
Can I use frozen zucchini?
Thaw it completely and squeeze it very dry before measuring.
Why is the center still wet?
The zucchini was likely not squeezed enough, or the loaf needs more time. Bake until a skewer comes out clean apart from melted cheese.
Cheesy Zucchini Bread
Equipment
- 9×5 inch loaf pan
- Box grater
- Clean kitchen towel
- Two mixing bowls
- Parchment paper
Ingredients
- 2 cup zucchini grated, packed, from 2 medium zucchini
- ½ tsp salt for sweating the zucchini
- 8 slices Swiss cheese about 7 oz total
- 1 ¼ cup milk any type
- ¼ cup unsalted butter melted
- 2 tbsp canola oil or vegetable oil
- 2 large eggs
- 2 cloves garlic small, crushed
- 1 tsp white vinegar
- 2 ¼ cup all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt for the batter
Instructions
- Salt the zucchini. Toss the grated zucchini with 1/2 tsp salt and rest for 20 minutes. Squeeze. Press out as much liquid as you can with your hands or a towel.
- Preheat. Heat the oven to 350 degrees F and line a buttered loaf pan with parchment. Dry mix. Whisk the flour, baking powder, baking soda, and 1/4 tsp salt.
- Wet mix. Whisk the milk, butter, oil, eggs, garlic, and vinegar. Combine. Stir the wet mix into the dry just until combined, then fold in the zucchini.
- Layer. Alternate batter and cheese slices, starting and ending with batter, with 4 slices in each cheese layer.
- Bake. Bake 50 minutes until a skewer comes out clean apart from melted cheese.
- Cool. Rest in the pan 10 minutes, then cool on a rack at least 20 minutes.
