Cheesy Garlic Zucchini Bread – Easy 30-Minute Recipe

This Cheesy Garlic Zucchini Bread is the ultimate way to use up that garden bounty. It's a savory quick bread that's incredibly moist, packed with shredded zucchini, sharp cheddar, and a punch of garlic. Whether you serve it warm with butter or as a side to your favorite soup, it's sure to become a family favorite.

Unlike traditional zucchini bread that's sweet, this version is all about savory flavors. The combination of tender zucchini, melted cheese, and aromatic garlic creates a loaf that's irresistible. Plus, it comes together in just 15 minutes of prep and bakes to golden perfection in under an hour.

I love this recipe because it's so versatile. You can enjoy it for breakfast, brunch, or as an afternoon snack. It also freezes beautifully, so you can always have a slice on hand when cravings strike.

About the Ingredients

1 ½ cups (190g) all-purpose flour

Provides structure. Substitute with whole wheat pastry flour for a nuttier flavor.

1 teaspoon baking powder

Leavening agent that helps the bread rise. Ensure it's fresh for best results.

½ teaspoon baking soda

Works with the acidic buttermilk to create a light texture. No substitute.

½ teaspoon salt

Enhances all the flavors. Use fine sea salt.

1 teaspoon garlic powder

Adds a punch of garlic flavor. For a milder taste, use roasted garlic.

2 large eggs

Bind the ingredients together. Use room temperature for better incorporation.

½ cup (120ml) buttermilk

Adds tang and moisture. Make a quick substitute by adding 1 tablespoon lemon juice to ½ cup milk.

¼ cup (60ml) olive oil

Adds moisture and richness. Use a light olive oil or melted butter.

1 cup (120g) shredded zucchini (about 1 medium)

Squeeze out excess moisture to prevent a soggy bread. No substitute.

1 cup (115g) shredded sharp cheddar cheese

Provides a sharp, cheesy flavor. Try Gruyère or Pepper Jack for a different kick.

2 cloves garlic, minced

Fresh garlic adds a robust aroma. Use a garlic press for even distribution.

Tips & Tricks

• Squeeze the shredded zucchini thoroughly to remove excess water. This prevents the bread from becoming dense and soggy.
• Don't overmix the batter. Stir until just combined to avoid a tough, chewy texture.
• Check for doneness with a toothpick inserted into the center. It should come out clean or with a few moist crumbs.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

3. Combine Wet Ingredients

In a separate bowl, beat the eggs. Add the buttermilk, olive oil, and minced garlic. Mix until well combined.

4. Add Zucchini and Cheese

Stir in the shredded zucchini and shredded cheddar cheese into the wet mixture.

5. Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix.

6. Pour into Pan

Transfer the batter into the prepared loaf pan and spread it evenly.

7. Bake Until Golden

Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The internal temperature should reach 200°F (93°C).

8. Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Delicious Variations

• Add ½ cup of crumbled feta and 2 tablespoons of fresh dill for a Mediterranean twist.
• Swap the cheddar for mozzarella and add ½ cup of sun-dried tomatoes for an Italian flavor.
• For a spicy kick, add ½ teaspoon of red pepper flakes and use pepper jack cheese.

How to Store Cheesy Garlic Zucchini Bread

Frequently Asked Questions

I hope you love this Cheesy Garlic Zucchini Bread as much as we do! If you make it, be sure to leave a comment and rating below—I'd love to hear how it turns out. Happy baking!

Cheesy Garlic Zucchini Bread

Cheesy Garlic Zucchini Bread is a moist, savory quick bread loaded with fresh zucchini and gooey cheese. Perfect for using up summer squash!

★★★★½ 4.8 (127 ratings)

15 minPrep time45 minCook time8Servings285 kcalCalories

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🧂 Ingredients

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 2 large eggs
• ½ cup (120ml) buttermilk
• ¼ cup (60ml) olive oil
• 1 cup (120g) shredded zucchini (about 1 medium)
• 1 cup (115g) shredded sharp cheddar cheese
• 2 cloves garlic, minced

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
2. 2Mix Dry Ingredients — In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
3. 3Combine Wet Ingredients — In a separate bowl, beat the eggs. Add the buttermilk, olive oil, and minced garlic. Mix until well combined.
4. 4Add Zucchini and Cheese — Stir in the shredded zucchini and shredded cheddar cheese into the wet mixture.
5. 5Combine Wet and Dry — Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix.
6. 6Pour into Pan — Transfer the batter into the prepared loaf pan and spread it evenly.
7. 7Bake Until Golden — Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The internal temperature should reach 200°F (93°C).
8. 8Cool and Serve — Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

👨‍🍳 Chef's Note: For an extra garlicky punch, brush the warm bread with melted butter mixed with minced garlic after baking.

Servings: 8

Cuisine: American

Course: Bread

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat