Cheesy Zucchini Bread is a moist, savory quick bread loaded with fresh zucchini and melted cheese. It’s perfect as a side dish, snack, or breakfast—soft inside with a golden cheesy crust.
🧾 Ingredients
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2 cups grated zucchini (squeezed dry)
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2 cups all-purpose flour
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1 cup shredded cheddar cheese
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2 eggs
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⅓ cup olive oil
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½ cup milk
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
Optional:
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2 tbsp chopped green onions
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1 tsp Italian seasoning
👨🍳 Instructions
1️⃣ Prep Oven
Preheat oven to 350°F (175°C). Grease a loaf pan.
2️⃣ Prepare Zucchini
Grate zucchini and squeeze out excess moisture using a towel.
3️⃣ Mix Wet Ingredients
In a bowl whisk eggs, oil, and milk.
4️⃣ Combine Dry Ingredients
In another bowl mix flour, baking powder, baking soda, salt, pepper, and garlic powder.
5️⃣ Combine Batter
Add wet ingredients to dry, then fold in zucchini and cheese. Mix until just combined.
6️⃣ Bake
Pour batter into the loaf pan and bake for 45–55 minutes until golden and a toothpick comes out clean.
7️⃣ Cool & Serve
Let cool for 10–15 minutes before slicing.
⏱️ Time
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Prep: 10 minutes
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Bake: 50 minutes
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Total: ~1 hour
🍽️ Servings
8 slices
📊 Nutrition (Approx. per slice)
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Calories: ~220
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Protein: 7g
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Carbs: 22g
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Fat: 12g
⭐ WW Points: ≈5–6 Points
💡 Tips
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Always squeeze zucchini well to avoid soggy bread.
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Use mozzarella or feta for different flavors.
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Add chili flakes or jalapeños for a spicy kick.
❓ FAQs
1️⃣ Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.
2️⃣ Can I freeze zucchini bread?
Yes, freeze slices for up to 2 months.
3️⃣ Why is my bread too moist?
Too much water in zucchini—make sure to squeeze it well.
4️⃣ Can I make muffins instead?
Yes, bake at the same temperature for 20–25 minutes.