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Home Breads

Cheesy Zucchini Bread (No Yeast)

By:Nagi
Published:26 Jan '18Updated:13 Nov '20
175 Comments
Recipe v Video v Dozer v

Ultra moist, Cheesy Zucchini Bread that’s out-of-this-world delicious!! With a hint of garlic flavour and plenty of cheesy pops, this is a zucchini bread that’s so tasty and moist it can be eaten plain – though a pat of butter never hurts!

A Cheesy Zucchini Bread that's quick to make (no yeast) and is so moist, you'll scoff it down even without slathering it with butter! www.recipetineats.com

Cheesy Zucchini Bread

I want to tell you that this is a special recipe I made for Australia Day, which is today, Friday 26th January 2018. Being that as I started writing this post, it dawned on me that this Cheesy Zucchini Bread is green and gold which are our national colours.

But alas, I must confess, it is by sheer co-incidence that I happen to be sharing a green and gold recipe on Australia Day. Though actually, regular readers will probably point out that the odds of me sharing something gold on a Friday (the colour of so many things cheesy / creamy / buttery / cakey) are actually quite high.

And being that I do make an attempt to take nice photos despite how yellow (or brown) my foods are, I inevitably add a little sprinkle of some kind of greenage – parsley or the like – in an effort to break up all that yellowness.

So actually, the chances of me sharing something gold and green were quite high, Australia Day or not. 😂

All this is a round about way of saying that even though I didn’t make this especially, isn’t it nice that this Zucchini Bread looks in the spirit of Australia Day??

Quick and easy Zucchini Bread

The zucchini in this quick bread (aptly named as such because it’s made without yeast, so it’s quick to make), serves a double purpose. Subtle zucchini flavour plus it makes this bread incredibly moist.

Actually, it serves a triple purpose. Because it’s hidden veggies!!! I use 2 jam packed cups of shredded zucchini (2 medium-large ones). It looks like an enormous mound when you first grate it and you’ll probably be doubting me, but have faith. Once it’s salted then squeezed of excess liquid, it looks like a much more respectable amount. 🙂

Grated Zucchini for Cheesy Zucchini Bread

I like to layer slices of cheese in the zucchini bread so you can actually see it, plus you get better pops of cheesy flavour compared to just stirring through grated cheese which seems to dissipate into nothingness. The mystery of the disappearing cheese…

Plus, I think it looks good too. 🙂 Inside and the top – it’s almost inevitable that some of the cheese will burst through the surface.

A Cheesy Zucchini Bread that's quick to make (no yeast) and is so moist, you'll scoff it down even without slathering it with butter! www.recipetineats.com

A Cheesy Zucchini Bread that's quick to make (no yeast) and is so moist, you'll scoff it down even without slathering it with butter! www.recipetineats.com

And I especially love how you get strings of cheese in some of the slices. It looks and tastes so good!!!

A Cheesy Zucchini Bread that's quick to make (no yeast) and is so moist, you'll scoff it down even without slathering it with butter! www.recipetineats.com

I promised moist and moist you shall get. You do NOT need butter to scoff down a slice of this zucchini bread, and in fact, if you slather too much butter on, as I did when I was shooting the video, it weighs down the bread and makes it too soggy.

True story. Never had that problem with a quick bread before.

I think this recipe is ideal for muffins too, because that’s essentially what quick breads are – muffins baked in loaf pans.

Happy weekend! Baking plans on your agenda?? Remember – this is in the spirit of Australia Day! – Nagi xx


More zucchini recipes

  • Crispy Zucchini Fritters

  • Creamy Zucchini Soup

  • Greek Zucchini Tots

  • Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient for ultra low cal creamy white soup!)

  • Chinese Zucchini Pancakes

  • Zucchini Tian (French Rice Bake)

A Cheesy Zucchini Bread that's quick to make (no yeast) and is so moist, you'll scoff it down even without slathering it with butter! www.recipetineats.com

More quick bread recipes

  • Easy Cinnamon Swirl Quick Bread

  • Blueberry Lemon Loaf with Lemon Glaze

  • Peanut Butter Cheesecake stuffed Chocolate Bread

  • Cheese Herb and Garlic Quick Bread

WATCH HOW TO MAKE IT

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A Cheesy Zucchini Bread that's quick to make (no yeast) and is so moist, you'll scoff it down even without slathering it with butter! recipetineats.com

Cheesy Zucchini Bread

Author: Nagi
Prep: 15 minutes mins
Cook: 50 minutes mins
Total: 1 hour hr 5 minutes mins
Baking, Breads
Western
5 from 31 votes
Servings8 - 10
Tap or hover to scale
Print
  • 596
Recipe video above. Ultra moist, cheesy quick bread with a subtle zucchini flavour even though it's jam packed with 2 large zucchinis! The zucchini keeps this bread beautifully moist - you'll happily scoff this down even without slathering it with butter. (PS Zucchini is known as courgettes in some countries 🙂 )

Ingredients

Zucchini and Cheese:

  • 2 cups grated zucchini , packed (2 medium zucchinis, 380g / 13 oz grated)
  • 3/4 tsp salt
  • 8 slices Swiss cheese (200g / 6.5 oz) (Note 1)

Wet Ingredients:

  • 1 1/4 cups / 315 ml milk (any, I use low fat)
  • 1/4 cup / 45 g melted butter , unsalted
  • 2 tbsp canola oil (or vegetable or other neutral flavoured oil)
  • 2 eggs
  • 2 small garlic cloves , crushed
  • 1 tsp white vinegar

Dry Ingredients:

  • 2 1/4 cups / 335g plain / all purpose flour
  • 2 tsp baking powder (Note 2)
  • 1/2 tsp baking soda (bi-carb) (Note 2)
  • 1/2 tsp salt

Instructions

  • Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
  • Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
  • Preheat oven to 180°C / 350°F (all oven types).
  • Butter and line a loaf pan (Note 3)
  • Place Dry ingredients in a bowl. Whisk to combine.
  • Place Wet Ingredients in a bowl. Whisk to combine.
  • Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).
  • Quickly stir through zucchini.
  • Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
  • Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
  • Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
  • Optional: Brush top with a bit of melted butter.
  • Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
  • Store in a container (Note 5 for humid weather warning!)

Recipe Notes:

1. Cheese - I used store bought pre-sliced cheese that is square (see video). It is sold in packets in the fridge section of supermarkets in Australia. I love the flavour of Swiss cheese in this but this will work great with any cheese that melts, though if using mozzarella which is less salty, add an extra couple of pinches of salt into the batter.
I like to use cheese slices rather than shredded so you can actually see it and taste it - shredded cheese seems to just disappear and you can't really taste it unless you use loads because it's dispersed all through the bread.
2. I find this recipe works best with both baking powder and baking soda (bi-carb) because the cheese slices kind of weigh down the batter so you want some extra lifting power from bi-carb. This is also the reason I add vinegar - because it gives the baking soda a kick start. If you don't have bi-carb, you can just use 4 tsp of baking powder. You may not get the same nice dome but it will still be nice a spongy inside, like pictured.
3. Pan size - My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5". As long as you have one about this size, this recipe will work fine though it might be flatter or taller. Or try making muffins! 22 minutes in standard muffin tin
If loaf pan is smaller, bread will be taller so it will take longer to bake.
4. Don't faff around once the wet is mixed with the dry because the vinegar activates the baking soda power! If you leave the batter for too long, it loses its rising power. Around 5 minutes from when you combine to getting it in the oven is fine.
5. STORAGE: This bread will keep for 4 to 5 days in a container (doesn't need to be airtight) and it will stay beautifully moist. However, if it is hot and humid where you are, I recommend wrapping with a tea towel instead of using a container (because mould loves warmth and moisture and this bread is VERY moist!) and after 2 days, pop it in the fridge just to be safe (speaking from personal experience here!).
6. Nutrition per serving, assuming 10 servings.

Nutrition Information:

Serving: 145gCalories: 308cal (15%)
Keywords: Cheesy Bread, No yeast bread, quick bread, Zucchini bread, zucchini recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Let’s mark Australia Day 2018 as the day I discovered that stick on tattoos work on dog fur…. oh the possibilities!

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175 Comments

  1. Verna says

    December 4, 2023 at 11:02 pm

    5 stars
    Firstly, apologies in advance for the long comment BUT I think there will be at least one person who will appreciate it (besides Nagi) and that is all that matters =)

    I’ve made this loaf several times in the last few years and each time, I’ve been happy and tweaked little things. Over the weekend, I made two loaves on consecutive days and I’m finally ready to share some notes that may be useful to those who are on a similar path to me.

    Nagi has the best recipes and some are better than others when modifying to be healthier. This is one of them. I have never used plain flour when she calls for it. I always use spelt flour (either white or wholemeal – or a mix at times). On the weekend I used a gluten free flour mix (from another cook) and it worked out great. I didn’t have to adjust the cooking time for either but the GF loaf could have been left in for another 5 mins. It doesn’t matter if you’re reheating in the oven though.

    I have used full fat cow’s milk and on this occasion, I used Nutty Bruce’s almond milk and it worked fine.

    I used EVOO instead of vegetable oil and never use vegetable oil.

    I have used tasty cheese but my favourite combo is goat’s cheese and greek feta.

    I have used garlic in the past but taking a break so a little garlic powder was fine.

    Sometimes I like to add the contents of lamb liver capsules for an extra nutrient boost (which has no taste in the loaf).

    I top the loaf with a seed mix and hemp seeds. A hit with my preschool aged daughter and toddler niece. Such a great lunchbox addition and freezes well.

    Thank you Nagi for a wonderful recipe that really works well with tweaking it

    Reply
  2. Kiera says

    November 8, 2023 at 8:14 pm

    5 stars
    So, so good! I added in some herbs, very finely diced red capsicum and feta. Used tasty cheese cut into slices and it worked a dream.

    Reply
  3. Monika B says

    July 17, 2023 at 4:21 pm

    5 stars
    Just made this a second time, currently baking in the oven. Absolute hit with anyone who tastes it. My dog scoffed down 2 slices last time I made it, and he refuses to eat veg. I grate more zucchini and let it drain a bit longer, plus I add 2 teaspoons of herb and garlic seasoning to the mix. I wonder if this recipe would work with grated sweet potato? This recipe is a keeper!

    Reply
  4. Elena says

    July 9, 2023 at 5:40 pm

    5 stars
    I added a little grated carrot and grated Parmesan as well and made these into muffins! Delicious!!

    Reply
  5. Janette says

    May 23, 2023 at 4:35 pm

    5 stars
    I made this recipe exactly as described and it was delicious. However, I found it had a very slight metallic taste, which I presume was either the baking powder or bicarb soda. We had it last night with a vege soup and some more tonight with a French onion beef casserole. A lovely versatile bread.

    Reply
  6. Sherry says

    August 22, 2022 at 11:53 am

    Made this for the fist time today. It’s really great flavor and I love the cheese ‘ribbons’ that run through it but mine turned our very crumbly – basically have to eat it with a fork. It’s done all the way through. What did I do wrong?

    Reply
  7. Zoe says

    March 19, 2022 at 9:58 pm

    Nagi your recipes are great never fail always great results

    Reply
  8. Evelyn van der Harst says

    February 21, 2022 at 7:17 pm

    I tried almond flour instead and it turned out like Uncle Fester’s dinner for his Black Widow Wife in the Addams family 2 movie……gloopy!!!!!! Such a shame. Will try gluten free flour next time.

    Reply
  9. Bree says

    December 2, 2021 at 1:39 am

    I didn’t have slices for I used grated cheese puttin it in the mixture and cooked it for recommended time but everytime I checked the fork still had stuff on it when I checked it even when cold. How do I fix this ? What should I do

    Reply
  10. Bree says

    December 2, 2021 at 1:38 am

    I didn’t have slices for I used grated cheese puttin it in the mixture and cooked it for recommended time but everytime I checked the fork still had stuff on it when I checked it even when cold. How do I fix this ?

    Reply
  11. Anuja Patkar says

    October 7, 2021 at 1:40 pm

    5 stars
    One of my favourite Nagi recipes! I baked a few of these over the lockdown winter months here in Melbourne and absolutely loved the texture, taste and the glorious cheesiness! I added some chopped fresh red chilli for some heat and I recommend it for other spice fiends out there.

    Reply
  12. Sandy Deliva says

    September 30, 2021 at 6:55 am

    Can you freeze this?

    Reply
  13. Karen says

    September 30, 2021 at 2:47 am

    5 stars
    Really enjoy this recipe. Made in loaf pan as well as muffins. I like muffins – great on the go snack. Still trying to figure how to pack all the cheese in w muffins. But toasting a slice (loaf) and placing a poached egg on top for breakfast is also a great way to start the day – protein, veggies and some carbs!

    Reply
  14. Karen says

    September 12, 2021 at 10:47 am

    5 stars
    This is a great recipe for a very moist and flavorful bread. I’ve made it 4 times and changed/added a couple of things. I added 2 tblsp. of minced onion and a dash of garlic powder rather than fresh garlic, (I don’t like strong garlic or pieces of it). Added a small-med ground carrot, a handful or so of white cheddar, couple tblsp of grated parm. I used sliced mozzarella last time, ad this time sliced cheddar, but 5 slices not 8 which looked like enough. The first time I made it I used only shredded cheese and I agree that although it was still good, the cheese got a bit ‘lost’ flavorwise. I really squeezed the zucchini a few times. I love this recipe and will make it again and again, thank you!

    Reply
  15. Mavis says

    August 12, 2021 at 12:37 am

    I messed up or something. Browned on the outside and high. Cooled flattened down and underdone, mushy in the middle

    Reply
    • Nagi says

      August 12, 2021 at 6:49 pm

      Sounds like your oven thermostat is broken Mavis! N x

      Reply
  16. Lindi says

    July 25, 2021 at 9:56 am

    5 stars
    I just have to say Nagi, I LOVE LOVE LOVE this Zucchini bread have made it about 6 times now my last bake was yesterday I added semi dried Tomatoes chopped spring onions the middle light green and small diced Greek fetta. There is none left, everyone loved it, I no lunch for me today…lol😂
    It’s right up there with you corn Bread that I have made countless times…Thanks and big.hug for Dozer.Xx

    Reply
    • Rachel says

      August 14, 2021 at 6:44 pm

      Oh that’s a great idea! I made it for the first time today and used spinach instead of zucchini and grated cheese instead of slices and it was amazing. So soft and tasty. I love the idea of adding sundried tomato and fetta!

      Reply
  17. Jo says

    February 7, 2021 at 12:10 pm

    Can you swap for gluten free flour?

    Reply
    • Anri Wilke says

      April 23, 2022 at 3:40 pm

      Hi
      Is there anyone that tried this bread with gluten free flour? If you did, was it successful? Thanks in advance

      Reply
    • Nagi says

      February 8, 2021 at 2:28 pm

      I haven’t tried with this recipe sorry Jo – would love to know if you give it a go! N x

      Reply
  18. Vi says

    January 20, 2021 at 11:19 pm

    5 stars
    So delicious! My little one still tried to pick out the green bits, but then gave up and ate it anyway!
    When I went back to find this recipe to review it I stumbled on your choc zucchini bread. Will be the next recipe of yours to try for sure!

    Reply
  19. Trish says

    August 29, 2020 at 6:20 pm

    Hi Nagi! Just made this recipe and it’s in the oven smelling very promising. I believe there is a mistake with the metric measurement for the flour – assuming a cup is 120g, 2 and 1/4 cups should be 270g not 335g. I’m guessing this is what went wrong with that angry comment!

    Reply
    • Nagi says

      August 30, 2020 at 9:40 am

      Hi Trish, 1 cup of flour here weighs 150g – so the amount listed at 335g is correct 🙂 N x

      Reply
      • Trish says

        September 1, 2020 at 6:33 pm

        5 stars
        Just did a google and there are so many different answers! For what it’s worth, I used 270grams of flour and it was delicious! I’ll try with more flour next time and see how much difference it makes. Thanks for a very yummy and easy recipe!

        Reply
  20. Barb says

    July 14, 2020 at 3:05 am

    I’m assuming you mix the garlic into the batter. If so, I think minced garlic rather than crushed would distribute better.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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