Cheesy Garlic Zucchini Bread – Delicious homemade fresh zucchini bread with cheddar cheese and garlic. Easy tasty recipe is the perfect summer appetizer or side to every meal.
Let’s just get this over with. I peek around the corner of the web world with yet another zucchini recipes. Are my readers going to love me or hate me?
Are they holding flags and cheering or tomatoes that they are about to pummel me with? I step out…very slowly.
There are some cheers. I see some yawns and I see a few rotten tomatoes. If you’re sick of zucchini recipes then I’ll see you here next time. But can we still be friends. Please?
Well, you can’t please everyone. And we all know that! But this one certainly pleases me and the kiddos so that’s a winner in our book!
Big props to my darling daughter {I don’t know what mom would do without you and your kindness.} again for helping style these photos and helping with the editing. She’s a rock star!
As you probably can tell I’m a huge fan of zucchini bread, I have already shared Chocolate Greek Yogurt Zucchini Bread and Greek Yogurt Zucchini bread, Dark Chocolate Coconut Zucchini Bread and these amazing Parmesan Buttermilk Zucchini biscuits. Do they count as bread?
You’ll love this Cheesy Garlic Zucchini Bread recipe because:
- It’s savory and delicious. Perfect served alongside soup or any grilled dish.
- Made with cheese and garlic, it has the perfect flavor.
- It’s one more way to use that abundant zucchini!
Til we meet and eat again,
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Items used to make this recipe:
Cheesy Garlic Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1 cup shredded zucchini
- 3/4 cup shredded cheddar cheese
- 1/4 cup of finely chopped green onion
- 1 Tablespoon fresh dill or 1 teaspoon dried dill
- 2 large eggs
- 1 cup buttermilk
- 4 tablespoons 1/2 stick of butter, melted
Instructions
- Preheat oven to 350 degrees. Grease a regular size loaf pan (9x5 inch) or 4 small loaf pans.
- In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, cheddar cheese, green onions, and dill. Stir together.
- In separate small bowl, combine the eggs, buttermilk, and butter.
- Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together just until moistened.
- Spoon into loaf pans and bake.
- One large loaf should take about 50 minutes or until a toothpick inserted comes out clean. Or bake 4 mini loaves for about 20-25 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Remove from pan to cool completely or serve warm.
Notes
A few have mentioned they don't like the dill, feel free to skip it.
Recipe from Emily Shares which was published in Joy of Cooking
You’ll also love these recipes:
Quick-Parmesan Cheddar Cheese Bread
Zucchini Buttermilk Parmesan Biscuits
Zucchini bread with chocolate glaze
Oh my goodness! I love baking with zucchini but I never thought to make cheesy garlic bread with it. Yum!
Love the new blog name and design!
This is so unique! Love this zucchini bread 🙂
I could never tire of zucchini! Plus I love that this is savory…it’s a nice change from all of the sweet zucchini quickbreads!
Keep these zucchini recipes coming! Our zucchini plants are going crazy, and I am cooking with it every day and still can’t get thru it all. Love the sound of these cheesy zucchini bread. Yum!
Love zucchini! These sound really good. And love your new blog look!
Thanks Meg! I’m glad you stopped by. I’d certainly share if you were my neighbor. 😉
I’ve NEVER made a savory zucchini bread and that is changing this summer! I LOVE how super-moist and cheesy this gorgeous bread looks! All those pretty specks of green are calling my name!
I LOVE zucchini bread! I’ve never thought to make it savory, though! I am loving this garlicy, cheesy goodness! YUM is all there’s left to say 😉
Thanks for stopping by!
Did anyone say carbs, cheese and zucchini???? What a super combo! So delicious! x
This bread looks fantastic, Melanie! I love the cheese in here. And your new site looks gorgeous, too!
Have you tried freezing the bread and/or making it with zucchini that has been frozen?
I have not tried either of those ways. But it seems like it would defrost well. Hope you enjoy it regardless!
could this be made with fresh garlic?
I haven’t tried it but I’m pretty sure it would still be great! 🙂 Thanks for stopping by!
So, NOBODY has actually made this at home. (Sighs) I go by the comments to decide if I want to invest my time and money on a new recipe. Unfortunately, the majority of recipes on Pinterest have useless comments about,” How pretty that looks”, or,” That looks delicious”, which does absolutely nothing to help anyone to decide to try this or not. I’ve tried several recipes from Pinterest that got rave reviews about how a dish “looks”, but have been really awful. I’m not trying to offend anyone and if I have, I’m so sorry. I just wish folks would give their honest opinions about recipes they actually use.
That is frustrating when there aren’t a lot of comments. Sometimes people just don’t take the time to write a review even when they have successfully made it. So I always thank and appreciate when my readers take the time to write a review. So if you want to be the first to leave your thoughts, I would love that! Thanks for stopping by!
I just made this tonight. I thought it was delicious. It reminded me of the biscuits at Red Lobster. Now you’ve heard from someone who actually made it. 🙂
Thank you so much for taking the time to write your thoughts! I know readers really appreciate it, as do i. So glad you enjoyed the bread Jason and I hope you’ll be back around often. 🙂
It was horrible and I did follow the directions. Had to throw it away. WAy to much baking soda I think.
I’m sorry you had a bad baking experience. I’ve made this recipe several times and just made it again a few weeks ago for a family gathering and it turned out wonderful.
Did you notice the recipe only calls for 1/2 teaspoon of baking soda? Are you referring to baking powder? Or is this the error you possibly could have made?
I feel the same way as RBS. I did just make them, though. They are good, but I will change a few things if I make them again. I made them in the 4 mini loaf pans. First, they seem a bit salty, even though, I used unsalted butter, so I will reduce the salt. Next, I think I would like them better as drop biscuits because the crunchy edges are the best part and when the recipe says “pour into pans”, it’s definitely more like “spoon” into pans. And finally, if I bake them as biscuits, I will brush the tops with melted butter with a bit of garlic powder mixed in when they are done.
Glad they turned out good Linda. Thanks for the feedback.
I do use unsalted butter in all of my baking. I never noticed the too salty. But feel free to make it to what suites your taste best.
Maybe I should change the wording, it is a thicker batter. I love the idea of melted butter on top. Mmm….
Have a great day!
I made it. Delicious, although seemed a bit crumbly. However, I used powdered buttermilk and did not do that correctly. You are supposed to add the powder to the dry and the water when you do the wet. I tried to mix the water and the buttermilk and that didn’t work well.
I made these last year into mini mins, an 8 loaf pan, and they were great. I’m widowed don’t need a whole loaf, so I put them in a big baggy and froze them. Took one out at a time and zapped in the microwave. YUMMY
So glad it worked out well for you. Happy to hear you enjoyed them!
I couldn’t agree more. A “review” is supposed to be something that tells how the recipe turns out!
I also hate when people completely change a recipe and then comment on it! It’s so frustrating! I just made this bread this morning and it’s delicious.. turned out perfect!!
Thanks for taking the time to write Jennifer. So glad you enjoyed the bread.
Have a great day!
Hello! I would like to make this for tomorrow and I’m curious to know if you think regular milk would work instead of buttermilk? I’ve never really worked with buttermilk before but have regular milk in the fridge. Thanks 🙂
Hey Crystal! Sorry I didn’t get to your question yesterday. I was hosting a family picnic.
I can’t say for sure because I’ve never tried using regular milk. However, it’s super easy to substitute and make buttermilk. Simply add 1 tablespoon vinegar to a 1 cup liquid measuring cup, fill milk to the 1 cup line and let sit for 5-10 minutes. Use this as you would for buttermilk in any recipe. Enjoy and i hope it turns out well! Let me know how it goes!
I did happen to make the bread with regular milk and still thought it turned out great!
Dear Melanie,
I am looking to make the Cheesy Garlic Zucchini Bread today but not sure if you have to put the shredded zucchini in a colander with some salt and let it sit for awhile or just squeeze out the water first before adding. Could you please let me know.
Thanking you in advance.
Hi Bridget! I do not let it sit. I just made it again yesterday. I squeeze the excess water that I can get and have had success making it immediately. If you’re zucchini seems extra watery you could try it but like I said I have never let it sit.
Hope you enjoy it!
Bread was yummy and smelled so good while it was baking. I made 4 small loafs and it took about 40 min for them to cook. I decided that I don’t like the dill in the bread and will leave it out next time. Thanks for the recipe!
Thanks so much for taking the time to comment Melissa! Glad you enjoyed it. Love when you can make a recipe your own. Enjoy the rest of your summer!
Love it! I made a few adaptations, but it was a huge hit with everyone!
OMG! This zucchini and garlic cheese bread is absolutely delicious! It looks appetizing too and it’s so easy to make. This definitely goes into the favourite section of my recipes! Thank you and I’ll definitely be trying more of your recipes
Awesome, Pauline! I’m glad it’s now a favorite of yours. I love it too. Can’t wait to hear what you’ll be trying next Pauline. Have a blessed and beautiful day!
I made this yesterday with yellow summer squash and it is delicious. The batter is akin to drop biscuits, so I was a bit dubious, but it baked up great. I don’t like dill much, so left that out. As a grower and lover of garlic, I will double it next time, and try it with minced garlic instead of powder. It is also very good toasted the following day. It IS a savory, which was a bit confusing to my husband who expected a lemon taste, but in the end it is a keeper recipe.
Yay! Thanks for the great feedback Barbara! I know readers appreciate knowing other experiences with a recipe. So glad you enjoyed. I’d like to try it with the minced garlic too. I almost always have fresh garlic on hand so it would be nice to see the taste difference.
Have a great day!
Such a perfectly moist bread!
I would have a hard time not eating the whole loaf ;:)
I made this a couple days ago, and I’m a bit disappointed with the results so I’m wondering what I might have done wrong? I did use milk + vinegar as a substitute and omitted the dill (not a huge fan), but otherwise I followed the recipe to a T. My bread came out pretty dry, and tastes very much like flour with almost no zucchini or cheddar taste.
I don’t bake often, so it’s possible I over-mixed the bread? I also was curious – is the 1 cup zucchini before you squeeze it to get the water out or after? I measured 1 cup, then squeezed and I’m curious if I should have squeezed first and then measured out a cup. It would definitely make a difference in the amount of zucchini and probably the moisture content, too.
I joined a CSA and have a ton of zucchini left, so I’m definitely looking forward to trying again. Thank you in advance for any tips!
Hey Beth. I am sorry this recipe didn’t work out for you. That’s always frustrating. I’ve made with recipe several times as stated and it always has turned out great. For starters, there isn’t a strong zucchini taste and the cheddar is more of a flavor enhancer in this recipe versus being the overwhelming taste.
Also, I do not see that I state squeezing out the zucchini for this recipe. Perhaps that’s where the dryness came from. If your zucchini seems extra watery you could but maybe that’s what makes the difference.
Overmixing is possible with all bread and muffins. Overmixing usually creates a tough bread or can cause uneven baking.
If you give it another try, I hope you find better success!
This is a wonderful recipe! I have a lot of zucchini from my garden which I wasn’t expecting this year – squash vine borers usually get to them before I get to harvest much. I did want to ask if you have made these and then frozen them? I was thinking I could bake several batches and freeze the loaves for later but I know some breads fare better than others.
Thanks for any feedback, and for a great recipe. Love your page!
Hi Deborah! Yes, I have successfully frozen these loaves. I wouldn’t suggest freezing them for longer than 3 months. Enjoy and thanks so much for stopping by!
This recipe is great for making mini-muffins. I baked them for about 15 minutes. They are very good when eaten while they are still warm. The next day they are seriously delicious.
Thank you so much for sharing your recipes.
Great tip. Glad you enjoyed them!
Just got done baking. Wonderful recipe. I made a few tweaks: 1. made muffins, 2. used ghee in place of butter, 3. because ghee is butter without the water added 2 extra tablespoons of buttermilk, 4. used a full cup of cheese as we are VERY big on cheese in our house, and finally 5. topped the muffins with extra green onion and some golden flax seeds. LOL if I don’t go to bed now there won’t be any for the rest of the household.
Thanks for the feedback and I’m so glad you enjoyed the recipe. You can never have too much cheese. 🙂
Have a great day!
I’ve made these several times now and they are delicious. I always make them into “drop biscuits” to freeze and pull out two at a time whenever we have pasta or soups. So yummy!!
I made this last night and it’s amazing! The only change I made was I used chives instead of green onions. I used 1 large loft pan and it took about 60 minutes total. Thank you so much this is a new favorite!
Kira, so great to hear. Glad you enjoyed the bread recipe. It’s a favorite of my mine for an abundance of zucchini.
Thanks for taking the time to rate and review. Appreciate that so much!
Oh my! I just made these, but I heeded your warning about dill and savory. I added 1/8c of sugar and used rosemary instead of dill. These are going to be a dinner staple from now on. I love them!! Thank you!
I actually made this, so here is a honest to goodness review!!! So it’s is moist, but it does have a bitter after taste. When I first looked at recipe I was very doubtful about 4 tp. of baking powder and was thinking it could leave an after taste. If you want to try, I would probably go with a self rising flour instead of all that.baking powder. I would also up the cheese to a cup. For me personally, I would not eat this alone due to the taste I am experiencing, but I am going to use it in an Italian bread salad and think it will work there. Although it did not work for me, thank u for sharing recipe.
Made this today, thought it was kinda bland..
Next time I will add green chiles.
Made this tonight and it was FABULOUS!! I served it with whipped ricotta instead of butter as a side with lasagna and WOW!!! Everyone loved it!!
Great to hear!
Just made this recipe into biscuits! Filled a muffin pans sprayed in non-stick spray and baked for 15 minutes.. They are a huge hit!! Also, used bread flour instead of ap flour – because that’s what I had.. It made 14 muffins.. Very good recipe!!!
I usually screw up bread recipes, not this one. Easier than I thought it was going to be and really delicious!
I made your Cheesy Garlic Zucchini Bread yesterday and we enjoyed it! I did read comments and thought this might be helpful to some who did not have good results. The bread came out tender and flavorful. I have to say I tweaked the recipe a little. I used 1 cup of a mix of cheddar & colby cheese, reduced the baking powder to 2-1/2 tsp. I used 4 Tbsp of the powdered buttermilk in the dry ingredients and added 1 cup of water to wet ingredients. I baked the bread in a 9×5 bread pan. I think it turned out great! I’m thinking for the next loaf I would add a seeded and finely chopped jalopeno! Thank you for giving us this recipe!
I’m grateful for your feedback Kathleen. So glad you enjoyed it.