Zucchini Cheese Bread is a savory version of the sweet zucchini bread that we know and love. The bread is flavorful, moist on the inside and crisp on the outside when served warm. Serve it with your favorite meal or as a snack when you’re hungry!
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Zucchini Cheese Bread is a savory and cheesy version of the beloved sweet zucchini bread. The onions and zucchini baked into this bread make for such a moist recipe. I loved it best served warm. It’s lovely by itself, but it can pair very well with your favorite soup or casserole.
I first tried this recipe a couple a weeks ago when a friend of mine made it. You better believe I snatched up this recipe quick. It is something to talk about!!
This bread is made with a baking mix to start with, which makes it pretty simple to make on the quick. I had Bisquick on hand, but you can use a store brand if you like.
Preheat your oven to 350 degrees F. Cut up 3 1/2 cups of zucchini into small chunks. I didn’t peel my zucchini. I washed the outsides with a vegetable brush and used them au naturale. You can peel your zucchini if it makes you happy, but you won’t notice the skin in the recipe.
In a small bowl, beat 4 eggs with 1/4 cup of heavy whipping cream. Add egg and cream mixture, 1 cup of shredded parmesan cheese, 1/2 cup of olive oil, your zucchini and onions to the large bowl with the baking mix. Mix until just combined and divide batter between the two loaf pans.
Bake bread in preheated 350-degree oven for 50-60 minutes until it is golden brown and a toothpick or cake tester inserted into the middle comes out clean.
Cool bread in pans on a wire rack for 10 minutes. Turn out both breads onto wire rack.
Cut bread into thick slices on a cutting board while it is still warm and serve.
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Zucchini Cheese Bread
- 3 cups baking mix (I used Bisquick)
- 4 large eggs, beaten
- 1/4 cup heavy whipping cream
- 1/2 cup olive oil
- 1 cup shredded parmesan
- 3 1/2 cups chopped zucchini
- 1 cup onion (I used white)
Grease and flour two 1.5-quart loaf pans and set aside.
Preheat oven to 350 degrees F.
Cut up 3 1/2 cups of zucchini into small chunks and set aside. Peeling is optional but not necessary.
Dice up 1 cup of white onions and set aside.
Measure out 3 cups of baking mix into a large mixing bowl.
In a small bowl, beat 4 eggs with 1/4 cup of heavy whipping cream.
Mix until just combined and divide batter between the two loaf pans.
- Bake bread in preheated 350-degree oven for 50-60 minutes until it is golden brown and a toothpick or cake tester inserted into the middle comes out clean.
- Cool bread in pans on a wire rack for 10 minutes. Turn out both breads onto wire rack.
Cut bread into thick slices on a cutting board while it is still warm, but not too hot to handle. Serve.
Bread can be stored tightly covered in the refrigerator or at room temperature for up to 5 days. You can freeze the bread for up to 3 months in a sealed freezer bag.
Calorie content is based off of one slice of bread.
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It’s zucchini season, so use up that zucchini in this delicious Zucchini Cheese Bread. Enjoy!