Cheesy Garlic Zucchini Bread – Use Fresh or Frozen Zucchini
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Cheesy garlic zucchini bread is a recipe we make often when summer squash are abundant, but it also works well with frozen shredded zucchini. It’s a quick bread recipe, not a yeast bread, so it goes together in a flash. The texture is nice and moist, and the garlic gives it real “pop”.
This recipe is adapted from the Zucchini Cheese Square recipe in The Garden-Fresh Vegetable Cookbook. You can use whatever size zucchini you have available. I remove the seeds from overgrown zucchini and sometimes peel them, but I don’t peel or remove seeds from the younger ones.
Table of Contents
Cheesy Garlic Zucchini Bread Recipe
This cheesy garlic zucchini bread is moist, flavorful, and perfect as a snack, side dish, or party appetizer. It’s easy to make and brings together fresh zucchini, melted cheese, and aromatic garlic in every slice.
Serves 6-8
Ingredients
- 3 cups grated zucchini or summer squash
- 2 teaspoons salt
- 1 ½ cups unbleached all-purpose flour, or whole wheat flour
- 1 tablespoon baking powder
- 1 medium onion, diced
- 2 cups shredded cheese (we prefer cheddar)
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- ½ cup melted butter
- 3 eggs, preferably at room temp
Directions
Combine the zucchini and salt in a colander and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water.
Preheat the oven to 350°F. Grease a 7×11 inch baking dish with butter or lard. (I use a 9×9 inch Pyrex dish and reduce the heat to 330°F.)
Stir together the flour and baking powder in a medium bowl. Add the onion, zucchini, cheese, garlic powder and pepper. Mix well with a fork, breaking up any clumps of zucchini.
Whisk together eggs and butter in a small bowl. Pour into the zucchini mixture and mix well. Spread evenly in the baking dish. The batter will be very thick and moist.
Bake for about 35 minutes, until golden. You want the whole top golden and the entire pan cooked through, so don’t be afraid to give it some extra time if needed.
Let cool on a wire rack for 5 minutes. Cut into squares and serve warm or at room temperature. Store leftovers (if there are any) in the refrigerator.
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Note: I have made this recipe with gluten free flour (Namaste Gluten Free Flour Blend). While the flavor is good, the bread takes much longer to bake and is more dense.
Chef’s Tips for the Best Results
- Don’t skip draining the zucchini. Removing excess moisture ensures your bread is tender, not soggy.
- Adjust cheese types to get different flavors—sharp cheddar or Gruyère are excellent.
- Garlic intensity: Use roasted garlic for a milder, sweeter garlic note.
- Herb boost: Fold fresh or dried herbs into the batter for an aromatic lift.
- Storage tip: Keep in an airtight container at room temperature for 2 days, or freeze slices for up to 3 months.
Serving Ideas
- Warm as is: The melty cheese is superb right out of the oven.
- Paired with soups & stews: Try with tomato bisque or creamy potato soup.
- Sliced into finger food: Great on charcuterie boards or a brunch spread.
- Dipped delight: Serve with garlic butter, herbed sour cream, or marinara.
Cheesy Garlic Zucchini Bread
A savory zucchini bread packed with cheesy goodness and garlic flavor.
Ingredients
- 3 cups grated zucchini or summer squash (You may prefer to peel and seed overgrown zucchini, but it’s not absolutely necessary. I don’t peel younger ones.)
- 2 teaspoons salt
- 1 1/2 cups unbleached all-purpose flour, or whole wheat flour (a gf flour blend would probably work, too)
- 1 tablespoon baking powder
- 1 medium onion, diced
- 2 cups grated cheddar
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 cup butter, melted
- 3 large chicken eggs, beaten or 2 duck eggs, beaten – preferably at room temp
Instructions
- Combine the zucchini and salt in a colander and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water.
- Preheat the oven to 350°F. Grease a 7×11 inch baking dish with butter or lard. (I use a 9×9 inch pyrex dish and reduce the heat to 330°F.)
- Stir together the flour and baking powder in a medium bowl. Add the onion, zucchini, cheese, garlic powder and pepper. Mix well with a fork, breaking up any clumps of zucchini. Whisk together eggs and butter in a small bowl. Pour into the zucchini mixture and mix well. Spread evenly in the baking dish.
- Bake for about 35 minutes, until golden. You want the whole top golden and the entire pan cooked through, so don’t be afraid to give it some extra time if needed. The batter is very thick and moist.
- Let cool on a wire rack for 5 minutes. Cut into squares and serve warm or at room temperature. Store leftovers (if there are any) in the refrigerator.
And that’s it – yet another way to use up some summer squash. This goes well as a side dish with grilled food and cold salad.
More Zucchini Recipes
When summer squash is abundant, we find ways to use it for breakfast, lunch, and dinner. Here are some more of our family favorite recipes.
- Summer squash gummy candy – naturally sweetened
- Zucchini “Apple” Pie
- Easy Cheesy Zucchini Casserole
- Zucchini Pancakes
- Chocolate Zucchini Cake
This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.
Originally published in 2012, updated in 2025.
Yummy! Definitely will be making this again!
Looks amazing. Will be trying it today. Thanks for sharing this recipe.
I hope it works out well for you.
Loved it! Added tomatoes, lots fresh herbs and jalapeno, delicious! Am making it again today!
Could you do in a cast iron skillet (a la cornbread)? If so, what modifications would you make to time and/or temp?
I don’t see why you couldn’t, though I’ve never tried it. Cooking times should be similar.
I’ve just started using Quinoa flour and find it makes amazingly light muffins, so shall substitute in this recipe.
If you have time, stop back and let me know how it goes.
Very yummy! I’ve made these before in the 7 x 11 recommended, but today I made them in a muffin pan. They turned out much crispier, in a good way. FYI they only take about 25 minutes in the muffin pan.
Muffins and cupcakes are a great way to cut down cooking time in hot weather. Good idea!
how do I print this?
I’m slowly working on updating older posts to include an easier to print recipe card, but it takes time. Right now you can use the Print Friendly button at the lower left of the article, or cut and paste into a word processing program.
how do I PRINT this? I see no print area on screen
Does this freeze well in vacuum seal bags?
I haven’t tried it, but I would think that it would.
This was excellent! I used spelt flour and it turned out great. Also, I was lazy and skipped the step of salting and draining the zucchini – and I didn’t see that it made a difference? I just skipped it because I was in a hurry and I’ve never done that for Zucchini Bread in a loaf. Fantastic! I bet it would be good split, and used as a “foccacia” style bread.
How would I adjust the time and temperature if using a loaf pan?
Joy of Baking has some good conversion tips for different pan sizes.
They note:
Just made this with squash and zucchini from my garden. It was delicious!!! Definitely a keeper. Thanks for the recipe!
Kayli – glad you enjoyed it. It works well with frozen (thawed) zucchini, too.
THIS is amazing. My mother in law has made it several times and I am making it tonight. Thanks for the feast!
Glad that you enjoyed it. 🙂
I agree this looks amazing! Thanks for sharing!
Yum – this looks really good, I can’t wait to try it!
Mmmmmmmmmm. This is a keeper!