This cheesy zucchini bread is hearty, savory and filled with pepper jack cheese. The perfect way to use up fresh summer zucchini!
I love this time of year.
And no, I’m not talking about summer. I’m talking specifically about the few weeks I like to call zucchini inundation.
It brings me back to childhood, my mom’s garden and the ridiculous amount of zucchini she’d shove into anything and everything we ate.
I don’t even have a garden but I like to pretend by buying up all the locally grown zucchini and then forcing myself to find ways to use it in every meal possible.
This year, one of those ways is this cheesy zucchini bread recipe.
Yeah, I’ve done paleo almond flour zucchini bread before and while I love that one equally, I wanted a savory cheese zucchini bread in contrast to the sweetness of that recipe.
How To Make Zucchini Cheese Bread
This is a classic quick zucchini bread recipe where dry ingredients are mixed in one bowl and wet ingredients in another.
The one extra step I take in making this zucchini cheesy bread is sautéing some red onions with olive oil to add in. The softened red onions along with the zucchini, pepper jack cheese and green onions on top really highlight the savory flavors in the bread.
The bread is baked at 350°F for about an hour and the result is a golden cheesy top and a hearty savory crumb inside.
Simple ingredients that come together in a bold flavored zucchini bread.
Can I Use Different Flours?
I use a mix of all-purpose and whole wheat white flours for the zucchini bread. I would comfortably say substituting all all-purpose flour would be fine and vice versa with all whole wheat white flour.
This recipe hasn’t been tested with any gluten-free flour mixes and certainly not any paleo flours.
Can I Add Other Ingredients?
With a savory bread like this, you could try some roasted garlic, shallots and almost any fresh herb you like in place of or in addition to the ingredients in the zucchini bread recipe.
You could even use yellow summer squash instead of zucchini or a half and half mix.
Can I Use A Different Cheese?
I personally like the little kick of spice from the pepper jack cheese in this zucchini bread but you can definitely swap it out for something else.
Any cheddar would be great. A smoked cheese like the smoked Jarlsberg I used in the grilled Hawaiian chicken earlier this week would also go well if you like the smokiness.
You could even use feta like I did in these zucchini feta olive oil muffins. Love the saltiness of feta with zucchini!
I’d love to know what your go-to zucchini recipes are for this time of year!
And, I definitely want to make this zucchini ricotta bake again because – heck yes to fresh ricotta!!
But I’m determined to come up with a few new to me creations too so please, inspire me with your suggestions/ideas!
Love this delicious cheesy zucchini bread recipe?
- 1/2 medium red onion, finely chopped
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- 1 cup whole wheat white flour
- 2 teaspoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 tablespoons butter, melted
- 1 egg
- 1 1/2 cups packed grated zucchini, squeezed of excess water (about 1 medium zucchini)
- 1 1/2 cups grated pepper jack cheese, divided
- 1 green onion, chopped
- Preheat oven to 350°F and grease a loaf pan.
- Place olive oil in a small skillet over medium heat. Add chopped red onion and sauté until softened, about 5 minutes. Set aside.
- Combine flours, sugar, baking powder, baking soda and salt in a large bowl.
- Combine milk and vinegar (or lemon juice) in a small bowl. Stir gently to combine. Milk should curdle slightly (this is a substitute for buttermilk).
- Add the egg and melted butter to the milk and whisk until combined.
- Pour the wet ingredients into the large bowl with the dry ingredients and stir until just combined.
- Add the zucchini, sautéed onions from the skillet and 1 cup of the grated pepper jack cheese. Stir until well combined.
- Transfer the batter into the prepared loaf pan.
- Top with remaining 1/2 cup pepper jack and sprinkle the chopped green onions on top.
- Bake for 50 minutes to 1 hour, turning pan to ensure even baking half way through.
- Bread is done when a toothpick inserted in the center comes out clean.
- Remove the bread from the oven and place on a rack to cool for about 15 minutes while still in the loaf pan.
- Remove bread from the loaf pan and place directly on rack to cool completely.
*You can use 2 cups all-purpose flour if you don't have whole wheat white flour.
**Cheddar cheese or any similar textured cheese can be substituted for pepper jack.
***If you have actual buttermilk on hand, you can use that instead of milk + vinegar/lemon juice.
Amount Per Serving:Calories: 238 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 36mg Sodium: 328mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 10g