One Bowl Cheesy Zucchini Bread

Let me tell you—One Bowl Cheesy Zucchini Bread is the kind of recipe that makes you feel like a kitchen rockstar without breaking a sweat. It’s savory, fluffy, cheesy, and loaded with fresh zucchini, and the best part? You only need one bowl. That means less mess, less fuss, and more time to enjoy the amazing smell that fills your kitchen while this beauty bakes.

This is one of those “why didn’t I make this sooner?” recipes. It works for brunch, snack time, side dish duty, or just straight-up warm with butter and a little sprinkle of salt. Whether you’ve got garden-fresh zucchini to use up or you’re just in the mood for something cozy and satisfying, this loaf hits all the right notes.

Why You’ll Love One Bowl Cheesy Zucchini Bread

Minimal Cleanup: One bowl is all it takes—perfect for busy days or low-effort baking.
Flavorful & Savory: The combo of zucchini, cheese, and herbs is seriously crave-worthy.
Moist and Tender: Thanks to the zucchini, this bread stays super moist and soft for days.
Great for Any Time of Day: Serve it for breakfast, lunch, snacks, or as a dinner side.
Easy to Customize: Toss in your favorite cheese, herbs, or even a handful of cooked bacon.

Ingredients in One Bowl Cheesy Zucchini Bread

This recipe keeps it simple but delivers big on flavor and texture.

Zucchini: Shredded fresh zucchini adds moisture and a subtle earthy flavor. No need to peel!
Cheese: Sharp cheddar is a go-to, but you can mix it up with parmesan, mozzarella, or a blend.
Flour: All-purpose flour gives the bread structure and a tender crumb.
Baking Powder & Baking Soda: Help the bread rise and stay fluffy.
Eggs: Bind everything together and add richness.
Oil: Adds moisture without weighing the bread down—canola or olive oil both work.
Milk: Helps thin the batter and keeps the texture just right.
Salt & Pepper: Enhances the overall flavor.
Garlic Powder (optional): For a little savory depth.
Fresh Herbs (optional): Chopped chives, parsley, or thyme are all great additions.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prep the Zucchini: Grate your zucchini and lightly squeeze out excess moisture with a clean towel or paper towel. You want it damp, not dripping wet.
Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, oil, and milk until smooth.
Add Dry Ingredients: To the same bowl, add flour, baking powder, baking soda, salt, pepper, and any optional seasonings. Stir until just combined.
Fold in Zucchini and Cheese: Gently mix in the shredded zucchini and cheese. Don’t overmix—just enough to distribute everything evenly.
Bake: Pour the batter into a greased loaf pan and smooth the top. Bake at 350°F for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and Serve: Enjoy warm, room temp, or toasted with butter.

Nutrition Facts

Servings: 10 slices
Calories: 210
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 340mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 2g
Protein: 8g
Calcium: 12% DV
Iron: 8% DV
Potassium: 190mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

How to Serve One Bowl Cheesy Zucchini Bread

Warm with Butter: A classic move—especially with a pat of salted butter that melts right in.
Toasted with Eggs: Makes an awesome base for breakfast or brunch.
Alongside Soup or Salad: Pairs beautifully with tomato soup, chili, or a fresh green salad.
In Lunchboxes: Great for kids or adults—it’s hearty and flavorful, even at room temp.
With a Spread: Try cream cheese, hummus, or even a swipe of pesto for an herby twist.

Additional Tips

Don’t Skip the Squeeze: Removing excess moisture from the zucchini prevents a soggy loaf.
Use a Mix of Cheeses: Sharp cheddar + parmesan = a flavor bomb.
Check for Doneness: Oven temps vary—test with a toothpick and look for golden brown edges.
Store Properly: Keep wrapped at room temp for up to 2 days, or refrigerate for longer.
Freeze It: Slice and freeze in individual portions for quick snacks or sides.

FAQ Section

Q1: Can I use whole wheat flour?
A1: Yes, though the texture will be denser. You can also do a 50/50 blend with all-purpose flour.

Q2: Can I use dairy-free cheese or milk?
A2: Absolutely—just choose a cheese that melts well and a milk substitute like almond or oat milk.

Q3: Do I need to peel the zucchini?
A3: Nope! The skin is tender and adds a nice pop of green.

Q4: Can I make muffins instead of a loaf?
A4: Yes—just divide the batter into a greased muffin tin and bake for 20–25 minutes.

Q5: How do I reheat leftovers?
A5: Toast slices in a skillet or toaster oven for best texture and flavor.

Q6: Can I add meat like bacon or ham?
A6: Totally—fold in chopped cooked bacon or diced ham with the cheese.

Q7: Is it freezer-friendly?
A7: Yes! Cool completely, slice, and freeze in a zip-top bag. Reheat in a toaster or oven.

Q8: How do I keep the bread from sticking to the pan?
A8: Grease well or line the pan with parchment paper for easy removal.

Q9: What herbs go best in this bread?
A9: Chives, parsley, thyme, or even rosemary all pair beautifully with the cheese and zucchini.

Q10: Can I use pre-shredded cheese?
A10: Yes, but freshly shredded cheese melts better and doesn’t contain anti-caking agents that can affect texture.

Conclusion

One Bowl Cheesy Zucchini Bread is the kind of cozy, no-fuss recipe that checks all the boxes: easy, satisfying, and packed with flavor. It’s the ultimate way to use up fresh zucchini while delivering that savory, cheesy bite you’ll want to enjoy morning, noon, and night. Bake a loaf, slice it up, and watch it disappear—because once you try it, there’s no going back.

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