This Savory Zucchini Cheese Bread With Whipped Goat Cheese & Dill is the perfect quick bread for summer when zucchinis are in abundance. This savory zucchini bread is delicious on it’s own but made even better with a simple whipped goat cheese spread on it.
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I like to think of myself as pretty veg-obsessed, but I have a confession: I’m not crazy about zucchini. It’s rather bland in itself and the only way I can make it at all flavorful is usually to grill it with a ton of spices and even then it can sometimes still end up a little slimy.
Zucchini does have one wonderful trick up it’s sleeve though: it makes the BEST (IMO) quick bread! It helps keep the bread moist (which can be tricky with quick bread!) without compromising the flavor. Although most people tend to make some sort of sweet zucchini quick bread, I LOVE making a savory zucchini cheesy bread like this one. The end result is herby, cheesy, and addictive.
As usual, I used Bob’s Red Mill all-purpose flour for this recipe. I’ve always found their products to be consistent and they are always my go-to when it comes to baking ingredients.
What’s Needed for Zucchini Cheese Bread?
To make this zucchini cheesy bread, you’ll need the following:
- Shredded zucchini
- Bob’s Red Mill all-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Smoked paprika
- Shredded white cheddar cheese
- Fresh dill
How to Make Savory Zucchini Bread
Just like regular zucchini bread, this zucchini cheese bread is a breeze to make! Here are the basic steps for making this cheesy, ultra moist zucchini bread recipe:
- In a mixing bowl, whisk together the dry ingredients.
- Make a well in the center of the dry ingredients, then stir in the egg and buttermilk.
- Add the zucchini, cheese, and dill last.
- Turn the batter into a greased 9×5-inch loaf pan and bake until done.
- While the cheesy zucchini bread cools, whip up the goat cheese. Enjoy!
Can You Freeze Zucchini Bread?
Absolutely! To freeze this zucchini cheese bread, let it cool completely before wrapping it in a few layers of plastic wrap (or seal it inside a freezer bag). To thaw, place on your counter.
Tips for Making Savory Zucchini Bread
The one thing you do need to be careful of with this recipe is making sure you ring out as much as the water from the zucchini as possible to make sure you don’t end up with an over-moist loaf at the end.
You’re welcome to use either freshly shredded white cheddar or Parmesan cheese in this recipe. In general, I like using fairly firm, sharp cheeses in this zucchini cheesy bread.
Also, if you don’t feel like whipping up the goat cheese spread (but…reminder that it’s mostly just goat cheese and cream cheese…can you really resist?), then this zucchini cheese bread is also delicious with a smear of butter, plain cream cheese, or drizzle of pesto.
Want More Zucchini Recipes?
- Zucchini Fritters with Dill Dipping Sauce
- Savory Zucchini Feta Muffins
- Dark Chocolate Zucchini Muffins
- Crostini with Corn-Zucchini Succotash
- Zucchini, Red Pepper, & Goat Cheese Pizza
This savory zucchini cheese bread with whipped goat cheese & dill is the perfect quick bread for summer when zucchinis are in abundance.
- 1 1/2 cups shredded zucchini
- 2 cups Bob's Red Mill all-purpose flour
- 2 Tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 cup buttermilk (or whole milk mixed with 1 tsp lemon juice)
- 1 egg
- 1 cup shredded white cheddar cheese (or parmesan)
- 2 Tbsp chopped fresh dill + more for serving
- 4 oz goat cheese
- 4 oz cream cheese , softened
- 1-2 Tbsp whole milk
Preheat oven to 350 degrees F and line a 9×5-inch bread pan with parchment paper and grease with butter.
Wrap the shredded zucchini in a clean kitchen towel and ring out all excess water. Set aside and ring out one more time before using.
In a medium mixing bowl, whisk together flour, sugar, baking soda, paprika, and salt.
Make a well in the center of the dry ingredients and add egg and buttermilk. Whisk just the buttermilk and egg in the center until combined and then fold the dry ingredients into the wet just until combined (too much mixing will cause the final bread to be tough so you'll want to be careful here).
Mix in cheese, zucchini, and dill and transfer to prepared baking pan.
Bake for 45 minutes to 1 hour, or until a toothpick comes out clean from the center and the top is browned.
Remove from oven and let cool for 15 minutes before slicing. Serve slices with whipped goat cheese and fresh dill.
Using a stand mixer with the whisk attachment, whisk together the cream cheese and goat cheese until light and creamy. With the stand mixer running, slowly add in 1 Tbsp of milk. The end result should be fluffy and spreadable. If it’s still too thick, add in another tablespoon of milk and whisk until combined.
Use right away or store in an airtight container in the fridge.