Gluten-Free Zucchini Cheese Bread

This Gluten-Free Zucchini Cheese Bread is soft, savoury, cheesy, and perfect for breakfast, lunch, or a snack with a cuppa. It’s made with gluten free flour and packed with grated courgette (or zucchini if you’re feeling fancy), chives, and loads of cheddar cheese.

Now I know what you’re thinking, in Ireland, we call it courgette, not zucchini. But let’s be honest… “Courgette Cheese Bread” just doesn’t have the same ring to it, does it? Either way, it’s delicious, and if you’re a cheese lover like me, you’ll be obsessed with this loaf.

What I love most is that it’s super easy to make. There’s no need to squeeze the moisture out of the courgette beforehand as it actually helps keep the bread soft and moist. And with all that melty cheese and fragrant chives baked in, each slice is packed with flavour.

This is a lovely savoury bake to have in the fridge during the week. You can enjoy it warm with cream cheese or butter, serve it on the side of a soup or salad, or even toast it up for a quick snack.

It’s a great way to use up a courgette that’s lingering in the fridge, and the mix of cheddar and chive gives it a comforting, almost quiche-like flavour, but in soft bread form. My kids will even eat it, which says a lot!

So whether you call it zucchini or courgette, just know this bread is gluten free, cheesy, and absolutely worth making, especially if you serve it with a thick layer of chive cream cheese on top. Chef’s kiss.

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Gluten-Free Zucchini Cheese Bread

This gluten free zucchini cheese bread is savoury, cheesy, and easy to make. No squeezing courgettes needed, just mix, bake, and enjoy!

Author: Lauras Gluten Free Kitchen Cooking Method: Baked Cuisine: American Courses: Appetizers, Sides Recipe Keys: Appetizers Side Dishes

Print Recipe

Pin Recipe Appetizers

Prep Time 10 mins Cook Time 1 hr Rest Time 1 hr Total Time 2 hrs 10 mins Difficulty: Beginner

Ingredients

Servings

• 1½ cups zucchini, shredded ((do not squeeze))
• ¼ cup green onion, sliced ((optional))
• 2 Large eggs
• ¾ cup sour cream
• ¼ cup Butter, melted & cooled
• 1½ cup cheddar cheese, grated
• 2 cups gluten free self raising flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Instructions

1. Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese.
2. Fold in the flour, baking powder, baking soda and salt.
3. Pour the batter into a greased 9×5 inch loaf pan.
4. Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 1 hour.
5. Let cool a bit before running a knife around the inside edge of the pan, removing the loaf.
6. When cooled slice and top with cream cheese.

Notes

You do not need to squeeze the courgette, the moisture helps keep the bread soft and tender.

I used grated mature cheddar for a stronger cheesy flavour, but you can use any hard cheese you love.

Fresh or dried chives both work or swap for spring onions if you like a bit more bite.

This bread is delicious warm or cold, and slices well once fully cooled.

Serve with chive cream cheese, or use plain cream cheese and sprinkle with extra chives.

Can be stored in the fridge for up to 3–4 days, or frozen in slices and toasted as needed.