One Bowl Cheesy Zucchini Bread
Craving a savory loaf that comes together fast, tastes like a hug, and uses up that zucchini sitting in your fridge? This One Bowl Cheesy Zucchini Bread is it — cheesy, herby, a little spicy, and dangerously good.
I made this for the first time on a lazy Sunday and ended up eating three slices before it even cooled down. No regrets. Zero. It’s now my go-to for brunches, snack boards, and honestly just eating over the sink.
Table of Contents
What Makes This One Bowl Cheesy Zucchini Bread So Good
If this recipe made your day, you’re in for a treat. The full guide is filled with tried-and-true favorites that real home cooks swear by. Trust me, you won’t be able to pick just one.
This isn’t your typical sweet zucchini loaf. It’s savory, golden, and packed with cheddar, feta, and crispy bacon. It’s the kind of bread that makes people ask, “Wait, did you actually make this?”
The combo of zucchini feta bread flavors here is next level — the feta adds a salty tang that plays perfectly against the melted cheddar on top. And the chilli flakes? A little kick that keeps every bite interesting.
Best part: one bowl, minimal cleanup, and no fancy equipment needed. If you’re into healthy recipes zucchini fans love, this one belongs in your regular rotation.
Ingredients
Here’s everything you need, all grouped so it’s easy to grab and go. A few of these are optional but seriously worth trying.
| Category | Ingredient | Amount |
|---|---|---|
| Base | Eggs | 4 large |
| Base | Olive oil | 1/3 cup |
| Base | Plain flour | 1 cup |
| Base | Baking powder | 2 teaspoons |
| Vegetables | Grated zucchini (about 2 large / 400g) | 2.5 cups |
| Vegetables | Scallions (spring onions), finely sliced | 3 stalks |
| Protein | Bacon slices | 3 slices |
| Cheese | Cheddar cheese, grated (plus extra for top) | 1/2 cup |
| Cheese | Feta, crumbled | 1/2 cup |
| Flavor | Fish sauce | 1 tablespoon |
| Flavor | Salt | 1 teaspoon |
| Flavor | Chilli flakes | 2 teaspoons |
| Flavor | Black pepper | To taste |
| Optional Toppings | Everything bagel seasoning or sesame seeds | 1 tablespoon |
| Optional Toppings | Lemon zest | Zest of 1 lemon |
A note on fish sauce: Don’t skip this. It doesn’t make the bread taste fishy — it just adds a deep, savory richness that you can’t quite put your finger on. Trust the process.
Step-by-Step Instructions
Step 1: Prep Your Pan and Oven
Line your loaf pan with parchment paper and preheat your oven to 400°F (200°C with fan). Having the oven hot and ready makes a real difference for that golden crust.
Don’t skip the parchment — this batter is wet and sticky, and you’ll want it to slide out cleanly after baking. A little overhang on the sides makes it easy to lift.
Step 2: Cook the Bacon (Optional but Recommended)
You can throw the bacon in raw — it’ll cook inside the loaf just fine. But if you have five extra minutes, cook it first. Crispy little bacon bits scattered through the bread are a completely different experience.
Cook your bacon in a skillet over medium-high heat for about five minutes, flipping a few times, until it’s deeply golden and crispy. Let it cool slightly, then chop it into small pieces. The smell alone will get everyone in the house asking what’s cooking.
“Cooking the bacon first gives you those irresistible crispy pockets in every slice. Totally worth the extra pan.”
Step 3: Mix Everything in One Bowl
Crack your four eggs into a large mixing bowl and whisk them until smooth. Then add everything else right in: the olive oil, flour, baking powder, fish sauce, grated zucchini, sliced scallions, chilli flakes, chopped bacon, grated cheddar, crumbled feta, salt, a good grind of black pepper, and the lemon zest if you’re using it.
Stir it all together until there are no visible flour streaks. The batter will look pretty wet — that’s normal and exactly what you want for a moist, tender crumb.
Pour the batter into your prepared loaf pan. Scatter extra grated cheddar over the top, plus the everything bagel seasoning if you’re into it (you should be — it adds the most satisfying crunch).
Step 4: Bake Until Golden and Gorgeous
Slide the pan into the oven and bake for 45 to 50 minutes. You’re looking for a deeply golden top and a clean skewer when you insert it into the center.
If the skewer comes out sticky, give it another 10 minutes and check again. Ovens vary, so don’t pull it early just because it smells amazing — and it will smell amazing.
Once it’s done, let it cool in the pan for five minutes, then transfer to a wire rack. Slice it warm and serve with softened butter.
“I can not recommend highly enough trying this with roasted garlic butter. Life-changing. Seriously.”
Pair it with something bright and tangy on the side — these homemade dill pickles are a perfect match for the rich, cheesy flavors.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Result
Squeeze your zucchini — or don’t. This recipe is designed to use grated zucchini as-is, no squeezing needed. The moisture helps the loaf stay tender. Just grate and go.
Grate your own cheese. Pre-shredded cheese has coatings that stop it from melting as smoothly. Freshly grated cheddar gives you those gorgeous cheesy pulls and a better golden top.
Let it cool before slicing (if you can wait). The crumb sets as it cools. If you cut it too hot, it may crumble a little. Worth waiting ten extra minutes, I promise.
Variations Worth Trying
Make it vegetarian. Skip the bacon entirely. Add a handful of sun-dried tomatoes or olives for extra savory depth. This makes it a lovely simple keto vegetarian recipe option too — just swap the flour for almond flour if you want to go full keto.
Switch up the cheese. Goat cheese works beautifully instead of feta. Gruyere or smoked gouda in place of cheddar takes it in a whole new direction.
Add herbs. Fresh dill, chives, or basil stirred into the batter make the whole loaf feel more garden-fresh. A natural fit for healthy recipes zucchini lovers enjoy year-round.
Troubleshooting Common Issues
The center is still wet after 50 minutes. Cover loosely with foil and bake for another 10 to 15 minutes. Every oven runs a little differently — trust the skewer test over the timer.
The top is getting too dark too fast. Lay a sheet of foil loosely over the top after 30 minutes. This lets the inside catch up without burning the cheese on top.
The loaf is crumbly when sliced. It’s likely slightly underbaked or was cut too soon. Make sure it’s fully cooked and give it at least 10 minutes to rest on the rack before slicing.
Storage Instructions
| Storage Method | How Long | Notes |
|---|---|---|
| Room temperature | Up to 1 day | Cover tightly, away from heat and sunlight |
| Refrigerator | Up to 4 days | Wrap in foil or store in an airtight container |
| Freezer | Up to 2 months | Slice first, wrap individual slices, freeze flat |
Reheating
For the best texture, reheat slices in a toaster oven or skillet over medium heat for a few minutes. The edges get slightly crispy again and the cheese gets a little melty — honestly better than fresh out of the oven.
Microwave works in a pinch (30 to 45 seconds), but you’ll lose that crispy crust. Worth the extra two minutes to use the skillet.
No-Waste Kitchen Ideas
Got a day-old slice that’s a bit dry? Cube it and pan-fry in a little butter to make savory croutons. Toss them on soup or a salad and watch everyone ask where you bought them.
Leftover crumbles from slicing? Mix them into scrambled eggs or a frittata the next morning. Think of it as the world’s best breakfast upgrade. While you’re using up garden produce, these no-cook refrigerator pickles are another brilliant way to use up summer vegetables fast.
Nutritional Information
Based on 8 servings. Values are approximate and will vary based on exact ingredients and brands used.
| Nutrient | Per Serving |
|---|---|
| Calories | ~265 kcal |
| Protein | ~11g |
| Carbohydrates | ~15g |
| Fat | ~18g |
| Fiber | ~1.5g |
| Sodium | ~480mg |
This loaf is naturally lower in sugar than sweet zucchini breads, making it a solid fit for simple keto vegetarian recipes when adapted with almond flour. It’s filling, protein-packed, and genuinely satisfying without feeling heavy.
Frequently Asked Questions
Can I make this one bowl cheesy zucchini bread without bacon?
Absolutely. Just leave it out — the loaf is still packed with flavor from the two cheeses, chilli, and scallions. You could swap in sun-dried tomatoes, olives, or even some diced roasted red peppers for an extra punch of savory goodness.
Do I need to squeeze the water out of the zucchini?
Nope. This recipe is built for un-squeezed, freshly grated zucchini. The moisture from the zucchini is part of what makes the loaf so tender and moist. Just grate it and toss it in.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works well here. The texture might be very slightly denser, but the flavor is just as good. It also makes this a great option if you’re working on healthy recipes zucchini lovers with dietary restrictions can enjoy.
What does fish sauce do in this recipe?
It adds an incredible depth of savory, umami flavor without making the bread taste like fish at all. It’s one of those secret ingredients where you can’t identify it, but you’d definitely notice if it was missing. Don’t skip it — you’ll thank yourself later.
Can this be made ahead of time?
Yes, and it might actually taste even better the next day once the flavors have had time to settle. Bake it the night before, let it cool completely, wrap it up, and store it in the fridge. Reheat slices in a skillet the next morning for the best experience.
More Recipes You’ll Love
If this one bowl cheesy zucchini bread hit the spot, you’ll probably love these too. Try these flaky sourdough discard biscuits for another easy, satisfying bake from simple ingredients.
For something sweet on the side, these homemade moon pies are a total crowd-pleaser. And if you’re planning a snack spread, this fresh fruit salsa with cinnamon chips is a bright, fun contrast to all that savory cheesy goodness.
Go Bake It
That’s all there is to it. One bowl, a handful of simple ingredients, and about an hour from start to finish — and you get a loaf that’s genuinely impressive.
Whether you’re making it for a weekend brunch, a weekday snack, or just because you have zucchini to use up, this one bowl cheesy zucchini bread will not disappoint.
Give it a try and let me know what you think in the comments below. Did you go with the crispy bacon? Did you try the roasted garlic butter? I want to hear all about it.
And if you loved this loaf, please share it on Pinterest so more people can discover it. Honestly, everyone deserves a slice of this in their life.
One Bowl Cheesy Zucchini Bread
Equipment
- Loaf Pan
- Parchment paper
- Large mixing bowl
- Whisk
- Box grater
- Skillet
- Wire rack
- Skewer or Knife
Ingredients
Base
- 4 Eggs large
- ⅓ cup Olive oil
- 1 cup Plain flour
- 2 tsp Baking powder
Vegetables
- 2.5 cups Zucchini grated, roughly 2 large zucchini or 400g, no squeezing needed
- 3 Scallions (spring onions) finely sliced
Protein
- 3 slices Bacon cooked until crispy then chopped, or add raw
Cheese
- ½ cup Cheddar cheese grated, plus extra to scatter on top
- ½ cup Feta crumbled
Flavor
- 1 tbsp Fish sauce adds deep savory umami, does not taste fishy
- 1 tsp Salt
- 2 tsp Chilli flakes
- Black pepper to taste
Optional Toppings
- 1 tbsp Everything bagel seasoning or sesame seeds optional, adds satisfying crunch
- 1 Lemon zested, optional
Instructions
- Line your loaf pan with parchment paper, leaving a little overhang on the sides for easy lifting. Preheat your oven to 400°F (200°C fan).
- Optional but recommended: Cook bacon slices in a skillet over medium-high heat for about 5 minutes, flipping a few times, until deeply golden and crispy. Remove from the pan, let cool slightly, then chop into small pieces. You can also add the bacon raw — it will cook inside the loaf — but cooking first gives you crispier pieces.
- Crack the eggs into a large mixing bowl and whisk until smooth. Add the olive oil, flour, baking powder, fish sauce, grated zucchini, sliced scallions, chilli flakes, chopped bacon, grated cheddar, crumbled feta, salt, a good grind of black pepper, and the lemon zest if using. Stir until no streaks of flour remain. The batter will be quite wet — that is normal.
- Pour the batter into the prepared loaf pan. Scatter extra grated cheddar over the top, along with the everything bagel seasoning or sesame seeds if using.
- Transfer the pan to the oven and bake for 45 to 50 minutes, until the top is deeply golden and a skewer inserted into the center comes out clean with no sticky residue. If the skewer is sticky, bake for another 10 minutes and check again.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Slice and serve warm with softened butter — roasted garlic butter is highly recommended.
