Gluten-Free Zucchini Cheese Bread

Gluten-Free Zucchini Cheese Bread

This savory Gluten-Free Zucchini Cheese Bread is one of my favorite ways to put a serious amount of summer squash to good use. Each batch uses four full cups of shredded zucchini or summer squash and makes two cheesy, hearty loaves.

And even better: it freezes beautifully.

My family absolutely adores this bread. We eat it alongside simple meat-and-veggie meals, with soups and Tex Mex dishes, and with eggs and breakfast meats.

But our very favorite way to eat it?

Breakfast sandwiches.

More on those in a minute, because they deserve their own explanation.

A New Favorite Way to Use Summer Squash

This recipe came to me at exactly the right time. My rampicante squash has been producing like gangbusters this summer, and I have been doing everything I can think of to keep up with it.

I’ve been:

• freezing shredded squash
• baking and freezing chocolate zucchini bread
• cooking savory squash for the freezer (recipe coming soon!)
• freeze drying sliced squash (instructions coming soon!)
• freezing batches of Loaded Marinara Sauce
• making Chicken Taco Soup Starter
• sneaking fresh squash into basically any recipe that seems remotely appropriate, like this Potato and Zucchini Skillet Hash

When the squash is coming in this fast, recipes that use one little zucchini at a time are not especially helpful. I need recipes that make a dent.

And this one does. A single batch uses four cups of shredded squash. I almost always double it, which means I can put eight cups of squash to good use in one baking session.

That’s my kind of zucchini recipe.

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Adapted from Freeze Fresh Meal Prep

This recipe is adapted from a recipe in my friend Crystal’s new book, Freeze Fresh Meal Prep.

I love recipes that help me take what is abundant right now and turn it into something useful for later, and this one immediately earned a place in my summer preservation routine.

Yes, making multiple loaves does require an investment of time up front. But that’s exactly the kind of kitchen work I’m willing to do during the growing season.

My future self will be very thankful when I can reach into the freezer and pull out homemade Zucchini Cheese Bread without shredding a single squash or washing another mixing bowl.

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The Best Squash for Zucchini Cheese Bread

You can make this bread with zucchini or any tender summer squash. I’ve been making mine with rampicante squash because that’s what is pouring out of my garden right now.

By the way, if you struggle with squash bugs or squash vine borers, you need to read this, all about overcoming squash pests without chemicals.

The important part is to shred the squash before measuring it. You do not need to squeeze all the moisture from the shredded squash for this recipe. The squash goes straight into the mixing bowl with the salt, which makes this recipe even easier. Praise!

Why You’ll Love This Gluten-Free Zucchini Bread

This isn’t a sweet zucchini bread with a little cheese thrown in. It’s a hearty, savory gluten-free zucchini bread loaded with cheddar and just enough garlic to give it good flavor without overpowering whatever you serve alongside it.

It’s especially useful if you’re trying to eat through or preserve a large zucchini harvest because one batch:

• uses 4 cups of shredded squash
• makes 2 loaves
• is completely gluten-free
• freezes well
• works for breakfast, lunch, or dinner
• makes amazing breakfast sandwiches
• works well in place of cornbread with soups and Tex Mex meals

And if your family eats it as enthusiastically as mine does, you won’t have to convince anyone that you’re helping them eat more zucchini.

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Gluten-Free Zucchini Cheese Bread Ingredients

Exact measurements are included in the recipe card below.

• Zucchini or summer squash: Use freshly shredded zucchini or another tender summer squash. I’ve been using rampicante because that’s what my garden is producing in abundance. No need to squeeze out the moisture.
• Unrefined sea salt: I use my favorite unrefined sea salt. It seasons the squash and helps bring out the savory flavor of the cheddar.
• Water: Provides additional moisture for this very thick batter.
• Butter: I recommend good farm butter whenever you can get it. Melt the butter before adding it to the squash.
• Eggs: Fresh local eggs are always my first choice. They add richness and help hold the bread together.
• Apple cider vinegar: Works with the baking soda to help this gluten-free bread rise.
• Gluten-free 1:1 flour: I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Using a 1:1 blend keeps this recipe easy and eliminates the need to combine multiple gluten-free flours.
• Baking powder: Gives the heavy squash-and-cheese batter plenty of lift.
• Baking soda: Works together with the apple cider vinegar for additional leavening.
• Garlic granules: Adds just enough savory garlic flavor without taking over.
• Cheddar cheese: I recommend raw cheddar when you can find it. Freshly shredded cheddar gives this bread fantastic flavor and makes all that squash pretty irresistible.

How to Make Gluten-Free Zucchini Cheese Bread

1. Preheat the oven to 375°F.
2. Line two loaf pans with parchment paper.
3. Place the shredded squash in a large mixing bowl. Add the unrefined sea salt and stir to combine.
4. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and garlic granules.
5. Add the shredded cheddar to the squash and stir to combine.
6. Pour the melted butter over the squash mixture and stir again.
7. Push the squash and cheese mixture toward one side of the bowl to create an empty space.
8. Add the eggs, apple cider vinegar, and water to the empty portion of the bowl. Beat the eggs with a fork, then stir everything together with the squash mixture.
9. Add the dry ingredients and stir until just combined. Don’t overstir. The batter will be very thick. That’s exactly what you want.
10. Divide the batter between the two prepared loaf pans. Alternatively, spread one full batch into a 9×13-inch glass baking dish.
11. Bake for 45 to 60 minutes, or until the bread is cooked through and beginning to brown.
12. Allow the bread to rest for 5 to 10 minutes before serving.
13. If you plan to freeze it, allow the bread to cool completely first.

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Loaf Pans vs. a 9×13 Pan

Most of the time, I bake this recipe as two traditional loaves. But if I’m specifically making it for breakfast sandwiches, I prefer a 9×13 glass baking dish.

One recipe, which normally makes two loaves, fits nicely in one 9×13 dish. After baking and cooling, I cut the bread into 12 pieces.

Those thick square pieces are perfect for turning into breakfast sandwiches later.

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Our Favorite Gluten-Free Breakfast Sandwiches

This may be the single best reason to keep Zucchini Cheese Bread in the freezer.

After baking the bread in a 9×13 pan, I let it cool completely and cut it into 12 pieces. Then I freeze the pieces in a single layer inside a gallon Ziploc freezer bag.

When we want breakfast sandwiches, I pull out however many pieces we need. Slice each piece horizontally through the middle to create a top and bottom, then heat the slices in the toaster oven until they’re warm and a little toasty.

Then load them up with:

• scrambled eggs
• sliced raw cheddar
• crispy homegrown bacon
• homemade tomato jam

For the eggs, I like to cook the scrambled eggs in a flatter, somewhat square shape so they fit neatly on the bread.

The combination of cheesy zucchini bread, eggs, bacon, cheddar, and tomato jam is ridiculously good.

And because the bread itself is gluten-free, it’s a fantastic alternative to a traditional breakfast sandwich on an English muffin, biscuit, or toast.

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More Ways We Eat Zucchini Cheese Bread

The breakfast sandwiches might get top billing around here, but this bread is incredibly versatile.

With Eggs and Breakfast Meat

Serve a warm, toasted piece alongside scrambled or fried eggs.

We especially love cooking up leftover smoked pork for breakfast and serving it with scrambled eggs and Zucchini Cheese Bread.

With Meat and Vegetables

This is an easy bread to add to a simple dinner.

If I’m serving meat and vegetables and want something a little extra on the plate, I can pull a loaf from the freezer instead of making another side dish from scratch.

Instead of Cornbread

Zucchini Cheese Bread also works really well anywhere you might normally serve cornbread.

Try it alongside chili, taco soup, tortilla soup, shredded meat, or other Tex Mex meals.

How to Freeze Zucchini Cheese Bread

This bread is an excellent freezer food.

The most important thing is to cool it completely before freezing.

To Freeze Whole Loaves

I can fit two loaves in one gallon Ziploc freezer bag.

Once the bread is completely cool, place the loaves in the freezer bag, remove as much extra air as practical, seal, and freeze.

To Freeze Individual Squares

When I bake the recipe in a 9×13 pan for breakfast sandwiches, I cut the cooled bread into 12 pieces.

Place the pieces in a gallon freezer bag in a single layer and freeze.

This makes it easy to remove only what we need instead of thawing an entire loaf.

How I Batch This Recipe for the Freezer

Because this is one of those recipes where doing more at once makes sense, I frequently make a double recipe.

A double batch uses 8 cups shredded squash.

That’s a substantial amount of zucchini dealt with in one shot.

When I’m really stocking the freezer, I can bake multiple batches at once. With four loaf pans and two 9×13 pans, I can turn a big pile of summer squash into a combination of traditional loaves and pre-portioned breakfast sandwich bread.

It’s definitely a baking project. But this is the kind of work that pays me back later.

During the busiest part of the growing season, I’m already harvesting and preserving constantly. If I can turn that work into breakfasts and dinner sides that are ready to pull from the freezer months from now, that’s a very good trade.

How to Reheat Zucchini Cheese Bread

For the best texture, I recommend reheating individual slices in the toaster oven rather than eating them cold or only thawed.

Whether I’m making breakfast sandwiches or serving the bread alongside a meal, I place the slices on a small baking sheet and bake until warmed through and lightly toasted.

The baking sheet keeps the slices from sticking to the toaster oven rack or falling apart as they warm.

For breakfast sandwiches, I slice each square horizontally first, then toast the cut pieces before adding eggs, cheese, bacon, and tomato jam.

One More Way to Put the Zucchini Harvest to Work

There are seasons when preserving food feels less like a quaint kitchen hobby and more like an all-out effort to keep up with what the garden is producing. This is one of those recipes that makes that effort feel especially worthwhile.

Eight cups of shredded squash disappearing into a double batch of something my entire family is excited to eat? Yes, please.

And a few months from now, when I’m pulling homemade gluten-free Zucchini Cheese Bread from the freezer for breakfast sandwiches instead of staring at another mountain of freshly picked squash, I know I’ll be glad I took the time to make it.

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Gluten-Free Zucchini Cheese Bread

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• Author: Kathleen | Roots & Boots
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves or one 9x13 pan 1x

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Description

Savory, cheesy, and completely gluten-free, this easy Zucchini Cheese Bread puts 4 cups of summer squash to good use. Bake it as loaves or a 9×13 pan, then enjoy it fresh or stock the freezer for later.

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Ingredients

Scale 1x2x3x

• 4 cups shredded zucchini or summer squash
• 2 teaspoons unrefined sea salt
• 1/2 cup water
• 1/2 cup butter, melted
• 2 eggs
• 2 teaspoons apple cider vinegar
• 3 1/2 cups gluten-free 1:1 flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon garlic granules
• 2 cups shredded cheddar cheese

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Instructions

1. Preheat oven to 375°F. Line two loaf pans with parchment paper.
2. Add shredded squash and salt to a large bowl and stir to combine.
3. In a separate bowl, combine flour, baking powder, baking soda, and garlic granules.
4. Add shredded cheddar to the squash and stir.
5. Add melted butter and stir to combine.
6. Push the squash mixture to one side of the bowl. Add eggs, apple cider vinegar, and water to the empty space. Beat the eggs, then stir everything together.
7. Add the dry ingredients and stir until completely combined. The batter will be very thick.
8. Divide between two prepared loaf pans, or spread the entire batch into one 9×13-inch glass baking dish.
9. Bake for 45 to 60 minutes, until cooked through and beginning to brown.
10. Rest for 5 to 10 minutes before serving.
11. Cool completely before freezing.

Freezer Instructions

1. Cool completely before freezing.
2. Freeze two whole loaves together in a gallon Ziploc freezer bag, or bake one batch in a 9×13 pan, cut into 12 pieces, and freeze the pieces in a single layer in a gallon freezer bag.
3. To use the squares for breakfast sandwiches, thaw or warm as needed, slice each piece horizontally, and toast before adding eggs, cheese, bacon, tomato jam, or your favorite breakfast fillings.

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