Zucchini Cheddar Quick Bread
This Zucchini Cheddar Quick Bread is a savory, moist, and cheesy loaf that’s perfect for any meal of the day. With fresh shredded zucchini adding moisture and sharp cheddar cheese lending rich flavor, this bread is hearty yet simple to make. Whether you serve it warm with a smear of butter, as a side with soup, or toasted for breakfast, it’s a delicious way to use up garden zucchini.
Why You’ll Love This Recipe
- Easy one-bowl recipe—no yeast or kneading required.
- A perfect balance of savory cheese and fresh zucchini.
- Freezes beautifully for quick snacks or side dishes.
- Great for pairing with soups, salads, or eggs.
Time Taken
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 10 minutes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional for flavor)
- 2 large eggs
- ¼ cup melted butter or olive oil
- ½ cup milk or buttermilk
- 1 ½ cups shredded zucchini (squeezed to remove excess moisture)
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons chopped chives or green onions (optional)
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
- Combine Wet Ingredients: In another bowl, whisk eggs, melted butter, and milk until smooth.
- Add Zucchini and Cheese: Fold in shredded zucchini, cheddar cheese, and chives.
- Combine Everything: Add the wet mixture to the dry ingredients and stir just until combined—do not overmix.
- Bake: Pour batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage Tips
Store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Wrap tightly in foil or plastic wrap to keep it moist. For longer storage, freeze for up to 2 months and thaw overnight before serving.
Ingredient Substitutions
- Swap cheddar with Monterey Jack, Gouda, or pepper jack for a twist.
- Use whole wheat flour for added fiber.
- Replace milk with almond milk or oat milk for a dairy-free option.
- Add diced jalapeños for a little heat.
Serving Suggestions
This bread is wonderful served warm with butter, alongside soups like tomato basil or creamy potato, or as a side with scrambled eggs for brunch. You can also toast slices and top with avocado or smoked salmon for a quick savory snack.
You Must Know
Make sure to squeeze out excess water from the zucchini using a clean kitchen towel or paper towels. Too much moisture can make the bread dense or soggy.
Chef’s Special Tips
- Shred the zucchini finely for an even texture.
- Mix until just combined to avoid a tough loaf.
- Sprinkle extra cheese on top before baking for a golden, cheesy crust.
- Let the bread cool completely before slicing for clean, firm slices.
Conclusion and Call to Action
This Zucchini Cheddar Quick Bread is the perfect blend of comfort and flavor; easy to make, versatile, and irresistibly cheesy. Whether you’re looking for a side dish, breakfast loaf, or snack, this recipe is sure to become a family favorite. Try baking a loaf today and enjoy the warmth of homemade goodness!