Savory Cheddar Zucchini Bread

The aroma of freshly baked bread wafting through your kitchen is impossible to resist, especially when it’s savory cheddar zucchini bread. This delightful loaf takes about an hour to prepare and bake, and it works beautifully because the moisture from the zucchini balances perfectly with the sharpness of the cheddar cheese.

This recipe is perfect for anyone looking to add a rustic touch to brunch or a cozy family dinner. It’s great for using up garden zucchini or making ahead for easy snacks. You can store leftovers wrapped in foil or in an airtight container for maximum freshness.

Why You’ll Love This Recipe

• The combination of tender zucchini and sharp cheddar creates a deliciously moist texture.
• It’s a simple one-bowl recipe that comes together quickly.
• The fresh herbs add a burst of flavor that elevates the bread.
• Perfectly baked, it turns golden brown with a crispy crust.

What You’ll Need

Gather the following ingredients to make this flavorful bread:

For the Bread

• 2 cups (240g) all-purpose flour (or whole wheat flour for nuttier flavor)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly cracked
• 1 teaspoon garlic powder (optional)

For the Wet Mixture

• 1/4 cup (60ml) olive oil or melted unsalted butter
• 2 large eggs, room temperature
• 1 cup (240ml) buttermilk or plain yogurt

For the Add-ins

• 1 1/2 cups (150g) shredded zucchini, squeezed of excess water
• 1 1/2 cups (170g) sharp cheddar cheese, freshly shredded
• 1/4 cup fresh herbs, finely chopped (parsley, thyme, chives mix)

Use yogurt as a buttermilk substitute if needed.

Substitutions & Swaps

• Whole wheat flour for added nuttiness.
• Greek yogurt for buttermilk.
• Any mix of fresh herbs.
• Olive oil can be swapped with melted butter.

How to Make It

Follow these simple steps to create your savory cheddar zucchini bread.

Preheat

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

Shred Zucchini

Shred 1 1/2 cups (150g) zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.

Whisk Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder if using.

Combine Wet Ingredients

In a separate bowl, whisk eggs with olive oil or melted butter and buttermilk until smooth.

Mix Together

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.

Fold in Add-ins

Fold in the drained zucchini, shredded cheddar, and chopped fresh herbs until evenly distributed.

Transfer to Pan

Scrape batter into the prepared loaf pan and smooth the top with a spatula.

Bake

Bake for 50-60 minutes, checking doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too fast.

Cool

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

How to Store It

Fridge: store for up to 4 days in an airtight container.
Freezer: yes, slices freeze well up to 3 months.
Reheat: microwave for 30-45 seconds or warm in the oven.

Tips for Best Results

• Ensure you squeeze out as much moisture from the zucchini as possible for the best texture.
• Use freshly shredded cheese for optimal flavor and meltability.
• Don’t overmix the batter to maintain a light and airy loaf.
• Experiment with different fresh herbs for unique flavors.

Serving Suggestions

• Serve warm, spread with soft butter for breakfast.
• Pair with a fresh green salad for a light lunch.
• Great as an appetizer, accompanied by dips or spreads.