Zucchini Cheddar Bread

4.87 from 15 votes

This zucchini cheddar chive bread recipe is easy and quick to make. It only takes 10 minutes of prep time and you will have warm, cheesy, and delicious quick bread!

Prep Time20

Cook Time1

Total Time1 20

Course: bread

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Heather Perine

Ingredients

2 cups shredded zucchini about 1-2 small (squeezed out)
2 ¼ cups (270 g) all purpose flour spooned and leveled
½ teaspoon salt
4 teaspoons baking powder
1 teaspoon garlic powder
⅛ teaspoon black pepper
½ teaspoon onion powder
1 ½ cups shredded cheddar cheese
3 Tablespoons fresh, chopped chives
2 large eggs room temperature
½ cup (120 ml) oil melted
¼ cup (57 g) sour cream
½ cup (120 ml) milk

Instructions

Preheat and prepare pan. Preheat oven to 350℉ (177℃). Position a rack in the center of your oven and preheat the oven to 350°F. Lightly grease a 9 inch by 5 inch loaf pan. I like to line mine with parchment paper as well and grease lightly again.
Shred zucchini. Using a box grater, shred the zucchini. Then measure out 2 cups. Then place the zucchini in a paper towel or clean dish towel and squeeze out the excess water. Place zucchini in small bowl and set aside. 2 cups shredded zucchini
Combine dry ingredients. In a mixing bowl, whisk together flour, salt, baking powder, garlic powder, onion powder, and black pepper. Stir in cheese and chives. 2 ¼ cups (270 g) all purpose flour ½ teaspoon salt 4 teaspoons baking powder 1 teaspoon garlic powder ⅛ teaspoon black pepper ½ teaspoon onion powder 1 ½ cups shredded cheddar cheese 3 Tablespoons fresh, chopped chives
Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, and milk and sour cream. 2 large eggs ½ cup (120 ml) oil ¼ cup (57 g) sour cream ½ cup (120 ml) milk
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in zucchini.
Bake. Bake in a preheated 350℉ (177℃) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.

Notes

Storage: You can store this zucchini bread at room temperature or inside your fridge. Wrap it with parchment paper or plastic wrap and place it inside an airtight container or sealed bag. If stored at room temperature, this zucchini bread can last up to 2 days. But if stored in the fridge, it can last up to 5 days.
Freezing: You can freeze your zucchini savory or sweet quick bread for up to 3 months. However, you need to properly store your quick bread to avoid contamination, drying out, and freezer burn. I wrapped my zucchini cheddar chive bread with plastic wrap and aluminum foil. Then, place it inside an airtight container or a sealed freezer bag. Squeeze out excess air as much as possible and seal. To thaw frozen quick bread, transfer it to your fridge and leave it to thaw overnight. Or you can unwrap your frozen bread and let it thaw at room temperature. Heat it up in your toaster oven or microwave and enjoy.

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