Zucchini Cheddar Bread
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This is a delicious and easy zucchini cheddar bread recipe! I made it savory with sharp cheddar cheese, chives, garlic powder, and zucchini. This zucchini cheddar bread is moist and flavorful perfect for all seasons. It only needs 20 minutes of prep time! Quick, delicious, and easy recipe, even beginners can make.
During summertime, zucchini is super affordable and accessible. Many people tend to over-purchase them, myself included. Guilty. That’s why I always find ways to use seasonal or affordable ingredients to save a few bucks while preparing delicious and flavorful zucchini recipes for snacks, desserts, and foods, like zucchini muffins and lemon zucchini bread, for my family.
Also, who can resist the moist and delicious flavors of zucchini bread?! Especially if you add shredded cheddar cheese and chives to the mix? Hello, flavor! No one will be able to resist. Promise. This delicious zucchini cheese bread is like cheddar bay biscuits.
This is zucchini cheddar bread recipe only needs about 20 minutes of prep time. Quick. Easy. No frills. Just a simple quick bread recipe. Yes please! And this cheesy zucchini bread can also be used as a sandwich bread. Hello summer sandwiches!
See Also:
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!
Why You’ll Love This Zucchini Cheddar Chive Bread
- Quick To Make – For this cheesy zucchini quick bread, baking powder and baking soda are used. No yeast. As a result, there is no need to rest your batter to rise. You can prepare it in minutes and put it in the oven to bake!
- Fewer Dishes To Wash – No stand mixer is used! There were fewer dishes to wash after I prepared and baked this quick bread.
- Freezes Well – If you made too much zucchini cheese quick bread, you can freeze it to extend its shelf life. I love freezing my desserts and quick breads. It extends their shelf life and prevents waste. I put together a freezer guide for you!
- Brilliant Way To Use Zucchini – During the summer season, garden zucchini is very accessible and affordable.
Ingredients Needed
To make the soft and delicious cheesy zucchini bread, you will need the following ingredients:
- Zucchini – You want to squeeze out the excess water. I tested the recipe with wringing out the zucchini and and not wringing it. The loaf where I didn’t wring it out was way too wet.
- Shredded Cheddar Cheese – I used sharp cheddar cheese for this cheddar cheese zucchini bread recipe. If you don’t have cheddar cheese you can substitute it with another cheese like gouda, swiss, or try a combination like ½ parmesan cheese and ½ mozzarella cheese for the cheese flavor!
- Chives – Chopped fresh chives. You can also use green onion. Or you can use dried chives as well.
- Oil – You can also use melted butter but your bread may not rise as tall. Read more here on oil vs. butter in quick bread.
- All-Purpose Flour – Properly measure your flour using the measuring cup, spoon, and level method. Learn how to properly measure your flour mixture using this guide.
- Eggs – Should be at room temperature. Here’s how to get your eggs to room temperature fast.
- Sour Cream – I used full-fat sour cream but a plain full-fat Greek yogurt would also work.
- Milk – I used whole milk but any milk would work.
- Baking Powder
- Garlic Powder
- Onion Powder
- Black pepper – Just a little bit for extra flavor.
- Salt – To balance the flavor and taste. Find out The Role Of Salt In Baking.
How To Make Savory Zucchini Cheese Bread
1. Preheat Oven And Prepare Pan
Preheat your oven to 350°F/177°C.
Grease your 9×5-inch loaf pan by spraying non-stick cooking spray or with butter. You can also line your loaf pan with parchment paper for easier quick bread removal. Just lift it up and your zucchini cheese bread is free from the loaf pan.
2. Shred Zucchini
You can use a box grater or food processor to shred your zucchini. I prefer using my box grater and grating my zucchini by hand. Measure out two cups. Wring out the water or moisture from your shredded zucchini. Otherwise your bread will be too wet after baking.
3. Combine Dry Ingredients
In a small bowl, combine your dry ingredients. Add all-purpose flour, baking powder, garlic powder, onion powder and salt. Combine until all ingredients are incorporated well.
3.Add cheese and chives
Stir in the shredded cheddar cheese and chopped chives until evenly mixed throughout.
4. Combine Wet Ingredients
In a medium mixing bowl, whisk together the milk, sour cream, eggs, and oil.
5. Combine Wet And Dry Ingredients
Add your dry ingredients to your wet ingredients. Stir well. Make sure there are no lumps or clumps of flour in your batter.
6.Fold In Zucchini
Fold in the shredded zucchini until evenly mixed.
This zucchini bread batter is very thick but the shredded zucchini will keep it moist while baking.
6. Bake
Transfer the batter to your prepared loaf pan.
Bake for about 50 minutes or until the toothpick inserted at the center of the zucchini cheese bread comes out clean.
Remove the pan from the oven and let it cool for 15 minutes. Then, remove from the loaf pan and transfer to a wire rack to cool completely. Serve warm and enjoy.
Recipe Variations
- Make whole wheat or gluten free – Try replacing with 1/2 whole wheat flour, or use a gluten-free flour blend that you prefer. I haven’t tested with other flours like almond flour or coconut flour, so can’t say how those flours would work. Flours like almond flour can dry out the batter, so you may need to add additional buttermilk. If you try let me know in the comment section!
- Add Other Spices – This is one of the versatile quick bread recipes I made. You can add different spices or herbs like chili powder or red pepper flakes, etc. It will depend on your taste and preferences.
Recipe Tips
- There’s no need to peel your zucchini. It will become tender anyways when your zucchini bread is baked.
- Measure your ingredients accurately, especially our flour. Adding too much or too little flour will make your quick bread too dry, crumbly, or wet. You can use the spoon and level method. Check out the How To Measure Flour to learn how.
- Don’t over-mix your batter. I used a spatula to mix my ingredients. When the ingredients are incorporated, stop mixing. Over-mixing your batter will lead to gluten formation which will result in chewy zucchini bread. That’s why, don’t mix your ingredients too much!
- To make your fresh bread more cheesy, sprinkle shredded cheddar cheese and chopped fresh chives at the top of the baked quick bread. Place it under your broiler for 2 to 3 minutes or until the cheddar cheese is melted.
Recipe FAQs
Yes you do need to wring out the water from your shredded zucchini for this zucchini bread recipe. I know it might seem like a bit tedious, but otherwise your bread will be too wet and gummy after baking. By wringing it out, it makes the zucchini bread perfectly moist.
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.
Yes, 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.
Your savory zucchini bread needs more time in the oven. Before removing your zucchini quick bread in the oven, check its doneness. If the toothpick inserted in the middle comes out clean or with a few crumbs, your fresh bread is ready and cooked. But if the toothpick inserted has a wet batter, bake your zucchini cheddar cheese bread more in the oven.
Remember, every oven runs at different temperatures. Always check the temperature using an oven thermometer to prevent your quick bread from sinking.
More Recipes To Try
Zucchini Cheddar Bread
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
- â…› 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, butter, and milk. 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, cheese, and chives.
- 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.
So good! Thanks for sharing your recipe!
Thank you! I’m glad you enjoyed the zucchini cheddar bread. Happy baking!
I made the Zucchini Cheddar Chive Bread, and it was moist, savory, and bursting with flavor. A great way to use up zucchini and perfect as a side or snack!
Thank you so much, I’m delighted to hear you enjoyed the Zucchini Cheddar Chive Bread!
I am a big fan of a good savory bread. This easy to make, zucchini cheddar bread looks and sounds fantastic. My family will definitely love this when I make it.
Thank you! I’m so happy you’re excited to try the zucchini cheddar bread. I hope your family loves it as much as we do! 😊
This savory loaf was soooo tasty! Definitely making it for the family again.
Thank you! I’m so glad you loved the savory loaf. Hope your family enjoys it as much as you did!
Loved the texture and flavor of this bread! Easy to make and so yummy!
Thank you so much! I’m thrilled you enjoyed the Zucchini Cheddar Bread. Happy baking with all that zucchini! 😊
This bread was so moist and flavorful. Loved it and will definitely make again (I have a lot of zucchini!)
I made this bread yesterday and it was delicious! Love this savory twist of usually banana zucchini bread
Thank you! I’m glad you enjoyed the savory twist!
I loved this recipe. The bread was moist, it was so easy to make and very tasty.
Thank you! I’m glad you loved the recipe and found it easy to make!
This zucchini cheddar loaf was so delicious! My family really enjoyed it.
Thank you! I’m so happy to hear your family enjoyed it!
Oh yum! Such a fantastic use for zucchini. The flavors sound absolutely amazing and I love how easily the bread comes together.
Thank you! I’m glad you like the recipe. Enjoy the bread!
I’m always looking for new ways to use zucchini so this came at the perfect time! Thanks for the cheesy idea!
You’re welcome! Enjoy the Zucchini Cheddar Bread!
I had to add extra water to get this to create a very thick batter. After baking and cooling, it’s underwhelming, flavor wise. I would increase the green onion used, as well as add more garlic powder and salt, and personally, I’d add onion powder. I don’t plan to bake this again.
I appreciate your feedback and apologize for the bread not working out. I’ve made adjustments by adding more moisture (sour cream and oil) and increasing the flour and baking powder to improve rise and structure. I hope you give this new version a try!
I had to add extra milk and additional egg. Batter was very dry without this addition.