There’s something magical about the aroma of freshly baked zucchini cheddar bread wafting through your kitchen. This delightful quick bread combines garden-fresh zucchini with sharp cheddar cheese to create a savory treat that even the pickiest eaters won’t be able to resist. When summer gardens overflow with zucchini, this recipe becomes my family’s go-to solution! The combination of vegetables hidden in a cheesy, garlic-infused bread makes it perfect for sneaking nutrients into meals while still delivering incredible flavor.
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Why You’ll Love This Zucchini Cheddar Bread
This zucchini cheddar bread stands out from typical sweet quick breads because it leans fully into savory territory. The marriage of tender zucchini and sharp cheddar creates a texture that’s moist yet substantial, with pockets of melted cheese throughout each slice. The garlic powder adds a wonderful aromatic element that makes the smell when this is in the oven absolutely incredible!
What makes this recipe truly special is its versatility. You can serve it alongside soups, as a sandwich bread, or simply warmed with a pat of butter for a satisfying snack. I promised you versatile, and here’s proof! Anything but boring!!
The taste profile is rich and complex – cheesy, savory, with subtle earthiness from the zucchini. Each bite delivers a perfect balance of flavors that will have everyone asking for seconds.
Additionally, this bread offers the benefit of incorporating vegetables in a form that children (and vegetable-averse adults) will happily devour. It’s a wonderful way to use up abundance from your summer garden harvest or farmer’s market haul.
Ingredients for Perfect Zucchini Cheddar Bread
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups grated zucchini
- 2 cups shredded cheddar cheese
- 2 eggs
- 1 cup milk
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Tools You’ll Need
To prepare this delicious zucchini cheddar bread efficiently, gather these kitchen tools:
- 9×5 inch loaf pan
- Large mixing bowl
- Medium bowl for wet ingredients
- Box grater for zucchini
- Clean kitchen towel (for squeezing zucchini)
- Measuring cups and spoons
- Wooden spoon or spatula
- Toothpick (for testing doneness)
- Cooling rack
Ingredient Substitutions and Additions
This zucchini cheddar bread recipe welcomes creative modifications:
Cheese options: While sharp cheddar provides the best flavor punch, you can experiment with pepper jack for heat, Swiss for nuttiness, or a combination of your favorite melting cheeses.
Flour alternatives: For a heartier texture, replace up to 1 cup of all-purpose flour with whole wheat flour. For gluten-free needs, use a 1:1 gluten-free baking flour blend.
Veggie variations: Summer squash works beautifully as a substitute for zucchini. You could also add 1/4 cup finely diced red bell pepper for color and sweetness.
Flavor boosters: Fresh herbs like chopped chives, dill, or thyme (about 2 tablespoons) add wonderful dimension. A pinch of cayenne pepper brings welcome heat for spice lovers.
Milk alternatives: Plant-based milks like unsweetened almond or oat milk can replace dairy milk for a vegan-friendly version (you’ll also need to swap the eggs and cheese for vegan alternatives).
You can also impress your family with 10 Best Keto Cottage Cheese Bread Recipes for Easy Low Carb Meals, a recipe that’s easy to prepare and packed with unforgettable flavor.
Step-by-Step Cooking Instructions
Preparing Your Kitchen and Ingredients
Start by preheating your oven to 350°F (175°C) and thoroughly greasing your 9×5 inch loaf pan. You can also line it with parchment paper with overhanging edges for easy removal later.
Grate your zucchini using the large holes of a box grater. This is critical – you’ll need to remove excess moisture from the zucchini to prevent a soggy bread. Wrap the grated zucchini in a clean kitchen towel and squeeze firmly over the sink until most moisture is removed. You’ll be surprised how much water comes out!
Shred your cheddar cheese if not using pre-shredded. Freshly grated cheese melts more evenly and provides better flavor than packaged options.
Mixing the Batter
In your large bowl, whisk together the flour, baking powder, and salt until well combined.
In a separate bowl, lightly beat the eggs, then mix in the milk, melted butter, garlic powder, and black pepper.
Add the squeezed zucchini and shredded cheese to your dry ingredients, tossing gently to coat. This helps prevent the cheese from clumping together in the batter.
Pour the wet ingredient mixture into the dry ingredients and stir just until combined. The key is to avoid overmixing, which can make your bread tough. The batter will be thick and slightly lumpy – that’s exactly what you want!
Baking to Perfection
Pour your batter into the prepared loaf pan, spreading it evenly with your spatula. For an extra touch, sprinkle a little additional cheese on top for a beautiful golden crust.
Bake in your preheated oven for 60-65 minutes. The bread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cooling and Serving
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. This cooling period helps the bread set and makes removal from the pan easier.
Let the bread cool completely before slicing – as tempting as it is to cut in immediately, waiting allows the internal structure to set properly, resulting in cleaner slices.
If you enjoyed this recipe, you might also like Cottage Cheese Flatbread: 5 Easy Steps to Perfect Homemade Results, which features a delightful mix of flavors and easy-to-find ingredients.
What to Serve with Zucchini Cheddar Bread
This versatile zucchini cheddar bread pairs wonderfully with many dishes:
- Serve warm slices alongside a hearty vegetable soup or chili
- Use as a base for open-faced sandwiches topped with sliced tomatoes and fresh herbs
- Cube and toast for homemade croutons
- Create an impressive appetizer by topping toasted slices with fresh avocado and a sprinkle of sea salt
- Enjoy simply with a spread of butter while still warm from the oven
I’d love to see your creations! Feel free to share your photos on Pinterest and let me know how this recipe worked for your family.
Pro Tips for Perfect Zucchini Cheddar Bread
Thoroughly drain the zucchini: This cannot be emphasized enough! Excess moisture will make your bread soggy.
Use room temperature ingredients: Let your eggs and milk come to room temperature before mixing for a more even batter.
Don’t overmix: Stir just until the ingredients are combined to keep the bread tender.
Check early: Start checking for doneness around 55 minutes as oven temperatures vary.
Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that can affect melting quality.
Storage Instructions
Your zucchini cheddar bread will stay fresh at room temperature for 1-2 days when wrapped tightly in plastic wrap or stored in an airtight container.
For longer storage, refrigerate for up to 5 days. The bread may firm up in the refrigerator but will soften when brought to room temperature or lightly toasted.
This bread also freezes beautifully! Wrap cooled bread tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving, or toast slices directly from frozen.
Nutritional Information
Each slice of zucchini cheddar bread (assuming 12 slices per loaf) contains approximately:
- Calories: 275
- Protein: 9g
- Carbohydrates: 28g
- Fat: 14g
- Fiber: 1.5g
- Sodium: 420mg
These values are estimates and may vary based on specific ingredients used.
Frequently Asked Questions
Can I make this bread gluten-free?
Yes! Use a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different, but still delicious.
Why is it important to squeeze the moisture from zucchini?
Zucchini naturally contains high water content that can make your bread soggy if not removed. Squeezing out excess moisture ensures a properly textured loaf.
Can I make muffins instead of a loaf?
Absolutely! Pour the batter into lined muffin tins and bake at the same temperature for about 20-25 minutes.
Is this recipe kid-friendly?
Yes! The cheese flavor typically appeals to children, making this an excellent way to incorporate vegetables into their diet.
Can I add nuts or seeds?
Certainly! Sunflower seeds, pumpkin seeds, or chopped walnuts make wonderful additions. Add about 1/3 cup to the batter before baking.
A Perfect Solution for Garden Bounty
As summer gardens overflow with zucchini, this savory zucchini cheddar bread offers a delicious way to enjoy your harvest. The combination of garden-fresh vegetables and sharp cheese creates a quick bread that’s anything but ordinary.
Unlike sweet zucchini breads, this savory version serves as a substantial side dish or light meal, perfect for any time of day. The hands-on preparation time is minimal, making it an ideal recipe for busy weeknights or weekend baking projects with children.
Have you tried making zucchini cheddar bread before? Drop a comment below sharing your experience or variations you’ve tried! And don’t forget to pin this recipe to your bread or vegetable recipe boards on Pinterest!