I’ve always loved sweet zucchini bread, but with a garden overflowing, I once craved something savory. After a few dense first attempts, I learned the secret to managing zucchini’s moisture and perfected this Zucchini Cheddar Bread. It completely changed how I see this versatile squash.
You will love this loaf. It’s moist without being heavy, loaded with melted cheddar and fresh green onions. It’s a perfect quick bread for pairing with soup, a salad, or just butter. If you need a way to use up garden zucchini, this savory Zucchini Cheddar Bread is a must-try.
Ingredients
1 zucchini, medium-sized 2 cups all purpose flour 2 tsp baking powder ½ tsp salt 120 ml (½ cup) buttermilk 2 eggs, large 60 g (¼ cup) butter, melted 100 g (1 cup) grated Cheddar cheese 1 tbsp minced green onions 1 tbsp fresh chives, chopped
How to Make Zucchini Cheddar Bread
Bringing this savory loaf to life is surprisingly straightforward. Following these steps carefully will give you a perfect loaf.
Step 1: Prepare Your Pan and Zucchini
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. After shredding the zucchini, squeeze all excess moisture out with a kitchen towel. This is crucial for a light texture.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk the flour, baking powder, and salt.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs, then whisk in the buttermilk and cooled melted butter.
Step 4: Combine Wet and Dry Mixtures
Pour wet ingredients into the dry and stir until just moistened. Don’t overmix; lumps are okay.
Step 5: Fold in the Zucchini and Cheese
Gently fold in the squeezed zucchini, most of the cheddar, green onions, and chives.
Step 6: Bake Your Savory Zucchini Bread
Pour the batter into the pan and top with the remaining cheese. Bake for 50-60 minutes, or until a toothpick comes out clean.
Step 7: Cool and Serve
Cool the bread in the pan for 15 minutes before moving it to a wire rack. Let it cool completely before slicing to prevent it from crumbling.
My Best Zucchini Cheddar Bread Tips
These little tricks make all the difference in achieving that perfect savory loaf every single time.
Don’t Underestimate the Squeeze
Getting the water out is key. For best results, sprinkle the shreds with salt and let sit for 10 minutes before bundling in a kitchen towel and squeezing dry.
Use Sharp Cheddar for the Best Flavor
Use a high-quality sharp cheddar. A mild cheese gets lost, while a stronger one provides the necessary tangy, savory punch that balances the bread.
Room Temperature Ingredients are Key
Using room temperature eggs and buttermilk helps the batter mix smoothly, creating an emulsion that traps air for a more tender loaf.
Avoid Overmixing the Batter at All Costs
Resist overmixing! As soon as the ingredients are combined, stop. Overmixing develops gluten, which results in a tough, dense quick bread.
Variations of Zucchini Cheddar Bread
One of the best things about this recipe is how easy it is to customize. Feel free to add a bit of spice with a diced jalapeño or red pepper flakes. You can also experiment with other herbs like fresh rosemary or thyme. For a different flavor profile, try swapping the cheddar for other hard cheeses like nutty Gruyère, salty Parmesan, or even a spicy pepper jack for a nice kick.
For more delicious breakfast ideas, check out our Stove Top Stuffing Meatloaf recipe.
Print
Zucchini Cheddar Bread
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Discover the perfect savory solution for your garden’s zucchini surplus! This Zucchini Cheddar Bread is wonderfully moist and tender, packed with the sharp flavor of melted cheddar cheese and a fresh bite from green onions and chives. It’s an incredibly easy quick bread, ideal as a side for soups and salads, or simply enjoyed warm with a pat of butter.
Ingredients
1 medium-sized zucchini
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup (120 ml) buttermilk
2 large eggs
¼ cup (60 g) butter, melted
1 cup (100 g) grated sharp Cheddar cheese, divided
1 tbsp minced green onions
1 tbsp fresh chives, chopped
Instructions
Prepare Your Pan and Zucchini
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. After shredding the zucchini, use a kitchen towel to squeeze out as much excess moisture as possible. This step is crucial for achieving a light, fluffy texture.
Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Mix the Wet Ingredients
In a separate medium-sized bowl, lightly beat the eggs. Then, whisk in the buttermilk and the cooled melted butter until smooth.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just moistened. Be careful not to overmix; a few lumps in the batter are perfectly fine.
Fold in the Zucchini and Cheese
Gently fold the squeezed zucchini, most of the grated cheddar cheese (reserving a small amount for the topping), the green onions, and the chives into the batter until evenly distributed.
Bake Your Savory Zucchini Bread
Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the remaining cheddar cheese over the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the bread to cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely. Slicing the bread while it’s still warm may cause it to crumble, so patience is key!
Notes
Squeeze That Zucchini!
For best results, after shredding the zucchini, toss it with a pinch of salt and let it sit in a colander for 10 minutes. This will draw out even more water before you squeeze it dry with a kitchen towel.
Cheese Matters:
A sharp or extra-sharp cheddar will provide the best savory flavor. Other great options include Gruyère, Parmesan, or a spicy Pepper Jack for an extra kick.
Room Temperature is Best:
Using room temperature eggs and buttermilk will help the ingredients combine more easily, resulting in a more tender and evenly baked loaf.
Storage:
Store the completely cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 168 kcal
- Sugar: 2g
- Sodium: 285mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 56mg
Keywords: Zucchini Cheddar Bread, savory zucchini bread, zucchini bread recipe, cheddar bread, quick bread, savory baking, garden zucchini recipe, cheese loaf
FAQs
Here are answers to some of the most common questions about making savory zucchini bread.
How Do You Get Moisture Out of Zucchini for Bread?
The best method is to use a clean kitchen towel. After shredding the zucchini, place it in the center, gather the ends, and twist and squeeze firmly over a sink until very little liquid is being released.
Should You Peel Zucchini for Zucchini Bread?
No, you don’t need to peel the zucchini. The skin is very thin and softens completely during baking, so you won’t notice it. Plus, it adds lovely flecks of green color to the bread.
Do You Squeeze Out the Liquid from Zucchini for Bread?
Yes, absolutely. This is the most crucial step. Zucchini has a high water content, and leaving it in will result in a dense, gummy bread that might not cook through. Squeezing the liquid out is essential for a light crumb.
