Savory zucchini cheddar quick bread is a delightful, cheesy, and moist bread that’s perfect for breakfast, snacks, or as a side dish. Packed with fresh zucchini and sharp cheddar cheese, this quick bread is easy to make and doesn’t require yeast, making it a hassle-free baking option.
Why You’ll Love This Recipe
- No yeast is required, making it a quick and simple bake.
- A perfect way to use up an abundance of zucchini.
- Moist, cheesy, and packed with flavor.
- Great as a side dish, snack, or even toasted with butter.
- Freezer-friendly for easy meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Black pepper
- Garlic powder
- Eggs
- Milk
- Olive oil
- Shredded zucchini
- Sharp cheddar cheese
- Green onions (optional)
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- In another bowl, beat the eggs, then add milk and olive oil, mixing until combined.
- Fold the wet ingredients into the dry ingredients until just combined.
- Squeeze out excess moisture from the shredded zucchini and fold it into the batter along with the shredded cheddar cheese and green onions.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños.
- Herb-Infused: Mix in fresh herbs like thyme, basil, or rosemary.
- Different Cheese: Try Parmesan, Gruyère, or pepper jack for a unique twist.
- Nutty Crunch: Add chopped walnuts or sunflower seeds for texture.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheating: Warm slices in a toaster oven or microwave for a few seconds before serving.
FAQs
How do I prevent my bread from becoming too dense?
Avoid overmixing the batter. Stir until just combined to keep the bread light and fluffy.
Can I use pre-shredded cheese?
Freshly shredded cheese is best as pre-shredded cheese contains anti-caking agents that can affect texture.
Do I need to peel the zucchini?
No, the skin is soft and adds extra nutrients and color to the bread.
How do I remove excess moisture from zucchini?
After shredding, place the zucchini in a clean towel and squeeze out as much liquid as possible.
Can I make this recipe vegan?
Yes, replace eggs with flax eggs and use a plant-based milk and cheese alternative.
Why is my bread crumbly?
Too much flour or not enough moisture can make the bread crumbly. Be sure to measure ingredients properly.
Can I add protein to this bread?
Yes, cooked and crumbled bacon or diced ham make great protein additions.
Can I bake this in muffin tins?
Yes! Divide the batter into muffin tins and bake at 350°F for about 20-25 minutes.
What should I serve with this bread?
It pairs well with soups, salads, or simply with butter and honey.
Can I make this bread ahead of time?
Absolutely! It stores well and can be frozen for later use.
Conclusion
Savory zucchini cheddar quick bread is a simple yet flavorful recipe that brings together the goodness of zucchini and cheese in a moist, tender loaf. Whether you’re looking for a quick breakfast, a snack, or a complement to a meal, this easy-to-make bread is sure to become a favorite. Try out different variations and enjoy homemade, comforting goodness in every bite!
PrintSavory Zucchini Cheddar Quick Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This savory zucchini cheddar quick bread is soft, cheesy, and packed with fresh zucchini. It’s an easy, no-yeast bread that comes together in minutes. Perfect for breakfast, snacking, or serving as a side with soups and salads.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano (or thyme)
- 2 large eggs
- 1/2 cup (120ml) buttermilk (or whole milk with 1 teaspoon vinegar)
- 1/3 cup (80ml) olive oil or melted butter
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1 cup (100g) shredded sharp cheddar cheese
- 1/4 cup (25g) grated Parmesan cheese
- 2 tablespoons chopped fresh chives or green onions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Prepare zucchini: Shred the zucchini and squeeze out excess moisture using a kitchen towel. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and oregano.
- Mix wet ingredients: In another bowl, whisk the eggs, buttermilk, and olive oil until smooth.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in zucchini and cheese: Gently fold in the shredded zucchini, cheddar cheese, Parmesan, and chives.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- This bread freezes well! Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
- You can swap cheddar with Monterey Jack or Gouda for a different flavor.
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