This savory Cheddar Cheese Zucchini Bread is perfectly soft and buttery and packed with flavor! Perfect for enjoying on its own or as a side.
I love to garden and one staple of my garden is zucchini! It’s my favorite veggie, in salads, making zoodles, and baking with it, like this delicious Cheddar Cheese Zucchini Bread Recipe I’m sharing today.
(If you grow squash or zucchini, be sure to check out this post on how to pollinate squash by hand!)
Most of my other zucchini bread recipes tend to be sweeter, like these Chocolate Zucchini Banana Muffins, Almond Banana Zucchini Muffins, or Pumpkin Zucchini Bread. Not this Cheddar Cheese Zucchini Bread though! This is a nice savory quick bread. It reminds me a bit of Red Lobster cheddar biscuits except not as crumbly.
Why I Love Zucchini Bread with Cheese
This bread is buttery, cheddar-cheesy, and perfect on its own or with a bowl of soup. To take it even more over the top you could even brush the top with some garlic butter, my mouth is already watering!
How to Make Cheese Zucchini Bread
Because this is a quick bread, there is no need for yeast, making this recipe fast to pull together. There’s also no need to blot the moisture out of the zucchini which make it even easier!
You simply mix the ingredients pop it in the loaf pan. Top with some extra cheese and pop it in the oven.
One hour later and you’re ready to enjoy this savory, cheesy zucchini bread!
Tips for Making Cheddar Zucchini Bread
- there’s no need to blot the moisture out of the zucchini in this recipe
- sharp or extra sharp cheddar compliments the savory flavor of this bread perfectly
- top with extra cheese if desired
- this bread freezes well so it’s a great way to use up extra zucchini in the summer months
You might also like these quick bread recipes:
If you’ve tried this recipe please comment and rate it below, I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook to see more delicious recipes and life updates.
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PinDescription
This savory Cheddar Zucchini Bread is perfectly soft and buttery and packed with flavor!
Ingredients
- 3 cups all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup shredded zucchini (about one medium-large zucchini)
- 2 teaspoons minced garlic (about 4 cloves)
- 1 cup shredded cheddar cheese plus 1/4 cup for sprinkling on top if desired
- 2 large eggs
- 1 cup milk
- 1 stick (8 tablespoons) butter, melted
Instructions
- Preheat oven to 350˚F. Spray a loaf pan (9×5 inch) with nonstick spray.
- In a large bowl, combine flour, baking powder, salt, and baking soda. Stir to combine.
- Add zucchini, garlic, 1 cup cheese, eggs, milk, and butter to dry mixture and fold together until completely moistened.
- Pour dough into the prepared pan and smooth with a spatula or back of a spoon. Add additional cheese on top if desired.
- Bake for 50 minutes or until golden and toothpick inserted in the middle comes out clean.
Notes
- There is no need to blot or otherwise remove moisture from zucchini in this recipe.
- Brush with garlic butter for even more flavor if desired.
Keywords: cheese zucchini bread
I can’t wait for you all to try this recipe and let me know what you think!
*Adapted from Gather for Bread
Reina says
This recipe is delicious! My son loves it!
Thank you!
Melissa Riker says
Oh I’m so glad you like it Reina!!
Roger says
I made this bread it came out beautiful but do I need to refrigerate it
★★★★★
Melissa Riker says
Hi Roger, this bread will keep for two days or so at room temperature or a week in an airtight container in the fridge. Thanks for the question, I will add that info to the recipe, I’m glad you liked the bread!
Jacque Wesolek says
We are doing Keto and wondered if we could use almond flour instead of regular flour? I would also use heavy cream instead of the milk and because I can, I would add bacon!
Melissa Riker says
Hi Jacque, I can’t say for sure because there are so many variations of almond flour and I haven’t personally tried it. If you happen to try it I’d love if you let me know how it turned out and what brand you used. I will also add it to my (very long) list of things to test too!
Patti says
My mom gave me this link when I told her I had too much zucchini and I’m so glad she did, so savory and tasted amazing warm with butter!
★★★★★
Jane says
turned out great, so glad to have a recipe to use up all my zucchini from the garden!
★★★★★
Anna says
Thanks! Perfect way to use up all of the zucchini from my garden!
★★★★★
Marge says
I made this cheddar zucchini bread according to the recipe. It turned out great and was really good. I put one piece on the countertop and put a glass dome over it and the rest of the bread, I put into the refrigerator wrapped in foil When I went to get it, it had a dark shadow through the middle. It almost looked like mold. What happened?
Melissa says
I’m sorry Marge, I missed this comment last fall. I have no idea what might have caused it, I wonder if it was some sort of reaction to the foil?
★★★★★