Cheddar Cheese Zucchini Bread
This savory Cheddar Cheese Zucchini Bread is perfectly soft and buttery and packed with flavor! Perfect for enjoying on its own or as a hearty side to comfort foods like Instant Pot Beef Stew or Hibachi Clear Soup.
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I love to garden and one staple of my garden is zucchini! It’s my favorite veggie, in salads, making zoodles, frying up zucchini fritters, 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, or Pumpkin Zucchini Bread.
Not this bread though! This is a nice savory zucchini bread. It reminds me a bit of Red Lobster cheddar biscuits except not as crumbly.
Why I love this recipe
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 herb butter, my mouth is already watering!
Ingredients
Nothing fancy here, if you have zucchini and cheese you are ready to bake!
- flour
- baking powder & baking soda
- salt
- zucchini
- garlic
- cheddar cheese
- eggs
- milk
- butter
You can make this zucchini bread gluten free by using a gluten free flour blend 1:1 in the recipe.
Step by step
Because this is a quick bread, there is no need for yeast, making this recipe fast to pull together.
The hardest part is just shredding the zucchini! There’s also no need to blot the moisture out of the zucchini which make it even easier!
My preferred way to shred zucchini is with a box grater or using the grater attachment on a mandolin.
You simply mix all of the ingredients and pop it in the loaf pan. Top with some extra cheese and into the oven it goes.
One hour later and you’re ready to enjoy this savory, cheesy zucchini bread!
Tips for best results
- 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
Storage
You can keep this bread in an airtight container up to 3 days at room temperature.
This bread can be frozen as a whole loaf or in single slices. To freeze wrap the bread/slice of bread tightly with two layers of plastic wrap and place in a freezer bag.
To thaw a full loaf simply place in the refrigerator overnight. Thaw individual slices in the microwave for 15-30 seconds.
If you’ve tried this recipe please comment and rate it below, I love hearing from you!
Cheddar Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
Description
Cheddar Zucchini Bread is a savory delight that combines the moistness of fresh zucchini with the sharp, rich flavor of cheddar cheese. This bread is perfect for those who crave a hearty, cheesy treat with a hint of veggie goodness in every slice.
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.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: bread
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 182
- Sugar: 1.6 g
- Sodium: 394.8 mg
- Fat: 4.8 g
- Carbohydrates: 27.4 g
- Protein: 7.4 g
- Cholesterol: 40.7 mg
anyone make these as muffins?
They are delicious as muffins, I would check the baking time starting at 30 minutes, I do not remember exactly how long they take as muffins
I was wonde6if I could use buttermilk instead of milk.
It’s a great recipe but had to make a second time drained the zucchini and it was much better. I think my garden zucchini are wetter than the store bought ones. Thank you for the recipes! Cheers!
So glad you liked it!
My son is SUPER picky and he loved it! Smells like cheddar biscuits in our house! I am recommending to everyone I know
So happy you liked it Deven!!
This recipe is delicious! My son loves it!
Thank you!
Oh I’m so glad you like it Reina!!
I made this bread it came out beautiful but do I need to refrigerate it
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!
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!
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!
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!
turned out great, so glad to have a recipe to use up all my zucchini from the garden!
Thanks! Perfect way to use up all of the zucchini from my garden!
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?
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?