Savory Zucchini Cheddar Quick Bread is a deliciously moist and flavorful bread filled with fresh zucchini, sharp cheddar cheese, and a blend of herbs. This no-yeast bread is quick and easy to prepare, making it perfect for breakfast, brunch, or as a side dish to soups and salads. With its tender crumb and cheesy goodness, this quick bread is a fantastic way to use up extra zucchini and enjoy a comforting, savory treat!
Why You’ll Love This Recipe
- Quick and Easy: No yeast required—just mix, bake, and enjoy!
- Great for Any Meal: Perfect for breakfast, lunch, or as a side dish.
- Moist and Flavorful: The zucchini keeps the bread moist, and the cheddar adds a savory punch.
- Versatile: Add your favorite herbs, spices, or extra vegetables.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil (or melted butter)
- 1 1/2 cups shredded zucchini (squeeze out excess moisture)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup chopped green onions or chives
- 1 teaspoon fresh thyme or rosemary (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, garlic powder, onion powder, salt, and black pepper.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil until smooth.
- Mix in Zucchini and Cheese: Add the shredded zucchini, cheddar cheese, green onions, and fresh herbs to the wet ingredients. Stir until well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Pour into Pan: Transfer the batter to the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Servings and Timing
- Servings: Makes approximately 10-12 slices
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Add More Veggies: Include grated carrots, chopped spinach, or diced bell peppers.
- Use Different Cheese: Swap cheddar for mozzarella, Parmesan, or pepper jack.
- Herb Lover’s Version: Add fresh or dried herbs like dill, parsley, or basil.
- Make It Spicy: Add a pinch of red pepper flakes or chopped jalapeños for a kick.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Wrap tightly to maintain freshness.
- Freezer: Freeze slices individually wrapped for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm slices in the oven at 350°F for about 10 minutes or toast lightly.
FAQs
How do I keep the bread from being too soggy?
Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the bread might be a bit denser. You can also use a mix of half all-purpose and half whole wheat flour for a balanced texture.
Can I make this bread gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend for the best results.
What other cheeses work well in this recipe?
Mozzarella, feta, or a mix of cheddar and Parmesan all taste great in this bread.
Can I add nuts or seeds to this bread?
Yes, chopped walnuts, sunflower seeds, or pumpkin seeds can add extra crunch and flavor.
How do I prevent the bread from sticking to the pan?
Grease the pan well or line it with parchment paper for easy removal.
Can I use pre-shredded zucchini from the store?
Yes, but fresh zucchini will give a better texture and flavor. If using pre-shredded, ensure it’s not too wet.
Can I use this recipe to make muffins instead of a loaf?
Yes, divide the batter into a greased muffin tin and bake at 350°F for 20-25 minutes.
What do I serve with savory zucchini bread?
Serve it with soups, salads, or as a side to scrambled eggs or grilled meats.
Can I add protein to this bread?
Yes, you can mix in cooked, crumbled bacon or diced ham for added protein.
Conclusion
Savory Zucchini Cheddar Quick Bread is a fantastic way to enjoy fresh, seasonal produce in a comforting and flavorful bread. With its cheesy, herby goodness and moist, tender crumb, this quick bread is perfect for any meal of the day. Whether you’re looking for a delicious breakfast, a snack, or a side dish, this recipe is sure to become a favorite. Try it today and enjoy a slice of warm, cheesy zucchini bread fresh out of the oven!
PrintSavory Zucchini Cheddar Quick Bread
Savory Zucchini Cheddar Quick Bread is a delightful and moist bread that combines the subtle flavor of zucchini with the sharpness of cheddar cheese. This quick bread requires no yeast, making it an easy and fuss-free option for breakfast, snacks, or as an accompaniment to soups and salads.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8–10 slices 1x
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1½ cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (2% recommended, but whole or non-fat works too)
- 1 tablespoon vinegar (white or apple cider)
- 1 large egg
- 3 tablespoons melted butter
- 1½ cups shredded sharp cheddar cheese
- 2 green onions, chopped
Instructions
-
Preheat & Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
-
Prepare Zucchini:
- Wrap the grated zucchini in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture. This ensures the bread doesn’t become too dense.
-
Combine Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
-
Prepare Wet Ingredients:
- In a separate bowl or large measuring cup, mix the milk and vinegar. Let it sit for about 5 minutes to curdle slightly, creating a buttermilk substitute.
- Add the melted butter and egg to the milk mixture, whisking until fully combined.
-
Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix to avoid a tough bread.
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Incorporate Zucchini, Cheese, and Onions:
- Fold in the grated zucchini, shredded cheddar cheese, and chopped green onions until evenly distributed.
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Transfer to Pan:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
-
Bake:
- Place the pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool:
- Allow the bread to cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.
Notes
- Serving Suggestions: This savory bread pairs wonderfully with soups, salads, or simply toasted with a pat of butter.
- Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.
- Variations: For added flavor, consider mixing in herbs like chopped chives or parsley. You can also add a pinch of garlic powder or dried basil to the dry ingredients.