Description
This savory garden zucchini cheddar quick bread is the perfect side dish for soups, stews, or breakfast. Moist, cheesy, and packed with fresh shredded zucchini—ready in under an hour!
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (optional)
1 cup shredded zucchini (moisture squeezed out)
1 cup shredded sharp cheddar cheese
2 large eggs
½ cup milk or buttermilk
⅓ cup neutral oil (like vegetable or avocado)
1 tablespoon chopped chives or parsley (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
3. Stir in zucchini and shredded cheddar to coat evenly in dry mix.
4. In a separate bowl, whisk together eggs, milk, and oil.
5. Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
6. Fold in fresh herbs if using.
7. Transfer batter to prepared loaf pan and smooth top.
8. Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use sharp cheddar for more flavor, or try pepper jack for a spicy twist.
Zucchini can be swapped with yellow squash or carrots.
Bread stays moist for 2–3 days in an airtight container and freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Quick Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 330mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: zucchini cheddar bread, savory quick bread, garden zucchini bread