Zucchini Cheddar Quick Bread

Zucchini Cheddar Quick Bread recipe transforms garden surplus into savory perfection. Easy quick bread with sharp cheddar and fresh zucchini.

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last August, I stared at seventeen zucchini on my kitchen counter, wondering how my tiny garden plot had become so generous. Then my neighbor knocked with three more. That’s when inspiration struck—why not transform this green abundance into something spectacular?

This Zucchini Cheddar Quick Bread recipe became my salvation. After testing twelve different versions and burning two loaves (oops!), I finally nailed the perfect balance of moisture, flavor, and texture. The secret? Sharp cheddar cheese elevates humble zucchini into something extraordinary.

Whether you’re drowning in garden surplus or simply craving comfort food, this savory quick bread delivers. It’s surprisingly simple, absolutely delicious, and perfect for busy weeknights. Additionally, it freezes beautifully for meal planning. Let’s turn that zucchini mountain into golden, cheesy perfection.

Tasty at Home – Where bold flavors meet everyday kitchens.

About the zuchinis bread Recipe & Ingredients

This Zucchini Cheddar Quick Bread stands out because it balances savory elements perfectly. Most zucchini breads lean sweet, but this recipe celebrates the vegetable’s natural flavor. Furthermore, the sharp cheddar creates pockets of richness throughout each slice.

The key lies in properly preparing your zucchini. Consequently, removing excess moisture prevents soggy bread while maintaining the vegetable’s tender texture. Meanwhile, the combination of baking powder and baking soda creates the perfect rise.

Ingredients for the Zucchini Cheddar Quick Bread

Shopping Tips for US Grocery Stores

Choose medium-sized zucchini for best results. Enormous zucchini often taste watery and contain large seeds. Look for firm vegetables with bright green skin. Additionally, avoid any with soft spots or wrinkled skin.

For cheese, purchase a block of sharp cheddar rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Moreover, freshly grated cheese creates better flavor distribution.

Quality Indicators & Substitutions

Zucchini Selection: The vegetable should feel heavy for its size. Fresh zucchini squeaks slightly when you rub the skin. Store unwashed zucchini in the refrigerator for up to one week.

Cheese Alternatives: Extra-sharp cheddar intensifies flavor, while mild cheddar creates subtler taste. Alternatively, try Gruyere for sophistication or Monterey Jack for creaminess.

International Substitutions: Replace all-purpose flour with plain flour when making Zucchini Cheddar. Substitute buttermilk for the milk-vinegar combination if available, and additionally, use spring onions instead of green onions for a milder flavour.

Equipment & Preparation Steps

Essential Equipment

You’ll need a 9×5-inch loaf pan, large mixing bowl, small bowl, and box grater – all essential tools for any zuchinis bread recipe. A wire cooling rack prevents soggy bottoms, and additionally, keep paper towels handy for draining zucchini.

DIY Alternative: No box grater? Use the large holes of a cheese grater instead. Missing a wire rack? Prop the pan on wooden spoons to create airflow underneath.

Step-by-Step Instructions

Prep Your Oven and Pan

Preheat your oven to 350 degrees Fahrenheit. Meanwhile, spray your 9×5-inch bread pan with non-stick cooking spray. This prevents sticking and ensures easy removal later.

Prepare the Zucchini

Grate your zucchini using the large holes of a box grater. Next, wrap the grated zucchini in paper towels and gently squeeze. You should release about one tablespoon of liquid. Don’t over-dry the zucchini—some moisture keeps the bread tender.

Pro Tip: Julia Child always emphasized proper vegetable preparation. She’d say that removing excess moisture concentrates flavors while maintaining texture.

Create Your Dry Mixture

In a large bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents. Consequently, your bread will rise uniformly.

Make Homemade Buttermilk

Combine milk and vinegar in a small bowl. The mixture will curdle slightly—that’s perfect! You’ve just created homemade buttermilk. Let it sit for two minutes while the acid activates.

Common Mistake Alert: I once forgot this step and wondered why my bread tasted flat – it’s crucial in Zucchini Cheddar Quick Bread because the acid reaction with baking soda creates both lift and a subtle tang.

Combine Wet Ingredients

Whisk the egg into your curdled milk mixture. Then, stir in the melted butter until smooth. Keep the butter slightly warm to prevent it from solidifying.

Bring It Together

Pour the milk mixture into your dry ingredients. Gently fold them together until just barely combined. Overmixing develops gluten, which creates tough, dense bread. Stop mixing when you still see a few flour streaks.

Add the Stars

Fold in the drained zucchini, grated cheddar, and chopped green onions. Mix only until ingredients are evenly distributed. The batter should look slightly lumpy—that’s exactly right.

Bake to Perfection

Pour the batter into your prepared pan and level gently. Bake for exactly one hour at 350 degrees. Test doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.

Cool Properly

Let the bread cool in the pan for ten minutes. Then, carefully turn it out onto a wire rack. This prevents condensation from making the bottom soggy. Cool completely before slicing for best texture.

Tips, Variations, and Serving Suggestions

Expert Tips for Best Zucchini Cheddar Quick Bread

Don’t skip the zucchini draining step. Excess moisture creates gummy texture and prevents proper rising. Additionally, room temperature ingredients mix more easily and create better texture.

Measure flour correctly by spooning it into cups and leveling. Packed flour creates heavy, dense bread. Furthermore, use fresh baking powder for maximum lift—replace it every six months.

Creative Variations

Southwestern Style:Add diced jalapeños and pepper jack cheese to your Quick Bread Recipes for an extra kick. Include a teaspoon of cumin for warmth – this variation pairs beautifully with chili or soup.

Italian-Inspired: Substitute fresh herbs like basil and oregano for green onions. Use Parmesan cheese instead of cheddar. Additionally, add sun-dried tomatoes for Mediterranean flair.

Holiday Version: Perfect for Thanksgiving alongside Southern Fried Apples. Add fresh thyme and use Gruyere cheese for sophistication.

Gluten-Free Adaptation: Replace all-purpose flour with a 1:1 gluten-free flour blend. Add an extra egg for binding. Results may be slightly denser but equally delicious.

Make-Ahead Option: This recipe works wonderfully for meal prep. Wrap cooled bread tightly and freeze for up to three months. Slice before freezing for quick breakfast portions.

Storage and Freezing Guide

Perfect Pairings

This savory quick bread shines alongside Honey Lime Basil Peach Fruit Salad for brunch. Additionally, it complements Easy Cucumber Caprese Salad for light lunches.

Try toasted slices with scrambled eggs or cream cheese. The bread also makes excellent sandwiches with turkey and avocado. For dinner, serve warm slices with hearty soups or stews.

FAQs on Zucchini Cheddar Quick Bread

Conclusion

This Zucchini Cheddar Quick Bread transforms garden abundance into pure comfort food. Every slice delivers the perfect balance of savory cheese and tender vegetables. Moreover, the recipe’s simplicity makes it accessible for bakers of all skill levels.

Remember that August afternoon when I discovered this recipe? Now it’s become my go-to solution for zucchini overload. The bread pairs beautifully with morning coffee or afternoon tea. Additionally, it makes an excellent addition to brunch spreads or picnic baskets.

Try serving warm slices with Baked Zucchini and Cheese for the ultimate zucchini celebration. Don’t forget to share your creations—tag us on social media with your beautiful loaves!

Whether you’re dealing with garden surplus or simply craving something special, this zuchinis bread recipe delivers every time. Go ahead, embrace the zucchini abundance – your kitchen will smell incredible, and your family will ask for seconds.

Zucchini Cheddar Quick Bread

This savory Zucchini Cheddar Quick Bread transforms garden surplus into golden, cheesy perfection. With sharp cheddar cheese and fresh zucchini, it’s the perfect balance of moisture and flavor that makes an excellent breakfast, snack, or side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 8 servings

Equipment

• 9×5-inch loaf pan
• Large mixing bowl
• small bowl
• box grater
• Wire cooling rack
• Paper towels

Ingredients

  

Essential Ingredients

• 1 ½ cups zucchini grated
• 2 cups all-purpose white flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk 2% recommended
• 1 tablespoon vinegar white or apple cider
• 1 egg large
• 3 tablespoons butter melted

Bold Add-ins

• 1 ½ cups sharp cheddar cheese grated
• 2 green onions chopped

Instructions

 

• Preheat oven to 350 degrees Fahrenheit and spray a 9×5-inch bread pan with non-stick cooking spray.
• Wrap grated zucchini in paper towels and squeeze gently until some of the liquid releases. You don’t need to completely dry it out, just remove about a tablespoon of liquid.
• In a large bowl, combine flour, baking powder, baking soda, and salt, whisking to ensure even distribution.
• In a small bowl, combine milk and vinegar. The milk will curdle slightly – this creates homemade buttermilk. Mix in melted butter and egg.
• Add milk mixture to dry mixture, being careful not to overmix. Fold gently until just barely combined – overmixing will make for a dense, low-rising bread.
• Add grated zucchini, cheese, and green onions, mixing lightly until just combined.
• Pour batter into prepared pan and bake at 350 degrees for one hour.
• Test doneness by inserting a toothpick into the center – it should come out clean. Cool for 10 minutes in the pan, then remove carefully and cool on wire rack.

Notes

Don’t skip the zucchini draining step as excess moisture creates gummy texture. Use room temperature ingredients for best mixing. Measure flour by spooning into cups and leveling to avoid dense bread. This bread freezes beautifully for up to 3 months when properly wrapped.

Keyword cheddar cheese, quick bread, savory bread, zucchini bread