Cheddar Zucchini Bread

Cheddar zucchini bread is a savory quick bread with a golden cheddar crust and pockets of melted cheese in a tender crumb. Grated, squeezed-dry zucchini keeps it moist while baking until the top turns deep gold and a toothpick tests clean.

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Prep Time 15

Cook Time 55

cooling 15

Total Time 1 25

Servings: 10 servings

Course: Breakfast

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

Cheddar Zucchini Bread

2 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
0.5 tsp garlic powder
0.25 tsp black pepper
2 eggs
0.75 cup whole milk
0.33 cup vegetable oil or melted butter
1 tbsp honey or sugar
1.5 cup zucchini, grated and squeezed dry
1 cup sharp cheddar cheese, shredded (divided)
1 cup sharp cheddar cheese, shredded (divided)
2 green onions, thinly sliced (optional)

Equipment

1 sheet pan

Method

Prep & mix

Preheat oven to 350°F and grease a 9x5 loaf pan.
Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together.
Beat eggs, whole milk, vegetable oil or melted butter, and honey or sugar in a separate bowl.
Stir in zucchini, grated and squeezed dry and 1 cup sharp cheddar cheese, shredded (divided).
Fold dry ingredients into wet until just combined; do not overmix.

Bake & cool

Pour the batter into the loaf pan and top with remaining 1/2 cup sharp cheddar cheese, shredded (divided) (and green onions, thinly sliced (optional), if using).
Bake at 350°F for 50–58 minutes until the cheese on top is golden and a toothpick comes out clean.
Cool the loaf for 15 minutes before slicing.

Notes

Pro tip: squeeze the grated zucchini very dry so the loaf sets up and the crumb stays tender instead of gummy. Store airtight in the refrigerator up to 4 days, or freeze whole (or sliced) up to 2 months. For a lower-sugar option, replace honey or sugar with an equal amount of a sugar substitute suitable for baking.