Savory Cheddar Zucchini Bread

Savory Cheddar Zucchini Bread has been one of my favorite ways to sneak veggies into something that tastes like a treat rather than a chore. If you’ve ever wondered how to make zucchini exciting beyond the usual sauté or salad, this recipe might just be your new best friend. It’s cheesy, moist, and has that perfect hint of savory goodness that makes it hard to stop at one slice.

Why You Should Try Savory Cheddar Zucchini Bread

Have you ever thought zucchini could be the star of a bread recipe? I didn’t either until I gave this a shot. The zucchini keeps the bread super moist without making it soggy, while the sharp cheddar adds a punch of flavor that balances the mildness of the squash. Plus, it’s a fantastic way to use up those zucchinis piling up in your fridge. Trust me, this bread works for breakfast, a snack, or even a side with your dinner.

Variation I’ve Tried

Over the years, I’ve played around with this recipe quite a bit. Sometimes I toss in crispy bacon bits for an extra savory kick. Other times, I swap cheddar for pepper jack if I’m feeling adventurous and want a bit of heat. Adding herbs like rosemary or thyme gives it a nice earthy flavor, and a handful of chopped walnuts adds a satisfying crunch. The beauty? You can tweak it to your taste without losing what makes it special.

Adaly Kandice

Savory Cheddar Zucchini Bread

A flavorful and moist zucchini bread with sharp cheddar cheese, perfect for a savory snack or appetizer.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Appetizer

Cuisine: American

Calories: 220

Ingredients

  

• 2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup milk
• 1 1/2 cups sharp cheddar cheese, shredded
• 2 tablespoons chopped fresh chives

Instructions

 

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
3. In a large bowl, beat together melted butter and eggs. Stir in milk.
4. Add the dry ingredients to the wet ingredients and mix just until combined.
5. Fold in grated zucchini, shredded cheddar cheese, and chopped chives.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, squeeze out excess moisture from the zucchini before adding. Serve warm or at room temperature as an appetizer or savory snack.

Serving The Cheddar Zucchini Bread

This bread shines in many ways. Slice it warm with a pat of butter for a quick breakfast that feels indulgent. Serve it alongside a bowl of tomato soup for a cozy lunch. I’ve even used it as a sandwich base cut it in half, add some turkey and spinach, and you’re good to go. Ever tried toasting a slice and topping it with avocado? Game changer.

Helpful Tips for Cheddar Zucchini Bread Recipe

• Don’t skip squeezing out the zucchini water. Too much moisture can make the bread dense and soggy.
• Use freshly shredded cheddar for better melt and flavor compared to pre-shredded varieties.
• If you want a lighter texture, try substituting half of the all-purpose flour with whole wheat flour.
• Feel free to adjust the seasoning. I usually add a pinch more black pepper than the recipe calls for because I like a little bite.

Storage

This bread keeps well for a couple of days at room temperature if wrapped tightly in foil or plastic wrap. For longer storage, pop it in the fridge it’ll last up to a week. I’ve also frozen slices individually, then reheated them in the toaster oven for a quick snack that tastes freshly baked.

Common Mistakes to Avoid

• Forgetting to drain the zucchini properly can ruin the texture.
• Overmixing the batter leads to tough bread, so stir just until the ingredients come together.
• Baking at too high a temperature can cause the crust to brown too fast while the inside remains undercooked.
• Skimping on the cheese reduces the flavor punch, so don’t be shy with it!

Nutrition Information (per serving)

• Calories: 220 kcal
• Carbohydrates: 18 g
• Protein: 8 g
• Fat: 14 g
• Fiber: 2 g
• Sugar: 3 g