Zucchini cheddar bread recipe is one of those things that sneaks vegetables into your day without anyone batting an eye. It’s cheesy, moist, and just the right amount of savory to keep you coming back for more. If you’ve got some zucchini sitting around and a craving for something a little different than your usual loaf, this might just become your new favorite.
Why You Should Try Zucchini Cheddar Bread Recipe
Ever thought about how zucchini can be a game-changer in bread? It keeps things moist without making the bread soggy, and when you add cheddar, you get that perfect savory kick. Plus, it’s a great way to use up garden zucchini or whatever’s in your fridge before it goes bad. This bread works for breakfast, snacks, or even a light lunch with some soup. Who said bread has to be boring?
Variations I’ve Tried And Loved
I’ve played around with this recipe quite a bit. Sometimes I toss in some crispy bacon bits for an extra punch. Other times, I swap cheddar for pepper jack to add a little heat. Throwing in some fresh herbs like thyme or rosemary can also brighten things up. If you want it a bit healthier, swapping half the flour for whole wheat works fine, but don’t expect the same fluffy texture.
Zucchini Cheddar Bread
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, pepper, and garlic powder.
- In another bowl, beat eggs, then add oil and milk, mixing well.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in grated zucchini and shredded cheddar cheese.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow bread to cool before slicing and serving.
Notes
Serving Ideas for Zucchini Cheddar Bread
This bread shines on its own, but here are some ways I like to enjoy it:
- Warm with a pat of butter melting on top.
- Sliced and toasted, then topped with avocado and a sprinkle of chili flakes.
- Alongside a bowl of tomato soup for a cozy meal.
- Cut into cubes and served as a snack with cream cheese dip.
Helpful Tips for Zucchini Cheddar Bread Recipe
Want to avoid a dense loaf? Don’t overmix the batter. It’s tempting to stir it to perfection, but a few lumps won’t hurt. Also, squeezing out zucchini moisture is non-negotiable; I learned that the hard way after a soggy disaster once. If you want extra cheesy pockets, toss half the cheese in with the dry ingredients and sprinkle the rest on top before baking.
Leftovers and Storage
This bread keeps well for a couple of days at room temperature if wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, slice and freeze it in a zip-top bag. Toast slices straight from the freezer for a quick snack or breakfast.
Common Mistakes to Avoid
- Forgetting to drain the zucchini properly. It’s the number one reason for a wet, heavy loaf.
- Overbaking. Keep an eye on it toward the end; ovens vary, and you don’t want it drying out.
- Using low-fat cheese. It doesn’t melt or taste nearly as good, so go for full-fat cheddar.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 22 g
- Protein: 10 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 3 g
This zucchini cheddar bread recipe packs a good balance of protein and fat, making it a satisfying snack or part of a meal without tipping the scales too much. Plus, you get a little veggie boost hidden in there always a win.