Irresistible Savory Zucchini Cheddar Quick Bread Recipe

A moist, cheesy, and flavorful quick bread that highlights the fresh taste of zucchini and the sharp bite of cheddar—perfect for breakfast, brunch, or as a side with soups and salads.

Why You’ll Love This Recipe

I love how this bread strikes the perfect balance between savory and comforting. The zucchini keeps it moist without making it dense, while the cheddar adds richness and depth. It’s quick to prepare—no yeast, no kneading—and bakes up beautifully golden and fragrant. I enjoy it warm with butter, or toasted with a bowl of soup.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sea salt
1 cup grated fresh zucchini (squeezed dry)
1 cup shredded sharp cheddar cheese
2 large eggs
1 cup whole milk
¼ cup olive oil

Directions

1. Preheat the oven to 350 °F (175 °C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and sea salt.
3. In another bowl, whisk the eggs, milk, and olive oil until smooth and combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
5. Fold in the grated zucchini (make sure it’s squeezed of excess moisture) and shredded cheddar cheese until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

Serves: about 8–10 slices
Active prep time: 10–15 minutes
Bake time: 45–55 minutes
Cooling time: 10–15 minutes

Variations

• Add chopped herbs like parsley, chives, or thyme for extra flavor.
• Substitute part of the cheddar with mozzarella, gouda, or pepper jack for a different cheese flavor.
• Add a pinch of chili flakes or black pepper for mild heat.
• Sprinkle extra shredded cheddar on top before baking for a cheesy crust.

Storage/Reheating

I store the bread tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm slices in a toaster oven or skillet until slightly crisp. It also freezes well—I wrap slices individually and thaw them as needed.

FAQs

How do I keep the bread from getting soggy?

I make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter.

Can I use low-fat milk instead of whole milk?

Yes, though whole milk adds more richness and moisture.

What kind of cheddar works best?

I prefer sharp cheddar for a strong, savory flavor that stands out against the zucchini.

Can I use other vegetables?

Absolutely—grated carrots or finely chopped spinach can work well too.

Why did my bread turn out dense?

Overmixing the batter can make the bread dense. I stir only until the ingredients are just combined.

Can I make muffins with this recipe?

Yes—divide the batter into a greased muffin tin and bake at 350 °F for about 20–25 minutes.

Can I make it gluten-free?

Yes, I can use a 1:1 gluten-free all-purpose flour blend instead of regular flour.

Can I freeze the loaf?

Definitely—I wrap it tightly once cooled and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

How do I know when it’s done baking?

A toothpick inserted in the center should come out clean, and the top should be golden and firm to the touch.

What should I serve it with?

I love it alongside soups, stews, or salads—or simply toasted with butter or cream cheese.

Conclusion

This Irresistible Savory Zucchini Cheddar Quick Bread is one of my favorite ways to use up fresh zucchini. It’s flavorful, cheesy, and beautifully moist with a tender crumb. I love that it’s quick to whip up and pairs well with almost anything—comforting, easy, and absolutely delicious every time.

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