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Cheddar Zucchini Bread

Cheddar zucchini bread is a savory quick bread loaf with a golden, sharp cheddar crust and pockets of melted cheese inside. Grated zucchini is squeezed dry for a tender crumb that slices cleanly after cooling.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cheddar zucchini bread loaf
  • 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
  • 0.3333 cup vegetable oil or melted butter
  • 1 tbsp honey or sugar
  • 1.5 cup zucchini, grated and squeezed dry
  • 1.5 cup sharp cheddar cheese, shredded (divided)
  • 2 green onions, thinly sliced (optional)

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set the pan aside so it’s ready to fill.
  2. Whisk together all-purpose flour, baking powder, salt, garlic powder, and black pepper until evenly combined.
  3. In a separate bowl, beat eggs, whole milk, vegetable oil or melted butter, and honey or sugar until smooth.
Mix and fill
  1. Stir in the grated squeezed zucchini and 1 cup of the shredded sharp cheddar until the batter is evenly speckled.
  2. Fold the dry ingredients into the wet ingredients just until combined, stopping when no dry flour pockets remain to avoid tough bread.
  3. Pour the batter into the greased loaf pan and sprinkle the remaining 1/2 cup sharp cheddar over the top.
Bake and cool
  1. Bake at 350°F for 50–58 minutes, until the top cheddar is golden and a toothpick comes out clean.
  2. Cool the loaf for 15 minutes before slicing so the interior sets and the cheese pockets don’t run.

Notes

For the best texture, squeeze the grated zucchini very dry so the loaf bakes up tender instead of wet. Store airtight in the refrigerator up to 4 days; reheat slices in the oven or toaster oven. Freezing: wrap slices tightly and freeze up to 2 months, then thaw overnight in the fridge. Dairy swap: use a cup-for-cup sharp cheddar-style dairy-free shreds to keep the cheesy crust.