Why I’ll Love This Recipe
I love this recipe because it transforms humble zucchini into a cheesy, comforting bread that’s perfect for breakfast, snacks, or alongside soup. It’s quick, requires no yeast, and delivers a satisfying savory punch in every slice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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shredded zucchini (well-drained in some recipes; other versions keep the moisture)
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sharp or extra-sharp cheddar cheese
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all-purpose flour (with optional part whole-wheat flour)
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baking powder (plus baking soda in some versions)
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eggs
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melted butter or oil
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sour cream or buttermilk/milk mixture
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optional: chives, green onions, garlic or onion powder, salt, pepper
Directions
Here’s how I usually make it:
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Prep zucchini: Shred it (no need to peel). For some recipes, I drain by wrapping and squeezing—but other versions rely on its moisture to keep the bread tender.
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Mix dry ingredients: Combine flour, leaveners, salt, and any spices or dried seasonings.
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Mix wet ingredients: Whisk together eggs with butter (or oil), sour cream or buttermilk/milk mixture, and any garlic or onion if using.
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Combine batter: Pour the wet mix into the dry ingredients, stirring just until combined. Then gently fold in zucchini, cheese, and chives/green onions.
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Bake: Transfer to a greased or parchment-lined 9×5-inch loaf pan. Bake at 350 °F for about 50–60 minutes, or until a toothpick comes out clean. Let cool before slicing.
Servings and timing
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Servings: About 8–12 slices, depending on slice size.
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Timing: Total time is typically around 1 hour 15 minutes—15 minutes prep and 50–60 minutes bake.
Variations
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Use buttermilk or homemade milk + vinegar mixture in place of sour cream for tanginess.
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Incorporate whole wheat flour for a heartier loaf.
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Mix cheddar with Parmesan for added depth or swap with milder cheese blends.
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Add green onions, chives, garlic, or seasonings like cayenne or black pepper.
Storage/reheating
I store slices in an airtight container at room temperature for up to 3 days. For longer storage, I freeze slices or the entire loaf—wrapped tightly—for up to 2–3 months. I reheat slices in a toaster oven or microwave until warmed through.
FAQs
Should I drain the zucchini before using it?
Draining helps prevent soggy bread, but some versions rely on the moisture for tenderness—both methods work fine.
Can I skip the sour cream or buttermilk?
Yes—using milk with vinegar creates a homemade buttermilk substitute, or you can swap in sour cream or oil-based alternatives.
How do I avoid dense, tough bread?
I mix just until ingredients are combined—over-mixing can make it tough.
Can I freeze the bread?
Absolutely—I freeze cooled slices tightly wrapped, or the whole loaf, and it lasts beautifully for a few months.
What’s great to serve with it?
I love it alongside warm soup, a fresh salad, or simply toasted with butter for breakfast.
Conclusion
I genuinely adore this Zucchini Cheddar Quick Bread—it’s savory, cheesy, and soft, with just the right texture thanks to zucchini. Whether I’m making it for a cozy brunch, quick breakfast, or savory snack, it never fails to satisfy.
