In the late summer, when gardens (and grocery stores) are overflowing with zucchini, the quest for new and delicious ways to use it up begins. We’ve all had sweet, spiced zucchini bread for dessert, but what about its sophisticated, savory cousin? This Cheddar Zucchini Bread is a revelation—a quick bread that feels simultaneously wholesome and indulgent.
Imagine a slice that’s incredibly moist from the shredded zucchini, studded with pockets of sharp, melted cheddar, and fragrant with a hint of garlic and herbs. It bakes up with a beautiful, crisp crust and a tender, almost pudding-like interior that is utterly irresistible straight from the oven. This isn’t just a way to use up produce; it’s a destination for it. Perfect alongside a bowl of tomato soup, sliced for a picnic, or toasted and buttered for a savory breakfast, this loaf proves that zucchini’s greatest role might not be in cake, but in a cheesy, satisfying bread that you’ll want to make all year round.
The Secret to a Moist, Not Soggy, Savory Loaf
Transforming watery zucchini into a strength rather than a liability is the key to this bread’s perfect texture. The process is simple but non-negotiable: after grating, the zucchini must be thoroughly wrung out. Squeezing it in a clean kitchen towel over the sink removes excess moisture that would otherwise steam the bread from the inside, resulting in a dense, wet crumb. What remains is zucchini that contributes moisture and tenderness without waterlogging the batter.
The structure comes from a combination of all-purpose flour and a touch of baking powder and soda for lift. The flavor base is built with savory staples—grated onion, garlic powder, and dried herbs. But the true stars are the sharp cheddar cheese and, surprisingly, a generous pour of olive oil. The oil ensures a rich, moist crumb that stays tender for days, while the cheese not only adds pockets of gooey flavor but also contributes fat and protein for a satisfying, substantial bite. This thoughtful balance of ingredients transforms simple vegetables and pantry staples into a deeply flavorful, complex quick bread that defies its humble origins.
Ingredients
For the Bread:
- 2 cups coarsely grated zucchini (about 1 medium-large)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or thyme
- ½ teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- ⅓ cup extra-virgin olive oil
- ⅓ cup buttermilk or plain yogurt
- 1 tablespoon honey or sugar
- 1 small yellow onion, finely grated (about ¼ cup)
- 2 cups shredded sharp cheddar cheese, divided
- Optional: ½ cup chopped walnuts or cooked, crumbled bacon
Instructions
1. Prep the Zucchini & Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. Using a box grater, grate the zucchini. Place the grated zucchini in the center of a clean, thin kitchen towel. Gather the edges and twist tightly over the sink to squeeze out as much liquid as possible. You should have about 1 to 1 ¼ cups of wrung-out zucchini. Set aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, oregano, and black pepper.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs vigorously until frothy. Whisk in the olive oil, buttermilk, and honey until well combined. Stir in the grated onion and the squeezed-dry zucchini.
4. Make the Batter: Pour the wet zucchini mixture into the dry ingredients. Using a rubber spatula, fold gently until just a few streaks of flour remain. Add 1 ½ cups of the shredded cheddar cheese (and optional walnuts or bacon) and fold just until everything is evenly incorporated. Be careful not to overmix.
5. Bake: Pour the thick batter into the prepared loaf pan and smooth the top. Sprinkle the remaining ½ cup of cheddar cheese evenly over the batter. Bake for 50-60 minutes, or until the top is golden brown, the cheese is bubbly, and a long toothpick or skewer inserted into the very center comes out clean (it might hit melted cheese, so look for wet batter).
6. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper overhangs, carefully lift the loaf out of the pan and place it directly on the rack to cool completely. This prevents the bottom from getting soggy. For the cleanest slices, let it cool fully. However, it’s divine served slightly warm.
Serving & Storing Your Savory Masterpiece
This bread’s versatility is its superpower.
Serve it warm with a pat of butter, alongside a hearty soup or stew, or as part of a brunch spread. For a next-level treat, slice and toast it, then top with a fried egg.
To store, wrap the completely cooled loaf tightly in plastic wrap or foil. It will keep at room temperature for 2 days, but for longer freshness (up to 5 days), store it in the refrigerator.
It also freezes beautifully for up to 3 months; thaw overnight in the fridge and re-warm in the oven.
Feel free to customize with your favorite add-ins: try pepper jack cheese for spice, add a handful of corn kernels, or mix in fresh dill. This Cheddar Zucchini Bread is more than a recipe; it’s a delicious solution and a new classic that will make you look at your summer squash in a whole new, cheesy light.