Name: Zucchini Cheddar Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1/4 teaspoon smoked paprika; 2 large eggs, room temperature; 1/3 cup neutral oil (canola, vegetable, or light olive oil); 1/3 cup plain yogurt or sour cream; 1/4 cup milk (whole or 2%); 1 tablespoon honey or sugar; 1 1/2 cups grated zucchini, lightly packed; 1 1/2 cups shredded sharp cheddar cheese, divided; 2 tablespoons chopped fresh chives or green onions; 2 tablespoons grated Parmesan cheese for topping; 1 tablespoon chopped fresh parsley

Zucchini Cheddar Bread Recipe tastes like a tender, cheesy biscuit met a moist quick bread and they decided to hang out in your kitchen permanently. It works for busy weeknights, brunch, or snack time and usually takes about 1 hour from grating zucchini to slicing warm pieces. I first baked this when my neighbor dropped a grocery bag of garden zucchini on my porch, and I have never looked at “extra zucchini” the same way again.

Why You Should Try This Zucchini Cheddar Bread Recipe

This Zucchini Cheddar Bread Recipe gives you a soft, moist crumb with crisp, cheesy edges and little green flecks that make you feel slightly virtuous. Sharp cheddar brings big flavor, while zucchini keeps everything tender without tasting like a vegetable side dish.

You mix it in one bowl, skip the mixer, and slide it into the oven in about 15 minutes. It works as breakfast, snack, or an easy side for soup and salad, so the loaf never lasts long.

“This Zucchini Cheddar Bread Recipe tastes like cheesy comfort in every slice, and my family fights over the end pieces. ★★★★★”

Ingredients You’ll Need

Dry ingredients

2 cups all-purpose flour
- Use unbleached flour if you have it; King Arthur or Gold Medal both work well.
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Optional: 1/4 teaspoon smoked paprika for a subtle smoky note

Wet ingredients

2 large eggs, room temperature
1/3 cup neutral oil (canola, vegetable, or light olive oil)
1/3 cup plain yogurt or sour cream
- Greek yogurt works; thin it with a tablespoon of milk if very thick.
1/4 cup milk (whole or 2 percent)
1 tablespoon honey or sugar
- Honey gives a softer sweetness; sugar keeps the flavor more neutral.

Zucchini and cheese

1 1/2 cups grated zucchini, lightly packed (about 1 medium zucchini)
- Keep the peel on for color; grate on the large holes of a box grater.
1 1/2 cups shredded sharp cheddar cheese, divided
- Use a block and shred it yourself so it melts better than pre-shredded.
- White or orange cheddar both work; choose sharp or extra sharp for more flavor.

Optional flavor boosters

2 tablespoons chopped fresh chives or green onions
2 tablespoons grated Parmesan for the top
1 tablespoon chopped fresh parsley

Equipment

9 x 5 inch loaf pan
Large mixing bowl
Medium bowl
Box grater or food processor with shredding disk
Whisk and rubber spatula
Measuring cups and spoons
Clean kitchen towel or cheesecloth to squeeze zucchini
Cooling rack

Tips & Tricks

Squeeze the grated zucchini very well so the batter stays thick and the bread bakes through.
Pack the zucchini lightly in the measuring cup; do not cram it or the loaf may turn dense.
Shred cheddar from a block so it melts into the crumb instead of clumping.
Use room temperature eggs so they mix smoothly and the batter stays even.
Line the loaf pan with parchment and leave a little overhang so you lift the bread out easily.
Stir the batter gently and stop as soon as the flour disappears to avoid a tough loaf.
Reserve a small handful of cheese for the top so the crust turns golden and bubbly.
Test doneness with a toothpick in the center; if it comes out with wet batter, bake a bit longer.
Let the bread cool at least 15 to 20 minutes before slicing so it holds together.
Slice with a serrated knife to keep the crumb neat and avoid squashing the loaf.

How to Make Zucchini Cheddar Bread Recipe

Prep the pan and oven

Preheat your oven to 350°F (175°C).
Grease a 9 x 5 inch loaf pan with oil or nonstick spray.
Line the bottom and long sides with a strip of parchment so you lift the bread out later.

Prep the zucchini and cheese

Wash and dry the zucchini, then trim the ends.
Grate it on the large holes of a box grater.
Place the grated zucchini in a clean kitchen towel, gather the edges, and twist hard over the sink to squeeze out as much liquid as you can.
Fluff the squeezed zucchini with your fingers and set it aside.
Shred the cheddar cheese and measure out 1 1/2 cups, keeping about 1/4 cup aside for topping.

Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, black pepper, and smoked paprika if you use it.
Break up any small flour clumps with the whisk so the mixture looks even.

Mix the wet ingredients

In a separate medium bowl, whisk the eggs until they look smooth and slightly frothy.
Add the oil, yogurt or sour cream, milk, and honey or sugar.
Whisk until the mixture looks creamy and fully combined.

Bring the batter together

Pour the wet mixture into the bowl with the dry ingredients.
Stir gently with a spatula until you see just a few streaks of flour.
Add the squeezed zucchini, 1 1/4 cups of the shredded cheddar, and any herbs you use.
Fold everything together until the zucchini and cheese spread evenly through the batter and no dry flour remains.

Fill the pan and bake

Scrape the batter into the prepared loaf pan and smooth the top with the spatula.
Sprinkle the reserved cheddar and Parmesan, if using, evenly over the surface.
Place the pan on the middle rack of the oven.
Bake for 45 to 55 minutes, until the top looks deep golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool and slice

Set the pan on a cooling rack and let the bread cool in the pan for about 10 minutes.
Use the parchment overhang to lift the loaf out of the pan.
Cool another 10 to 15 minutes before slicing so the cheese sets and the slices stay neat.
Cut into thick slices and serve warm or at room temperature.

What to Serve with Zucchini Cheddar Bread Recipe

This Zucchini Cheddar Bread Recipe pairs beautifully with tomato soup, creamy potato soup, or a simple chicken noodle soup. You can also serve slices alongside a big salad with crunchy veggies and a tangy vinaigrette. At breakfast, toast a slice and top it with a fried egg or a smear of cream cheese. Kids love it with a glass of cold milk or a cup of tomato basil soup for dunking.

Storage Options

Store completely cooled bread, tightly wrapped or in an airtight container, at room temperature for up to 2 days.
Keep it in the fridge for up to 5 days if your kitchen runs warm or you prefer a firmer texture.
Freeze individual slices or the whole loaf, wrapped in plastic and then foil or a freezer bag, for up to 3 months.
Reheat slices in a 325°F oven or toaster oven for 5 to 8 minutes, or in a dry skillet over medium heat until the edges crisp and the cheese smells fragrant.