Description

This Zucchini Cheese Bread is moist, tender, and full of savory flavor thanks to shredded fresh zucchini and sharp cheddar cheese. It’s the perfect quick bread to showcase summer’s bounty and makes an excellent snack, side, or breakfast option. Ideal for using up extra garden zucchini, this easy recipe comes together in one bowl and requires no yeast or kneading.

Ingredients

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For the Bread

2 cups grated zucchini (about 2 medium)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1/3 cup vegetable oil (or melted butter)
1/3 cup whole milk
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh chives (optional)

For Topping (Optional)

2 tablespoons extra shredded cheddar cheese
1 teaspoon chopped chives or parsley

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Instructions

Prepare the Zucchini: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Grate the zucchini and, using a clean kitchen towel, squeeze out as much moisture as possible. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until well combined.
Combine Wet Ingredients: In a separate bowl, beat the eggs lightly. Whisk in the oil and milk until smooth.
Make the Batter: Add the wet ingredients to the dry ingredients, stirring gently with a spatula just until almost combined. Fold in the squeezed zucchini, shredded cheddar cheese, and chives (if using), mixing until just incorporated. Do not overmix.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra cheese and herbs on top for garnish, if desired. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

Be sure to squeeze the zucchini well to avoid excess moisture in the bread.
You can substitute cheddar with Monterey Jack or pepper jack for a twist.
This bread freezes beautifully. Slice before freezing for easy grab-and-go servings.
Add a pinch of chili flakes for a little heat, or mix in cooked bacon for extra flavor.

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 185
Sugar: 2g
Sodium: 326mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 6g
Cholesterol: 36mg