This Savory Cheddar Zucchini Bread is the answer to your snacking, brunch, and even lunchbox dreams. Imagine a golden, tender loaf that has just the right depth of cheesy sharpness, herby lift from chives, and a gorgeous moist crumb thanks to garden-fresh zucchini. It’s the sort of treat that has everyone sneaking back for seconds and thirds. Whether you’re a seasoned baker or brand new to quick breads, this recipe is a sure bet for flavor and simplicity. Once you try it, you’ll want to bake Savory Cheddar Zucchini Bread all year round!
Ingredients You’ll Need
The beauty of this loaf is how easily you can find what you need! Every ingredient does a little happy dance in the final bread, bringing moisture, flavor, or the essential rise that keeps each bite light and fluffy. Let’s see how each one adds its magic to your Savory Cheddar Zucchini Bread.
- All-purpose flour: This staple forms the sturdy, tender base of the loaf—don’t substitute for whole wheat unless you want a denser bread!
- Baking powder: Helps the loaf rise high and proud, giving it that bakery-style dome.
- Baking soda: Works alongside the buttermilk for a fluffy, well-risen bread with a slight tang.
- Salt: Just enough to round out the savory flavors and bring everything together.
- Garlic powder: For subtle, lingering aromatic warmth in every slice.
- Black pepper: Adds a little backbone and peppery kick to balance the richness.
- Large eggs: The glue that binds it all, giving richness and a lovely, soft structure.
- Vegetable oil: Keeps the crumb moist and tender, even a day or two after baking.
- Buttermilk: Its gentle tang cuts through the richness and ensures a delicate, soft texture.
- Shredded zucchini (pressed dry): The secret weapon—moisture, veggies, and a pop of gentle green in every bite!
- Sharp cheddar cheese: Adds bold, cheesy flavor and melts beautifully for that craveable gooey quality.
- Chopped chives or green onions: Lends a fresh, oniony pop that keeps the bread bright and herby.
How to Make Savory Cheddar Zucchini Bread
Step 1: Prep Your Pan and Preheat
Start by setting your oven to 350°F (175°C) so it’s piping hot when you’re ready to bake. A quick swipe of oil or nonstick spray inside your 9×5-inch loaf pan will set you up for an easy release later—nobody likes a stuck loaf!
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and black pepper. Whisk everything together so the leavening is evenly distributed. This prevents any bitter pockets and makes sure your bread rises evenly for that beautiful, bakery look.
Step 3: Mix the Wet Ingredients and Add Ins
Grab a separate bowl and whisk the eggs, vegetable oil, and buttermilk until you have a smooth, creamy mixture. Stir in the pressed-dry shredded zucchini, sharp cheddar cheese, and fresh chives or green onions. This is where the bread gets its color, moisture, and herby, cheesy layers.
Step 4: Combine Wet and Dry Mixtures
Gently pour your wet mixture into the dry ingredients. With a spatula or a wooden spoon, fold everything together just until you see no more flour streaks—no need to over-mix! Overworking the batter can lead to a tough loaf instead of a perfectly tender Savory Cheddar Zucchini Bread.
Step 5: Bake to Golden Perfection
Tip your batter into the prepared loaf pan and use the back of your spoon to smooth out the top. Pop it into the hot oven and let the magic happen! Bake for 45 to 55 minutes or until a toothpick poked into the center comes out clean (a little melted cheese on the tester is okay!).
Step 6: Cool and Slice
Once fragrant and golden, let your masterpiece rest in the pan for about 10 minutes. Then, gently turn it out onto a wire rack to cool completely—if you can resist slicing in right away. Waiting allows the bread to finish setting up and makes each slice neater and easier to handle.
How to Serve Savory Cheddar Zucchini Bread
Garnishes
This bread truly shines with a scatter of fresh chives, a light sprinkle of extra shredded cheddar, or even a twist of black pepper on top just before serving. These little touches make every bite of Savory Cheddar Zucchini Bread feel extra special, and they add color and a hint of fresh flavor to your plate.
Side Dishes
Pair thick, warm slices alongside a bowl of creamy tomato soup, a crisp salad, or a hot plate of scrambled eggs for a super-satisfying brunch or lunch. The savory, cheesy notes play beautifully with tangy, fresh flavors or anything that welcomes a bread basket.
Creative Ways to Present
Try cubing the cooled bread for your next homemade crouton adventure or slice and grill it for a crisp-cheesy base to a poached egg. For entertaining, mini muffins made from this Savory Cheddar Zucchini Bread batter are always a hit—just reduce the baking time and watch for that golden top!
Make Ahead and Storage
Storing Leftovers
Keep any slices you don’t devour right away in an airtight container at room temperature for up to two days. For even longer freshness, tuck them in the fridge; the bread stays moist and flavorful, perfect for busy mornings or snack attacks.
Freezing
Want to stretch out the goodness? Once your Savory Cheddar Zucchini Bread is completely cool, wrap the loaf or individual slices tightly in plastic wrap, then pop them in a zip-top freezer bag. Stash them in the freezer for up to three months and thaw overnight in the fridge when a craving hits.
Reheating
For that freshly-baked aroma, warm up slices in the toaster or microwave (just 10–20 seconds will do). If you want the crust extra crisp, a quick toast in the oven at 300°F for 5 minutes works wonders too!
FAQs
Can I use a different type of cheese in this bread?
While sharp cheddar is classic for its bold flavor and meltiness, you can experiment with Gruyère, pepper jack, or even a blend of your favorite cheeses. Just stick with a cheese that melts well for best results!
Should I peel the zucchini first?
There’s no need! The skin is tender and adds a lovely speckle of color. Just be sure to squeeze out as much moisture as possible so your Savory Cheddar Zucchini Bread doesn’t turn out soggy.
Can I make this bread gluten-free?
Absolutely. Swap in a cup-for-cup gluten-free all-purpose flour blend and check that your baking powder and baking soda are gluten-free. The texture will be a little different, but still delicious!
What’s the best way to shred and dry zucchini?
A box grater is your best friend for this job. After grating, gather the zucchini in a clean kitchen towel and squeeze out the liquid over the sink. It’s a workout but worth every drop for the perfect loaf texture!
Could I double the recipe for a crowd?
Yes, you can double the ingredients and bake in two pans, or even make muffins if you prefer. Just be sure to leave enough space for everything to rise and check for doneness with a toothpick.
Final Thoughts
If you’re looking for a surefire way to light up your kitchen, this Savory Cheddar Zucchini Bread is always a winner. It’s flavorful, moist, and just so easy to share (or save for yourself!). Give it a try, and you may just find it becomes your favorite way to use up fresh zucchini and cheese.
Print
Savory Cheddar Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8-10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Savory Cheddar Zucchini Bread is a delicious twist on traditional zucchini bread, packed with savory flavors from sharp cheddar cheese and garlic powder. Perfect for a quick breakfast or an afternoon snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Wet Ingredients:
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 1/2 cups shredded zucchini (pressed dry)
- 1 1/4 cups shredded sharp cheddar cheese
- 2 tablespoons chopped chives or green onions
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
- Combine wet ingredients: In another bowl, whisk the eggs, oil, and buttermilk. Add zucchini, cheddar cheese, and chives. Mix well.
- Blend wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the loaf pan. Bake for 45-55 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For best texture, squeeze excess moisture from the zucchini using a clean kitchen towel.
- Add a pinch of red pepper flakes for a subtle kick, or mix in crumbled cooked bacon for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
