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Cheddar Zucchini Bread

Cheddar zucchini bread with a golden sharp-cheddar crust and pockets of melted cheese in a tender crumb. This savory zucchini bread loaf is an easy savory quick bread that’s great as a summer zucchini recipe.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
wet ingredients
  • 2 eggs
  • 0.75 cup whole milk
  • 0.33 cup vegetable oil or melted butter
  • 1 tbsp honey or sugar
  • 0.25 zucchini, grated and squeezed dry
cheese and optional topping
  • 1.5 cup sharp cheddar cheese, shredded (divided)
  • 2 green onions, thinly sliced (optional)

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, leaving it ready for batter.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together until evenly combined.
Mix wet ingredients
  1. Beat eggs, whole milk, vegetable oil or melted butter, and honey or sugar in a separate bowl until smooth.
Combine zucchini and cheese
  1. Stir grated squeezed zucchini and 1 cup sharp cheddar cheese into the wet mixture.
Combine without overmixing
  1. Fold dry ingredients into wet until just combined—stop when no dry streaks remain to avoid a tough loaf.
Fill and top
  1. Pour batter into the loaf pan and top with the remaining 1/2 cup sharp cheddar cheese.
Bake
  1. Bake for 50–58 minutes at 350°F until the top cheese is golden and a toothpick comes out clean.
Cool
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and the melted cheese firms up.

Notes

For the best texture, squeeze the grated zucchini very well so the loaf bakes through without becoming gummy. Store covered in the fridge up to 4 days, or freeze sliced portions up to 2 months and thaw in the refrigerator overnight. For a lighter option, use honey’s equivalent with reduced-fat cheese if you still want the cheddar flavor.