This zucchini cheddar bread is a tasty treat! With soft, fluffy bread packed with fresh zucchini and gooey cheddar cheese, it’s perfect for breakfast or a snack.
Trust me, the cheesy flavor makes this bread hard to resist. I often enjoy it warm with a dab of butter. You’ll find yourself going back for seconds—just like I do! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture and texture. If fresh isn’t available, you can use frozen zucchini—just make sure to thaw and drain it well. I like using medium zucchinis since they’re juicy and sweet.
Cheddar Cheese: Sharp cheddar gives a nice, bold flavor. If you prefer something milder, go for medium cheddar. You can also mix in other cheeses like mozzarella or feta for a unique twist.
Flour: All-purpose flour is standard, but you can substitute half with whole wheat flour for extra fiber. If you’re gluten-free, use a gluten-free flour blend designed for baking.
Eggs: Eggs help bind the ingredients. If you’re vegan or egg-free, use flaxseed meal (1 tablespoon mixed with 3 tablespoons of water per egg) or a commercial egg replacer to achieve a similar result.
How Do I Keep My Zucchini Cheddar Bread Moist and Flavorful?
Getting the right moisture in your zucchini bread is crucial. Remember to squeeze out excess water from your grated zucchini—keeping some moisture helps but you don’t want it soaked. If you’ve used very watery zucchini, slightly reduce the milk in your recipe to balance it out.
- Preheat the oven properly to ensure even baking.
- Don’t overmix the batter to keep the bread light and fluffy. Stir just until combined.
- Let it cool properly before slicing; this helps it set and maintain moisture.
These tips will help ensure your zucchini cheddar bread turns out delicious every time!
Best Zucchini Cheddar Bread Ever
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder (optional, for savory depth)
- 1 teaspoon dried oregano or Italian seasoning (optional)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese (optional, for extra cheesy flavor)
- 1/4 cup butter, melted
- 1/4 cup olive oil or vegetable oil
- 3 large eggs
- 1/4 cup milk or buttermilk
- 2 teaspoons Dijon mustard (optional, adds subtle tang)
- 1 tablespoon honey or sugar (balances flavors)
- 2 green onions or chives, finely chopped (optional, for freshness)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow an additional 10-15 minutes to cool before slicing into this delicious bread. The total time comes to about 1 hour and 25 minutes, but the enjoyment lasts much longer!
Step-by-Step Instructions:
1. Preheat the oven and prepare the pan:
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to ensure the bread doesn’t stick, or you can line it with parchment paper for easy removal.
2. Prepare the zucchini:
Grate the zucchini using a box grater or a food processor. Once grated, lightly squeeze out the excess moisture using a clean kitchen towel or paper towels. You want some moisture, but removing too much will dry the bread out.
3. Mix the dry ingredients:
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, pepper, garlic powder, and oregano. This will help evenly distribute the leavening agents and seasonings in your bread.
4. Mix the wet ingredients:
In a separate bowl, beat the eggs. Then whisk in the melted butter, oil, milk (or buttermilk), Dijon mustard, and honey. Mixing these separately ensures everything combines nicely.
5. Combine wet and dry:
Carefully add the wet ingredients to the dry ingredients, stirring gently until just combined. Take care not to overmix; this helps keep your bread light and fluffy.
6. Add zucchini and cheeses:
Now, fold in the grated zucchini, shredded cheddar cheese, Parmesan cheese (if using), and chopped green onions or chives for a fresh flavor. The mixture will be thick and hearty, perfect for a loaf!
7. Bake the bread:
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes. It’s done when a toothpick inserted into the center comes out clean.
8. Cool and serve:
Let the bread cool in the pan for about 10-15 minutes. After that, transfer it to a wire rack to cool completely. Enjoy your zucchini cheddar bread warm or at room temperature. It’s great as a snack, a side dish, or just on its own!
Enjoy this savory zucchini cheddar bread as a snack, side, or light meal! It pairs wonderfully with soup or a crisp salad.
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar is recommended for its bold flavor, you can also use mild cheddar or a blend of cheeses such as mozzarella and Monterey Jack. Feel free to experiment with your favorites!
How Can I Make this Recipe Gluten-Free?
To make this zucchini cheddar bread gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that is suitable for baking for the best results.
Can I Store Leftover Bread, and How Should I Do It?
Yes, you can store leftover zucchini cheddar bread! Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually and place them in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before enjoying.
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to add other grated vegetables like carrots or squash for added flavor and nutrition. Just be sure to balance the moisture content by removing any excess liquid, similar to what you do with the zucchini.
