This Cheddar Zucchini Bread is a savory quick bread with a golden crust, tender crumb, and bursts of sharp cheddar in every bite. The zucchini adds subtle moisture, making the loaf soft and flavorful without being heavy. With a hint of spice from cayenne and warmth from ground mustard, it’s a versatile bake that works for breakfast, brunch, or alongside soups and salads.
Whether you’re looking for a creative way to use up garden zucchini or simply want a comforting homemade bread, this recipe will be a keeper.
Why You’ll Love This Recipe
- Savory & Satisfying: A delicious change from sweet quick breads.
- Moist Yet Light: Zucchini keeps the texture tender without overpowering flavor.
- Cheesy Goodness: Sharp cheddar melts into pockets of flavor.
- Perfect for Any Meal: Great on its own or as a side to soups and salads.
- Easy to Make: No yeast, no kneading—ready for the oven in minutes.
Prep & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
Ingredients
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- ½ cup grated zucchini
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
Step-by-Step Instructions
- Preheat the Oven
Set your oven to 375°F (190°C). Grease and flour a 9×5-inch loaf pan. - Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, ground mustard, and cayenne pepper. - Add the Cheese & Zucchini
Fold in shredded cheddar cheese and grated zucchini until evenly distributed. - Combine Wet Ingredients
In a separate bowl, whisk together milk, vegetable oil, and egg until well blended. - Bring It Together
Pour the wet mixture into the dry ingredients. Stir gently until just combined—overmixing can make the bread dense. - Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.
How to Serve
- With Soup: Perfect with tomato, broccoli cheddar, or vegetable soups.
- Toasted with Butter: Simple and satisfying.
- As a Sandwich Base: Try it with turkey, ham, or roast beef.
- For Breakfast: Pair with eggs and fruit for a balanced start to your day.
Tips & Variations
- Extra Cheesy: Add ½ cup more cheddar for a richer flavor.
- Herb Twist: Mix in fresh parsley, chives, or thyme.
- Zucchini Prep: Pat grated zucchini dry with a paper towel to avoid excess moisture.
- Make Mini Loaves: Reduce bake time to about 25–30 minutes for smaller servings.
Final Thoughts
This Cheddar Zucchini Bread is hearty, flavorful, and endlessly adaptable. It’s a quick bake that transforms simple ingredients into something special—perfect for sharing or keeping all to yourself.
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Cheddar Zucchini Bread
- Total Time: 1 hour 5 minutes
Description
This Cheddar Zucchini Bread is a savory quick bread with a golden crust, tender crumb, and bursts of sharp cheddar in every bite. The zucchini adds subtle moisture, making the loaf soft and flavorful without being heavy. With a hint of spice from cayenne and warmth from ground mustard, it’s a versatile bake that works for breakfast, brunch, or alongside soups and salads.
Ingredients
1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground mustard
⅛ teaspoon cayenne pepper
1 cup shredded cheddar cheese
½ cup grated zucchini
½ cup milk
¼ cup vegetable oil
1 large egg
Instructions
Preheat the Oven
Set your oven to 375°F (190°C). Grease and flour a 9×5-inch loaf pan.
Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, ground mustard, and cayenne pepper.
Add the Cheese & Zucchini
Fold in shredded cheddar cheese and grated zucchini until evenly distributed.
Combine Wet Ingredients
In a separate bowl, whisk together milk, vegetable oil, and egg until well blended.
Bring It Together
Pour the wet mixture into the dry ingredients. Stir gently until just combined—overmixing can make the bread dense.
Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.
- Prep Time: 15
- Cook Time: 50
