This Best Zucchini Cheddar Bread is moist, cheesy, and packed with hidden veggies! You’ll love how the zucchini adds sweetness and a soft texture, while the cheddar brings a delightful flavor.
Honestly, it’s a great way to sneak in some veggies at breakfast! I enjoy toasting a slice and spreading a little butter on top—yum! Plus, it makes your kitchen smell amazing while it bakes.
Key Ingredients & Substitutions
Zucchini: I love using fresh zucchini in this recipe. It keeps the bread moist! If you have yellow squash, it works as a great alternative. Just be sure to squeeze out excess moisture to prevent sogginess.
Cheddar Cheese: Sharp cheddar adds an amazing flavor! If you need a milder cheese, try using Monterey Jack or Colby. For a twist, experiment with pepper jack for a little heat!
Flour: All-purpose flour is perfect for this recipe. You could substitute with whole wheat flour for added fiber, but it may slightly change the texture. Just use a little less since whole wheat absorbs more moisture.
Buttermilk: If you don’t have buttermilk, regular milk works fine. You can also make your own buttermilk by adding a splash of vinegar or lemon juice to milk and letting it sit for 5 minutes!
How Do I Make Sure My Zucchini Bread is Not Soggy?
One common issue with zucchini bread is excess moisture. To avoid this, follow these steps:
- Grate your zucchini and place it in a clean kitchen towel. Squeeze it well to remove as much water as possible.
- Consider letting the grated zucchini sit in a colander for a few minutes to let gravity do its work.
- Avoid overmixing your batter; gently fold the ingredients together until just combined.
By managing the moisture content, your zucchini cheddar bread will bake up perfectly fluffy and delicious.
Best Zucchini Cheddar Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano (optional)
- 1/2 teaspoon garlic powder (optional)
Wet Ingredients:
- 2 large eggs
- 1/2 cup olive oil or vegetable oil
- 1/4 cup buttermilk or milk
- 1 tablespoon honey or sugar (optional)
Mix-ins:
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup chopped green onions or chives (optional)
How Much Time Will You Need?
This delicious zucchini cheddar bread takes about 15 minutes to prepare and 50–60 minutes to bake. After that, let it cool for about 10 minutes before slicing. So, in total, you’re looking at around 1 hour and 15 minutes for this flavorful loaf from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
First, start by preheating your oven to 350°F (175°C). This ensures that the bread will bake evenly and rise nicely. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later.
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, black pepper, oregano, and garlic powder. This step is important to ensure that all the dry ingredients are evenly distributed.
3. Mix the Wet Ingredients:
In another bowl, beat the eggs until well mixed. Add the olive oil, buttermilk (or milk), and honey (if using), then mix until thoroughly combined. This mixture will add moisture and flavor to your bread.
4. Combine Wet and Dry Ingredients:
Gently stir the wet ingredients into the dry ingredients. Be careful not to overmix; you want everything combined but shouldn’t see any dry flour.
5. Add the Good Stuff:
Now it’s time to fold in the star ingredients! Carefully add the grated zucchini, cheddar cheese, Parmesan cheese (if you’re using it), and the chopped green onions or chives (if desired). Mix just until everything is distributed evenly.
6. Transfer to the Pan:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, ensuring it’s even all the way across.
7. Bake to Perfection:
Place the loaf pan in the preheated oven and bake for about 50–60 minutes. You can test if it’s done by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
8. Cool Before Slicing:
Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. This cooling step is important for the texture.
9. Serve and Enjoy:
Slice the zucchini cheddar bread and serve it warm or at room temperature. It makes a tasty snack on its own or pairs beautifully with soups and salads. Enjoy this delightful savory treat!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just use a bit less (about 1.5 to 1.75 cups) since whole wheat absorbs more moisture. This will make the bread a bit denser but still delicious.
What’s the Best Way to Store Leftover Zucchini Cheddar Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage—just wrap slices tightly in plastic wrap and then place them in a freezer bag for up to 3 months!
Can I Add Other Vegetables or Ingredients to the Bread?
Absolutely! Feel free to add grated carrots or bell peppers for extra flavor and nutrition. Just make sure to squeeze out any moisture just like with the zucchini to keep the bread from becoming soggy.
How to Reheat Leftover Bread?
To reheat, simply slice the bread and warm it in a toaster or on a skillet until heated through. You can also wrap it in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes—perfect for enjoying that fresh-baked taste again!
