Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf

If you’re looking for a savory twist on classic zucchini bread, this Best Ever Zucchini Cheddar Bread is a must-try. Packed with sharp cheddar cheese, fresh herbs, and a hint of garlic, this moist and flavorful loaf is perfect as a side dish for dinner or a satisfying snack. It’s an easy recipe that transforms humble zucchini into a rich, cheesy delight everyone will love.

For more zucchini-inspired recipes, check out our Best Moist Zucchini Bread Recipe or our Baked Zucchini, Spinach, and Feta Casserole.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup honey or maple syrup
• 1 teaspoon apple cider vinegar
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/4 cup chopped fresh parsley

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, thyme, and oregano.
3. Mix the wet ingredients: In another bowl, beat the eggs, then add the vegetable oil, honey (or maple syrup), and apple cider vinegar. Mix until well combined.
4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
5. Add zucchini and cheese: Fold in the grated zucchini, shredded cheddar cheese, grated Parmesan cheese, and chopped parsley until evenly distributed.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Expert Tips

• Use fresh zucchini: For the best texture, use fresh zucchini and grate it just before adding it to the batter. Squeeze out excess moisture to prevent a soggy loaf.
• Customize the cheese: Feel free to experiment with different cheeses like Gouda or Pepper Jack for a unique flavor twist.
• Add-ins: For extra crunch, add 1/4 cup of chopped walnuts or sunflower seeds to the batter.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.

FAQ

Can I make this bread gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for the best texture.

Can I use frozen zucchini?
Yes, but thaw and drain it well to remove excess moisture before using it in the recipe.

What can I serve with this bread?
This savory loaf pairs perfectly with soups, salads, or as a side to your favorite dinner dishes. Try it with our Heirloom Tomato Ricotta Tart for a delightful meal.

Enjoy this Best Ever Zucchini Cheddar Bread as a flavorful addition to any meal. Its rich, cheesy goodness and moist texture make it a standout recipe you’ll want to bake again and again!

Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf

This savory zucchini cheddar bread is packed with sharp cheddar cheese, fresh herbs, and a hint of garlic, making it a perfect side dish or snack. It transforms humble zucchini into a rich, cheesy delight that everyone will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup honey or maple syrup
• 1 teaspoon apple cider vinegar
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/4 cup chopped fresh parsley

Method

 

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, thyme, and oregano.
3. In another bowl, beat the eggs, then add the vegetable oil, honey (or maple syrup), and apple cider vinegar. Mix until well combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
5. Fold in the grated zucchini, shredded cheddar cheese, grated Parmesan cheese, and chopped parsley until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use fresh zucchini and squeeze out excess moisture to prevent a soggy loaf. Customize the cheese or add nuts for extra flavor and crunch. Store in an airtight container or freeze for up to 3 months.