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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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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 9x5-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.