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Zucchini Cheddar Bread

Deliciously Easy Zucchini Cheddar Bread for Comforting Meals

A delightful Zucchini Cheddar Bread that combines cheesy goodness with tender zucchini, perfect for comforting meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups All-purpose flour Can substitute with gluten-free flour
  • 1 tablespoon Baking powder Ensure it’s fresh
  • 1 teaspoon Fine sea salt Can substitute with kosher salt
  • 1 teaspoon Garlic powder Fresh minced garlic can be used
  • 1 teaspoon Onion powder Can swap for finely chopped fresh onion
  • 1/2 teaspoon Black pepper Adjust according to taste preference
  • 2 large Eggs Room temperature eggs work best
  • 1 cup Milk Whole or 2 percent; non-dairy for vegan
  • 1/3 cup Neutral oil Canola, vegetable, or olive oil
  • 1 tablespoon Dijon mustard Whole grain mustard as a substitute
  • 1 medium Zucchini Shredded, packed
  • 1 cup Shredded sharp cheddar cheese Divided
  • 1/4 cup Chopped fresh chives Optional for garnish
  • 1 tablespoon Chopped fresh thyme Or parsley; can use dried
  • 1 small Jalapeño Seeded and minced; omit for milder bread

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • grater

Method
 

Step-by-Step Instructions for Zucchini Cheddar Bread
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan, lining it with parchment paper.
  2. Shred the zucchini, pat dry, then squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, and black pepper.
  4. In a separate bowl, whisk the eggs, milk, oil, and Dijon mustard until smooth.
  5. Combine the wet and dry ingredients, mixing gently until no large dry streaks remain. Do not overmix.
  6. Fold in the shredded zucchini, 1 cup of cheddar cheese, and herbs or jalapeño if using.
  7. Transfer the batter to the prepared pan, smoothing the top and sprinkling with the remaining cheese.
  8. Bake for 45-55 minutes or until golden brown, testing doneness with a toothpick. Tent with foil if browning too quickly.
  9. Cool in the pan for 15 minutes, then transfer to a wire rack and cool for another 15 minutes before slicing.

Notes

For best results, manage moisture from the zucchini and avoid overmixing to maintain a light texture.