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Zucchini Cheddar Bread

Deliciously Easy Zucchini Cheddar Bread for Comforting Meals

This Zucchini Cheddar Bread is a delightful fusion of cheesy goodness and tender zucchini, perfect for comforting meals.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 2 teaspoons baking powder ensure it’s fresh
  • 1 teaspoon fine sea salt adjust slightly if using kosher salt
  • 1 teaspoon garlic powder fresh minced garlic for more flavor
  • 1 teaspoon onion powder can swap for finely chopped fresh onion
  • 1/2 teaspoon black pepper adjust according to taste
  • 3 large eggs room temperature works best
  • 1 cup milk whole or 2 percent, non-dairy for a vegan option
  • 1/2 cup neutral oil canola, vegetable, or light olive oil
  • 2 tablespoons Dijon mustard whole grain mustard makes a good substitute
  • 1 medium shredded zucchini packed, about 1 medium zucchini
  • 1 cup shredded sharp cheddar cheese feel free to substitute with your favorite cheese
  • 1/4 cup chopped fresh chives or green onions optional but recommended
  • 1 tablespoon chopped fresh thyme or parsley dried herbs can be used if fresh aren’t available
  • 1 small jalapeño seeded and minced, omit for milder bread

Equipment

  • Loaf pan
  • mixing bowls
  • Box grater or food processor
  • whisk

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. Line it with parchment paper.
  2. Wash and shred one medium zucchini, then wrap in a towel and squeeze out excess moisture.
  3. In a bowl, whisk together all-purpose flour, baking powder, sea salt, garlic powder, onion powder, black pepper.
  4. In another bowl, whisk the eggs, then add milk, oil, and Dijon mustard until combined.
  5. Pour the wet ingredients into the dry ingredients and mix until there are no large dry streaks.
  6. Fold in zucchini and 1 cup of cheddar cheese, plus any fresh herbs or minced jalapeño if desired.
  7. Transfer the batter to the loaf pan, smoothing the top and sprinkle remaining cheddar cheese.
  8. Bake for 45-55 minutes, checking for doneness with a toothpick.
  9. Allow to cool in the pan for 15 minutes, then transfer to a wire rack for another 15 minutes before slicing.

Notes

Squeeze excess moisture from the zucchini to keep bread light and fluffy. Avoid overmixing for best texture.