Description
This Savory Cheddar Zucchini Bread is a moist, flavorful quick bread packed with shredded zucchini, sharp cheddar cheese, and a hint of green onions. Perfect as a snack or savory breakfast treat, it’s easy to make and yields two delicious loaves with a tender crumb and a slightly cheesy, seasoned flavor.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Wet Ingredients
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
Add-ins
- 2 cups shredded zucchini, excess moisture squeezed out (about 2 medium zucchinis)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup chopped green onions
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans to prevent sticking.
- Prepare zucchini: Shred zucchini using a box grater, then place the shredded zucchini into a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible, ensuring your bread won’t be soggy.
- Prepare cheese and onions: Shred the sharp cheddar cheese using a box grater. Wash and finely chop the green onions.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground black pepper, garlic powder, and onion powder.
- Mix wet ingredients: In a separate bowl, whisk the eggs until light and frothy. Gradually add vegetable oil to the eggs while whisking constantly until well combined. Then add granulated sugar and continue whisking until smooth and creamy. Stir in vanilla extract.
- Combine wet and dry: Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in add-ins: Gently fold in the squeezed zucchini, shredded cheddar cheese, and chopped green onions until evenly distributed through the batter.
- Fill pans and bake: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops start to brown too quickly, tent with aluminum foil to prevent overbrowning.
- Cool the bread: Let the bread cool in the pans for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
- Store properly: Once cooled, slice and serve. Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil.
Notes
- Make sure to squeeze excess moisture from the zucchini to avoid soggy bread texture.
- Use sharp cheddar for the best flavor, but feel free to substitute with mild cheddar or a blend if preferred.
- You can add herbs like dill or parsley if you want additional flavor variations.
- Cover the loaf pans with foil if the top browns too quickly during baking.
- This bread is great served warm or at room temperature and pairs well with soup or salad.
- Freezing wrapped loaves helps retain moisture and flavor for longer periods.
