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

If you’re looking for a savory, moist, and cheesy bread that’s perfect for any meal, this Zucchini Cheddar Bread is the answer. Packed with fresh zucchini, sharp cheddar cheese, and a blend of herbs, this loaf is a flavorful twist on traditional quick breads. Whether you serve it as a side dish for dinner or enjoy it as a snack, this recipe is sure to become a favorite.

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 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, dried thyme, and dried oregano. Set aside.

3. Combine Wet Ingredients

In a large bowl, mix the melted butter, vegetable oil, and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Add Zucchini and Cheese

Fold the grated zucchini, shredded cheddar cheese, and chopped chives into the wet mixture until evenly distributed.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.

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 and Serve

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: Freshly grated zucchini works best for this recipe. Avoid squeezing out the moisture, as it keeps the bread moist.
• Cheese Varieties: For a richer flavor, try using a mix of cheddar and Gruyère cheese.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: This bread freezes well. Wrap it tightly in plastic wrap and freeze for up to 3 months.

FAQ

Can I add other vegetables to this bread?

Absolutely! You can add grated carrots or finely chopped bell peppers for extra flavor and texture.

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for best results.

What can I serve with this bread?

This savory loaf pairs well with soups, salads, or even as a standalone snack. For more ideas, check out our Easy Tomato Puff Pastry Tart or Tomato Peach Salad.

For more delicious bread recipes, explore our Best Moist Zucchini Bread or World’s Best Zucchini Bread.

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

This Zucchini Cheddar Bread is a savory, moist, and cheesy loaf perfect for any meal. Packed with fresh zucchini, sharp cheddar cheese, and herbs, it offers a flavorful twist on traditional quick breads.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 420

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 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, dried thyme, and dried oregano. Set aside.
3. In a large bowl, mix the melted butter, vegetable oil, and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Fold the grated zucchini, shredded cheddar cheese, and chopped chives into the wet mixture until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
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 freshly grated zucchini for best results. Avoid squeezing out the moisture to keep the bread moist. For a richer flavor, try using a mix of cheddar and Gruyère cheese. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This bread freezes well for up to 3 months.