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Cheddar Zucchini Bread

Cheddar zucchini bread is a savory quick bread loaf studded with melted cheddar throughout a tender crumb. Grated zucchini squeezed dry keeps the texture moist, while a golden cheddar crust forms on top as it bakes.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Wet ingredients
  • 2 eggs
  • 0.75 cup whole milk
  • 0.33 cup vegetable oil or melted butter
  • 1 tbsp honey or sugar
Zucchini and cheese
  • 1.5 cup zucchini grated and squeezed dry
  • 1.5 cup sharp cheddar cheese shredded (divided)
  • 2 green onions thinly sliced (optional)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together in a bowl until evenly combined.
  3. Beat eggs, whole milk, vegetable oil or melted butter, and honey or sugar together in a separate bowl until smooth.
  4. Stir grated squeezed zucchini and 1 cup shredded sharp cheddar cheese into the wet mixture.
  5. Fold dry ingredients into wet just until combined—do not overmix to keep the crumb tender.
  6. Pour the batter into the loaf pan and sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top.
  7. Bake for 50–58 minutes until the top cheddar is golden and a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the melted cheddar sets slightly.

Notes

For best texture, grate zucchini and squeeze it very dry—excess moisture can make the loaf dense. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days; rewarm slices in the oven at 325°F until warm. Freezing is yes: wrap and freeze up to 2 months, then thaw overnight in the fridge. For a dairy-forward but lighter swap, use reduced-fat sharp cheddar (choose one that melts well) to cut calories while keeping the cheesy pockets.