The Best Ever Zucchini Cheddar Bread—Easy & Delicious!

Introduction

Cooking has always been more than just following a recipe in my kitchen—it’s like holding a little piece of the past in my hands. Growing up, I’d watch my grandmother stir, chop, and sprinkle ingredients with such care, as if each dish carried a secret story. Those memories shaped the way I cook today, blending old family flavors with a pinch of my own creativity. This zucchini cheddar bread is one of those treasures, a comforting reminder that food isn’t just about filling your belly, but about sharing moments, laughter, and even the occasional kitchen mishap. So grab your mixing bowl, and let’s keep those wholesome traditions alive, one slice at a time. Print

Preparing time

15 minutes

Cooking time

50 minutes

Ingredients and measurement

Zucchini – 1 large (enough to yield 1 cup grated zucchini) All-purpose flour – 1 ½ cups Cheddar cheese – 1 cup, grated Baking powder – 1 tablespoon Eggs – 2, at room temperature Milk – ½ cup, at room temperature Olive oil – ¼ cup Salt – 1 teaspoon Black pepper – ½ teaspoon Green onions – ¼ cup, chopped

Instructions

Preheat and prepare pan

Set your oven to 180°C (350°F) and place the wire rack right in the middle. Butter up every inch of your loaf pan so nothing sticks later on.

Grate and squeeze zucchini

After washing and drying your zucchini well, chop off the stem end and grate it coarse. Now, this part—grab handfuls of that zucchini and squeeze hard to get out as much water as possible. You want about a cup of grated zucchini, not soggy mess.

Mix dry ingredients

In a bowl, whisk together the flour, salt, pepper, and baking powder until evenly combined.

Combine wet ingredients and zucchini

In a bigger bowl, whisk the eggs, milk, and olive oil until smooth. Stir in the well-drained zucchini to spread it out evenly.

Fold dry into wet

Add the dry mix to the wet, folding gently with a spatula until there’s no flour streaks. Don’t overdo it, or you’ll toughen the bread.

Add cheese and green onions

Carefully fold in the grated cheddar and chopped green onions, mixing just enough to combine.

Bake

Pour the batter into the loaf pan, smooth the top, and bake for 50 minutes or until a toothpick comes out clean.

Cool and slice

Let it cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and pop it out. Cool completely before slicing so it doesn’t crumble.

Notes

Don’t skip squeezing zucchini

If you don’t get most water out, your bread might turn out soggy. Press it like you mean it!

Room temperature eggs and milk help

This keeps the batter smooth and ensures even baking.

Cheese and onions add flavor but handle gently

Overmixing here can toughen the bread, so fold in just till combined.

Watch the baking time

Oven temperatures vary. If the loaf is browning too fast on top, tent with foil but keep baking until a toothpick is clean. Enjoy slicing into that cozy, cheesy zucchini loaf! It’s perfect with a mug of tea or a lazy breakfast — and hey, don’t be shy to lick the spatula.

Cooking tips : Grating and Moisture Control

Why squeeze the grated zucchini?

Grating zucchini releases a lot of water, which can make your bread soggy if not removed. Pressing it firmly between your hands or a clean towel gets rid of excess moisture, helping your loaf bake up light and not too dense.

Choosing the right cheese

Sharp cheddar adds a lovely tang and melty texture, but if your cheese clumps up, just grate it finer or toss it lightly with a bit of flour before folding in to keep it from sinking.

Using room temperature eggs and milk

Cold eggs or milk can slow down the baking powder’s action, so letting these ingredients come to room temp helps your bread rise better and bake more evenly. Patience pays off!

Gentle folding matters

Mixing gently when combining wet and dry ingredients prevents tough bread. Overmixing develops gluten, turning your loaf chewy instead of tender. Trust me, I’ve learned that the hard way after a few bouncy brick attempts!

FAQ

Can I substitute all-purpose flour with whole wheat?

Yes, but keep in mind whole wheat can make the bread denser and drier. You might want to add a splash more milk or an extra egg for moisture.

What if I forget to squeeze out the zucchini moisture?

You’ll probably end up with a very wet batter and a loaf that takes longer to bake, sometimes turning out soggy inside. It’s not a disaster, just watch your baking time and test with a toothpick.

Can I use other types of cheese?

Definitely! Feta, mozzarella, or gouda work great. Just chop or grate them well and fold them in gently.

Why is my zucchini bread dense or gummy?

Overmixing the batter or not squeezing the zucchini well are the usual culprits. Also, make sure your baking powder is fresh for proper rise.

Can I add other veggies or herbs?

Sure! Try adding shredded carrot or fresh chopped herbs like dill or parsley for a flavor twist. Just keep an eye on moisture levels to keep the loaf balanced.

Conclusion

This cheesy zucchini bread turns out wonderfully moist and packed with flavor—every bite is a little cozy hug from the kitchen. Honestly, sometimes I worry about squeezing out enough moisture from the zucchini, but it’s worth the tiny effort because it keeps the bread from getting soggy. The blend of sharp cheddar and fresh green onions adds just the right kick without overpowering that natural zucchini sweetness. It’s perfect for breakfast, a snack, or whenever you find yourself craving something savory but light. Plus, it’s pretty forgiving—if you forget to fully dry the zucchini or mix a bit too eagerly, it still tastes great, which is a win in my book. This recipe has become one of my go-tos when I want something delicious but simple to throw together, and I hope it finds a spot in your kitchen favorites too.

Suggestions of another similar recipes

Cheesy Spinach and Feta Muffins

Try swapping zucchini out for fresh spinach and adding crumbled feta instead of cheddar — these muffins are perfect little pockets of tangy goodness, ideal for a quick breakfast on the run.

Carrot and Herb Savory Loaf

Using grated carrots, fresh parsley, and thyme with a similar batter can give you a loaf that’s vibrant in color and flavor, great alongside a bowl of soup.

Sweet Corn and Jalapeño Bread

For a spicy twist, toss in fresh corn kernels and diced jalapeño peppers with the same base, adding a subtle heat that wakes up your taste buds without overwhelming.

Broccoli and Cheddar Breakfast Casserole

Swap the zucchini for chopped steamed broccoli and bake it in a casserole form for a hearty breakfast dish that also works well for brunch with friends.