If you love the idea of combining fresh garden flavors with a rich, cheesy twist, you are going to fall head over heels for the Savory Cheddar Zucchini Bread: The Ultimate Recipe. This is no ordinary zucchini bread—it’s a golden, cheesy delight bursting with sharp cheddar, fragrant green onions, and a perfect balance of spices that makes every bite absolutely irresistible. Whether you’re baking it for breakfast, a snack, or a savory side to your dinner, this bread is a showstopper that feels like a warm hug from your kitchen.
Ingredients You’ll Need
This recipe calls for a handful of simple, everyday ingredients, each playing a crucial role in creating the perfect loaf. From the fluffy texture provided by all-purpose flour to the melty sharpness of cheddar cheese, every element is thoughtfully chosen to complement the others beautifully.
- All-purpose flour: The foundation of your bread’s tender crumb and structure.
- Baking powder & baking soda: Acting as gentle leavening agents that help your bread rise perfectly.
- Salt, black pepper, garlic powder & onion powder: A carefully balanced blend of seasonings provides the savory depth.
- Eggs: Bind everything together while adding richness.
- Vegetable oil: Keeps the bread moist and tender.
- Granulated sugar: Just a touch to balance the savory flavors and enhance the browning.
- Vanilla extract: Adds a subtle warm note that rounds out the flavor profile.
- Shredded zucchini: The star veggie adds moisture, nutrition, and a lovely texture.
- Shredded sharp cheddar cheese: Provides bold cheesy bursts throughout the bread.
- Chopped green onions: Bring fresh, oniony brightness that pairs perfectly with the cheese.
How to Make Savory Cheddar Zucchini Bread: The Ultimate Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans—the pan prep is key to making sure your loaves come out clean and easy to slice later.
Step 2: Shred and Squeeze the Zucchini
Grab about two medium zucchinis and shred them using a box grater. To avoid a soggy bread, place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. This simple step enhances the bread’s texture tremendously.
Step 3: Prep Cheese and Onions
Shred 1 1/2 cups of sharp cheddar cheese with a box grater—freshly shredded melts and blends better than pre-shredded. Chop your green onions finely to sprinkle in those lovely bursts of savory freshness throughout the batter.
Step 4: Mix the Dry Ingredients
In a big bowl, whisk together your flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder. This seasoning mix is what takes this zucchini bread from simple to spectacular.
Step 5: Whisk Together Wet Ingredients
In a separate bowl, whisk the eggs until light and frothy. Gradually drizzle in your vegetable oil while whisking constantly to create a creamy, smooth mixture. Then add your granulated sugar and whisk some more until silky. Finally, stir in the vanilla for that subtle warmth.
Step 6: Combine Wet and Dry
Slowly add the dry mixture to the wet ingredients, stirring gently until just combined—be careful not to overmix to keep the bread tender and moist.
Step 7: Fold in Zucchini, Cheese, and Green Onions
Here’s where the magic happens! Gently fold in the squeezed zucchini, shredded cheddar, and chopped green onions, distributing all those savory goodies evenly through the batter.
Step 8: Bake to Perfection
Divide the luscious batter evenly between your two prepared loaf pans. Slide them into the oven and bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops brown too quickly, tent with aluminum foil to keep them from overbaking.
Step 9: Cool, Slice, and Enjoy
Allow the bread to cool in the pans for 10 to 15 minutes before transferring to a wire rack to cool completely. Once cool, slice into thick, savory pieces and get ready to savor every bite of your creation.
How to Serve Savory Cheddar Zucchini Bread: The Ultimate Recipe
Garnishes
Top your slices with a pat of herb butter, a sprinkle of extra chopped green onions, or even a dollop of sour cream for an extra creamy bite. Fresh herbs like thyme or chives can also add a lovely aromatic touch.
Side Dishes
This bread pairs beautifully with simple roasted vegetables, a fresh garden salad, or a warm bowl of soup. It adds just the right savory and cheesy counterpoint to light, fresh flavors or hearty meals alike.
Creative Ways to Present
Turn your loaf slices into irresistible sandwiches by layering them with smoked turkey, crisp lettuce, and a smear of whole-grain mustard. Or, cube the bread and toss it with olive oil and herbs for a crunchy, cheesy crouton twist perfect for salads and soups.
Make Ahead and Storage
Storing Leftovers
Keep your Savory Cheddar Zucchini Bread: The Ultimate Recipe fresh by storing it in an airtight container at room temperature. It will stay deliciously moist for up to 3 days, but if you want it longer, refrigeration can extend its life for about a week.
Freezing
If you want to enjoy this bread well into the future, wrap it tightly in plastic wrap followed by aluminum foil, then pop it in the freezer. Frozen bread maintains its wonderful flavor and texture for up to 3 months—ready whenever you are!
Reheating
Simply thaw slices at room temperature or warm them gently in a toaster oven for that freshly baked feeling. A quick reheat enhances the cheese melt and brings back that warm, satisfying aroma. Perfect for morning or anytime indulgence.
FAQs
Can I use a different type of cheese instead of cheddar?
Absolutely! While sharp cheddar gives a distinctive bold flavor, you can experiment with cheeses like gouda, mozzarella, or even pepper jack for a spicy kick. Just make sure the cheese is shredded for even distribution.
Do I need to peel the zucchini before shredding?
There’s no need to peel the zucchini. The skin adds a lovely color and extra nutrients, plus it softens perfectly during baking, blending well into the bread’s texture.
Can I make this bread gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be mindful that texture may vary slightly, so you might want to add a binding agent like xanthan gum if your blend doesn’t already include it.
Is it okay to use less sugar since it’s savory?
The sugar in this recipe is subtle, just enough to balance the savory flavors and help with browning. You can reduce it slightly if you prefer, but cutting it out completely might affect texture and color.
How can I tell when the bread is fully baked?
Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked. If batter sticks to the skewer, it needs more time in the oven.
Final Thoughts
Making this Savory Cheddar Zucchini Bread: The Ultimate Recipe will quickly become one of your favorite kitchen adventures. It’s an unbeatable combination of fresh veggies, rich cheese, and comforting bread that feels special enough to share yet simple enough to enjoy anytime. I can’t wait for you to bake it, slice it, and savor every flavorful, cheesy bite along with your loved ones!
Print
Savory Cheddar Zucchini Bread: The Ultimate Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Savory Cheddar Zucchini Bread is a delicious twist on traditional zucchini bread, packed with sharp cheddar cheese and fresh green onions for a flavorful and moist loaf. Perfect for breakfast, snacks, or a savory side dish, this recipe yields two hearty loaves with a tender crumb and a cheesy finish.
Ingredients
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
Other Ingredients
- 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 the oven: Set your oven to 350°F (175°C) to prepare for baking the zucchini bread.
- Prepare the pans: Grease and flour two 9×5 inch loaf pans to ensure the bread doesn’t stick.
- Shred the zucchini: Using a box grater, shred about 2 medium zucchinis to make 2 cups, then squeeze out excess moisture with a clean kitchen towel or cheesecloth.
- Shred the cheddar cheese: Use a box grater to shred 1 1/2 cups of sharp cheddar cheese.
- Chop the green onions: Wash and finely chop 1/2 cup of green onions.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until well combined.
- Prepare the wet ingredients: In a separate bowl, whisk 3 large eggs until light and frothy. Gradually add 3/4 cup vegetable oil, whisking constantly until combined. Then add 1 1/2 cups granulated sugar and whisk until smooth and creamy.
- Add vanilla: Stir in 1 teaspoon vanilla extract to the wet mixture.
- Combine wet and dry ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Fold in zucchini, cheese, and onions: Gently fold the squeezed zucchini, shredded cheddar cheese, and chopped green onions into the batter.
- Divide batter: Evenly distribute the batter into the two prepared loaf pans.
- Bake the bread: Bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean. Tent with aluminum foil if the top browns too quickly.
- Cool in pans: Let the bread cool in the pans for 10-15 minutes before removing.
- Cool completely: Transfer the loaves to a wire rack and let them cool fully.
- Slice and serve: Once cooled, slice the bread and serve as desired.
- Store properly: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze wrapped tightly for longer storage.
Notes
- Make sure to squeeze out as much moisture as possible from the shredded zucchini to prevent soggy bread.
- If the top of the bread browns too quickly during baking, tent with aluminum foil to avoid burning.
- This bread can be served warm or at room temperature and pairs well with butter or a savory spread.
- Freezing the bread extends shelf life; thaw overnight in the refrigerator before serving.
- You can substitute sharp cheddar with other cheeses like gouda or mozzarella for different flavors.
