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Savory Cheddar Zucchini Bread: The Ultimate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 20 reviews
  • Author: Kimberly
  • 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

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the zucchini bread.
  2. Prepare the pans: Grease and flour two 9×5 inch loaf pans to ensure the bread doesn’t stick.
  3. 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.
  4. Shred the cheddar cheese: Use a box grater to shred 1 1/2 cups of sharp cheddar cheese.
  5. Chop the green onions: Wash and finely chop 1/2 cup of green onions.
  6. 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.
  7. 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.
  8. Add vanilla: Stir in 1 teaspoon vanilla extract to the wet mixture.
  9. Combine wet and dry ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
  10. Fold in zucchini, cheese, and onions: Gently fold the squeezed zucchini, shredded cheddar cheese, and chopped green onions into the batter.
  11. Divide batter: Evenly distribute the batter into the two prepared loaf pans.
  12. 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.
  13. Cool in pans: Let the bread cool in the pans for 10-15 minutes before removing.
  14. Cool completely: Transfer the loaves to a wire rack and let them cool fully.
  15. Slice and serve: Once cooled, slice the bread and serve as desired.
  16. 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.

Find it online: https://slsrecipes.com/savory-cheddar-zucchini-bread-the-ultimate-recipe/