Irresistible Zucchini Cheddar Bread – Savory, Cheesy, and Easy to Make
This savory Zucchini Cheddar Bread is soft, cheesy, and bursting with flavor from sharp cheddar and fresh zucchini. The addition of green onions gives it a light, savory kick, making it the perfect side for soups, stews, or a delicious snack on its own. Quick to prepare and baked to golden perfection, this recipe is a great way to use up garden zucchini in a unique, satisfying way.
Ingredients
- 1 ½ cups zucchini grated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk 2% preferred, but whole or nonfat works
- 1 tablespoon vinegar white or apple cider
- 1 large egg
- 3 tablespoons butter melted
- 1 ½ cups sharp cheddar cheese grated
- 2 green onions chopped
Instructions
- Prepare oven and pan: Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Make buttermilk substitute: Combine milk with vinegar in a small bowl and let sit 5 minutes.
- Whisk wet ingredients: In another bowl, whisk the egg, melted butter, and prepared buttermilk mixture.
- Combine batter: Add wet ingredients into dry and stir gently until just combined.
- Add mix-ins: Fold in grated zucchini (squeezed of excess moisture), cheddar cheese, and green onions. Do not overmix.
- Bake: Pour batter into prepared loaf pan, spreading evenly. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in pan 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Notes
- For extra flavor, try adding a pinch of garlic powder or red pepper flakes.
- This bread stores well in an airtight container for up to 3 days or can be frozen for up to 2 months.
- Best served slightly warm with a pat of butter.