Zucchini bread doesn’t always have to be sweet—this Zucchini Cheddar Bread is proof of that! Packed with shredded zucchini, sharp cheddar, and a touch of green onion, it’s a hearty, cheesy loaf that works perfectly as a side dish, snack, or even the star of a casual meal. The balance of moisture from the zucchini and richness from the cheese makes this bread tender yet savory, and it’s a recipe you’ll want to bake again and again.

This cheesy quick bread is ideal for anyone who loves the comfort of homemade bread but doesn’t want to fuss with yeast or kneading. Whether you’re serving it with a bowl of warm soup, slicing it for breakfast, or pairing it with your favorite main course, this recipe is as versatile as it is delicious.

If you love baking with zucchini, you’ll also enjoy my Lemon Zucchini Muffins for a sweeter take on this versatile veggie.

Why You’ll Love Zucchini Cheddar Bread

• No yeast required – This is a quick bread recipe, so no waiting around for dough to rise.
• Savory twist on zucchini bread – Instead of sugar and spices, this version leans into cheddar cheese and green onions for bold flavor.
• Great way to use zucchini – Perfect if your garden or fridge is overflowing with summer zucchini.
• Moist and flavorful – The zucchini keeps the bread soft, while cheddar and butter add richness.
• Versatile – Works as a snack, side dish, or part of a meal.

Ingredients You’ll Need

• 1 1/2 cups zucchini, grated
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk (whole, 2%, or nonfat)
• 1 tablespoon vinegar (white or apple cider)
• 1 egg
• 3 tablespoons melted butter
• 1 1/2 cups sharp cheddar cheese, grated
• 2 green onions, chopped

How to Make Zucchini Cheddar Bread

Step 1: Prepare the zucchini

Grate the zucchini and place it in a clean towel or paper towel. Squeeze out as much excess water as you can.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Make the buttermilk mixture

In another bowl, stir the milk and vinegar together and let it sit for 5 minutes to curdle slightly. Whisk in the egg and melted butter.

Step 4: Combine wet and dry ingredients

Pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix—this keeps the bread tender.

Step 5: Add zucchini and cheese

Fold in the grated zucchini, cheddar cheese, and chopped green onions until evenly distributed.

Step 6: Bake the bread

Transfer the batter into a greased 9×5-inch loaf pan. Smooth the top and bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and serve

Let the bread cool in the pan for about 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.

Pro Tips for the Best Zucchini Cheddar Bread

• Drain zucchini well to avoid a gummy texture.
• Use sharp cheddar for the best flavor.
• Don’t overmix the batter.
• Sprinkle extra cheese on top before baking for a cheesy crust.
• Start checking doneness at 50 minutes, since ovens vary.

Variations to Try

• Add diced jalapeños or cayenne for spice.
• Mix in herbs like thyme, parsley, or chives.
• Use a blend of mozzarella and cheddar for melty texture.
• Bake in muffin tins for grab-and-go servings.
• Stir in cooked bacon for a smoky twist.

What to Serve with Zucchini Cheddar Bread

This bread pairs beautifully with soups, salads, pasta dishes like Creamy Chicken Lasagna, or even a hearty breakfast with eggs. It’s a comfort food that fits into any meal.

Storage Instructions

• At room temperature: Store in an airtight container for 2 days.
• In the refrigerator: Keeps for up to 5 days.
• In the freezer: Wrap slices individually, then store in a freezer bag for up to 2 months. Reheat before serving.

Frequently Asked Questions

Do I need to peel the zucchini? No, the skin is soft and nutritious.
Why did my bread turn out dense? Likely from overmixing the batter.
Can I use pre-shredded cheese? Freshly grated melts better and tastes richer.
Can I make this gluten-free? Yes, substitute with a 1:1 gluten-free flour blend.
How do I reheat leftovers? Warm slices in the oven at 300°F for 10 minutes or microwave briefly.

Nutrition Facts (per slice, approx. 10 servings)

• Calories: 245
• Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 360mg
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 3g
• Protein: 9g

Conclusion

This Zucchini Cheddar Bread is a savory quick bread that’s moist, cheesy, and perfect for any occasion. Easy to bake, endlessly versatile, and full of flavor, it’s the ultimate recipe for anyone who loves homemade bread without the fuss of yeast. Bake a loaf today and watch it disappear slice by slice.