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Savory Cheddar Zucchini Bread

Deliciously Easy Savory Cheddar Zucchini Bread Recipe

This Savory Cheddar Zucchini Bread blends zucchini and cheddar for a moist, flavorful loaf that's perfect for breakfast or as a side.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour or whole wheat flour for nuttier flavor
  • 1 tablespoon Baking Powder ensure it's fresh
  • 1 teaspoon Baking Soda essential in recipes needing an acid
  • 1 teaspoon Salt balances sweetness
  • 0.5 teaspoon Ground Black Pepper use white pepper for milder taste
  • 0.5 teaspoon Garlic Powder or fresh minced garlic for stronger flavor
  • 0.5 teaspoon Onion Powder can replace with finely chopped onions
  • 2 large Eggs or flax eggs for vegan option
  • 0.33 cups Vegetable Oil or melted butter/coconut oil
  • 0.5 cups Granulated Sugar reduce or omit for less sweet
  • 1 teaspoon Vanilla Extract optional in this savory recipe
  • 2 medium Shredded Zucchini squeeze out excess water
  • 1 cups Shredded Sharp Cheddar Cheese or Gruyère/pepper jack for variety
  • 1 cups Chopped Walnuts or Pecans optional, omit for nut-free
For Optional Toppings
  • to taste Fresh Herbs chopped chives or dill
  • to taste Red Pepper Flakes optional for spice

Equipment

  • Box grater
  • Food processor
  • Mixing bowls
  • 9x5 inch loaf pans
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Start by shredding two medium zucchinis using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
  2. Shred about a cup of sharp cheddar cheese using a box grater and set aside.
  3. Preheat your oven to 350°F (175°C) and prepare two loaf pans by greasing and dusting with flour.
  4. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder.
  5. In a separate bowl, whisk together eggs, vegetable oil, sugar, and vanilla extract until smooth.
  6. Gradually pour the wet mixture into the dry ingredients and mix until just combined.
  7. Gently fold in the squeezed zucchini, cheddar cheese, and any optional nuts.
  8. Divide the batter between the prepared loaf pans and bake for 50-60 minutes until golden brown.
  9. Cool in the pans for 10-15 minutes, then turn out onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for a week. Freeze for up to 2 months.

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