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Cheddar Zucchini Bread

Cheddar zucchini bread is a savory quick bread loaf baked until the top cheese turns golden and the crumb stays tender. Grated, squeezed-dry zucchini and shredded sharp cheddar create pockets of melted cheese in every slice.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Flour
  • 2 cup all-purpose flour
Leavening and seasoning
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Wet ingredients
  • 2 eggs
  • 0.75 cup whole milk
  • 0.33 cup vegetable oil or melted butter
  • 1 tbsp honey or sugar
Zucchini and cheese
  • 1.5 cup zucchini, grated and squeezed dry grate, then squeeze very dry so the loaf bakes up tender and not gummy
  • 1.5 cup sharp cheddar cheese, shredded (divided) use 1 cup in the batter and 1/2 cup for the top
Optional topping
  • 2 green onions, thinly sliced (optional) optional garnish for fresh color and mild onion flavor

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and heat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan with a light coating so the loaf releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together until evenly combined.
Mix wet ingredients
  1. Beat eggs, whole milk, vegetable oil or melted butter, and honey or sugar together until smooth and uniform.
Add zucchini and cheese
  1. Stir in grated squeezed zucchini and 1 cup shredded sharp cheddar until the batter looks evenly speckled.
Combine without overmixing
  1. Fold the dry ingredients into the wet mixture just until combined, stopping as soon as no dry streaks remain to avoid a tough loaf.
Shape and top
  1. Pour the batter into the greased loaf pan and sprinkle the remaining 1/2 cup shredded sharp cheddar on top for a golden crust.
Bake
  1. Bake at 350°F for 50–58 minutes, until the top cheese is golden and a toothpick comes out clean.
Cool before slicing
  1. Cool the loaf for 15 minutes before slicing so the melted cheddar sets and the interior holds together.

Notes

Pro tip: squeeze the grated zucchini very dry—if it’s wet, the loaf can turn dense or gummy. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a different dietary profile, swap whole milk for unsweetened plant-based milk and use a cheddar-style cheese that melts well (texture may vary slightly).