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–+ servings
Zucchini Cheddar Bread

Zucchini Cheddar Bread: Easy Comfort Food for Everyone

A savory Zucchini Cheddar Bread that combines cornbread and cheesy biscuit flavors for a delightful snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Base
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 2 teaspoons baking powder ensure it’s fresh
  • 1 teaspoon fine sea salt regular salt can also be used
  • 1 teaspoon garlic powder fresh garlic could be used
  • 1 teaspoon onion powder fresh onions are an alternative
  • 0.5 teaspoon black pepper adjust based on taste preference
  • 1 teaspoon smoked paprika regular paprika works as well
For the Wet Ingredients
  • 2 large eggs (room temperature) use flax eggs for vegan option
  • 1 cup whole milk or buttermilk any non-dairy milk can substitute
  • 0.33 cup neutral oil canola, vegetable, or light olive oil
  • 0.25 cup honey or sugar adjust to taste
Main Flavor Boosters
  • 1 cup grated zucchini must be well-squeezed
  • 1 cup grated sharp cheddar cheese can swap with any preferred cheese
  • 0.25 cup grated Parmesan cheese omit for dairy-free option
  • 0.25 cup chopped fresh chives or green onions can use any herbs or omit

Equipment

  • 9x5 inch loaf pan
  • box grater
  • mixing bowls
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil and line with parchment paper for easy removal.
  2. Grate a medium-sized zucchini and squeeze out moisture using a clean kitchen towel.
  3. Combine all-purpose flour, baking powder, fine sea salt, garlic powder, onion powder, black pepper, and smoked paprika in a large bowl.
  4. In a separate bowl, whisk eggs until frothy, then add milk, oil, and honey or sugar. Mix until smooth.
  5. Gently combine wet and dry mixtures with a spatula until just blended.
  6. Fold in squeezed zucchini, cheddar cheese, Parmesan cheese, and chives.
  7. Pour batter into the loaf pan and smooth the top. Optionally, sprinkle more cheddar on top.
  8. Bake in preheated oven for 45-55 minutes, checking for doneness with a toothpick.
  9. Remove from oven and cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Squeeze zucchini well before adding to avoid a soggy texture. Avoid overmixing to maintain a light loaf.

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