If you’re craving a delightful twist on classic zucchini bread, look no further than Savory Cheddar Zucchini Bread: The Ultimate Recipe. This flavorful bread combines the mild sweetness of shredded zucchini with sharp cheddar cheese and a medley of spices, creating a moist, tender loaf that’s as comforting as it is unique. It’s perfect for breakfast, a snack, or even alongside a bowl of soup, and once you try this recipe, it might just become one of your go-to favorites for using up summer produce or brightening up a cozy afternoon.
Ingredients You’ll Need
Simple, accessible ingredients come together in this recipe, each playing a crucial role in building the wonderful taste, texture, and aroma of this savory bread. From the sharp cheddar adding depth, to the zucchini keeping it moist without heaviness, every item contributes something special.
- 3 cups all-purpose flour: Provides the structure for the bread, giving it just the right crumb.
- 1 teaspoon baking powder: Helps the bread rise to tender perfection.
- 1 teaspoon baking soda: Works alongside baking powder to give a nice lift and lightness.
- 1 teaspoon salt: Balances the flavors and enhances the cheddar’s sharpness.
- 1/2 teaspoon ground black pepper: Adds a subtle spicy kick that complements the cheese beautifully.
- 1/4 teaspoon garlic powder: Delivers a quiet punch of savory aroma.
- 1/4 teaspoon onion powder: Deepens the savory notes, pairing perfectly with green onions.
- 3 large eggs: Bind the ingredients and contribute to the tender crumb.
- 3/4 cup vegetable oil: Keeps the bread moist and gives it a soft texture.
- 1 1/2 cups granulated sugar: Balances the savory elements with just a hint of sweetness.
- 1 teaspoon vanilla extract: Adds warmth and rounds out the flavors subtly.
- 2 cups shredded zucchini (excess water squeezed out): Provides moisture and texture without turning the bread soggy.
- 1 1/2 cups shredded sharp cheddar cheese: The star ingredient that makes this bread irresistibly flavorful.
- 1/2 cup chopped green onions: Fresh and zesty, adding bursts of flavor throughout.
How to Make Savory Cheddar Zucchini Bread: The Ultimate Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C) so it’s nice and ready when the batter is mixed. Grease and lightly flour two 9×5 inch loaf pans to ensure your bread comes out perfectly without sticking.
Step 2: Shred and Prepare Your Fresh Ingredients
Grab two medium zucchini and shred them finely using a box grater. Then, wrap the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can—this is key to preventing your bread from getting soggy. Next, shred the sharp cheddar cheese and finely chop the green onions to add that punch of savory goodness.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder. This dry mixture forms the seasoned base of your batter, so whisking well ensures even distribution of all those wonderful spices.
Step 4: Combine the Wet Ingredients
In a separate bowl, beat the eggs until they’re light and frothy—this adds airiness. Gradually pour in the vegetable oil while whisking constantly to create a smooth emulsion. Add the sugar next and keep whisking until the mixture becomes creamy and well combined. Finally, stir in the vanilla extract, which brings a subtle hint of warmth and depth.
Step 5: Bring Wet and Dry Together
Slowly add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix here—you want the bread tender and soft, not dense. This is where patience pays off!
Step 6: Fold in the Zucchini, Cheese, and Green Onions
Gently incorporate the squeezed zucchini, shredded cheddar, and chopped green onions into the batter. This step infuses the bread with that iconic savory flavor and beautiful pockets of gooey cheese.
Step 7: Bake to Perfection
Divide the batter evenly between the two prepared loaf pans and smooth the tops. Bake for 50 to 60 minutes, or until a wooden skewer inserted in the center comes out clean. If you notice the top browning too fast, tent the bread loosely with aluminum foil to prevent burning while the inside finishes baking.
Step 8: Cool and Slice
Allow the bread to cool in the pans for 10 to 15 minutes—this makes it easier to remove without crumbling. Then transfer the loaves to a wire rack to cool completely before slicing. This lets the flavors settle and the texture perfect.
How to Serve Savory Cheddar Zucchini Bread: The Ultimate Recipe
Garnishes
Sprinkle some extra shredded sharp cheddar or chopped fresh green onions on top of warm slices to amp up the fresh, cheesy appeal. A small dab of herb butter or a light brush of olive oil can make each slice feel extra special and moist.
Side Dishes
This bread pairs beautifully with comforting soups such as tomato basil or creamy potato leek. It also complements a fresh garden salad or a robust charcuterie board for brunch or a casual gathering.
Creative Ways to Present
Try toasting slices lightly and spreading with savory cream cheese or a garlic aioli for a flavorful appetizer. Cut into small cubes and serve alongside dips like spinach artichoke or a classic ranch for a crowd-pleasing snack.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For a longer fresh-eating window, refrigerate and it will last up to a week, maintaining that moist texture perfectly.
Freezing
To freeze, wrap the loaf or sliced pieces tightly in plastic wrap and then in aluminum foil before placing in a freezer bag. This protects from freezer burn and keeps your Savory Cheddar Zucchini Bread: The Ultimate Recipe tasting fresh for up to 3 months.
Reheating
Reheat slices in a toaster oven or conventional oven at 325°F until warmed through and slightly crisp on the edges. Avoid microwaving if you want to maintain a pleasant texture, as it can make the bread gummy.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar adds a wonderful tang, you can experiment with cheeses like Gruyère, Monterey Jack, or even a spicy pepper jack for a different flavor profile.
Do I need to peel the zucchini?
There’s no need to peel the zucchini—its skin adds color, nutrients, and texture. Just be sure to shred it finely and squeeze out excess moisture for the best baking results.
Is this bread sweet or savory?
Savory Cheddar Zucchini Bread: The Ultimate Recipe strikes a perfect balance with subtle sweetness from the sugar and vanilla, but the dominant flavors come from the cheddar, spices, and green onions, giving it a savory character.
Can I make a single loaf instead of two?
Yes! Simply halve the ingredients and bake in one 9×5 inch loaf pan. Adjust baking time accordingly, starting to check for doneness around 40 to 50 minutes.
What’s the best way to rehydrate leftover bread if it’s a bit dry?
Wrapping it in a damp paper towel and heating briefly in the microwave can soften the bread nicely. Alternatively, a light slather of butter before warming helps bring back moisture and flavor.
Final Thoughts
If you’re searching for a unique, crowd-pleasing bread recipe filled with flavor and texture, you owe it to yourself to try this Savory Cheddar Zucchini Bread: The Ultimate Recipe. It’s a delicious way to celebrate fresh zucchini and sharp cheese in every bite, and once baked, you’ll marvel at how perfect it is for any time of day. Happy baking, and enjoy every savory slice!
Print
Savory Cheddar Zucchini Bread: The Ultimate Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Savory Cheddar Zucchini Bread is a moist, flavorful loaf combining shredded zucchini, sharp cheddar cheese, and green onions with a blend of spices. Perfect for a savory snack or a hearty side, this bread bakes to golden perfection with a tender crumb and cheesy bursts in every bite. Easy to prepare and great for using up fresh zucchini, it yields two generous loaves suitable for sharing.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Wet Ingredients
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
Fresh Ingredients
- 2 cups shredded zucchini (about 2 medium zucchini), excess moisture squeezed out
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup chopped green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the bread evenly.
- Prepare Pans: Grease and flour two 9×5 inch loaf pans thoroughly to prevent the bread from sticking during baking.
- Prepare Zucchini: Shred the zucchini using a box grater. You should get about 2 cups from approximately 2 medium zucchinis.
- Remove Moisture: Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This prevents the bread from becoming soggy.
- Prepare Cheese and Onions: Shred the sharp cheddar cheese using a box grater. Wash and finely chop the green onions.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs until light and frothy. Gradually add the vegetable oil while whisking constantly until combined.
- Add Sugar and Flavor: To the egg and oil mixture, add the granulated sugar and continue whisking until smooth and creamy. Stir in the vanilla extract.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
- Fold in Fresh Ingredients: Gently fold the squeezed zucchini, shredded cheddar cheese, and chopped green onions into the batter, ensuring even distribution.
- Fill Pans: Divide the batter evenly between the two prepared loaf pans, smoothing the tops.
- Bake: Place the pans in the preheated oven and bake for 50-60 minutes. To test doneness, insert a wooden skewer into the center; it should come out clean. If the top browns too quickly, tent with aluminum foil.
- Cool: Let the breads cool in their pans for 10-15 minutes, then transfer to a wire rack to cool completely for best slicing and texture.
- Serve and Store: Slice once completely cooled and serve. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze wrapped tightly in plastic wrap and foil for longer storage.
Notes
- Make sure to squeeze out excess moisture from zucchini to avoid soggy bread.
- Do not overmix batter to keep the bread tender and light.
- If the bread browns too quickly, tent with aluminum foil partway through baking.
- Allow bread to cool completely before slicing to maintain its structure.
- Freezing helps preserve the bread for longer periods – wrap tightly to prevent freezer burn.
