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
Scale
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.
