Cheddar Zucchini Bread – Savory, Moist, and Full of Flavor

There’s something so comforting about baking a savory quick bread from scratch.

This Cheddar Zucchini Bread is packed with flavor from sharp cheddar, tender shredded zucchini, and a hint of green onion.

It’s the kind of rustic, hearty loaf I love to serve warm with a pat of butter—or simply eat slice by slice, straight from the oven.

Why I Love This Recipe

 This recipe hits that perfect balance between savory and soft.

It’s incredibly easy—no yeast, no rise time, just stir, pour, and bake.

I also love how the zucchini melts into the bread, adding moisture without overpowering flavor.

And when cheddar and scallions come into play? Absolute magic.

What You’ll Need (Ingredient Highlights)

 Zucchini – Grated and lightly squeezed, it adds moisture and tender texture without being too wet.

Sharp Cheddar – Brings bold flavor and cheesy goodness to every bite.

Green Onions – A fresh, mild onion kick that pairs beautifully with the cheese.

Milk + Vinegar – A quick buttermilk swap that gives the loaf softness and lift.

All-Purpose Flour – Simple pantry staple that forms the base.

Baking Powder & Baking Soda – Helps the loaf rise nicely in the oven.

Egg & Butter – Adds richness and binds the ingredients together.

Pro Tips Before You Start

Don’t over-squeeze the zucchini – A little moisture is essential for that soft texture.

Mix gently – Overmixing will give you dense bread, not light and fluffy.

Use freshly grated cheese – It melts better and blends more smoothly into the batter.

Line your pan – Nonstick spray or parchment paper will help it release cleanly.

How to Make Cheddar Zucchini Bread

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with nonstick spray.

Step 2: Prep the Zucchini

Wrap the grated zucchini in paper towels and gently squeeze out some moisture.

It should still be slightly damp.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Make Quick Buttermilk

In a small bowl, stir the vinegar into the milk and let sit for 5 minutes.

Then whisk in the melted butter and egg.

Step 5: Combine Wet & Dry

Pour the milk mixture into the dry ingredients.

Stir gently just until combined—don’t overmix.

Step 6: Add the Flavor

Fold in the grated zucchini, cheddar cheese, and chopped green onions.

Mix until just combined.

Step 7: Bake

Pour the batter into your prepared loaf pan and smooth the top.

Bake for 55–60 minutes or until a toothpick inserted comes out clean.

Step 8: Cool & Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

What to Serve It With

A bowl of creamy tomato soup

Soft scrambled eggs for breakfast

A hearty chili or beef stew

Fresh salad with vinaigrette

Smoked salmon and cream cheese for a fun brunch twist

Variations / Substitutions

Swap the cheese – Try Monterey Jack, Gruyère, or even Parmesan.

Add herbs – A bit of dill or thyme adds fresh herby flavor.

Make it spicy – Add diced jalapeños or crushed red pepper flakes.

Use whole wheat flour – Replace half the all-purpose for a nuttier texture.

Try yellow squash – Works just like zucchini with a slightly sweeter profile.

Storage & Leftovers

Room temperature – Store in an airtight container for 2–3 days.

Fridge – Keeps fresh up to 5 days; warm slices before serving.

Freezer – Freeze slices or the whole loaf tightly wrapped for up to 2 months.

Reheat – Warm in the microwave or oven for a fresh-baked feel.

FAQs

Can I use pre-shredded cheese?
Yes, but freshly grated cheddar melts better and tastes fresher.

Do I need to peel the zucchini?
Nope! Just wash and grate—no peeling required.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and check your baking powder.

Can I turn this into muffins?
Absolutely. Bake in a greased muffin tin for about 18–20 minutes.

What if I don’t have vinegar?
Lemon juice also works to make quick buttermilk.

Can I reduce the butter?
You can try using 2 tablespoons plus 1 tablespoon oil, but it may affect flavor slightly.

Why did my bread sink in the middle?
This could be from overmixing or underbaking.

Check your oven temperature and mixing technique.

Final Thoughts

This Cheddar Zucchini Bread is everything I love in a savory bake—easy, satisfying, and bursting with flavor.

It’s the kind of recipe I keep coming back to whenever I have extra zucchini in the fridge.

Whether you’re baking it for brunch, a cozy snack, or to go with soup, it’s always a crowd-pleaser.