Description
This Savory Cheddar Zucchini Bread is a moist and flavorful quick bread, packed with shredded zucchini, sharp cheddar cheese, and aromatic green onions. Perfect as a snack, breakfast, or side dish, this recipe blends savory ingredients with a tender crumb, resulting in a satisfying treat that’s both hearty and delicious. The bread is baked to golden perfection, with a mild spiced undertone from garlic and onion powders, making it a perfect comfort food for any occasion.
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
Additional Ingredients
- 2 cups shredded zucchini, excess moisture squeezed out (about 2 medium zucchini)
- 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 prepare for baking the bread.
- Prepare Pans: Grease and flour two 9×5 inch loaf pans to ensure the bread doesn’t stick after baking.
- Shred Zucchini: Use a box grater to shred about 2 medium zucchini to make 2 cups, then place in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture, preventing soggy bread.
- Shred Cheese and Chop Onions: Shred sharp cheddar cheese with a box grater and finely chop the green onions for even distribution in the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs until light and frothy. Gradually add vegetable oil while whisking constantly. Add granulated sugar and continue whisking until smooth and creamy. Stir in vanilla extract.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Add-ins: Gently fold in the squeezed zucchini, shredded cheddar cheese, and chopped green onions to distribute evenly throughout the batter.
- Fill Pans: Divide the batter evenly between the two prepared loaf pans.
- Bake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a wooden skewer into the center – it should come out clean. If the top browns too quickly, tent with aluminum foil to prevent burning.
- Cool: Let the bread cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely for clean slicing.
- Serve and Store: Once cooled, slice 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 aluminum foil for longer storage.
Notes
- Make sure to squeeze out excess moisture from the zucchini to prevent soggy bread.
- Tent the bread with aluminum foil during baking if the crust browns too fast.
- Use sharp cheddar for best flavor, but other cheeses like Monterey Jack can be substituted.
- Green onions add a mild onion flavor but can be swapped for chives if desired.
- This bread freezes well—wrap tightly to avoid freezer burn.
- Allow the bread to cool completely before slicing to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
