zucchini cheddar quick bread

This savory zucchini cheddar quick bread is my go to when I want the cozy flavor of homemade bread without a ton of fuss or rise time. It is hearty enough for breakfast yet special enough for a brunch spread and every time I bake a loaf my whole kitchen smells like pure comfort.

The first time I brought this loaf to a family picnic it disappeared in minutes and got requests for the recipe. Now I bring two every time.

Ingredients

• Shredded zucchini: packed with moisture for a tender crumb always drain and squeeze well
• Green onions: add a fresh mild bite try to get firm stalks with no wilt
• Sharp cheddar cheese: brings bold flavor and gooey pockets always shred from a block for best melting
• All purpose flour: gives structure and lightness make sure it is fresh
• Baking powder and baking soda: essential for lift and softness
• Salt: enhances every savory note
• Vinegar: balances richness and helps the bread rise use white or apple cider
• Milk: adds moisture choose whole milk for an extra rich dough
• Unsalted butter: gives richness and helps the crumb stay soft use good quality
• Large egg: binds everything together use the freshest you can find

Instructions

Prepare the Pan:

Coat a nine by five inch loaf pan with butter or line it with parchment for easy release. This means no sticking and easy clean up

Drain and Prep Zucchini:

Grate the zucchini finely then place it in a clean kitchen towel and squeeze out as much liquid as you can. This prevents a soggy loaf

Mix Dry Ingredients:

In a large bowl add the flour baking powder baking soda and salt. Whisk until everything is evenly combined and airy

Mix Wet Ingredients:

In a separate bowl mix the milk with vinegar melted butter and egg. Whisk until the mixture turns pale yellow and slightly foamy

Combine Wet and Dry:

Pour the wet ingredients over the dry. Use a spatula to fold only until you see the last streaks of flour. Overmixing makes the bread tough

Add Zucchini Cheddar and Onions:

Gently fold in the drained zucchini chopped green onions and shredded cheddar cheese until just scattered throughout. Be gentle to keep everything fluffy

Fill the Pan and Bake:

Spoon the batter into the prepared pan smoothing the top with a spatula. Put the pan in your preheated oven and bake for fifty to sixty minutes until golden and a toothpick comes out clean

Cool and Serve:

Let the bread rest in the pan for ten minutes so the crumb sets. Then turn onto a rack and cool completely before slicing. This helps every slice hold together

My personal favorite aspect is the way the sharp cheddar creates these golden top crusty bits that taste like the very best part of grilled cheese. My youngest always sneaks the end slice the moment it cools because it is extra cheesy.

Storage Tips

Once cooled store slices in an airtight container at room temperature for two days or refrigerate for up to five. Avoid wrapping in plastic to prevent a soggy crust. For longer storage freeze individual slices separated by parchment in a zip top bag.

Ingredient Substitutions

If you are out of green onions try chopped chives or a tablespoon of finely diced shallot. Any flavorful cheese like gruyere or pepper jack gives the bread a fun twist. You can use whole wheat flour for half the flour for a nuttier taste but the loaf will be a bit denser.

Serving Suggestions

Sliced warm with butter for a quick breakfast Toasted and layered with tomato for a savory afternoon snack Paired with soups or salads for a filling meal I love serving this bread alongside a big bowl of tomato soup or as part of a brunch with scrambled eggs and fruit.

Cultural and Historical Context

Quick breads like this date to the rise of chemical leaveners in the nineteenth century which made baking faster and easier for home cooks. The blend of zucchini and cheddar is a beloved American comfort combo especially in the Midwest where zucchini is abundant in summer garden season.

Seasonal Adaptations

You can swap in yellow squash in place of zucchini for a sunny twist Add a handful of fresh herbs like parsley or dill in spring In the fall stir in a pinch of smoked paprika for a warm note When the zucchini is everywhere I double this recipe and bake mini loaves to freeze for busy mornings.

Success Stories

A friend of mine came over for coffee unsure about savory breads but one bite convinced her otherwise. She now makes this loaf every few weeks and brings it to her book club where it is always a hit. This is truly that recipe people want to take home.

Freezer Meal Conversion

Let bread cool completely then slice and layer with parchment in a freezer bag. Thaw slices in the toaster or at room temperature for a fresh baked taste. For a warm snack reheat briefly in the oven before serving.

This loaf is always the first thing gone from our table. You will want to make extra for sharing and freezing.

Recipe FAQs

→ How do I prevent soggy bread when using zucchini?

Drain shredded zucchini thoroughly and press out excess liquid to maintain a light texture in the loaf.

→ Can I substitute other cheeses for cheddar?

Yes, try Monterey Jack, colby, or pepper jack for different flavors and melting qualities.

→ Is this loaf suitable for freezing?

Absolutely. Let cool fully, wrap tightly, and freeze for up to 2 months. Thaw before serving.

→ What pairs well with this bread?

Great with soups, salads, or topped with a pat of butter for a warming snack or meal addition.

→ Can I add herbs or spices for extra flavor?

Yes! Fresh dill, parsley, chives, or a pinch of garlic powder add delicious dimension to the loaf.

→ Does it need to cool before slicing?

Allow to cool at least 10 minutes in the pan, then fully on a rack for clean, even slices.