Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf
Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf
Looking for a savory twist on classic zucchini bread? This Best Ever Zucchini Cheddar Bread is packed with sharp cheddar cheese, fresh herbs, and a moist texture that makes it the perfect side for any meal. Whether you’re serving it alongside a hearty soup or enjoying it as a snack, this flavorful loaf is sure to impress.
If you love zucchini-based recipes, you might also enjoy our Best Moist Zucchini Bread or our World’s Best Zucchini Bread for more delicious ideas.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup grated zucchini, excess moisture squeezed out
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives or green onions
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- Combine wet ingredients: In a large bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
- Add zucchini and cheese: Stir in the grated zucchini, shredded cheddar cheese, chives, thyme, and garlic powder until evenly distributed.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Expert Tips
- Squeeze out moisture: Ensure the grated zucchini is well-drained to prevent the bread from becoming too dense.
- Add a crunch: For extra texture, sprinkle a handful of chopped nuts or seeds on top before baking.
- Customize the cheese: Swap cheddar for pepper jack or Gruyère for a different flavor profile.
- Store properly: Keep the bread wrapped in foil or plastic wrap at room temperature for up to 3 days, or freeze for longer storage.
FAQ
Can I make this bread ahead of time?
Yes! This zucchini cheddar bread tastes even better the next day. Store it in an airtight container to maintain freshness.
Can I use frozen zucchini?
Absolutely. Thaw and drain the frozen zucchini well before using it in the recipe.
What can I serve with this savory loaf?
This bread pairs beautifully with soups, salads, or even as part of a brunch spread. For a light meal, try it with our Peach Tomato Caprese Salad.
Enjoy this Rich Cheddar Zucchini Bread as a delicious and versatile addition to your baking repertoire!
Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- Combine wet ingredients: In a large bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
- Add zucchini and cheese: Stir in the grated zucchini, shredded cheddar cheese, chives, thyme, and garlic powder until evenly distributed.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
