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Cheddar Zucchini Bread

Cheddar zucchini bread that bakes into a golden savory loaf with a sharp cheddar top and pockets of melted cheese inside. Tender, quick-bread texture comes from mixing just until combined and folding in dry ingredients gently.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cheddar zucchini bread
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 eggs
  • 0.75 cup whole milk
  • 0.333 cup vegetable oil or melted butter Use either vegetable oil or melted butter.
  • 1 tbsp honey or sugar Use either honey or sugar.
  • 1.5 cup zucchini, grated and squeezed dry
  • 1.5 cup sharp cheddar cheese, shredded (divided) Divide into 1 cup for batter and 1/2 cup for topping.
  • 2 green onions, thinly sliced (optional) Optional garnish for flavor and color.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 loaf pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together in a mixing bowl.
  3. Beat eggs, whole milk, vegetable oil or melted butter, and honey or sugar together until smooth in a separate bowl.
  4. Stir in the grated, squeezed-dry zucchini and 1 cup of the shredded sharp cheddar.
  5. Fold the dry ingredients into the wet ingredients just until combined—do not overmix.
Bake and cool
  1. Pour the batter into the prepared loaf pan and top with the remaining 1/2 cup shredded sharp cheddar.
  2. Bake at 350°F for 50–58 minutes, until the top cheese is golden and a toothpick comes out clean.
  3. Cool the loaf for 15 minutes before slicing.

Notes

For the best tender crumb, squeeze the grated zucchini very well so the loaf sets cleanly and doesn’t taste watery. Store in an airtight container in the refrigerator up to 4 days and reheat slices briefly. Freeze whole or sliced for up to 2 months. If you want a dairy-reduced option, use a sharp cheddar-style dairy-free shreds (texture may vary slightly).