Zucchini Cheese Bread (Savory Cheddar Zucchini Loaf)
This post may contain affiliate links. Please read our Disclosure Policy.
If you think zucchini bread always has to be sweet, this recipe is here to change your mind. This Zucchini Cheese Bread is a savory zucchini cheddar bread that’s soft, fluffy, and packed with sharp cheddar in every bite. It’s the perfect zucchini cheese bread recipe for using up all that garden zucchini your neighbors keep dropping on your porch, and it comes together with simple pantry ingredients in about an hour.
This zucchini and cheese bread is basically a meal on its own. Slice it up warm with a little butter, serve it next to soup, or pack a piece for lunch. It’s got that tangy cheddar flavor on top and moist, tender crumb inside, and it’s simple enough for a weeknight but good enough for company.
Ingredient Notes
- Zucchini – You’ll need 1½ cups shredded zucchini, and it needs to be well drained. Zucchini holds a ton of water, so shred it, pile it into a clean cheesecloth or towel, and squeeze out as much liquid as you can before adding it to the batter. Skipping this step is the #1 reason zucchini breads turn out soggy.
- Cheddar cheese – Use an old or sharp cheddar for the best flavor. You’ll use 1½ cups total, but hold back ¼ cup to sprinkle on top of the loaf partway through baking so it gets golden and a little crispy.
- Buttermilk – Gives this bread its tender crumb and a slight tang that pairs so well with the cheddar. If you don’t have buttermilk on hand, you can make a quick substitute with regular milk and a splash of vinegar or lemon juice.
- Baking powder and baking soda – Both are used here, so don’t skip either one. They work together to give the loaf good lift.
- Butter – Melted butter adds richness. Let it cool slightly before mixing it into the wet ingredients so it doesn’t scramble the egg.
How to Make Zucchini Cheese Bread
This is a simple one-bowl-plus-one-bowl kind of recipe, no mixer required.
Whisk Dry Ingredients-
Combine wet ingredients
-
Add wet to dry ingredients
-
Stir until combined
- Preheat your oven to 350°F and spray a 9×5 loaf pan with cooking spray.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix, or your bread will turn out dense.
- Fold in 1¼ cups of the cheddar cheese (saving ¼ cup for later) and the drained zucchini.
- Spoon the batter into your prepared pan and bake for 50 minutes.
- Pull the loaf out, sprinkle the reserved ¼ cup of cheese on top, and bake for another 10 minutes.
- Let the bread cool in the pan for 10-15 minutes before slicing and serving warm.
Tips for Success
Cool before slicing. Give the loaf 10-15 minutes in the pan so it firms up and doesn’t crumble when you cut it.
Squeeze the zucchini bone-dry. This is the single most important step — extra moisture is the #1 reason zucchini bread turns out gummy or sinks in the middle.
Don’t overmix the batter. Stir just until you don’t see dry flour. A few lumps are fine and will bake out.
Shred your cheese from a block. Pre-shredded cheese has an anti-clumping coating that keeps it from melting smoothly into the batter and topping.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
I'd like to receive more tips and recipes from Hostess At Heart!
Check for doneness with a toothpick. It should come out clean or with a few moist crumbs, not wet batter, when you test the center.
Variations
- Add some garlic or herbs. A little minced garlic or fresh chives stirred into the batter gives this bread a nice savory kick.
- Swap the cheese. Pepper jack or a smoked cheddar would both be delicious if you want to switch things up.
- Make it spicy. Add a pinch of red pepper flakes or diced jalapeño for some heat.
How to Store Zucchini Cheese Bread
Store leftover bread covered in the fridge for up to 6 days. Warm individual slices in the microwave for 10-15 seconds before serving so the cheese gets a little melty again.
This bread also freezes well. Wrap it tightly or place it in an airtight container or freezer bag and freeze for up to 3 months. Thaw it in the fridge when you’re ready to enjoy it.
How to Serve It
Serve this zucchini cheddar bread warm, sliced thick, with a smear of butter. It’s great alongside a bowl of Lasagna Soup or chili, as a side for breakfast with Poached Eggs, or just on its own as a snack. Because it’s savory rather than sweet, it fits right in at dinner too.
Related Recipes
If you love this savory zucchini cheese bread, you’ll want to try these other cheesy favorites next. My Cheddar Cheese Muffins are just as easy and perfect for a busy weeknight. For a yeasted loaf with that same sharp cheddar flavor, try my Homemade Cheese Bread Recipe with Yeast. Craving the classic sweet version instead? Grandpa George’s Easy Zucchini Bread is a reader favorite. And if you need another buttermilk quick bread to serve alongside soup or chili, my Cast Iron Skillet Cornbread is a great pick.
Frequently Asked Questions
Give It a Try!
I’d love to know how your Zucchini Cheese Bread turns out! If you make this recipe, leave a comment below and give it a star rating — it really helps other readers (and me!) know how it went. Happy baking!
Zucchini Cheddar Bread
Equipment
Ingredients
- 2 cups all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 egg
- ¼ cup butter, melted
- 1½ cups cheddar cheese old or sharp cheddar cheese, divided
- 1½ cups shredded zucchini drained
Instructions
- Preheat the oven to 350 °F. Spray a 9×5 bread pan with cooking spray.
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt together until well mixed. Set aside for a minute.
- In a medium mixing bowl, whisk together the buttermilk with the egg and melted butter.
- Add the buttermilk egg combination to the bowl with the flour mixture and stir until just mixed together.
- Reserve a quarter cup of the cheese and set it aside for now. Add the remaining 1 and 1/4 cup cheese and shredded zucchini. Stir until they are evenly mixed throughout the batter.
- Spoon the batter into the prepared loaf pan and bake for 50 minutes.
- Remove from the oven and top the bread with the reserved quarter cup of cheese. Bake for an additional 10 minutes. If you want the cheese on the top to be crispy, place the loaf until high broil for 5 minutes.
- Remove from the oven and cool in the pan for 10-15 minutes in the pan before serving warm.
Notes
• Store leftovers. covered, in the fridge for up to 6 days. Warm in the microwave for 10-15 seconds before enjoying.
• Of course you can freeze this bread. Place in a plastic bag or airtight container before freezing for up to 3 months. Thaw in the fridge when you are ready to eat.
• Zucchini is very, very watery. You really want the zucchini to be drained properly. I like to shred the zucchini then placing in cheesecloth and squeezing the juice out.
• Add some chives or mined garlic to the batter for bit of a kick.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
