Oh, you HAVE to try this Zucchini Cheddar Bread! I just love a good savory quick bread. It’s one of those things that feels so comforting, right? It’s basically the perfect excuse to get a little cheesy and enjoy something delicious without all the fuss of yeast. This recipe came about one afternoon when I had a couple of zucchini that were just begging to be used and I remembered how much my family loved that cheesy corn muffin recipe. So, I thought, why not combine the two? Best. Idea. Ever!
Zucchini Cheddar Bread
Seriously, you’re going to adore this Zucchini Cheddar Bread because…
- It is SO easy to whip up! You basically just mix everything together.
- The flavor is just perfect – moist zucchini meets tangy cheddar. Yum!
- It’s super versatile – great for breakfast, lunch, or a snack.
- It’s the best way to sneak some veggies into your day (and use up extra zucchini!).
Ingredients for Zucchini Cheddar Bread
Alright, here’s what you’ll need to make this amazing Zucchini Cheddar Bread. Don’t be intimidated if it looks like a lot – most of it is pantry staples, I promise!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup shredded zucchini, and this is super important – squeezed super dry!
- 1 cup shredded sharp cheddar cheese
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1/4 cup chopped fresh chives (this is totally optional, but I really like them!)
Tips for Perfect Zucchini Cheddar Bread
Okay, making perfect Zucchini Cheddar Bread is all about a few little tricks, trust me! The absolute NUMBER ONE thing you need to remember is squeezing out as much moisture as possible from that shredded zucchini. If you don’t, you’ll end up with a soggy loaf, and nobody wants that. I usually wrap the shredded zucchini in a clean kitchen towel or some paper towels and just give it a good, firm squeeze. It feels a little weird at first, but it makes a HUGE difference in the final texture. You want it moist from the zucchini, not waterlogged! It’s one of those simple steps that really makes my healthy recipes feel extra special and clean-eating friendly.
Another biggie is not to overmix the batter once you combine the wet and dry ingredients. Seriously, just stir until everything is *just* combined. A few little streaks of flour are totally fine! Overmixing develops the gluten too much, and then your bread can get tough instead of tender. I learned that the hard way a few times before I figured it out! And when it’s time to check if it’s done, don’t just stick a toothpick in the very center. Try a few spots around the sides too, just to be sure. You’re looking for moist crumbs, not wet batter clinging to it. Enjoy your baking! It’s a fantastic recipe for anyone looking for some truly delicious clean eating recipes.
How to Make Zucchini Cheddar Bread: Step-by-Step
Alright, let’s get this delicious Zucchini Cheddar Bread into the oven! It sounds like a lot of steps, but honestly, it comes together super fast. Just follow along, and you’ll have a warm, cheesy loaf in no time. It’s almost as easy as making some of those easy chicken recipes I love, but way more satisfying for a baker!
Preparing the Pan and Oven
First things first, let’s get things heated up! Preheat your oven to 350°F (175°C). Then, grab a standard 9×5 inch loaf pan and give it a good grease and flour. This just makes sure our beautiful bread doesn’t stick and comes out in one perfect piece.
Combining Dry Ingredients
In a nice big bowl, go ahead and whisk together your flour, baking soda, salt, black pepper, and that garlic powder. Whisking them together well makes sure all those leavening agents and seasonings are evenly distributed throughout the batter. It’s a great first step, just like starting with fresh ingredients for any farm-fresh recipe.
Adding Zucchini and Cheese
Now, stir in the star of the show: your beautifully squeezed-dry shredded zucchini and all that sharp cheddar cheese. Give it a gentle mix so everything is coated. Remember, if that zucchini is still a bit wet, give it another good squeeze! It’s the secret to avoiding a sad, soggy center. This is where the magic truly begins for this Zucchini Cheddar Bread.
Mixing Wet Ingredients
In a separate bowl, whisk together the vegetable oil, those two large eggs, and the milk. Just whisk until they’re all nicely combined and smooth. Nothing fancy here, just getting our liquid ingredients ready to join the party.
Combining Wet and Dry Mixtures
Okay, time to bring it all together! Pour the wet ingredients into the bowl with your dry ingredients, zucchini, and cheese. Now, this is super important: stir *just* until everything is combined. I mean it – do NOT overmix! A few little flour streaks are totally fine. Overmixing makes the bread tough, and we want it tender and lovely.
Folding in Chives (Optional)
If you decided to use those fresh chives (and I really think you should!), gently fold them into the batter now. Just a gentle stir to distribute them evenly.
Baking the Zucchini Cheddar Bread
Pour all that glorious batter into your prepared loaf pan and spread it out evenly. Pop that pan into your preheated oven. Bake for about 50 to 60 minutes. The best way to check if it’s done is to insert a wooden skewer or toothpick into the center. If it comes out clean, bingo! It’s ready.
Cooling the Bread
Once it’s baked, let the Zucchini Cheddar Bread cool in the pan for about 10 minutes. This helps it set up a bit. Then, gently turn it out onto a wire rack to cool completely. Patience is key here – slicing it when it’s super hot can make it crumble.
Ingredient Notes and Substitutions
So, let’s chat about these ingredients for our Zucchini Cheddar Bread for a second! The *sharp* cheddar cheese is really key here – it gives you the best flavor punch against the mellow zucchini. But hey, if you only have mild cheddar, or even a good Monterey Jack or a pepper jack for some heat, go for it! Just make sure it’s shredded. And for the milk, I love using whole milk for a bit of richness, but honestly, any milk will work, or even a non-dairy alternative like almond or oat milk if you need it.
Honestly, this recipe is a fantastic base for so many other things too! It’s a staple in my kitchen for using up extra veggies, just like some of my favorite vegetarian recipes. I’ve found that a little pinch of cayenne pepper in the dry ingredients really wakes things up if you like a bit of spice. Or you could even add some sun-dried tomatoes if you’re feeling adventurous! It’s all about making it your own, just like any good clean eating recipe should be!
Serving Suggestions for Zucchini Cheddar Bread
Okay, so you’ve baked this amazing Zucchini Cheddar Bread – now what? Honestly, it’s delicious all on its own, maybe just with a little slab of butter melting into it. But it’s also fantastic served warm with a dollop of cream cheese, or even as a side to a big hearty soup or a fresh salad. My personal favorite? A thick slice toasted and slathered with butter, alongside my favorite creamy tomato soup from that comforting dinner recipe collection. It just hits the spot every single time!
Storage and Reheating Instructions
Got leftover Zucchini Cheddar Bread? Lucky you! For the best freshness, wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll stay super yummy at room temperature for about 2-3 days. If you need it to last longer, just pop it in the fridge. To reheat, a quick little zap in the microwave for about 15-20 seconds does the trick, or you can toast a slice in the toaster or gently warm it in a low oven for that just-baked feel!
Frequently Asked Questions about Zucchini Cheddar Bread
Got more questions about whipping up this yummy Zucchini Cheddar Bread? I get it! Here are some things people often ask:
Can I freeze Zucchini Cheddar Bread?
Oh, absolutely! This bread freezes like a dream. Once it’s completely cool, wrap it up really well in plastic wrap, then pop it into a freezer bag. It should keep nicely for a couple of months! It’s a great way to prep ahead for when you want to enjoy a slice of this delicious clean eating recipe.
My zucchini is very watery, what should I do?
This is the most important part! Make sure you squeeze out *all* the extra moisture from your shredded zucchini. I usually use a clean tea towel and really give it a good twist. If it’s still looking a bit sad and damp, give it another squeeze. It makes all the difference!
Can I add other ingredients to this Zucchini Cheddar Bread?
Definitely! Get creative! I love adding a pinch of cayenne for a little heat, or maybe some finely diced bell pepper. Sometimes I even swap out half the cheddar for Monterey Jack or a sharp white cheddar. The possibilities are endless, and it’s a great way to adapt your healthy meal prep!
Nutritional Information (Estimated)
Just a heads-up, the nutritional info for this yummy Zucchini Cheddar Bread is just an estimate, you know? Because everyone’s ingredients can vary a little! Generally, you’re looking at around 250 calories per slice. It’s got about 15g of fat, 25g of carbs, and 5g of protein. It’s a great option if you’re trying to keep things balanced with some diet recipes or just want something delicious and calorie-smart!
PrintZucchini Cheddar Bread
A moist and flavorful quick bread featuring shredded zucchini and sharp cheddar cheese.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 10 slices 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup shredded zucchini, squeezed dry
- 1 cup shredded sharp cheddar cheese
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1/4 cup chopped fresh chives (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, black pepper, and garlic powder.
- Stir in the shredded zucchini and cheddar cheese.
- In a separate bowl, whisk together the vegetable oil, eggs, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- If using, fold in the chopped chives.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure you squeeze as much moisture as possible from the shredded zucchini for a better texture.
- For a spicier kick, you can add a pinch of cayenne pepper to the dry ingredients.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: zucchini bread, cheddar cheese bread, savory quick bread, vegetable bread, easy baking
