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Cheddar Zucchini Bread

Cheddar zucchini bread is a savory quick loaf with tender crumb and a golden cheddar crust. Grated, squeezed-dry zucchini keeps it moist while melted sharp cheddar creates pockets of cheese in every slice.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Cheddar zucchini bread base
  • 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
  • 0.33 cup vegetable oil or use melted butter if preferred
  • 1 tbsp honey or use sugar
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup sharp cheddar cheese, shredded divided (1 cup for batter)
  • 0.5 cup sharp cheddar cheese, shredded divided (1/2 cup for top)
  • 2 green onions, thinly sliced optional

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, then set it aside for filling.
  2. Whisk together all-purpose flour, baking powder, salt, garlic powder, and black pepper until evenly combined.
  3. Beat eggs, whole milk, vegetable oil, and honey until smooth and fully blended.
  4. Stir in grated squeezed dry zucchini and 1 cup of shredded sharp cheddar cheese.
  5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain; do not overmix.
  6. Pour the batter into the loaf pan and sprinkle the remaining 1/2 cup sharp cheddar cheese over the top.
  7. Bake at 350°F for 50–58 minutes, until the top cheese is golden and a toothpick comes out clean, then remove the pan to cool.
  8. Cool for 15 minutes before slicing so the loaf sets and the melted cheddar firms up slightly.

Notes

For the best texture, squeeze the grated zucchini very well so the loaf bakes through without turning gummy. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days; reheat slices in a toaster oven until warm. Freezing works up to 2 months—thaw overnight in the fridge and reheat. For a lighter option, use 1/2 cup vegetable oil plus 1/2 cup unsweetened applesauce in place of all the oil.