Savory Zucchini Cheddar Quick Bread is the kind of comforting, one-bowl magic that smells like summer and tastes like pure home-baked happiness. This golden, cheese-flecked loaf is the answer whenever you want something hearty, delicious, and just a little bit special—without a fuss. Whether you slice it up for brunch, serve it as a side at dinner, or tuck a warm piece next to your favorite soup, there’s something irresistibly cozy about this bread. Plus, it’s a brilliant way to use up a glut of garden zucchini, making it both practical and oh-so-tasty.

Savory Zucchini Cheddar Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe brings together humble ingredients that you probably already have on hand, each playing a crucial role: the zucchini adds moistness, the cheddar brings sharp flavor, and a touch of green onion keeps every bite interesting. Grab these pantry and fridge staples to create something truly memorable.

Zucchini (1 1/2 cups, grated): Adds moisture and a touch of earthiness with a lovely flecked look throughout your loaf.
All purpose white flour (2 cups): The sturdy structure for your bread, perfectly balancing a soft crumb with enough body to stand up to the cheese.
Baking powder (2 teaspoons): Gives your bread a beautiful lift for a light, tender texture.
Baking soda (1/2 teaspoon): Reacts with the acidity to enhance the rise and guarantee fluffiness.
Salt (1/2 teaspoon): Essential to bring out the flavors of the cheese and vegetables.
Milk (1 cup, any variety): Adds richness and moisture—use whatever you have on hand!
Vinegar (1 tablespoon, white or apple cider): A dash of acidity transforms milk into homemade buttermilk for extra tenderness.
Egg (1): Helps bind everything together and gives the loaf its lovely structure.
Butter (3 tablespoons, melted): For richness and a melt-in-your-mouth crumb.
Sharp cheddar (1 1/2 cups, grated): The secret to savory, cheesy depth in every bite—don’t skimp!
Green onions (2, chopped): A pop of color and mild onion flavor that brings freshness to the loaf.

How to Make Savory Zucchini Cheddar Quick Bread

Step 1: Preheat and Prepare the Pan

Before anything else, get your oven warmed up to 350 degrees. Take a moment to spray a 9 x 5 inch bread pan with nonstick spray—this simple step makes removing your baked loaf a breeze later on, and helps keep that perfect golden crust intact.

Step 2: Prepare the Zucchini

Grate your zucchini, then wrap it up in a paper towel. Give it a gentle squeeze over the sink to remove just a bit of excess liquid; you’re not aiming for bone-dry—leaving a tablespoon or so of moisture behind ensures a wonderfully moist bread, not a soggy one.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening is evenly distributed and ready to give your Savory Zucchini Cheddar Quick Bread its tender crumb.

Step 4: Make the Buttermilk Mixture

In a separate small bowl, mix the milk and vinegar together. Wait a quick minute for the milk to curdle—congratulations, you just made a homemade buttermilk! Whisk in the melted butter and egg until everything is blended and smooth.

Step 5: Combine Wet and Dry Mixtures

Gently pour your buttermilk mixture into the bowl with the dry ingredients. Stir together delicately—stop as soon as you don’t see any more streaks of flour. The less you mix, the higher your bread will rise and the softer it will be.

Step 6: Add the Zucchini, Cheddar, and Onions

Fold in the grated zucchini, sharp cheddar, and chopped green onions just until everything is incorporated. At this stage, your batter should look chunky, flecked with green and orange and promising all sorts of deliciousness.

Step 7: Pour and Bake

Spoon the batter into your prepared pan and smooth the top. Bake in the preheated oven for about one hour. The aroma of melting cheddar and roasting zucchini will fill your kitchen—watch for that beautifully domed, golden top.

Step 8: Cool and Unmold

Test with a toothpick—if it comes out clean or with just a few crumbs, your Savory Zucchini Cheddar Quick Bread is done! Let the loaf cool in the pan for 10 minutes, then carefully transfer to a wire rack to finish cooling (if you can wait that long).

How to Serve Savory Zucchini Cheddar Quick Bread

Garnishes

This loaf looks pretty as a picture right out of the oven, but try adding a sprinkle of extra shredded cheddar or a few slices of green onion for an inviting, colorful finish. If you feel a little fancy, a touch of fresh cracked black pepper on top brings an extra pop of flavor.

Side Dishes

Savory Zucchini Cheddar Quick Bread loves good company! Pair it beside a steaming bowl of tomato soup, a crisp summer salad, or even scrambled eggs for an unbeatable brunch spread. It’s also a great side for barbecued meats, roast chicken, or hearty stews—the possibilities are endless.

Creative Ways to Present

Get playful with your presentation: try cutting the bread into cubes and serving as part of a cheese platter, or toast thick slices under the broiler with a little extra cheese until bubbly. For a party, turn thin slices into fun open-faced tartines topped with smoked salmon or roasted tomatoes.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap leftovers of your Savory Zucchini Cheddar Quick Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, keep it in the fridge to maintain freshness for up to a week.

Freezing

To freeze, slice the cooled bread and wrap individual pieces in parchment, then tuck into a freezer bag. This way, you can pull out a single slice (or as many as you’d like) whenever you need a quick snack or side. It will keep beautifully in the freezer for up to 2 months.

Reheating

Bring frozen or refrigerated slices back to life by warming in a toaster oven or regular oven at 300 degrees until heated through. For an extra treat, add a little pat of butter or a sprinkle of cheese while warming—a little goes a long way.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a very similar moisture content and gentle flavor, so it works as a perfect substitute without changing the essence of your Savory Zucchini Cheddar Quick Bread.

Can I make this bread gluten free?

Yes, just swap the all-purpose flour for a good quality 1:1 gluten-free baking flour. The texture may be slightly different but the savory flavors and cheesy goodness will still shine through.

Do I need to peel the zucchini?

No peeling necessary! The skin adds pretty green specks and extra vitamins to the bread. Just give your zucchini a quick scrub before grating and you’re all set.

Can I add other vegetables or mix-ins?

Definitely—feel free to add a handful of chopped fresh herbs, sun-dried tomatoes, or even a bit of cooked bacon for a special twist. Just keep mix-ins to about 1/2 cup total so your loaf stays moist, not dense.

What should I do if my bread sinks in the center?

This usually happens if the batter is overmixed or the loaf isn’t baked long enough. Try to mix gently, and always check doneness with a toothpick. If you have trouble, an extra five minutes in the oven usually does the trick!

Final Thoughts

Whether you’re baking for loved ones or treating yourself to a slice of cheesy, savory comfort, Savory Zucchini Cheddar Quick Bread promises to make any moment a little more special. Don’t wait—grab some zucchini and cheddar, and let this cozy, flavorful loaf become a new favorite in your kitchen!

Savory Zucchini Cheddar Quick Bread Recipe

★★★★★

4.9 from 29 reviews

Author: Ella
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

This savory zucchini cheddar quick bread is a delicious and easy-to-make treat that’s perfect for any time of the day. Packed with grated zucchini, sharp cheddar cheese, and green onions, it’s a flavorful twist on traditional quick bread.

Instructions

Preheat oven and prepare pan: Preheat oven to 350 degrees and spray a 9 x 5 bread pan with non-stick spray.
Prepare zucchini: Wrap grated zucchini in a paper towel and squeeze out excess liquid.
Combine dry ingredients: In a large bowl, mix flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate bowl, combine milk, vinegar, melted butter, and egg.
Combine wet and dry ingredients: Add the milk mixture to the dry ingredients, mixing until just combined.
Add mix-ins: Fold in grated zucchini, cheddar cheese, and green onions.
Bake: Pour the batter into the prepared pan and bake for about an hour at 350 degrees.
Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American