Cheddar Zucchini Bread
Transform your baking game with this savory Cheddar Zucchini Bread, a mouthwatering twist on traditional quick bread that perfectly balances comforting flavors and wholesome ingredients. Featuring tender shredded zucchini, sharp cheddar cheese, and a hint of fresh chives, this recipe creates a moist, flavorful loaf with a golden crust that's perfect for breakfast, as a snack, or alongside your favorite soup or salad. Easy to prepare with just 20 minutes of hands-on time, this delicious zucchini bread combines classic pantry staples like all-purpose flour and baking powder with fresh produce to create an irresistible loaf. Whether served warm or at room temperature, every slice of this cheesy zucchini bread bursts with rich, savory goodness. Perfect for using up garden zucchini or impressing guests at a brunch, this versatile recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 large eggs
- 0.5 cup whole milk
- 0.25 cup unsalted butter, melted and cooled
- 1.5 cups shredded zucchini
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives (optional)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
In a separate medium bowl, beat the eggs. Then whisk in the milk and melted butter until combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Add the shredded zucchini, cheddar cheese, and chives (if using) to the batter. Fold gently until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.1 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1094 mg | 84% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
