Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf
Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf
If you’re looking for a savory twist on classic zucchini bread, this Best Ever Zucchini Cheddar Bread is a must-try. Packed with sharp cheddar cheese, fresh herbs, and a hint of garlic, this moist and flavorful loaf is perfect as a dinner side or a satisfying snack. It’s an easy recipe that transforms humble zucchini into a rich, cheesy delight everyone will love.
For more zucchini-inspired recipes, check out Mom’s Secret Moist Zucchini Bread or World’s Best Zucchini Bread for a classic sweet version.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (drained)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives or green onions
- 1 teaspoon dried thyme
- 1 clove garlic, minced
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- Mix the wet ingredients: In a large bowl, combine the melted butter and sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini, cheddar cheese, chives, thyme, and minced garlic.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Expert Tips
- Drain the zucchini: After shredding the zucchini, place it in a clean kitchen towel and squeeze out excess moisture. This ensures your bread isn’t too wet.
- Add a crunch: For extra texture, sprinkle a handful of grated Parmesan cheese or breadcrumbs on top before baking.
- Customize the herbs: Feel free to swap thyme for rosemary or oregano for a different flavor profile.
- Store properly: Keep the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
FAQ
Can I freeze this zucchini cheddar bread?
Yes! Wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Can I use a different type of cheese?
Absolutely! Try using pepper jack for a spicy kick or Gruyère for a nutty flavor.
What can I serve with this savory bread?
This bread pairs beautifully with soups like Ultimate Savory Beef Stew Pot Pie or a simple Tomato Peach Salad for a light meal.
Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- Mix the wet ingredients: In a large bowl, combine the melted butter and sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini, cheddar cheese, chives, thyme, and minced garlic.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
