Savory Cheddar Zucchini Bread is the kind of recipe that wins fans at first bite—soft and tender on the inside, with golden cheddar-studded edges and a gentle hint of garden-fresh zucchini in every slice. This quick bread brings together fluffy texture, cheesy richness, and a touch of herbaceous brightness. Whether you’re slicing it warm for brunch or packing leftovers for a picnic, this is the ultimate twist on classic zucchini bread that will have everyone coming back for seconds.

Savory Cheddar Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a short list of everyday ingredients transforms into this vibrant, crowd-pleasing loaf. Every item here is chosen for a reason: the flour brings structure, the zucchini and cheese give it richness and flavor, and just the right spices make every bite pop.

All-purpose flour: This forms the sturdy backbone of your bread, giving it just the right amount of heft without feeling heavy.
Baking powder: Helps the loaf rise tall and proud, ensuring a fluffy crumb.
Baking soda: Works with the baking powder for lift and helps create a warm, golden crust.
Salt: Brings every flavor together so you don’t miss a single nuance.
Garlic powder: Adds a subtle, savory depth that really makes the cheddar shine.
Black pepper: Just a little brings gentle heat and highlights the other flavors beautifully.
Eggs (2 large): Bind everything together and help the loaf stay moist.
Milk: Adds richness and keeps your bread nice and tender.
Olive oil: Offers moistness and a hint of fruity flavor, making each bite satisfying.
Shredded zucchini: The star veggie—make sure to squeeze it dry for the best texture and a subtle, earthy sweetness.
Shredded sharp cheddar cheese: Melty, tangy, and absolutely essential for that classic Savory Cheddar Zucchini Bread flavor.
Chopped fresh chives (optional): Adds a burst of color and a fresh, oniony note that livens up the whole loaf.

How to Make Savory Cheddar Zucchini Bread

Step 1: Prep Your Pan and Preheat

First things first: preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Lining the bottom with parchment is a great trick if you want your loaf to slide out effortlessly later. The hot oven and ready pan guarantee a nicely risen loaf and less time spent fussing.

Step 2: Whisk the Dry Ingredients

Grab a large bowl and whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper. Give it a good stir to evenly distribute all the leavening and seasoning—this means every bit of the bread turns out perfectly seasoned and fluffy.

Step 3: Mix the Wet Ingredients

In another bowl, whisk the eggs, milk, and olive oil until smooth and fully blended. The olive oil will give the loaf its lovely crumb and subtle flavor, while the eggs and milk make it rich and moist.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix—you want your Savory Cheddar Zucchini Bread to be light and fluffy, not tough. If you see a few streaks of flour, that’s perfectly fine.

Step 5: Fold in Zucchini, Cheddar, and Chives

Now, for the heart and soul of the bread: add the squeezed-dry zucchini, sharp cheddar cheese, and chives if you’re using them. Fold them in with care to distribute them evenly throughout the batter without breaking down that beautiful structure you’ve created.

Step 6: Bake to Golden Perfection

Spoon the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. The aroma will let you know when you’re close—there’s something magical about the smell of baking cheese and bread!

Step 7: Cool and Enjoy

Let your loaf cool in the pan for about 10 minutes, then carefully turn it onto a wire rack to finish cooling completely. This patience pays off—waiting ensures the loaf holds together perfectly when sliced. Admire your handiwork, then dig in!

How to Serve Savory Cheddar Zucchini Bread

Garnishes

A sprinkle of extra shredded cheddar or a shower of freshly chopped chives over the top adds instant color and flavor. For a rustic vibe and bit of crunch, try a few flicks of flaky sea salt. If you’re feeling fancy, a little pat of good salted butter on a warm slice can take your Savory Cheddar Zucchini Bread to new heights.

Side Dishes

Pair your loaf with hearty soups—a bowl of creamy tomato or a chunky minestrone loves a thick slice alongside. It’s also delightful with a crisp green salad, or as a cozy breakfast with soft scrambled eggs. Savory Cheddar Zucchini Bread is versatile enough to sit next to a cheese board or be the star of a picnic spread.

Creative Ways to Present

Serve thinly sliced and lightly toasted with a little drizzle of herb-infused olive oil, or turn slices into spectacular savory French toast. For appetizers, cut the bread into small cubes and toast for cheesy croutons in salads. This loaf also makes excellent sandwiches—think egg salad or even grilled cheese with extra sharp cheddar for double the comfort.

Make Ahead and Storage

Storing Leftovers

To keep your Savory Cheddar Zucchini Bread fresh, wrap the cooled loaf tightly in plastic or foil and store it at room temperature for up to 2 days. If you want it to last longer, pop it in the refrigerator where it will stay moist and delicious for up to 5 days. Just remember to let it come to room temperature before serving for the very best texture.

Freezing

This bread freezes beautifully! Slice the cooled loaf, lay pieces on a sheet tray, and freeze until solid. Then, stack the slices in a freezer-safe bag or container. With this method, you can grab just one or two slices when you need them—no need to thaw the whole loaf at once. Enjoy within three months for peak flavor.

Reheating

To bring out that just-baked magic, gently reheat refrigerated or frozen slices in a toaster oven or at 300°F for 10 minutes. If you’re in a hurry, a quick zap in the microwave works, too—about 15 seconds per slice will do the trick. Warm slices up a notch by toasting and adding a little butter!

FAQs

Can I use different cheeses in my Savory Cheddar Zucchini Bread?

Absolutely! While sharp cheddar gives the bread its signature tang, you can experiment with other semi-hard or flavorful cheeses like Gruyere, pepper Jack, or smoked gouda. Mixing in a little Parmesan can also add extra depth.

How do I keep my bread from getting soggy?

The key is to squeeze as much liquid as possible from the shredded zucchini before adding it to the batter—wrap it in a clean kitchen towel and press firmly. This prevents excess moisture from making the loaf too dense or soggy.

What’s the best way to shred zucchini for this bread?

A standard box grater works perfectly. Use the large holes to create shreds that meld into the batter without disappearing completely. When measuring, always go by volume after squeezing out the water for the most accurate results.

Can I make Savory Cheddar Zucchini Bread gluten free?

Yes! Swap the all-purpose flour with your favorite 1-to-1 gluten free baking blend. Just be sure to check if your blend already contains leaveners and adjust the baking powder and soda if directed.

Is it okay to leave out the chives?

Of course! The chives add lovely color and a hint of onion, but your Savory Cheddar Zucchini Bread will still be full of flavor without them. You could also substitute green onions, fresh parsley, or even a pinch of dried herbs based on what you have on hand.

Final Thoughts

If you’re craving a bread that’s comforting, cheesy, and packed with garden goodness, Savory Cheddar Zucchini Bread is about to become a staple in your kitchen. Once you taste how easy and versatile it is, you’ll want to bake it for every occasion. Give it a try and share a warm, flavorful slice with someone you love!

Savory Cheddar Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

Author: Emma
Total Time: 1 hour 5 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Savor the deliciousness of this Savory Cheddar Zucchini Bread, a perfect blend of cheesy goodness and wholesome zucchini in every bite.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper

Wet Ingredients:

2 large eggs
½ cup milk
¼ cup olive oil

Additional Ingredients:

1½ cups shredded zucchini (squeezed dry)
1½ cups shredded sharp cheddar cheese
2 tablespoons chopped fresh chives (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
Mix the wet ingredients: In another bowl, whisk the eggs, milk, and olive oil until smooth.
Combine the mixtures: Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded zucchini, cheddar cheese, and chives if using.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Make sure to squeeze as much moisture as possible out of the zucchini to prevent a soggy loaf.
This bread is perfect as a side for soups and salads or toasted with a bit of butter.
Store leftovers wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American