Description
Savory Cheddar Zucchini Bread is a moist, flavorful quick bread loaded with shredded zucchini, sharp cheddar cheese, and aromatic green onions. Perfect as a snack, breakfast, or a savory side, this recipe combines tender bread with a delightful cheesy and veggie twist baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Wet Ingredients
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
Other Ingredients
- 2 cups shredded zucchini (about 2 medium zucchini, excess moisture squeezed out)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup chopped green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two 9×5 inch loaf pans by greasing and flouring them to prevent sticking.
- Prepare Zucchini: Shred about 2 medium zucchinis using a box grater to yield 2 cups. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture to avoid soggy bread.
- Prepare Cheese and Onions: Shred the sharp cheddar cheese with a box grater and wash and finely chop the green onions.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground black pepper, garlic powder, and onion powder until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs until light and frothy. Gradually whisk in the vegetable oil until well incorporated. Then add the granulated sugar and continue whisking until the mixture is smooth and creamy. Stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the bread tender.
- Fold in Add-ins: Gently fold in the squeezed zucchini, shredded cheddar cheese, and chopped green onions into the batter until evenly distributed.
- Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted in the center comes out clean. If the tops brown too quickly, tent with aluminum foil to prevent burning.
- Cool the Bread: Remove the loaves from the oven and let them cool in the pans for 10-15 minutes. Then transfer the loaves to a wire rack to cool completely before slicing.
- Serve and Store: Once cooled, slice the zucchini bread and serve. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or freeze wrapped tightly in plastic wrap and aluminum foil for longer storage.
Notes
- Make sure to squeeze out as much moisture from the shredded zucchini as possible to avoid soggy bread.
- If you prefer less sweetness, reduce the sugar slightly to balance the savory flavors.
- You can substitute sharp cheddar with any other flavorful cheese like Gruyère or mozzarella for a different taste.
- To freeze, slice the bread first for convenient grab-and-go portions.
- Adding chopped walnuts or sunflower seeds can give extra texture and nuttiness.
