Zucchini Cheddar Bread


Quiche meets bread in this savory zucchini bread quick loaf.

Unlike yeast breads where you have to wait for them to rise, this is an easy recipe you can whip up pretty quickly with no waiting.

Zucchini keeps the cheesy crumb nice and moist. You can top slices with eggs or sandwich cold cuts between them or enjoy them plain.

If you pan-sear a slice in butter, the inside will get all custardy too.

Here are a few tips to help you make this cheesy zucchini bread a winner.

Tips to Make Zucchini Cheese Bread

  1. Don’t skip squeezing the excess water out of the grated zucchini. If you skip this step you will likely end up with soggy zucchini cheddar bread.
  2. Don’t overmix the batter. You don’t want your bread to be tough! This cheesy quick bread is meant to be as moist as it is savory so just mix until ingredients are combined to keep it that way.
  3. Quickly put your bread in the oven. Don’t let it sit in the pans on the counter too long. You want it to rise while it bakes not on the counter.

I’m a huge fan of zucchini bread any time of day, but this makes a perfect breakfast option also.

Try this cheddar zucchini bread today and bake it in my Sweet Heritage Breadwinner loaf pan for a stick-free finish!

Zucchini Cheddar Bread Recipe

Zucchini Cheddar Bread

Zucchini Cheddar Bread

Quiche meets bread in this savory quick loaf.


  • Unsalted butter, for greasing
  • 2 cups grated zucchini
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground
  • black pepper
  • Pinch of cayenne pepper
  • 1 1/2 cups grated cheddar cheese, plus more for sprinkling
  • 2 tablespoons chopped scallions
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/3 cup extra virgin olive oil


  1. Preheat the oven to 350°F. Butter a 9 by 5-inch loaf pan, line the bottom with parchment paper, and butter the parchment.
  2. Gently squeeze the zucchini between paper towels to remove excess liq-uid. Whisk both flours, the baking powder, baking soda, salt, black pepper, and cayenne in a large bowl. Add the zucchini, cheese, and scallion and toss until evenly coated and separated.
  3. Whisk the eggs, buttermilk, and oil in another large bowl until blended. It's okay if the liquid looks a little broken. Add the flour mixture and fold until evenly moistened. Pour into the prepared pan. Spread evenly and sprinkle a little cheese on top.
  4. Bake until a tester inserted in the center comes out clean, about 50 min-utes. Let cool in the pan on a wire rack for 10 minutes, then turn out of the pan and cool completely on the rack.

Make ahead: You can let the bread cool completely, then freeze for up to 2 months. To serve, thaw and then bake in a 350°F oven until toasted and warm.

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