This savory zucchini cheddar quick bread is the definition of comfort baking: every bite is a balance of tender zucchini, sharp cheddar, and just the right hint of green onion, all wrapped up in a golden, moist crumb. It’s the ultimate answer for what to do with those garden zucchinis and the perfect pairing for soups, salads, or just warm from the oven with a dab of butter. With simple ingredients and a one-bowl mix, it’s surprisingly easy to make, yet the flavors come together in a way that feels absolutely special. Once you’ve tried it, savory zucchini cheddar quick bread will find a permanent place in your baking rotation.
Ingredients You’ll Need
Let’s celebrate how a handful of kitchen staples can create something unforgettable. Each ingredient in savory zucchini cheddar quick bread brings out the best qualities—moisture, flavor, and color—so don’t skip anything!
- Zucchini: The star of the show, grated and squeezed, it brings unbeatable moisture and subtle sweetness to the bread.
- All-purpose flour: Provides classic texture and structure, creating a soft but sturdy loaf.
- Baking powder: Ensures the bread rises beautifully for that signature quick bread lift.
- Baking soda: Works alongside the vinegar to help with rise and keeps the loaf light.
- Salt: Brings all the flavors into perfect harmony. Don’t skip it!
- Milk: Adds moisture and richness to the crumb; any type works in a pinch.
- Vinegar: Combined with milk, creates simple homemade buttermilk for extra tenderness and tang.
- Egg: Binds everything together and gives lift.
- Butter: Melted for easy mixing, it adds a subtle, rich flavor to every bite.
- Sharp cheddar cheese: The heart of the savory flavor; a strong cheddar really makes this bread pop.
- Green onions: Fresh, mild onion flavor that pairs perfectly with cheddar and zucchini.
How to Make savory zucchini cheddar quick bread
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan well, making sure every corner gets some nonstick love. Take a moment to grate your zucchini and cheddar, and chop those vibrant green onions. Most importantly, squeeze out as much moisture as you can from the zucchini with a clean towel—this keeps the bread perfectly moist but never soggy.
Step 2: Make Buttermilk Magic
In a small bowl or measuring jug, mix the milk with vinegar and let it sit for about five minutes. This easy trick transforms regular milk into a tangy buttermilk substitute, giving your savory zucchini cheddar quick bread its tender crumb and signature subtle tang.
Step 3: Whisk the Dry Ingredients
Grab a large bowl and whisk together the flour, baking powder, baking soda, and salt. This creates an even base, ensuring all the leavening agents are spread throughout for a loaf that rises beautifully and bakes evenly.
Step 4: Add the Good Stuff
Now for the best part—gently stir in your grated zucchini, freshly grated sharp cheddar cheese, and chopped green onions. Tossing them with the flour mixture at this stage helps them disperse evenly and prevents them from sinking to the bottom while baking.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together your homemade buttermilk, the egg, and the melted butter until smooth. This mix brings the dough together and adds extra richness to every bite.
Step 6: Bring It All Together
Pour the wet ingredients into the bowl with the dry mixture. Using a spatula or wooden spoon, mix gently—just until combined. The key to tender savory zucchini cheddar quick bread is not to overmix. A few streaks of flour left behind is just fine.
Step 7: Bake and Cool
Spoon the thick batter into your prepared loaf pan and smooth the top with the back of a spoon or spatula. Slide it into the oven and bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes, then carefully transfer to a wire rack. This step helps keep the crust crisp and prevents sogginess.
How to Serve savory zucchini cheddar quick bread
Garnishes
A simple sprinkle of extra grated cheddar on top during the last 10 minutes of baking creates a gorgeous, cheesy crust. For a pretty finish, add a few extra chopped green onions or a pinch of smoked paprika right before serving.
Side Dishes
This bread pairs like a dream with creamy tomato soup, a crisp green salad, or a cozy bowl of chili. Its savory flavor also shines alongside a herby omelet for breakfast or brunch. Basically, wherever you’d serve a roll or a hunk of toast, savory zucchini cheddar quick bread is a tasty upgrade.
Creative Ways to Present
Try serving thick slices toasted with a slather of garlic butter or piled high with sliced avocado and a soft-poached egg for a next-level breakfast. Or toast cubes for savory bread croutons in salads or soup—guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Wrap leftover savory zucchini cheddar quick bread tightly in plastic wrap or foil, or keep it in an airtight container. It stays fresh at room temperature for up to two days, and even longer in the fridge—just remember to bring to room temperature before serving for the best texture and flavor.
Freezing
This bread freezes beautifully, either whole or sliced. Wrap in a double layer of plastic wrap or foil, then store in a freezer-safe bag. It can be frozen for up to three months. Thaw on the counter or gently warm in the oven for that fresh-baked vibe.
Reheating
For that warm-from-the-oven feeling, reheat slices in the toaster or a 300°F oven for 5-10 minutes. You can brush the top with a touch of melted butter before reheating for an extra indulgent treat!
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and brings the same moisture and mild flavor to your savory zucchini cheddar quick bread. Use it just like you would zucchini, squeezing out excess liquid before mixing.
What’s the best way to grate zucchini for this recipe?
A standard box grater is all you need—use the medium holes for the perfect texture. And don’t forget to squeeze out as much liquid as possible; it makes a big difference in the final loaf.
Can I add other veggies or herbs to the mix?
Definitely! Feel free to toss in some chopped fresh herbs (like dill or basil) or a handful of diced bell pepper for extra flavor and color. Just be mindful not to add too much additional moisture.
Why is my quick bread dense or gummy?
This usually happens if the zucchini isn’t drained well or the batter is overmixed. Be gentle with your stirring, and squeeze out that zucchini like your bread depends on it (because it does) for a light, tender crumb every time.
Can I make muffins instead of a loaf?
Yes! Divide the batter into a lined muffin tin and bake at 350°F for about 20-25 minutes. They make fantastic grab-and-go snacks and freeze just as well as the loaf version.
Final Thoughts
If you love baking (or just love eating bread that feels like an absolute treat), don’t miss out on savory zucchini cheddar quick bread. Every slice is loaded with flavor, perfect crumb, and cheesy goodness. Whether you share it or keep it all to yourself, this is a recipe you’ll return to again and again—give it a try and see why it’s such a favorite!
Print
savory zucchini cheddar quick bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This savory zucchini cheddar quick bread is a delightful and comforting treat, perfect for any time of the day. The tender and moist texture from the zucchini, combined with the richness of sharp cheddar and the freshness of green onions, creates a truly satisfying flavor experience. Whether enjoyed alongside soups, salads, or simply toasted with butter, this quick bread is sure to become a favorite in your recipe collection.
Ingredients
Zucchini:
1 1/2 cups grated zucchini (squeeze out extra moisture)
All-purpose flour:
2 cups
Baking powder:
2 tsp
Baking soda:
1/2 tsp
Salt:
1/2 tsp
Milk:
1 cup (2%, whole, or non-fat)
Vinegar:
1 tbsp (white or apple cider)
Egg:
1
Butter:
3 tbsp, melted
Sharp cheddar cheese:
1 1/2 cups grated
Green onions:
2, chopped
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Prepare buttermilk: Mix milk and vinegar in a bowl; let sit for 5 minutes to create buttermilk.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add mix-ins: Stir in zucchini, cheddar cheese, and green onions.
- Prepare wet ingredients: In another bowl, whisk the buttermilk mixture with egg and melted butter.
- Combine wet and dry: Gently mix the wet and dry ingredients until just combined.
- Bake: Pour the batter into the loaf pan and bake for 45-55 minutes, until golden and a toothpick comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a rack to cool further.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
