There’s something magical about a loaf of warm, cheesy bread fresh from the oven. Today, I’m sharing my Savory Cheddar Zucchini Bread recipe—a golden, crusty-on-the-outside, moist-on-the-inside dream that’s perfect for brunch, as a side to soups, or just sliced thick and slathered with butter.
I’m so glad you’re here to bake it with me! 🍞💛 If you love recipes like this, make sure to subscribe to my email list so you never miss one.

Overview of Recipe Content

What it is:
A hearty quick bread made with freshly grated zucchini, sharp cheddar cheese, Parmesan, and chives, all baked into a moist, savory loaf.

Why you’ll love it:

Perfectly cheesy and moist.
Great way to use up summer zucchini.
No yeast needed—just mix and bake.
Delicious warm or cold.
Freezer-friendly.

Flavor profile:
Savory, rich with cheddar and Parmesan, with a gentle herby lift from fresh chives.

Health benefits & seasonal note:
Zucchini adds moisture without heaviness, plus fiber, vitamins, and antioxidants. It’s a summer vegetable, but this bread is delicious year-round.

Ingredients:

2 cups grated zucchini (about 2 medium zucchinis)
1 cup all-purpose flour
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh chives (or 2 tablespoons dried chives)
1/4 cup olive oil
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Tools needed:

Mixing bowls
Whisk
Box grater
Loaf pan
Parchment paper

Suggested substitutions:

Swap cheddar for pepper jack for a spicier loaf.
Use dill or parsley instead of chives.
Sub part of the flour with whole wheat for nuttier flavor.

How to Make Savory Cheddar Zucchini Bread

Prep your zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. This step is key for a tender loaf that’s not soggy.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, salt, and pepper.
Add the cheesy goodness: Stir in cheddar, Parmesan, and chives until coated with flour mixture.
Whisk wet ingredients: In another bowl, whisk eggs and olive oil. Fold in the zucchini.
Combine: Gently fold the wet mixture into the dry until just combined—don’t overmix!
Bake: Pour batter into a parchment-lined loaf pan. Bake at 350°F (175°C) for 45–50 minutes, until golden and a toothpick comes out clean.
Cool: Let cool in pan 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

What to Serve with Savory Cheddar Zucchini Bread

With Hearty Chicken Noodle Soup (recipe here)
Alongside a Fresh Garden Salad with vinaigrette
With scrambled eggs for brunch
Toasted with cream cheese and herbs

Tips for Making It Perfect

Always squeeze your zucchini dry.
Don’t overmix or your loaf will be dense.
Bake on the middle rack for even cooking.
Let cool before slicing for cleaner cuts.

Storage Instructions

Room temp: Store in airtight container up to 3 days.
Fridge: Up to 1 week, wrapped well.
Freezer: Slice, wrap individually, and freeze up to 2 months. Thaw at room temp or toast straight from freezer.

General Information

Zucchini bread is a classic American bake, often sweet. This savory twist adds cheddar and Parmesan for richness, perfect for cheese lovers and those looking to reduce sugar in their baking.

Frequently Asked Questions

1. Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour.

2. Can I make muffins instead of a loaf?
Absolutely—bake at 350°F for 20–25 minutes.

3. Do I need to peel the zucchini?
Nope! The skin is tender and adds color.

4. Can I use pre-shredded cheese?
Yes, but freshly grated melts creamier.

Conclusion

This Savory Cheddar Zucchini Bread is everything you love in homemade bread—moist, flavorful, and impossibly comforting. Try pairing it with my Easy Creamy Tomato Soup or Homemade Buttermilk Biscuits for a perfect cozy meal.
If you bake it, please share your loaf with me on Pinterest or tag me on Instagram—I’d love to see!