This savory cheddar zucchini bread is cheesy, moist, and perfect for brunch, soup nights, or snacking.

Scale

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

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.

2. Grate zucchini and squeeze out excess moisture with a clean towel.

3. Whisk flour, baking powder, baking soda, garlic powder, salt, and pepper.

4. Stir in cheddar, Parmesan, and chives.

5. Whisk eggs and olive oil, fold in zucchini, then add to dry ingredients.

6. Mix gently until just combined, pour into loaf pan, and bake 45–50 minutes.

7. Cool in pan 10 minutes, then transfer to wire rack.

For a spicy twist, use pepper jack instead of cheddar.

Bake as muffins for 20–25 minutes at the same temperature.