Description

This Zucchini Cheddar Quick Bread is a savory, cheesy delight that’s soft, moist, and bursting with flavor! Made with fresh zucchini and sharp cheddar, this quick bread requires no yeast, making it an easy, no-fuss recipe perfect for breakfast, snacking, or pairing with soups and salads. With a golden crust and a tender crumb, every bite is pure comfort food.

Ingredients

Scale

1 ½ cups grated zucchini (excess moisture squeezed out)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk (2% recommended, but whole or non-fat works too)
1 tablespoon vinegar (white or apple cider)
1 egg
3 tablespoons melted butter
1 cup shredded sharp cheddar cheese

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the Zucchini: Grate the zucchini and use a clean kitchen towel to squeeze out excess moisture. Set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, whisk together the milk, vinegar, egg, and melted butter. Let sit for a minute to slightly curdle the milk.
Combine & Fold: Pour the wet ingredients into the dry ingredients and gently mix until just combined—don’t overmix! Fold in the grated zucchini and shredded cheddar.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy warm or at room temperature!

Notes

Don’t skip squeezing the zucchini! Too much moisture can make the bread dense.
Use freshly grated cheese for the best flavor and texture. Pre-shredded cheese contains anti-caking agents that can make the bread drier.
Want extra flavor? Add garlic powder, black pepper, or fresh herbs like thyme or chives.
For a dairy-free version, swap milk for a plant-based alternative and use dairy-free cheese and butter.
Storage: Keep at room temperature for 2 days, refrigerate for up to a week, or freeze slices for up to 3 months.

Prep Time: 10
Cook Time: 45
Category: Bread, Side Dish, Snack
Method: Baking
Cuisine: American

Keywords: zucchini cheddar quick bread, savory quick bread, cheese bread, zucchini bread, easy bread recipe, no yeast bread, homemade quick bread