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Easy Savory Zucchini Cheddar Quick Bread

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A quick and easy savory quick bread featuring moist zucchini and sharp cheddar cheese, perfect for snacks, sides, or any occasion. This recipe balances tender crumb with a crisp crust and is adaptable for gluten-free and dairy-free diets.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups grated sharp cheddar cheese (170g)
  • 2 cups grated medium zucchini (about 2 medium zucchinis), squeezed dry
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (120g)
  • 1/4 cup olive oil (60ml)
  • 1 teaspoon minced garlic (optional)
  • 1 tablespoon chopped fresh thyme or rosemary (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with olive oil or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Wrap the zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground black pepper.
  4. In a separate bowl, beat the eggs lightly. Stir in the Greek yogurt, olive oil, and minced garlic if using.
  5. Fold in the grated sharp cheddar cheese and chopped fresh herbs if desired.
  6. Pour the wet ingredients into the dry mixture, then gently fold in the grated zucchini. Mix until just combined, being careful not to overmix.
  7. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle extra cheddar on top for a cheesy crust.
  8. Bake for 45-50 minutes, starting to check at 40 minutes by inserting a toothpick in the center. It should come out clean or with a few crumbs. If the crust browns too fast, loosely cover with foil.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Slice and serve warm or at room temperature.

Notes

Squeeze zucchini dry to prevent sogginess. Avoid overmixing the batter to keep bread tender. Use an oven thermometer to ensure accurate temperature. For a crispier crust, brush top with olive oil or melted butter before baking. Muffin tins can be used for smaller portions, baking 20-25 minutes. For gluten-free, use a 1-to-1 gluten-free baking flour blend. For dairy-free, substitute cheddar with vegan cheese and Greek yogurt with coconut yogurt or unsweetened applesauce.

Nutrition

Keywords: zucchini bread, savory quick bread, cheddar cheese bread, easy bread recipe, gluten-free option, dairy-free option, quick bread, zucchini recipe

Find it online: https://eliplate.com/easy-savory-zucchini-cheddar-quick-bread-recipe-with-homemade-tips/