This savory zucchini quick bread with cheddar cheese bakes up fluffy and delicious. Serve this easy cheesy bread with your favorite soup.
If you like this recipe, check out my Marry Me Chicken Soup next!
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I researched a lot of savory quick bread recipes to come up with my own easy recipe. A lot of reviews I was reading mentioned the bread being dense or heavy. Sometimes gluey because of the amount of moisture in fresh zucchini. I swapped out buttermilk for sour cream. I included some fresh garlic. This really makes your kitchen smell divine while it’s baking. I added a little extra baking powder for extra lift and rise. And I salted the zucchini to help remove the excess moisture. I’m beyond thrilled by this easy and delicious cheesy zucchini bread!
More quick bread recipes
Ingredients for zucchini cheddar bread
- Zucchini – About two medium zucchini will yield 1 1/2 – 2 cups of shredded zucchini. Prepare the grated zucchini first. Salt it and give it plenty of time to drain.
- Sharp Cheddar Cheese – Use a good quality sharp or extra sharp cheddar cheese. And be sure to shred it yourself for better flavor and texture.
- Green Onions – Adds so much good flavor to the bread. Fresh chives would be a nice addition too.
- Garlic – Two cloves of fresh garlic add flavor and fragrance to this quick bread.
- Dry Ingredients – Flour, baking powder, baking soda and salt. Cracked black pepper is a good addition as well.
- Wet Ingredients – Melted butter, sour cream and eggs. Two large eggs, not one, really give this bread a light and fluffy texture.
Instructions for savory zucchini bread
Preheat oven to 350 degrees. Spray a 9×5 non-stick loaf pan with non-stick cooking spray. Or grease it with a little butter. Wash and grate the zucchini over a colander. Sprinkle it with about 1/2 teaspoon of salt. Let it drain as you prepare the rest of the ingredients.
Shred the cheese. Chop the green onions and drain them on paper towels.
Whisk together the all purpose flour, baking powder, baking soda, salt and pepper in a large mixing bowl. In a medium bowl or glass measuring cup, whisk together the eggs, sour cream, melted butter and garlic.
Squeeze as much water from the zucchini as possible. Add the combined wet ingredients, shredded zucchini, green onion and shredded cheddar cheese to the bowl with the flour mixture. Use a rubber spatula to gently stir everything together just until no streaks of flour remain. Do not over mix.
Pour batter evenly into the bread pan. Baking time is 50-60 minutes, until the bread is nicely browned on top and feels firm to the touch.
For complete list of ingredients, scroll to the bottom of this post for my free printable recipe card.
Serving suggestions
This savory bread kissed with garlic is a perfect side dish for both soups and salads. Here’s some of my favorite recipes to serve with it –
Storage directions
Cool the bread completely on a wire rack before wrapping it tightly in plastic wrap, to prevent it from becoming soggy. It will say fresh at room temperature for 3 – 4 days. You can freeze the bread in an airtight container also. It will keep for up to one month.
Kitchen tools
- Metal box grater, used for both the zucchini and cheddar cheese
- Metal colander for draining the zucchini
- The set of mixing bowls I use in my own kitchen
- My favorite set of glass measuring cups
- Magnetic set of measuring spoons
Savory Zucchini Bread
Ingredients
- 1 1/2 cups zucchini shredded and drained
- 5 oz sharp cheddar cheese shredded
- 1/4 cup green onions sliced and drained
- 2 cloves garlic minced
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt divided
- 1/2 tsp cracked black pepper
- 1 cup sour cream
- 2 large eggs
- 4 tbsp butter melted
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9x5 loaf pan with non-stick cooking spray or a little melted butter. Set aside.
- Wash and grate the zucchini on a box grater over a colander set over a bowl. Sprinkle the grated zucchini evenly with 1/2 teaspoon of the salt. Allow it to drain for about 20 minutes while you are preparing the other ingredients.
- Wash, slice and dry the green onions.
- Shred the cheese.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, remaining 1/2 teaspoon of salt and pepper.
- In a smaller bowl or glass measuring cup, whisk together the sour cream, eggs, melted butter and garlic.
- Use the back of a large spoon to press out all the liquid you can from the shredded zucchini and discard the liquid.
- To the flour mixture in the large bowl, add the sour cream mixture, the drained zucchini, green onion and shredded cheese.
- Use a rubber spatula to mix all the ingredients, just until no streaks of flour remain. Do not over mix.
- Pour/spread the bread batter into the prepared bread loaf pan.
- Bake the bread on the center rack of the oven for 50-60 minutes. Until the top is browned and the bread feels firm.
- Allow the bread to cool in the pan for about 20 minutes. Invert the bread onto a cooling rack and let it rest at least another 20 minutes before slicing.
Nutrition
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