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This savory Cheddar Zucchini Bread is a delicious twist on traditional homemade bread, combining tender shredded zucchini, sharp cheddar cheese, and fresh chives in one flavorful loaf.
Baked until golden, this easy quick bread has a soft, moist interior with a rich cheesy taste and a lightly crisp exterior.
It is a wonderful choice for anyone who enjoys homemade baked goods that balance comforting flavors with fresh ingredients.
Extra-sharp cheddar is the star of this recipe, bringing a bold, tangy flavor that complements the mild sweetness of zucchini.
Fresh chives add a delicate onion-like note, giving every slice a subtle herbal freshness.
Buttermilk contributes tenderness and a gentle tang, while melted butter enriches the batter for a satisfying texture.
Baking powder and baking soda help the loaf rise, creating a tender crumb without the need for yeast or a lengthy rising process.
One of the best things about this zucchini bread is how simple it is to prepare.
The dry ingredients are combined separately from the wet ingredients, then mixed together before the cheese, zucchini, and chives are folded into the batter.
Once transferred to a loaf pan, the mixture bakes into a beautifully fragrant bread that is easy to slice and serve.
This savory loaf works equally well for breakfast, brunch, lunch, or an afternoon snack.
Enjoy a slice on its own, serve it alongside a bowl of warm soup, or pair it with eggs for a satisfying meal.
If you have fresh zucchini on hand, this cheesy quick bread is a delicious way to turn it into something comforting and flavorful.
Savory Cheddar Zucchini Bread
Ingredients
Equipment
Method
- Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C). Coat a 9 × 5-inch loaf pan with nonstick cooking spray to prevent the bread from sticking.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly distributed.
- Mix the Wet Ingredients: In a separate bowl, whisk the buttermilk and large egg until thoroughly combined. Add the melted, slightly cooled butter and whisk again until the mixture is smooth and uniform.
- Make the Batter: Pour the buttermilk mixture into the bowl of dry ingredients. Stir gently until the ingredients are just combined. Avoid overmixing, as this can affect the tenderness of the finished bread.
- Fold in the Cheese, Zucchini, and Chives: Add the shredded extra-sharp cheddar cheese, squeezed and measured zucchini, and chopped fresh chives. Stir until these ingredients are evenly distributed throughout the batter.
- Transfer the Batter to the Pan: Spoon the prepared batter into the greased loaf pan. Spread it evenly so the batter fills the pan uniformly.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 1 hour. The bread is ready when a toothpick inserted into the center comes out clean.
- Cool in the Pan: Remove the baked loaf from the oven and let it rest in the pan for at least 10 minutes. This allows the bread to settle and makes it easier to remove.
- Remove and Finish Cooling: Carefully invert the loaf pan over a wire cooling rack to release the bread. Allow the loaf to cool on the rack for an additional 5 minutes before slicing and serving.
Notes
- Remove excess zucchini moisture: Squeeze the shredded zucchini thoroughly before measuring the 1½ cups needed for the recipe. This helps prevent excess moisture from making the bread soggy.
- Choose flavorful cheddar: Extra-sharp, aged cheddar gives the loaf a richer, tangier cheese flavor.
- Avoid overmixing: Stir the wet and dry ingredients only until combined, then gently mix in the cheese, zucchini, and chives to help maintain a tender texture.
- Check for doneness: Bake at 350°F (175°C) for approximately 1 hour. Insert a toothpick into the center; it should come out clean when the bread is ready.
- Allow time to cool: Rest the loaf in the pan for at least 10 minutes before removing it, then cool it on a wire rack for another 5 minutes before serving.
- Make a buttermilk substitute if needed: Refer to the original recipe’s suggested homemade buttermilk substitution if you do not have buttermilk available.
- Store leftovers properly: Refrigerate leftover bread for up to 5 days or freeze it for up to 3 months.
Chef’s Secret
The key to beautifully moist yet tender Cheddar Zucchini Bread is controlling the moisture in the zucchini before it goes into the batter.
After shredding the zucchini, place it in a clean kitchen towel and squeeze firmly to remove excess liquid.
Measure the required 1½ cups only after squeezing, as specified in the recipe.
This step helps keep the loaf from becoming overly wet or developing a dense, gummy center.
Another important detail is to avoid overmixing once the buttermilk mixture meets the flour.
Stir just until the ingredients come together, then gently incorporate the cheddar and chives.
These two simple techniques help preserve the bread’s soft crumb while allowing the sharp cheese and fresh herbs to shine through in every slice.
Serving Suggestions
Serve Cheddar Zucchini Bread slightly warm or at room temperature, sliced thickly to showcase its tender interior and cheesy texture.
It pairs wonderfully with tomato soup, creamy vegetable soup, or a fresh green salad for a simple lunch.
For breakfast or brunch, enjoy a slice alongside scrambled eggs, an omelet, or a serving of fresh fruit.
You can also spread a little softened butter over a warm slice to complement the sharp cheddar flavor.
For extra freshness, sprinkle a few finely chopped chives over the bread just before serving.
If you are serving it as part of a casual gathering, cut the loaf into smaller pieces and arrange them on a platter with sliced vegetables and your favorite savory dips.
Conclusion
This homemade Cheddar Zucchini Bread is a flavorful way to turn fresh zucchini into a satisfying savory bake.
Sharp cheddar brings a rich, tangy taste, while fresh chives add a delicate herbal note and buttermilk helps create a tender crumb.
With straightforward preparation and everyday ingredients, this quick bread is suitable for breakfast, brunch, lunch, or as a side dish with your favorite soup.
Follow the simple mixing method, squeeze the zucchini well, and allow the loaf to cool before slicing for delicious results.
