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Garlic Zucchini Bread

Karina Kari
A hearty, savory zucchini bread baked with sharp cheddar and garlic for irresistible flavor.
Moist, fiber-rich, and full of protein, this recipe makes a versatile side dish, snack, or light meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish, Snack
Cuisine American, Homestyle
Servings 8

Equipment

  • 1 7×11 inch baking dish (or 9×9 inch alternative)
  • 1 Medium mixing bowl
  • 1 small mixing bowl
  • 1-Colander
  • 1 whisk
  • 1 fork
  • 1 grater (for zucchini and cheese)
  • 1 Measuring cup set
  • 1 Measuring Spoon Set
  • 1 wire rack

Ingredients
  

  • 3 cups zucchini grated
  • 2 teaspoons salt
  • 1 ½ cups all-purpose flour or whole wheat flour; gluten-free blend works too
  • 1 tablespoon baking powder
  • 1 medium onion diced
  • 2 cups cheddar cheese grated
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • ½ cup butter melted
  • 3 large eggs beaten (or 2 duck eggs, beaten)

Instructions
 

  • Prepare and Drain the Zucchini: Grate the zucchini using a box grater or food processor until you have three cups of shreds.
    Place them into a colander set over the sink or a large bowl.
    Sprinkle the zucchini evenly with salt and toss gently to coat.
    Let the salted zucchini sit for at least 30 minutes so excess moisture can be drawn out.
    After resting, gather the zucchini in a clean kitchen towel or your hands and squeeze firmly to remove as much liquid as possible.
    This step is essential to prevent the bread from turning soggy.
  • Preheat and Prepare the Baking Dish: While the zucchini is draining, preheat your oven to 350°F (175°C).
    If using a glass dish, such as a 9×9-inch Pyrex, lower the oven temperature slightly to 330°F (165°C) to prevent overbrowning.
    Grease a 7×11-inch baking dish—or your chosen pan—generously with butter, lard, or nonstick spray, making sure to coat the corners and sides thoroughly so the bread releases easily after baking.
  • Combine the Dry Ingredients: In a medium mixing bowl, whisk together the flour and baking powder until they are well blended.
    This ensures even distribution of the leavening agent.
    Add the diced onion, drained zucchini, shredded cheddar, garlic powder, and black pepper to the bowl.
    Use a fork to gently toss the ingredients together, breaking up any clumps of zucchini or cheese so everything is evenly coated in flour.
    This step helps prevent uneven pockets of moisture and creates a consistent flavor in every bite.
  • Mix the Wet Ingredients: In a small separate bowl, whisk together the melted butter and beaten eggs until the mixture is smooth and uniform.
    Room-temperature ingredients work best here, since cold butter may solidify and not blend properly.
    This combination provides richness and binding, holding the zucchini bread together once baked.
  • Create the Batter: Pour the butter-and-egg mixture over the bowl of dry ingredients.
    Gently fold everything together with a sturdy spatula or wooden spoon.
    Stir only until no visible streaks of flour remain.
    Be careful not to overmix, as that can make the bread dense.
    The batter will be thick and somewhat heavy, which is exactly what you want for a hearty, flavorful bread.
  • Transfer and Smooth the Batter: Spoon the batter into the greased baking dish, spreading it evenly to reach all corners.
    Use the back of your spoon or spatula to smooth the surface so it bakes evenly.
    The batter will not spread much on its own, so this step helps ensure the bread cooks uniformly and forms a nice golden crust.
  • Bake Until Golden and Set: Place the dish into the preheated oven and bake for 35–40 minutes, or until the top is deeply golden.
    The edges should begin to pull away from the sides of the dish, and the center should feel firm to the touch.
    If the middle looks pale or underbaked, give it an additional 5–10 minutes.
    Since zucchini holds a lot of moisture, bake times may vary slightly.
  • Cool and Serve: Remove the pan from the oven and place it on a wire rack.
    Let the bread rest in the pan for about 5 minutes before slicing.
    This short cooling period allows the bread to set so it holds its shape.
    Slice into squares or rectangles and serve warm for gooey, melty cheese, or let cool completely for a firmer texture.
  • Store and Reheat if Needed: If you have leftovers, store them in an airtight container in the refrigerator for up to four days.
    For longer storage, freeze individual slices wrapped in parchment and placed in a resealable freezer bag for up to two months.
    To reheat, place slices in a toaster oven or conventional oven until warm and crisp again.
    Avoid microwaving, as it tends to make the bread rubbery.

Notes

  • Salting and draining the zucchini is essential to prevent a soggy texture.
  • Cheddar cheese adds sharp flavor, but other cheeses like mozzarella or Monterey Jack work too.
  • Using room-temperature eggs helps the batter mix more evenly.
  • Baking time may vary based on oven type and dish material—always check for golden edges and a firm center.
  • This bread tastes great warm but is equally good at room temperature, making it versatile for snacks or meal prep.
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