Zucchini Cheddar Bread
A moist, cheesy zucchini bread made with whole wheat flour, sharp cheddar, and a touch of spice. This simple loaf is full of flavor, fiber, and protein—perfect for breakfast, snacks, or savory sides.
Equipment
- 1 × 9×5-inch loaf pan
- 1 × whisk
- 1 × large mixing bowl
- 1 × medium mixing bowl
- 1 × grater
- 1 × cooling rack
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 2 cups grated zucchini about 1 medium-large
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1½ cups grated sharp cheddar cheese plus extra for topping
- 2 tablespoons chopped scallions green onions
- 2 large eggs
- ¾ cup buttermilk or ¾ cup milk mixed with 1 teaspoon lemon juice
- ¼ cup extra virgin olive oil
Instructions
- Prepare the Loaf Pan: Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray to prevent sticking. For extra assurance, line the bottom of the pan with parchment paper and lightly butter the parchment. This ensures your bread releases easily while keeping a perfect shape after baking.
- Squeeze Excess Moisture from Zucchini: Grated zucchini naturally contains a lot of water, which can affect the bread’s texture. Place the grated zucchini in a clean kitchen towel or several layers of paper towels, then press gently to remove excess liquid. This step is essential to avoid sogginess and to maintain a light but moist loaf.
- Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour and all-purpose flour, making sure they are evenly distributed. Add the baking powder, baking soda, salt, freshly ground black pepper, and cayenne pepper. Whisk thoroughly so all leavening agents and spices are fully incorporated. This step ensures consistent flavor and even rising.
- Add Zucchini, Cheese, and Scallions: Transfer the squeezed zucchini into the dry flour mixture. Add the grated cheddar cheese and chopped scallions. Gently toss everything together using a spatula or your hands until the zucchini, cheese, and scallions are evenly coated with the dry ingredients. This helps maintain a balanced flavor and texture throughout the bread.
- Combine Wet Ingredients: In a medium-sized mixing bowl, whisk together the eggs, buttermilk, and extra virgin olive oil until fully blended. The mixture may appear slightly separated, which is normal. This step is essential for hydrating the dry ingredients and creating a cohesive batter.
- Fold Wet and Dry Ingredients Together: Create a well in the center of the dry mixture and pour in the wet ingredients. Using a spatula or wooden spoon, gently fold the batter until all the flour is incorporated. Avoid overmixing to ensure a tender crumb. The batter should appear slightly thick with visible flecks of zucchini and cheese throughout.
- Transfer Batter into Pan: Carefully pour the batter into the prepared loaf pan, using a spatula to smooth the surface evenly. This helps ensure uniform baking and a beautiful shape. Sprinkle additional grated cheddar cheese on top to create a golden, cheesy crust.
- Bake Until Golden and Set: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check doneness around 50 minutes by inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs. The crust should be golden brown and slightly crisp.
- Cool Before Serving: Remove the loaf from the oven and place it on a cooling rack. Let it cool in the pan for 10 minutes to firm up. Then, carefully lift it out using the parchment paper and place directly on the rack to cool completely. Cooling ensures the bread slices cleanly and retains its texture.
- Serve or Store: Slice into 12 pieces and serve warm or at room temperature. Enjoy with butter, cream cheese, or your favorite spread. Wrap cooled slices tightly in plastic wrap or store in an airtight container to keep fresh. For long-term storage, freeze slices for up to two months. Thaw and reheat in a 350°F oven for a fresh-baked feel.
Notes
- Use fresh zucchini for best flavor and texture — avoid pre-shredded if possible.
- Squeeze excess moisture from zucchini to prevent soggy bread.
- Combine whole wheat and all-purpose flour for a moist texture and extra fiber.
- Avoid overmixing the batter to keep the bread tender.
- Add extra cheese on top for a golden, flavorful crust.
- Let the batter rest for 10–15 minutes before baking for deeper flavor.
- Adjust cayenne pepper to taste for a milder or spicier loaf.
