Savory Cheddar Zucchini Bread: The Ultimate Recipe
If you are craving a deliciously moist, flavorful, and utterly comforting loaf, look no further than this Savory Cheddar Zucchini Bread: The Ultimate Recipe. Bursting with the perfect balance of sharp cheddar cheese, tender zucchini, and a blend of aromatic spices, this bread offers a delightful twist on the classic sweet quick bread. It’s not only a crowd-pleaser but also incredibly versatile, making it a staple for breakfast, snack time, or even a light dinner. Each slice delivers that irresistible savory goodness combined with a tender crumb that will have you reaching for seconds – or thirds!
Ingredients You’ll Need
Gathering the right ingredients is the foundation of baking any standout bread. For this recipe, the list may look simple, but each component plays a crucial role – from texture and flavor to color and moisture. Let’s break down why you need each one so you can appreciate every bite even more.
- All-purpose flour: The backbone of your bread, providing structure and that perfect crumb.
- Baking powder and baking soda: These leavening agents ensure your bread rises beautifully and stays tender.
- Salt: Enhances all the flavors, making everything pop.
- Ground black pepper: Adds a subtle kick that balances the cheese and sweetness.
- Garlic powder and onion powder: Bring savory depth without overwhelming the other flavors.
- Eggs: Bind all the ingredients and add richness.
- Vegetable oil: Keeps the bread moist and tender without weighing it down.
- Granulated sugar: Just enough sweetness to complement the savory elements.
- Vanilla extract: A hint of warmth and complexity that surprises the palate.
- Shredded zucchini: Adds moisture and a subtle fresh garden flavor – make sure to squeeze out the excess liquid!
- Sharply shredded cheddar cheese: The star ingredient, offering rich, tangy bites in every slice.
- Chopped green onions: Contribute a fresh, mild oniony crunch and vibrant color.
How to Make Savory Cheddar Zucchini Bread: The Ultimate Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350 degrees Fahrenheit. This ensures it’s hot and ready when your batter is mixed. Grease and flour two 9×5 inch loaf pans, so your bread bakes up perfectly without sticking – this little prep hack makes slicing a breeze later on.
Step 2: Shred and Prepare the Zucchini
Use a box grater to shred about two medium zucchinis until you have two full cups. Make sure to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth – this step is crucial to prevent sogginess and help your bread maintain a great texture.
Step 3: Shred the Cheddar and Chop the Green Onions
Shred 1 ½ cups of sharp cheddar cheese with a box grater to get those little pockets of cheesy goodness all throughout the bread. Then, finely chop half a cup of green onions to add fresh pops of flavor that cut through the richness.
Step 4: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder. This blend infuses the bread with savory layers and ensures an even rise.
Step 5: Whisk the Wet Ingredients
In a separate bowl, whisk the eggs until they become light and frothy. Gradually whisk in the vegetable oil to create a smooth, rich base. Add the granulated sugar and continue whisking until the mixture is creamy, then stir in the vanilla extract for a subtle hint of warmth.
Step 6: Combine Wet and Dry Ingredients
Slowly add the dry ingredients into the wet, gently mixing until just combined. Don’t overmix – you want tender bread, not tough. The batter will be thick and full of promise.
Step 7: Fold in Zucchini, Cheese, and Onions
Gently fold in the squeezed zucchini, shredded cheddar, and chopped green onions. This step weaves in all the savory, fresh flavors that make this loaf unforgettable.
Step 8: Bake to Perfection
Divide the batter evenly between your prepared pans and pop them into the oven. Bake for 50 to 60 minutes or until a skewer inserted in the center comes out clean. If the tops brown too fast, tent them with foil to avoid burning while the inside finishes baking.
Step 9: Cool and Slice
Once baked, let the breads cool in their pans for 10 to 15 minutes. Then transfer them to a wire rack and cool completely. This step helps the bread set so you get perfect slices every time.
How to Serve Savory Cheddar Zucchini Bread: The Ultimate Recipe
Garnishes
Enhance your slices with a light brushing of softened butter or a dollop of cream cheese spread. Fresh herbs like chives or parsley sprinkled on top can add a fresh, colorful touch to make your bread pop visually and flavor-wise.
Side Dishes
This bread pairs wonderfully with soups such as creamy tomato bisque or hearty vegetable stew. It also shines alongside crisp green salads or as part of a brunch spread with eggs and bacon for a savory feast.
Creative Ways to Present
If you want to impress guests, serve slices topped with avocado and a pinch of red pepper flakes, or use the bread as a base for mini open-faced sandwiches. You could even toast it lightly and layer it with smoked salmon and a smear of horseradish cream for an elevated snack.
Make Ahead and Storage
Storing Leftovers
Store your Savory Cheddar Zucchini Bread in an airtight container at room temperature for up to three days. If you want it to last longer, keeping it in the refrigerator can extend freshness for up to a week without drying out.
Freezing
To freeze, wrap the bread tightly in plastic wrap and then cover it with aluminum foil to protect it from freezer burn. Properly stored, it will keep for up to 3 months. When ready to enjoy, thaw the bread overnight in the refrigerator.
Reheating
Reheat slices in a toaster oven or under the broiler for a few minutes until warmed through and slightly crispy on the outside—this really revives the bread’s texture and flavors. You can also microwave slices gently with a damp paper towel to keep moisture locked in.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar is classic for this recipe, you can experiment with cheeses like gouda, mozzarella, or pepper jack to add your own twist to the savory flavor profile.
Do I have to peel the zucchini?
Not at all. The green skin adds beautiful color and nutrients, plus it softens perfectly when baked. Just be sure to squeeze out excess moisture to avoid sogginess.
Is this bread gluten-free?
This specific recipe uses all-purpose flour, so it is not gluten-free. However, if you want to try a gluten-free version, a well-balanced gluten-free flour blend could work with some tweaks in moisture levels.
Can I make this bread in a muffin tin?
Yes! The batter is perfect for muffins. Just fill greased muffin cups about two-thirds full and bake at the same temperature for 20 to 25 minutes, or until a toothpick comes out clean.
How long does the bread stay fresh?
At room temperature, it stays fresh and moist for about three days. Refrigerated, it lasts up to a week, and frozen loaves can be stored up to three months.
Final Thoughts
I can’t recommend this Savory Cheddar Zucchini Bread: The Ultimate Recipe enough. It’s such a satisfying treat that’s easy to prepare, packed with flavor, and perfect for any time of day. Give it a try, and watch it become one of your new go-to favorites that friends and family keep asking for!
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Savory Cheddar Zucchini Bread: The Ultimate Recipe
- Total Time: 1 hour 20 minutes
- Yield: 2 loaves 1x
Description
This Savory Cheddar Zucchini Bread is a delicious twist on traditional zucchini bread, combining sharp cheddar cheese and aromatic green onions with shredded zucchini for a moist, flavorful loaf. Perfect for a snack, appetizer, or light meal, this recipe yields two hearty loaves that are easy to bake and sure to impress with their savory flavor and tender crumb.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Wet Ingredients
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
Other Ingredients
- 2 cups shredded zucchini (about 2 medium zucchinis, excess moisture squeezed out)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup chopped green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking your loaves evenly.
- Prepare Pans: Grease and flour two 9×5 inch loaf pans thoroughly to prevent the bread from sticking after baking.
- Shred Zucchini: Using a box grater, shred about 2 medium zucchinis to make roughly 2 cups. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible to avoid soggy bread.
- Prepare Cheese and Onions: Shred the sharp cheddar cheese with a box grater, then wash and finely chop the green onions for freshness and flavor.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground black pepper, garlic powder, and onion powder. Whisk these together to distribute the leavening agents and spices evenly.
- Whisk Eggs and Oil: In a separate bowl, whisk the eggs until light and frothy. Gradually add the vegetable oil while whisking constantly to create a smooth, emulsified mixture.
- Add Sugar and Vanilla: Stir the granulated sugar into the egg and oil mixture, whisking until the mixture becomes smooth and creamy. Then, mix in the vanilla extract for depth of flavor.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients, gently mixing until just combined. Avoid overmixing to keep the bread tender and light.
- Fold in Add-ins: Gently fold in the squeezed zucchini, shredded cheddar cheese, and chopped green onions until evenly incorporated without deflating the batter.
- Fill Pans: Divide the batter evenly between the two prepared loaf pans, smoothing the tops gently.
- Bake: Bake the loaves for 50-60 minutes. Test doneness by inserting a wooden skewer into the center—when it comes out clean, the bread is done. If the top begins to brown too quickly, tent with aluminum foil to prevent burning.
- Cool: Allow the bread to cool in the pans for 10-15 minutes before removing them to a wire rack to cool completely, which helps retain moisture and prevents sogginess.
- Serve and Store: Once completely cooled, slice the bread and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze wrapped tightly in plastic wrap and aluminum foil for longer storage.
Notes
- Be sure to squeeze out as much moisture from the shredded zucchini as possible to avoid soggy bread.
- If you want a less sweet version, reduce the granulated sugar slightly.
- Cheddar cheese can be substituted with any sharp or mild cheese according to preference.
- Make sure not to overmix the batter to keep the bread tender.
- For a dairy-free version, use a vegan cheese substitute.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
