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
Scale
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
