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Cheddar Zucchini Bread

Cheddar zucchini bread is a savory quick bread with moist zucchini, sharp cheddar, herbs, and garlic-forward seasonings. Baked in a loaf pan until golden and tender, it slices clean after a brief rest for easy breakfasts, brunch, or soup-side serving.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 0.25 tsp black pepper
wet and mix-ins
  • 2 cup shredded zucchini squeeze out excess moisture
  • 2 cup sharp cheddar cheese shredded
  • 2 large eggs
  • 0.333 cup olive oil
  • 0.333 cup sour cream
  • 0.25 cup milk
  • 1 tsp Dijon mustard
  • 2 tbsp chopped chives
  • 2 tbsp grated Parmesan cheese for topping

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F (175°C).
  2. Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry and wet ingredients
  1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, onion powder, dried Italian seasoning, and black pepper.
  2. In another bowl, whisk together the large eggs, olive oil, sour cream, milk, and Dijon mustard.
Combine and bake
  1. Fold in the shredded zucchini, sharp cheddar cheese, and chopped chives until evenly distributed.
  2. Add the wet ingredients to the dry ingredients and stir until just combined.
  3. Transfer the batter to the prepared loaf pan.
  4. Sprinkle the top with grated Parmesan cheese.
  5. Bake for 50–60 minutes at 350°F (175°C), until golden brown and a toothpick inserted into the center comes out clean.
Rest and serve
  1. Cool for 15 minutes before slicing.
  2. Serve warm with butter or alongside soup or salad.

Notes

Pro tip: squeeze the shredded zucchini well so the loaf stays tender, not soggy. Store covered in the refrigerator up to 4 days; rewarm slices in the oven at 300°F (150°C) until heated through. Freezing is yes—wrap tightly and freeze up to 2 months. For a lower-fat swap, use low-fat sour cream (texture stays close).