Cheddar garlic zucchini bread is the perfect recipe to use up that extra garden zucchini. This tender quick bread is filled with shredded zucchini, cheddar cheese, garlic, and chives.
This cheddar zucchini garlic bread is the perfect recipe for your summer zucchini harvest. It's tender, moist, and filled with cheesy, garlicky flavor. It tastes just like a soft loaf of garlic bread!
Shredded zucchini is added for moisture and structure. When using finely grated zucchini, it bakes right into the bread. You won't even know it's in there.
Ingredients and substitutions
- All-purpose flour - Adds structure and balances with the wet ingredients in the recipe. I've only tested this recipe with all-purpose flour, so I can't say for sure how other types of flours would turn out.
- Shredded zucchini - You'll need about 1.5 cups or 220 grams of shredded zucchini. This equals about 2 small or 1.5 medium zucchini. A fine or coarse shred will work in this recipe. Keep in mind that a coarse shred will add a noticeable texture. Zucchini can also be substituted with yellow summer squash.
- Buttermilk - This recipe is written to work using buttermilk, not other dairy milks. If you don't have buttermilk on hand, add 1 tablespoon of white vinegar to a liquid 1-cup measuring cup. Then, fill to the 1 cup line with whole milk. Wait 5 minutes and you'll have a buttermilk substitute that works in this recipe.
- Butter - The listed butter and salt can be substituted with salted butter if needed.
- Egg - Adds structure and moisture to your bread.
- Shredded sharp cheddar - Can be substituted with mild cheddar, monterey jack, or pepper jack cheese. I do not suggest using pre-shredded cheese from a bag. These types of cheeses are coated in anti-clumping powders that prevent the cheese from melting properly.
- Chives - Can be omitted without affecting the final product, but add nice flavor and a pop of color to your bread. Chives can also be substituted with chopped green onions.
- Leavening - This recipe uses a combination of baking powder and baking soda for the proper lift. One cannot be substituted with the other.
- Seasoning - Garlic powder and salt add savory flavor to your bread.
Zucchini bread flavor
Cheddar garlic zucchini bread tastes like a soft, tender loaf of cheesy garlic bread. Since zucchini has a mild flavor, you can't taste the zucchini in this bread.
Yes, you can see flecks of green in your bread - from the zucchini itself and from the added chives. However, since zucchini has a mild flavor and soft texture, it bakes right into the bread. If you couldn't see the flecks of green, you wouldn't know it was in there.
Do I need to peel my zucchini?
I do not recommend peeling zucchini for zucchini bread for multiple reasons.
First, it takes extra time to peel a zucchini and doesn't affect the texture of your bread. The zucchini peel is soft enough to melt right into your baked bread, so peeling it for the sake of changing your bread's texture is unnecessary.
Second, the peel of your zucchini contains nutrients and fiber that you'd lose by peeling it off. So give your zucchini a scrub, dry it off, and leave the peel on!
How to shred zucchini
The easiest way to shred zucchini is by using a box grater. A large or small grate works in this recipe. A small grate helps the zucchini melt seamlessly into the batter as it bakes. A larger grate adds a noticeable texture to the finished bread.
If you have a food processor with a grating disc, this is a great time saving option.
If you don't have a box grater or a food processor, you can also use a knife and cutting board. Take the time to chop your zucchini into small, thin pieces for best results.
Cheddar zucchini bread will keep for 2 to 3 days in a sealed container at room temperature, or up to a week in the refrigerator.
Zucchini bread can also be frozen for up to 3 months in a tightly sealed, freezer safe container. Store bread as a whole loaf or in slices. Transfer to the counter top to thaw.
Cheddar Garlic Zucchini Bread
- 1 ½ cups (220 g) grated zucchini, liquid squeezed out after measuring
- 2 ¼ cups (270 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup (227 g) buttermilk, room temperature
- 2 large eggs, room temperature
- ¼ cup (57 g) unsalted butter, melted
- 1 ½ cups (170 g) shredded sharp cheddar cheese
- 2 tablespoons fresh chopped chives
- Preheat oven to 350 degrees Fahrenheit. Line a 9x5 loaf pan with parchment paper (or grease the bottom and sides) and set aside.
- Wrap shredded zucchini in a paper towel and squeeze gently to remove excess liquid. Set aside.
- In a large bowl, add your dry ingredients: flour, baking powder, baking soda, garlic powder, and salt. Whisk to combine.
- In a separate bowl, add your wet ingredients: zucchini, buttermilk, egg, and melted butter. Stir to combine. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just combined. Add cheese and chives and stir until incorporated.
- Pour batter into prepared loaf pan. Bake for about 50-60 minutes, or until browned across the top and a toothpick inserted into the center comes out with crumbs, not wet batter.
- *The original recipe used 1 large egg. I've since increased it to 2 large eggs for added structure and moisture.
- Sharp cheddar can be substituted with mild cheddar, monterey jack, or pepper jack cheeses.
- Zucchini bread will keep for 2-3 days in a sealed container at room temperature, up to a week in a sealed container in the refrigerator, or up to 3 months tightly wrapped in the freezer.
- Use the small side of a box grater to finely grate your zucchini. It will bake seamlessly into your bread. Or, use the large side of a box grater for a bit of texture.