Cheddar 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. Best served warm with butter. So good, you'll be going back for seconds!
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!
You can't taste the zucchini (I promise) - it's added for moisture and stability only. Zucchini doesn't have a strong flavor, and when shredded, it bakes right into your bread. You can't even tell it's in there.
Serve this bread up warm and slathered with butter. It's the perfect addition to your next baked ziti with spinach or pesto mozzarella chicken. Or, enjoy a slice as a savory summer snack!
Ingredients and substitutions
Since baking is an exact science, I do not recommend substituting any ingredients in this recipe. If you do not have the listed ingredients on hand, I recommend searching for a recipe that does include those ingredients.
Unsalted butter and salt can be substituted with salted butter if needed.
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.
What does cheddar zucchini bread taste like?
Cheddar garlic zucchini bread tastes like a soft, tender loaf of cheesy garlic bread. You cannot taste the zucchini in this bread - I promise!
It has a texture similar to other homemade quick breads. It's moist and tender like a loaf of banana bread or gingerbread.
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. I used the large grate for this recipe. The smaller grate also works well if you want to make sure every little bit of zucchini bakes into your 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 Garlic Zucchini Bread
- 1 ½ cups (192 g) grated zucchini
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup (227 g) buttermilk
- 1 large egg
- 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 your shredded zucchini in a paper towel and squeeze gently to remove a small amount (not all) of the 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: buttermilk, egg, and melted butter. Stir to combine. Make a well in the center of your dry ingredients and add your wet ingredients. Stir until just combined. Add your zucchini, cheese, and chives. Stir until evenly incorporated.
- Pour batter into prepared loaf pan. Cover loaf pan lightly with foil. Bake for 50-60 minutes (removing foil halfway through baking). Bread should be browned across the top and a toothpick inserted into the center should come out clean.
- I recommend using small to medium sized zucchini for this bread - larger zucchini can have a woody texture and less moisture.
- Sharp cheddar can be substituted with mild cheddar, monterey jack, or pepper jack cheeses. Avoid using pre-shredded bagged cheeses, as they contain anti-clumping powders that can make your cheese difficult to melt properly.
- 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 tiny bit of texture.
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