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.
Recipe summary
Flavor/texture: Tender zucchini bread is moist and filled with cheesy, garlicky flavor (like a soft loaf of garlic bread!).
Key ingredients: Shredded zucchini, sharp cheddar cheese, chives, garlic powder.
Pan size: 9x5 loaf
More zucchini bread: Zucchini Banana Bread
Jump to:
Ingredients and substitutions
- Dry ingredients - You'll need all-purpose flour, garlic powder, salt, and baking powder. All-purpose flour adds structure and balances with the wet ingredients in the recipe, and shouldn't be substituted with flour alternatives.
- Wet ingredients - Milk, melted butter, and egg add moisture to your bread. Reducing any of these ingredients can result in a dry bread.
- Shredded zucchini - You'll need about one cup or 135 grams of shredded zucchini. This equals about one medium zucchini. A fine or coarse shred will work in this recipe. Keep in mind that a coarse shred adds a noticeable texture.
- Shredded cheese - Sharp cheddar adds a distinct cheesy flavor and melty pockets throughout your bread. Monterey jack and pepper jack make nice substitutes.
- 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.
How to make zucchini bread
- Add wet ingredients to a bowl and stir to combine.
- In a separate bowl, add dry ingredients and whisk to remove clumps. Pour in wet ingredients and stir to combine. Add cheese and chives and stir to incorporate.
- Pour batter into a loaf pan and spread into an even layer.
- Bake until golden brown and bread pops back when pressed. Use a serrated knife for easy slicing.
Heather's Top Tip
For accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland baked goods.
Tips and tricks
Squeeze the liquid from your zucchini - Excess moisture will prevent your bread from rising properly in the oven, so make sure you're squeezing your zucchini out before adding it to the batter!
Don't overmix your batter - Overworking the gluten (flour) once it's been mixed with wet ingredients results in a tough bread. Instead, mix only until the ingredients are just combined.
Use an instant-read thermometer - This ensures your bread is baked all the way through and doesn't turn out doughy in the center. Quick bread is done when it reaches 200-205F in the center.
Frequently asked questions
Bread will keep for 2 to 3 days at room temperature, up to a week in the refrigerator, or 3 months in the freezer. To thaw frozen bread, transfer to the countertop, uncover, and thaw for 1 hour or more.
I like to use the fine side of a box grater. if you'd like more texture, use the large side of a box grater. If you have a food processor with a grating disc, this is probably your fastest option (but requires more cleanup afterward).
No, there's no need to peel your zucchini unless you'd like to hide the tiny green flecks throughout the bread.
Recommended
📖 Recipe
Cheddar Garlic Zucchini Bread
Ingredients
- 1 cup (135 g) grated zucchini, liquid squeezed out after measuring
- 2 ¼ cups (270 g) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup (227 g) milk, room temperature
- 2 large eggs, room temperature
- ¼ cup (57 g) unsalted butter, melted
- 1 cup (56 g) shredded sharp cheddar cheese
- 2 tablespoons fresh chopped chives
Instructions
- Preheat oven to 350℉. 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. Add to a bowl along with milk, eggs, and melted butter. Stir to combine. Set aside.
- In a large bowl, add your dry ingredients: flour, baking powder, baking soda, garlic powder, and salt. Whisk 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 center pops back when gently pressed. Bread is done when it reaches 200-205℉ in the center.
Equipment Recommendations
Notes
- Cheeses: Sharp cheddar can be substituted with mild cheddar, monterey jack, or pepper jack cheeses.
- Storage: 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.
- Grating tip: Use the small side of a box grater to finely grate your zucchini. It will bake seamlessly into your bread.
Comments
No Comments