Cheddar Garlic Zucchini Bread

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.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Author Heather

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.

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.

Nutrition