This Zucchini Cheddar Chive Bread is a flavorful, savory loaf that’s both quick and satisfying.
Packed with fiber-rich zucchini, protein from eggs and cheese, and healthy fats from oil, it makes a nourishing snack or breakfast.
Low in saturated fat yet full of cheesy goodness, it’s an everyday-friendly recipe perfect for busy mornings or meal prep.
Zucchini Cheddar Bread
Equipment
- 9×5-inch loaf pan
- Mixing Bowls – 2
- whisk
- Spatula
- Box grater
- Paper towel or clean dish towel
Ingredients
- 2 cups shredded zucchini about 1–2 small, water squeezed out
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons fresh chives chopped
- 2 large eggs room temperature
- ½ cup oil melted
- ¼ cup sour cream
- ½ cup milk
Instructions
- Preheat and Prepare Oven: Begin by preheating your oven to 350°F (177°C). Position a rack in the center of your oven to ensure even baking. Lightly grease a 9×5-inch loaf pan using butter or oil. For extra ease and to prevent sticking, line the pan with parchment paper, then lightly grease the parchment. This step ensures your bread will release cleanly once baked.
- Shred and Prepare Zucchini: Wash 1–2 small zucchinis thoroughly and trim the ends. Using a box grater, shred the zucchini finely. Measure out 2 cups of shredded zucchini and place it in a clean dish towel or several layers of paper towels. Firmly squeeze out as much excess water as possible. Removing moisture is crucial to prevent soggy bread and to ensure a tender, well-structured loaf. Set the prepared zucchini aside in a small bowl.
- Combine Dry Ingredients: In a large mixing bowl, add 2 ¼ cups all-purpose flour. Then, incorporate 4 teaspoons of baking powder, ½ teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon black pepper. Whisk these ingredients thoroughly to distribute the leavening agents and seasonings evenly. Stir in 1 ½ cups shredded cheddar cheese and 3 tablespoons of freshly chopped chives, making sure the cheese and herbs are coated lightly with flour to prevent them from sinking to the bottom during baking.
- Prepare Wet Ingredients: In a separate mixing bowl, crack 2 large room-temperature eggs and whisk lightly to combine. Add ½ cup melted oil, ¼ cup sour cream, and ½ cup milk. Whisk together until the mixture is smooth and uniform. The eggs provide structure, while the oil and sour cream add moisture and richness, ensuring a tender, flavorful loaf.
- Combine Wet and Dry Mixtures: Slowly pour the dry mixture into the bowl containing the wet ingredients. Using a spatula, gently fold the ingredients together. Stir until just combined—avoid overmixing, as this can make the bread dense and tough. Once the batter has come together, fold in the prepared zucchini carefully to evenly distribute it without crushing.
- Transfer Batter to Pan: Scrape the batter into your prepared loaf pan, spreading it evenly with a spatula. Smooth the top lightly to ensure uniform baking. You may gently tap the pan on the counter to remove any air pockets. This helps the bread rise evenly and prevents large holes from forming inside.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick or skewer into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. The top should spring back lightly when pressed. Baking time may vary slightly depending on your oven, so keep an eye on the bread in the final 10 minutes.
- Cool in Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan for 10–15 minutes. This initial cooling helps the bread firm up slightly, making it easier to remove from the pan without breaking.
- Remove from Pan and Cool Completely: Carefully lift the bread out of the pan using the parchment paper. Place it on a wire cooling rack to cool completely. Cooling completely is essential to allow the structure to set and the flavors to develop fully. Slice only after the bread has cooled to maintain clean, neat slices.
- Serve and Enjoy: Once fully cooled, slice the bread into 12 even portions. Serve warm or at room temperature. This bread pairs wonderfully with a pat of butter, a drizzle of olive oil, or alongside soups and salads. Store leftovers as outlined in storage instructions for maximum freshness.
Notes
- Moisture Matters: Always squeeze excess water from zucchini to avoid a soggy loaf.
- Cheese Choice: Sharp cheddar gives the best flavor, but mild cheddar or a mix of cheeses works well too.
- Don’t Overmix: Fold ingredients gently to prevent dense, tough bread.
- Pan Prep: Lining the pan with parchment ensures easy removal and cleaner slices.
- Flavor Boost: Fresh chives add brightness, but you can experiment with green onions or parsley.
- Room Temperature Ingredients: Using eggs and dairy at room temperature improves texture and helps the bread rise evenly.
Chef’s Secrets: Enhance Bread Flavor Perfectly
To elevate this zucchini cheddar bread, start by choosing the freshest zucchini and shredding it finely.
Squeezing out excess water is crucial—too much moisture will weigh down the loaf.
Incorporating freshly grated cheese rather than pre-shredded can intensify flavor and melt more evenly.
Folding the wet and dry ingredients gently ensures a light, tender crumb.
Finally, letting the bread cool completely on a wire rack locks in texture and flavor, while slicing it too early can cause crumbling.
Adding herbs like chives or even a touch of rosemary or thyme can create subtle depth without overpowering the cheesy base.
Serving Suggestions: Make Every Slice Special
This savory loaf is versatile and pairs well with a variety of dishes.
Serve warm with a pat of butter or a drizzle of olive oil for a comforting breakfast or snack.
For a satisfying lunch, slice and serve alongside a bowl of creamy tomato soup or a fresh green salad.
You can also turn it into a light sandwich, layering with turkey, avocado, or roasted vegetables.
Its tender crumb and cheesy flavor make it a great option for brunch spreads or for sharing with friends and family during casual gatherings.
Storage Tips: Keep Bread Fresh Longer
For short-term storage, wrap cooled slices in parchment paper or plastic wrap and place them in an airtight container at room temperature.
The bread will stay fresh for up to 2 days.
For longer storage, refrigerate in a sealed container for up to 5 days.
Freezing is also an option: wrap the cooled loaf tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container.
Thaw overnight in the refrigerator or at room temperature, and reheat in a toaster oven or microwave for a warm, freshly baked taste.
Frequently Asked Questions
1. Can I use frozen zucchini instead of fresh?
Yes, but make sure to thaw and drain it thoroughly. Excess water from frozen zucchini can make the bread soggy.
2. Can I substitute cheddar with another cheese?
Absolutely! Sharp cheddar is recommended for flavor, but Gruyère, Monterey Jack, or even a mix of cheeses can work well.
3. How do I prevent the bread from sinking in the middle?
Ensure your baking powder is fresh, and do not overmix the batter. Baking at a consistent 350°F and placing the loaf in the center of the oven helps it rise evenly.
4. Can I make this bread gluten-free?
Yes, use a gluten-free all-purpose flour blend that includes xanthan gum. Baking time may vary slightly, so check doneness with a toothpick.
5. Can I add other ingredients like nuts or seeds?
Yes, toasted nuts (like walnuts or pecans) or seeds (like pumpkin or sunflower) can add texture and flavor. Fold them in gently to avoid compressing the batter.
