I love quick breads that double as a savory snack and a weeknight side dish — this Cheddar Zucchini Vegetable Bread is exactly that. It’s moist, cheesy, and easy to throw together from pantry staples and fresh summer zucchini; I’ve made it dozens of times and it reliably pleases a crowd.

Why Make This Recipe

It’s a flavorful way to use extra zucchini and sneak veg into picky eaters’ plates.
The cheddar adds rich, savory depth that plain zucchini bread lacks.
It’s fast and forgiving — mixes in one bowl and bakes in about an hour.
Great for breakfasts, lunchboxes, potlucks, or alongside soups and salads.
Personal insight: I love making this when zucchini are abundant; shredding a few extra zucchinis and freezing them saves time later.

Recipe Overview

Prep time: 15 minutes (plus 10 minutes to drain zucchini if needed)
Cook time: 50–60 minutes at 350°F (175°C)
Total time: About 1 hour 10 minutes
Servings: 8 slices (1 standard 9×5-inch loaf)
Difficulty: Easy
Method: Grate zucchini, fold into a quick-bread batter, pour into a greased loaf pan, and bake until golden and a skewer comes out clean.

My Experience Making This Recipe

I tested this loaf several times to balance moisture and crumb. I learned that squeezing excess water from zucchini prevents a gummy center and that sharp cheddar gives the best flavor punch. Using a digital thermometer helped me stop baking at the ideal doneness.

How to Make Cheddar Zucchini Vegetable Bread

Start by grating the zucchini and gently squeezing out excess moisture in a clean towel or fine sieve — you want it moist, not soggy. Whisk wet ingredients, combine dry ingredients separately, then fold in zucchini and shredded cheddar with a light hand to avoid overmixing; overworked batter gives tunnels and a tough crumb. Pour into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 50–60 minutes until a toothpick or instant-read thermometer shows about 200°F (93°C) in the center. If you enjoy bold savory combos, you might also like this cornbread twist I often pair in the same meal: cheddar jalapeño cornbread waffles.

Expert Tips for Success

Drain zucchini well: After grating, place in a clean kitchen towel and squeeze firmly; removing about 1/4 to 1/3 cup of liquid prevents a soggy loaf.
Use sharp cheddar: A sharp or aged cheddar adds depth; mild cheddar can taste bland after baking.
Don’t overmix: Fold until just combined — 10–12 gentle strokes. Overmixing activates gluten and makes the bread dense.
Check doneness by temperature: Aim for 200°F (93°C) internal temp; a toothpick can mislead if it hits cheese pockets.
Use an oven thermometer and center rack: Quick breads bake more evenly at a true 350°F and on the center rack to avoid over-browning.

How to Serve Cheddar Zucchini Vegetable Bread

Slice warm with a pat of butter or a smear of herbed cream cheese for breakfast.
Serve alongside tomato soup or chili for a comforting weeknight meal.
Cut into cubes and use as croutons or savory bread bites for salads and cheese boards.
For entertaining, top slices with a dollop of sour cream and chopped chives and arrange on a wooden board.

Storage and Reheating Guide

Room temp: Store wrapped in plastic wrap or in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days; bring to room temp before serving or reheat gently.
Freezing: Wrap tightly in plastic and foil or use a freezer-safe bag; freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm slices in a toaster oven at 325°F (160°C) for 6–8 minutes, or microwave single slices for 20–30 seconds to avoid drying out.

Recipe Variations

Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if the blend lacks it; texture may be slightly crumblier.
Dairy-free: Use grated dairy-free cheddar and replace butter with 1/2 cup neutral oil; check melting behavior as plant cheeses vary.
Add-ins: Fold in 1/2 cup cooked corn and 1/4 cup chopped scallions for texture and sweetness.
Spicy variation: Add 1–2 finely chopped jalapeños or 1/2 teaspoon cayenne for heat; balance with a milder cheddar.

Nutritional Highlights

Veg-forward: Zucchini contributes fiber, vitamins A and C, and moisture without many calories.
Protein and calcium: Cheddar provides protein and calcium, but also saturated fat and sodium — moderate portions if watching intake.
Allergen info: Contains wheat (gluten), dairy, and eggs (depending on recipe) — see variations for substitutions. Aim for 1–2 slices per serving as a sensible portion.

Troubleshooting Common Issues

Soggy or gummy center: Likely too much zucchini liquid or underbaked. Squeeze more liquid from zucchini and bake until center reaches 200°F (93°C).
Top browns too fast: Tent the loaf with foil after 25–30 minutes of baking and continue until done.
Dense or heavy loaf: Overmixing or too much liquid/flour can cause density. Mix gently and measure flour by spooning into the cup and leveling (or use a scale).

Frequently Asked Questions

Q: Can I use frozen shredded zucchini?
A: Yes — thaw and squeeze thoroughly to remove as much water as possible, then proceed. Frozen zucchini often releases more liquid, so extra draining helps.

Q: Do I need to peel the zucchini?
A: No — the skin is thin and adds color and nutrients. If the zucchini is very large and bitter, trimming seeds and peeling might improve texture and taste.

Q: Can I make muffins instead of a loaf?
A: Absolutely — bake at 350°F (175°C) for 18–25 minutes depending on muffin size; check with a toothpick or aim for 200°F internal temp for reliability.

Q: How do I prevent pockets of melted cheese from making the loaf greasy?
A: Grate cheese finely and toss it with a tablespoon of flour before folding into batter; this helps suspend the cheese and reduce oil pooling on the surface.

Conclusion

For more savory zucchini-cheddar ideas and similar quick-bread inspiration, check these tested recipes: Savory Zucchini Cheddar Quick Bread – Laughing Spatula, Cheesy Zucchini Bread (No Yeast) – RecipeTin Eats, Best Ever Zucchini Cheddar Bread – Flavor Quotient, Zucchini Cheese Bread – Closet Cooking, and Cheesy Zucchini Bread (Quick Bread) – The Forked Spoon.

Cheddar Zucchini Vegetable Bread