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Cheddar Zucchini Bread

Cheddar zucchini bread with a golden, sharp cheddar crust and pockets of melted cheese inside a tender, savory quick-bread loaf. Grated zucchini is squeezed dry and baked until a toothpick comes out clean for a sliceable, moist crumb.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Wet ingredients
  • 2 eggs
  • 0.75 cup whole milk
  • 0.33 cup vegetable oil or melted butter
  • 1 tbsp honey or sugar
Zucchini and cheese
  • 1.5 cup zucchini, grated and squeezed dry
  • 1.5 cup sharp cheddar cheese, shredded (divided)
  • 2 green onions, thinly sliced (optional)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix dry and wet
  1. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together.
  2. Beat eggs, whole milk, vegetable oil or melted butter, and honey or sugar in a separate bowl.
  3. Stir in zucchini, grated and squeezed dry and 1 cup sharp cheddar cheese, shredded (divided).
Combine, top, and bake
  1. Fold the dry ingredients into the wet ingredients until just combined—do not overmix, and stop when no dry flour streaks remain.
  2. Pour the batter into the loaf pan and top with the remaining 1/2 cup sharp cheddar cheese, shredded (divided).
  3. Bake at 350°F for 50–58 minutes, until the cheese on top is golden and a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and the cheddar stays melt-pocket tender.

Notes

For the best loaf texture, squeeze the grated zucchini very dry before mixing; excess moisture can keep the center from setting. Store wrapped at room temperature up to 2 days or in the fridge up to 5 days, and freeze sliced for up to 2 months (thaw overnight in the refrigerator). To make it lighter, use reduced-fat cheddar in the same amount—aim for a similar melt style for cheesy pockets.