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Zucchini Cheddar Herb Bread

Zucchini cheddar herb bread made with shredded zucchini for a moist crumb and sharp cheddar in every slice. A quick-bread method with tender zucchini and a golden, cheesy topping baked at 350°F.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dinner, Lunch, Side Dish, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 zucchini Grated and squeezed to remove excess moisture.
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp chives Chopped fresh chives.
  • 1 tbsp parsley Chopped fresh parsley.
  • 1 tsp thyme leaves Fresh thyme leaves.
  • 2 cup sharp cheddar cheese Shredded.
  • 2 large eggs
  • 0.5 cup milk
  • 0.33 cup olive oil
Topping
  • 0.5 cup shredded cheddar cheese
  • 1 tsp chopped chives

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and batter
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan and line it with parchment paper.
  3. Squeeze excess moisture from the grated zucchini.
  4. In a large bowl, whisk together all-purpose flour, baking powder, salt, black pepper, and garlic powder.
  5. Stir in chopped chives, chopped parsley, thyme leaves, and shredded sharp cheddar cheese.
  6. In another bowl, whisk large eggs, milk, and olive oil.
  7. Add the wet mixture and zucchini to the flour mixture, then stir until just combined.
Bake and finish
  1. Transfer the batter to the prepared loaf pan.
  2. Sprinkle the remaining shredded cheddar cheese and chopped chives over the top.
  3. Bake for 50–60 minutes at 350°F (175°C), until golden and a toothpick comes out clean.
  4. Cool for 15 minutes before removing from the pan.
  5. Slice and serve warm.

Notes

Pro tip: squeeze the zucchini very well so the loaf bakes up with a tender, not gummy, crumb. Store wrapped in the refrigerator for up to 4 days; reheat slices in the oven or toaster oven until warmed through. Freezing is yes—wrap tightly and freeze up to 2 months. For a lighter option, use reduced-fat shredded cheddar and reduce olive oil to 1/4 cup.