Golden crust, melty cheese, and the cozy aroma of fresh-baked bread… this savory cheddar zucchini bread is pure comfort in loaf form. Unlike traditional zucchini bread that leans sweet, this version skips the sugar and doubles down on bold, cheesy flavor. Each slice is moist from fresh zucchini, loaded with sharp cheddar, and finished with a little black pepper and cayenne for warmth. It’s the perfect way to use up garden zucchini or whip up a quick loaf that pairs beautifully with soup, salad, or even a simple smear of butter.
Bake it once, and you’ll keep coming back for more.
Table of Contents
Why You’ll Love This Recipe
This isn’t your average zucchini bread. Here’s why it’s worth turning on the oven:
- Cheesy & Savory: Think sharp cheddar pockets in every slice.
- Perfect Texture: Moist from zucchini, but never soggy.
- Quick & Easy: No yeast, no kneading — just mix, bake, and enjoy.
- Versatile: Snack-worthy, brunch-friendly, and amazing with soup.
- Great Way to Use Zucchini: Especially when your garden (or your neighbor’s) won’t stop producing!
Ingredients You’ll Need
Every ingredient in this bread has a role — and together they create a loaf that’s flavorful, moist, and golden.
- All-Purpose Flour (1 ¾ cups): Gives structure and a tender crumb.
- Baking Powder (2 tsp) + Baking Soda (½ tsp): The rise makers — they keep the bread light.
- Salt (½ tsp): Balances the cheddar’s richness.
- Black Pepper (¼ tsp): Adds a gentle kick of spice.
- Ground Mustard (¼ tsp): Subtle tang that deepens the cheese flavor.
- Cayenne Pepper (⅛ tsp): Just enough heat to make it interesting.
- Sharp Cheddar Cheese (1 cup, shredded): The star — gooey, bold, and savory.
- Zucchini (½ cup, grated): Keeps the loaf moist without making it taste like veggies.
- Milk (½ cup): Smooths the batter.
- Vegetable Oil (¼ cup): Helps keep the bread tender and soft.
- Egg (1 large): Binds everything together.
Step-by-Step Instructions
Step 1: Prep Your Pan & Oven
Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan and dust lightly with flour so the loaf releases easily.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, ground mustard, and cayenne. This ensures even flavor distribution.
Step 3: Add the Stars
Stir in the shredded cheddar and grated zucchini. Coating them in flour helps keep the cheese from sinking to the bottom.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, vegetable oil, and egg until smooth.
Step 5: Bring It All Together
Pour the wet mixture into the dry mixture. Gently stir until just combined — the batter will be thick, but don’t overmix. A few streaks of flour are okay.
Step 6: Bake to Golden Perfection
Transfer the batter to your prepared loaf pan. Bake for 45–50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean (a little melted cheese is fine!).
Step 7: Cool & Slice
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips for Success
- Don’t Overmix: Stir gently to keep the loaf tender.
- Grate Cheese Yourself: Freshly shredded cheddar melts more smoothly than pre-bagged.
- Zucchini Trick: No need to squeeze it dry — the natural moisture is what keeps this bread so moist.
- Freezer-Friendly: Wrap slices in plastic, then foil, and freeze for up to 2 months.
Flavor Variations
Want to switch things up? Try these fun twists:
- Herb Upgrade: Add fresh chives, parsley, or dill for an herby loaf.
- Extra Cheesy: Sprinkle a little cheddar on top before baking for a cheesy crust.
- Spicy Kick: Increase the cayenne or add diced jalapeños for heat.
- Cheese Swap: Try Monterey Jack for creaminess or Parmesan for a nutty depth.
Serving Ideas
This savory zucchini bread is delicious all on its own, but here are some favorite pairings:
- Warm with a smear of butter or cream cheese.
- Sliced and toasted alongside a bowl of soup.
- As a savory brunch bread with scrambled eggs.
- Topped with avocado and tomatoes for a quick lunch.
FAQs
Can I freeze savory cheddar zucchini bread?
Yes! Cool completely, wrap tightly, and freeze. Thaw at room temperature, then warm slices in the oven or toaster.
Why is my zucchini bread dry?
Overmixing or overbaking are the usual culprits. Stir gently and check for doneness early.
Can I use different cheeses?
Absolutely. Cheddar is classic, but Monterey Jack, Gouda, or Parmesan work beautifully.
Do I need to peel the zucchini?
Nope! The skin is thin and adds pretty green flecks. Just wash and grate.
For More Recipe Inspiration
Love baking cozy, flavorful recipes? Try these next:
- Protein Muffins – high-protein, fluffy, and perfect for breakfast.
- Mini Bento Cake Recipe – adorable, shareable little cakes.
- Cottage Cheese Quiche – light, savory, and protein-packed.
- Cottage Cheese Bagel Recipes – chewy and satisfying, perfect for sandwiches.
- Cloud Cake Recipe – fluffy and dreamy for dessert lovers.
Quick Recap
This savory cheddar zucchini bread is moist, cheesy, and unbelievably easy to make. With sharp cheddar, zucchini, and a touch of spice, it’s a no-fail recipe you’ll bake again and again. Perfect for snacking, brunch, or serving alongside dinner.
Pin this recipe for later so you’ll always have a cozy, savory bake ready when the craving strikes. Or better yet — bake it this weekend and share a warm loaf with someone you love.
Savory Cheddar Zucchini Bread
Equipment
- 9×5-inch loaf pan metal or ceramic
- mixing bowls one large, one medium
- whisk for dry and wet mixes
- Measuring cups & spoons accurate measurements = best texture
- Box grater for cheddar and zucchini
- Rubber spatula gentle folding
- wire rack cooling
- Parchment paper (optional) for easy lift
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground mustard
- 1/8 teaspoon cayenne pepper (optional, for warmth)
- 1 cup sharp cheddar cheese, freshly shredded
- 1/2 cup zucchini, grated (lightly patted dry)
- 1/2 cup milk (whole or 2%)
- 1/4 cup vegetable oil (or light olive oil)
- 1 large egg
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9×5-inch loaf pan (or line with parchment overhang for easy lift).
- In a large bowl, whisk flour, baking powder, baking soda, salt, black pepper, ground mustard, and cayenne until evenly combined.
- Stir in shredded cheddar and grated zucchini so they’re lightly coated with the dry mixture (this helps prevent sinking).
- In a separate bowl, whisk milk, oil, and egg until smooth.
- Pour wet ingredients into dry. Fold gently with a spatula just until no big dry streaks remain; do not overmix.
- Scrape batter into prepared pan and smooth the top. Bake 45–50 minutes, until golden and a toothpick inserted in center comes out clean (melty cheese streaks are OK).
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.