Oh, quick breads! They’re just the best, aren’t they? Like a little baking hug that comes together super fast. When I first tasted this Irresistible Savory Zucchini Cheddar Quick Bread Recipe, my mind was officially blown. Forget those fussy cakes that take forever; this loaf is pure magic in under two hours, and honestly, most of that is just oven time! I love how it takes humble zucchini and turns it into something so wonderfully cheesy and satisfying. It’s become my go-to for everything from a quick breakfast on the run to a comforting side dish for dinner. It all started one summer when my garden was overflowing with zucchini – I needed a way to use them up that wasn’t sweet, and this savory dream was born!
Why You’ll Love This Irresistible Savory Zucchini Cheddar Quick Bread Recipe
Honestly, who wouldn’t want a slice (or two!) of this amazing bread? It’s really hit all the right notes for me, and I bet it will for you too.
- Super Quick & Easy: Seriously, you can have this in the oven in about 15 minutes flat. Perfect for when the craving strikes or unexpected guests drop by!
- Incredible Flavor Combo: The mild zucchini just melts into the bread, and then BAM! Sharp, tangy cheddar cheese bursts through. It’s that perfect savory bite you didn’t know you needed.
- Uses Up That Zucchini: If your garden is going wild or you just have a few stragglers in your fridge, this is the *best* way to use them up without making another sweet bread.
- So Versatile: Serve it warm with butter, alongside soup, for breakfast… it’s a winner any time of day!
Gather Your Ingredients for the Savory Zucchini Cheddar Quick Bread
Alright, let’s get our mise en place ready! This bread is so easy because you probably have most of these ingredients already. Just a heads-up, make sure you get that zucchini properly squeezed – it’s a game-changer for texture!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1/2 cup vegetable oil (or another neutral oil, trust me!)
- 1 cup shredded zucchini, and I mean REALLY squeezed dry!
- 1 cup shredded cheddar cheese (sharp is best for flavor!)
Step-by-Step Guide to Making Your Irresistible Savory Zucchini Cheddar Quick Bread
Alright, let’s get this delicious bread into the oven! It’s honestly so straightforward, you’ll be amazed. Just follow these simple steps and you’ll have a warm, cheesy loaf in no time. I found a similar recipe over at Quick Oven-Baked Zucchini and Cheese that reminded me of how good this combination is!
Prepping the Oven and Pan
First things first, let’s get our oven all nice and toasty! You’ll want to preheat it to 350°F (that’s 175°C). While it’s warming up, grab your trusty 9×5 inch loaf pan and give it a good grease and flour. This is SO important to make sure your beautiful bread doesn’t stick. Nobody wants that!
Combining Dry Ingredients for the Savory Zucchini Cheddar Quick Bread
Grab a nice big bowl and whisk together your flour, baking powder, salt, pepper, and garlic powder. Whisking really helps to get everything distributed evenly. Trust me, you don’t want a bite that’s just salt or just baking powder!
Mixing Wet Ingredients and Combining
In a separate bowl – I usually grab a medium-sized one – beat your eggs a little, then whisk in the vegetable oil. Now, pour these wet ingredients into your big bowl of dry stuff. Stir it all together until you *just* can’t see any more dry flour streaks. Seriously, stop mixing then! Overmixing is the enemy of tender quick bread, so be gentle.
Folding in Zucchini and Cheddar
This is where the magic happens and it gets cheesy! Gently fold in that well-squeezed zucchini and all that lovely shredded cheddar cheese. Again, go easy! You just want to distribute them throughout the batter without overworking it. Think of it as tucking them in, not beating them up.
Baking and Cooling Your Savory Quick Bread
Pour all that yummy batter into your prepared loaf pan and spread it out evenly. Now, pop it into your preheated oven. It’ll need about 50 to 60 minutes. The best way to tell if it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, it’s ready! If there’s wet batter, give it a few more minutes. Once it’s out, let it cool in the pan for about 10 minutes – this helps it set up a bit. Then, carefully flip it onto a wire rack to cool down completely. It smells amazing while it’s cooling, doesn’t it?
Tips for the Best Savory Zucchini Cheddar Quick Bread
You know, I’ve made this bread so many times, and I’ve picked up a few little tricks that really make it sing. It’s all about those little details that elevate it from good to absolutely *can’t-stop-eating-it* amazing!
First off, that zucchini moisture? It’s key. Don’t even *think* about skipping the squeezing part! The drier your zucchini, the less likely your bread is to turn out gummy. I like to use paper towels and really give them a good wring-out – it makes such a difference. And cheese! While cheddar is my jam, don’t be afraid to get creative. A sharp white cheddar is fantastic, but a mix with some Monterey Jack or even a touch of Parmesan can be wonderful. If you like a little kick, a tiny pinch of red pepper flakes folded in with the zucchini and cheese is divine. I found a great recipe for Cheddar Chive and Zucchini Quick Bread that uses chives, which is another brilliant addition!
Ingredient Notes and Substitutions
Let’s chat about the ingredients for a sec! The flour is pretty standard all-purpose, you can’t really go wrong there. But for the oil, I usually reach for a neutral one like vegetable or canola. If you’re feeling fancy, a light olive oil might work, but I’ve never personally tried it. And the cheese! Sharp cheddar is my absolute favorite here because it really gives a nice punch of flavor against the mild zucchini. But hey, if you only have a medium cheddar or even a nice Monterey Jack, go for it! Most firm, shreddable cheeses will do the trick.
Serving Suggestions for Your Savory Zucchini Cheddar Quick Bread
This bread is honestly so versatile, it’s ridiculously easy to serve. My favorite way? Definitely warm, fresh out of the oven, with a generous slather of good butter. That simple combination is just pure comfort! But it’s also fantastic alongside a big bowl of soup – think tomato, lentil, or even a creamy chicken noodle. It’s got that savory kick that just rounds out a hearty meal perfectly. And you know, if you’re having people over, a few slices next to some ultimate sheet pan nachos or even a light spread of cucumber tea sandwiches makes for a really lovely little appetizer spread. It just works!
Storing and Reheating Your Savory Quick Bread
Keeping this delicious savory zucchini cheddar bread fresh is pretty easy! If you happen to have any leftovers (which is rare in my house, but it happens!), I usually just wrap the loaf tightly in plastic wrap or foil and leave it right on the counter. It stays perfectly moist for about 2-3 days that way. If you think you’ll need longer, pop it into an airtight container in the fridge – it should be good for up to a week! Reheating is super simple too; just pop a slice in the toaster oven or a regular toaster for a few minutes until it’s warm and toasty again. That cheddar gets all melty and wonderful!
Frequently Asked Questions about Irresistible Savory Zucchini Cheddar Quick Bread
Can I freeze this quick bread?
Oh, absolutely! This savory zucchini cheddar bread freezes like a dream. Once it’s completely cooled, wrap it up really well in plastic wrap, then add a layer of foil or pop it into a freezer bag. It should keep beautifully for about 2-3 months. Thaw it overnight on the counter or gently reheat a slice.
What kind of zucchini works best?
Honestly, any zucchini will work, but I find that medium-sized ones are usually the best. They tend to have fewer seeds and a good balance of moisture. Whatever size you use, just make sure you give it a really good squeeze to get as much water out as possible! Trust me on this one; it makes a HUGE difference in the final texture.
Can I make this recipe gluten-free?
You sure can try! I haven’t personally tested it, but I’d recommend using a good quality 1-to-1 gluten-free baking flour blend. Just swap it cup for cup with the all-purpose flour. You might need to adjust the liquid slightly, but it should work out pretty well. Let me know if you give it a whirl!
How much zucchini do I actually need?
You’ll need about 1 cup of SHREDDED zucchini, and that’s after you’ve sq ueezed all the water out! It sounds like a lot of zucchini, but it bakes down beautifully and adds such fantastic moisture and a subtle flavor to the bread. If you’re unsure about how much to shred, just shred about 1.5 cups and then squeeze it until you have your 1 cup measure.
Nutritional Information (Estimated)
Just a little note here – these numbers are an educated guess, okay? Since everyone’s ingredients can be a tiny bit different (like the exact size of your eggs or the fat content of your cheese!), your results might vary a bit. But this should give you a good idea:
- Serving Size: 1 slice
- Calories: ~250
- Fat: ~15g
- Saturated Fat: ~4g
- Carbohydrates: ~25g
- Fiber: ~2g
- Sugar: ~3g
- Protein: ~6g
- Sodium: ~350mg
Irresistible Savory Zucchini Cheddar Quick Bread
- Total Time: 75 min
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A simple and delicious quick bread recipe featuring fresh zucchini and sharp cheddar cheese.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup shredded zucchini, squeezed dry
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
- In a separate bowl, beat the eggs and then whisk in the vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the shredded zucchini and cheddar cheese.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure you squeeze as much moisture as possible from the shredded zucchini for a better texture.
- You can add other shredded cheeses like Monterey Jack or a blend.
- For extra flavor, you can add a pinch of red pepper flakes.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: zucchini bread, cheddar cheese bread, savory quick bread, easy bread recipe, vegetable bread