Looking for a savory, cheesy, and moist bread that’s both satisfying and simple to make? This quick and easy cheddar zucchini bread is everything you want in a no-fuss recipe: hearty, packed with flavor, and perfect for everything from breakfast to dinner sides. Whether you’ve got a surplus of garden zucchini or just crave something comforting, this bread delivers every time.

Unlike traditional yeast breads, this recipe is considered a quick bread—which means no waiting for it to rise. You mix, bake, and enjoy. Plus, it’s the ideal way to sneak in extra veggies without sacrificing taste. And as the King Arthur Baking Guide to Quick Breads explains, quick breads are the best solution for easy baking without yeast drama.

Zucchini brings moisture, cheddar adds richness, and together they form a golden, cheesy loaf you’ll want to make on repeat. Don’t just take our word for it—zucchini is a low-calorie, nutrient-rich vegetable, and according to the USDA Nutrient Database, it’s loaded with vitamin C and potassium, making this bread as wholesome as it is tasty.

Why You’ll Love This Bread

No yeast or rise time required
Ready in under an hour
Can be made ahead and frozen
Works as breakfast, snack, or dinner side
Savory, cheesy, and ultra-moist

Ingredients You’ll Need

This recipe relies on simple pantry and fridge staples:

2 cups all-purpose flour
1 1/2 cups shredded zucchini (drained well)
1 cup sharp cheddar cheese, grated
2 eggs
1/3 cup vegetable oil or melted butter
1/4 cup milk
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp garlic powder (optional)
1/4 tsp black pepper

Tools to Get Started

No fancy equipment needed—just your basic kitchen setup:

Mixing bowls
Box grater or food processor
Loaf pan (8×4 or 9×5 inches)
Cheese grater
Paper towels or clean kitchen cloth (for draining zucchini)

Preparing the Zucchini

Zucchini is 95% water, so it’s essential to drain it properly:

Grate using a box grater
Place in a clean cloth or paper towels
Squeeze out as much moisture as possible
Do not peel the zucchini—the skin adds color and nutrients

How to Make It

Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt, garlic powder, and black pepper.
In another bowl, whisk eggs, oil, and milk.
Stir the wet ingredients into the dry until just combined.
Fold in shredded zucchini and cheddar cheese.
Pour into the prepared pan and smooth the top.
Bake for 45–55 minutes until golden brown and a toothpick comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

Variations and Add-Ins

Looking to jazz it up? Try these:

Add chopped jalapeños for a spicy kick
Swap cheddar for pepper jack or gouda
Mix in cooked bacon bits or ham cubes
Use whole wheat flour for added fiber
Bake in a muffin tin for single servings

Serving Ideas

This bread pairs well with almost anything:

Serve warm with butter or cream cheese
Add to a charcuterie board for texture
Slice alongside soups like tomato or chicken noodle
Toast and top with a fried egg for breakfast

Storage and Freezing

Store in an airtight container at room temperature for up to 3 days
Refrigerate for up to 5 days
Freeze slices individually wrapped for easy reheating

Health Benefits

This recipe might be comfort food, but it packs some nutritional perks:

Zucchini is low-carb, rich in fiber, and full of vitamins
Cheddar provides protein, calcium, and healthy fat
No added sugar, making it a savory alternative to sweet breads

Common Mistakes and Fixes

Bread is too soggy: You didn’t drain the zucchini well enough
Didn’t rise properly: Check that your baking powder and soda are fresh
Too dense: Don’t overmix the batter

FAQs

Do I need to peel the zucchini?
Nope! The skin is tender and nutritious, and it disappears into the bread.

Can I make it gluten-free?
Yes, just use a 1:1 gluten-free baking blend.

Can I use almond or coconut flour?
Almond flour works with some recipe adjustments. Coconut flour is not recommended due to its high absorbency.

What if I don’t have cheddar?
Try mozzarella, pepper jack, or gouda. The Serious Eats cheese guide is helpful for understanding cheese swaps.

Can I make this in a muffin tin?
Yes! Reduce bake time to 18–22 minutes.

Why is my bread gummy in the middle?
It’s likely underbaked or the zucchini was too wet. Always test with a toothpick.

Final Thoughts

Once you try this quick and easy cheddar zucchini bread, it’ll become your go-to recipe for every season. It’s a great way to use up zucchini, sneak in veggies, and satisfy your craving for something savory and cheesy. Make it once and you’ll love how easy it is to customize and bake again and again.