Description
This Savory Cheddar Zucchini Bread is a delicious, moist, and cheesy twist on traditional zucchini bread, perfect for breakfast, snacks, or a savory side. Packed with shredded zucchini, sharp cheddar cheese, and green onions, it balances savory spices with a subtle sweetness for a unique flavor experience.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Wet Ingredients
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
Vegetables & Cheese
- 2 cups shredded zucchini (about 2 medium zucchini, excess moisture squeezed out)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup chopped green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
- Prepare Pans: Grease and flour two 9×5 inch loaf pans to prevent sticking.
- Shred Zucchini: Using a box grater, shred the zucchini. Then, place it inside a clean kitchen towel or cheesecloth and squeeze out all excess moisture to prevent sogginess.
- Prepare Cheese and Onions: Shred the sharp cheddar cheese and finely chop the green onions.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until evenly combined.
- Whisk Eggs: In a separate bowl, whisk the eggs until light and frothy to incorporate air.
- Add Oil and Sugar: Gradually add the vegetable oil to the eggs while whisking constantly, then add the granulated sugar and continue whisking until smooth and creamy.
- Add Vanilla: Stir in the vanilla extract for flavor depth.
- Combine Wet & Dry: Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can make bread tough.
- Fold in Zucchini, Cheese, and Onions: Gently fold in the squeezed zucchini, shredded cheddar cheese, and chopped green onions into the batter.
- Divide Batter: Evenly divide the batter between the two prepared loaf pans.
- Bake: Bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean. If the bread’s top browns too quickly, tent it with aluminum foil to prevent burning.
- Cool in Pans: Let the bread cool in the pans for 10-15 minutes; this helps it firm up for easier removal.
- Cool Completely: Transfer the breads to a wire rack to cool completely before slicing and serving.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze wrapped tightly in plastic wrap and aluminum foil for longer storage.
Notes
- Ensure to squeeze out as much moisture from the zucchini as possible to avoid soggy bread.
- If the bread top browns too fast during baking, use foil to tent it and prevent burning.
- You can substitute sharp cheddar with other cheeses like gouda or pepper jack for variety.
- Slicing is best once the bread is completely cooled to maintain texture.
- This bread pairs well with soups, salads, or as a savory snack on its own.
- Freezing extends shelf life up to 3 months; thaw overnight in the refrigerator before serving.
