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Quick Cheddar Zucchini Bread

Quick Cheddar Zucchini Bread with sharp cheddar and tender zucchini is baked until golden and toothpick-clean. This savory loaf uses simple mixing steps for a moist crumb that works for breakfast, snacks, or a side.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup shredded zucchini squeeze out excess moisture
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cup sharp cheddar cheese shredded
  • 2 large eggs
  • 0.33 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 tbsp chopped chives

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan.
Mix dry ingredients
  1. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, and black pepper until evenly combined.
  2. Stir in shredded sharp cheddar cheese until coated through the flour mixture.
Mix wet ingredients
  1. In another bowl, whisk large eggs, vegetable oil, and buttermilk until smooth.
  2. Fold shredded zucchini into the wet ingredients.
  3. Combine the wet and dry ingredients until just mixed; stop as soon as you don’t see dry flour.
  4. Stir in chopped chives.
Bake
  1. Transfer the batter to the prepared loaf pan, smoothing the top if needed.
  2. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
Cool and serve
  1. Cool the loaf for 15 minutes before slicing, letting the crumb set as it firms up.
  2. Serve warm or at room temperature.

Notes

Squeeze the shredded zucchini thoroughly so the loaf stays moist without turning gummy; if it looks wet after squeezing, blot once more. Store wrapped at room temperature up to 2 days or refrigerated up to 5 days. Freeze slices for up to 2 months. For a lighter option, use low-fat buttermilk and a reduced-fat cheddar blend (the texture remains tender, though flavor is milder).