Irresistible Cheesy Zucchini Bread

I’ll be honest – I never thought I’d get excited about sneaking vegetables into bread, but then I discovered cheesy zucchini bread and everything changed. There’s something magical about the combination of sharp cheddar and fresh zucchini that creates this savory, moist loaf that disappears faster than anything I’ve ever baked. Trust me, even the pickiest eaters in my family can’t resist a warm slice slathered with butter!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 50-60 g
• Fat: 70-80 g
• Carbohydrates: 210-230 g

Ingredients

For the dry mix:

• 2 cups flour (I always use King Arthur all-purpose flour)
• 2.5 tbsp sugar
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.75 tsp salt
• 0.5 tsp garlic powder

For the wet mix:

• 1 cup buttermilk
• 1 egg (room temperature, about 70°F)
• 0.25 cup butter (I like Kerrygold unsalted butter for this)

For the fold-in inclusions:

• 1.75 cups cheddar (sharp variety gives better texture and moisture)
• 3 tbsp chives
• 1.5 cups zucchini (grated and squeezed dry to remove excess water)
• 0.25 tsp freshly ground black pepper

Step 1: Prepare Zucchini and Preheat Oven

• 1.5 cups zucchini
• butter

Grate the zucchini and place it in a fine-mesh strainer or clean kitchen towel.

Press firmly to squeeze out as much excess water as possible—this is crucial for preventing a soggy bread.

While the zucchini drains, preheat your oven to 350°F and grease a loaf pan or 8x8 inch baking dish with butter or cooking spray.

Step 2: Mix Dry Ingredients

• 2 cups flour
• 2.5 tbsp sugar
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.75 tsp salt
• 0.5 tsp garlic powder
• 0.25 tsp freshly ground black pepper

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and black pepper.

This ensures the leavening agents and seasonings are evenly distributed throughout the bread, which is essential for consistent rise and flavor.

Step 3: Combine Wet Ingredients

• 1 egg
• 1 cup buttermilk
• 0.25 cup butter

In a separate bowl, whisk together the room-temperature egg, buttermilk, and melted butter until well combined.

Using room-temperature ingredients helps them blend smoothly and creates a more tender crumb in the finished bread.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, stirring just until combined.

Don't overmix—a slightly lumpy batter is what you want here, as overmixing develops gluten and results in a tough, dense bread rather than a tender crumb.

Step 5: Fold in Cheese, Zucchini, and Chives

• prepared zucchini from Step 1
• 1.75 cups sharp cheddar
• 3 tbsp chives

Gently fold the squeezed-dry zucchini from Step 1, sharp cheddar cheese, and chives into the batter using a spatula or wooden spoon.

I find that sharp cheddar gives this bread better flavor and a moister texture than mild cheese.

Fold gently to avoid deflating the batter and to ensure even distribution of mix-ins.

Step 6: Pour and Bake

• batter from Step 5

Transfer the batter to your prepared pan, spreading it evenly.

Place in the preheated 350°F oven and bake for approximately 1 hour, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The top should be golden brown.

Step 7: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 15 minutes before turning it out onto a wire rack.

This resting period allows the structure to set slightly, making it easier to remove from the pan without breaking.

Serve warm or at room temperature.

Irresistible Cheesy Zucchini Bread

Delicious Irresistible Cheesy Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings: 12 slices

Calories: 1800

Ingredients Method

Ingredients

  

For the dry mix

• 2 cups flour (I always use King Arthur all-purpose flour)
• 2.5 tbsp sugar
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.75 tsp salt
• 0.5 tsp garlic powder

For the wet mix

• 1 cup buttermilk
• 1 egg (room temperature, about 70°F)
• 0.25 cup butter (I like Kerrygold unsalted butter for this)

For the fold-in inclusions

• 1.75 cups cheddar (sharp variety gives better texture and moisture)
• 3 tbsp chives
• 1.5 cups zucchini (grated and squeezed dry to remove excess water)
• 0.25 tsp freshly ground black pepper

Method

 

1. Grate the zucchini and place it in a fine-mesh strainer or clean kitchen towel. Press firmly to squeeze out as much excess water as possible—this is crucial for preventing a soggy bread. While the zucchini drains, preheat your oven to 350°F and grease a loaf pan or 8x8 inch baking dish with butter or cooking spray.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and black pepper. This ensures the leavening agents and seasonings are evenly distributed throughout the bread, which is essential for consistent rise and flavor.
3. In a separate bowl, whisk together the room-temperature egg, buttermilk, and melted butter until well combined. Using room-temperature ingredients helps them blend smoothly and creates a more tender crumb in the finished bread.
4. Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, stirring just until combined. Don't overmix—a slightly lumpy batter is what you want here, as overmixing develops gluten and results in a tough, dense bread rather than a tender crumb.
5. Gently fold the squeezed-dry zucchini from Step 1, sharp cheddar cheese, and chives into the batter using a spatula or wooden spoon. I find that sharp cheddar gives this bread better flavor and a moister texture than mild cheese. Fold gently to avoid deflating the batter and to ensure even distribution of mix-ins.
6. Transfer the batter to your prepared pan, spreading it evenly. Place in the preheated 350°F oven and bake for approximately 1 hour, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
7. Remove the bread from the oven and let it cool in the pan for 15 minutes before turning it out onto a wire rack. This resting period allows the structure to set slightly, making it easier to remove from the pan without breaking. Serve warm or at room temperature.