Go Back
Savory Cheesy Zucchini Bread Recipe

Savory Cheesy Zucchini Bread

A moist, unsweetened savory quick bread packed with lightly squeezed zucchini, sharp cheddar, and Parmesan. It bakes into a golden loaf with a tender center and savory cheese crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups (210 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Wet Ingredients
  • 3 large Large eggs
  • 1/2 cup (120 ml) Olive oil or neutral vegetable oil
  • 1/2 cup (120 ml) Buttermilk or whole milk
Add-Ins
  • 1 1/2 cups (about 225 g) Grated zucchini, lightly squeezed
  • 1 cup (about 115 g) Shredded sharp cheddar cheese
  • 1/2 cup (about 45 g) Finely grated Parmesan cheese
  • 2 tablespoons Chopped chives or scallions, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper if desired.
  2. Grate the zucchini, place it in a clean towel, and squeeze lightly. Keep the zucchini moist, but remove enough excess liquid that it does not release large amounts of water.
  3. Whisk together the flour, baking powder, baking soda, kosher salt, and black pepper in a medium bowl.
  4. In a separate bowl, whisk the eggs, olive oil or vegetable oil, and buttermilk or whole milk until blended.
  5. Stir the zucchini, cheddar, Parmesan, and optional chives into the wet mixture.
  6. Add the dry ingredients to the wet ingredients and fold just until no dry flour remains. Do not overmix.
  7. Transfer the batter to the prepared pan and smooth the top. Sprinkle with a little extra cheddar or Parmesan if desired.
  8. Bake for 50–60 minutes, until the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the loaf in the pan for about 10–15 minutes, then remove it to a rack. Let it cool at least another 15 minutes before slicing.

Notes

Use a block of cheddar and grate it yourself for smoother melting. Squeeze the zucchini lightly rather than removing all moisture, and allow the loaf to cool before slicing so the cheese and zucchini moisture can set.