Savory Zucchini Cheese Bread With Sharp Cheddar

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 cups (260 g) grated zucchini, lightly packed (about 2 medium)
• 1 1/2 cups (195 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/3 cup (80 ml) olive oil
• 1/2 cup (120 g) plain Greek yogurt
• 1/4 cup (60 ml) milk
• 2 teaspoons Dijon mustard
• 1 1/2 cups (150 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) finely grated Parmesan
• Optional topping: 2 tablespoons shredded cheddar

Do This

• 1) Heat oven to 350°F (177°C). Grease and line a 9 x 5-inch loaf pan with parchment.
• 2) Grate zucchini and squeeze out moisture until it measures 1 1/2 cups (195 g) squeezed-dry.
• 3) Whisk flour, baking powder, baking soda, salt, garlic powder, and pepper.
• 4) Whisk eggs, oil, yogurt, milk, and Dijon; fold in zucchini and cheeses.
• 5) Add dry to wet and stir just until combined (do not overmix).
• 6) Bake 50–60 minutes, until a tester comes out clean and center hits 200°F (93°C).
• 7) Cool 15 minutes in pan, then cool fully on a rack before slicing.

---

Why You’ll Love This Recipe

• Moist, tender crumb with savory richness from sharp cheddar and Parmesan.
• Great way to use up extra zucchini without tasting “vegetable-heavy.”
• Simple, no-mixer batter that comes together in one bowl plus a whisk.
• Perfect for soups, chili nights, or toasted for an easy savory breakfast.

Grocery List

• Produce: zucchini
• Dairy: plain Greek yogurt, milk, sharp cheddar cheese, Parmesan cheese, eggs
• Pantry: all-purpose flour, baking powder, baking soda, fine salt, garlic powder, black pepper, olive oil, Dijon mustard

Full Ingredients

For the Zucchini

• 2 cups (260 g) grated zucchini, lightly packed (about 2 medium)
• 1/2 teaspoon fine salt (for drawing out moisture)

Dry Ingredients

• 1 1/2 cups (195 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

Wet Ingredients

• 2 large eggs, room temperature
• 1/3 cup (80 ml) olive oil
• 1/2 cup (120 g) plain Greek yogurt
• 1/4 cup (60 ml) milk
• 2 teaspoons Dijon mustard

Cheese

• 1 1/2 cups (150 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) finely grated Parmesan cheese

Optional Topping

• 2 tablespoons shredded sharp cheddar cheese (sprinkled over the top before baking)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 350°F (177°C). Grease a 9 x 5-inch loaf pan, then line it with a parchment sling (let the paper overhang on the long sides). This makes the loaf easy to lift out and helps prevent sticking.

Step 2: Grate, salt, and squeeze the zucchini

Grate the zucchini on the large holes of a box grater. Toss the grated zucchini with 1/2 teaspoon fine salt in a bowl and let it sit for 10 minutes to release water.

Transfer the zucchini to a clean kitchen towel (or several layers of paper towels) and squeeze firmly over the sink until you’ve removed as much liquid as possible. After squeezing, measure out 1 1/2 cups (195 g) of squeezed-dry zucchini. This step is the difference between a perfectly tender loaf and a wet, gummy one.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon fine salt, garlic powder, and black pepper. Whisking thoroughly helps the loaf rise evenly and avoids salty or leavening-heavy pockets.

Step 4: Whisk the wet ingredients until smooth

In a medium bowl, whisk the eggs until blended. Whisk in the olive oil, Greek yogurt, milk, and Dijon mustard until smooth and creamy.

Step 5: Combine wet, zucchini, and cheese

Pour the wet mixture into the bowl with the dry ingredients. Add the squeezed-dry zucchini, shredded sharp cheddar, and grated Parmesan.

Using a spatula or wooden spoon, fold everything together just until no dry flour remains. The batter will be thick and textured. Stop mixing as soon as it comes together to keep the crumb tender.

Step 6: Fill the pan and bake

Scrape the batter into the prepared loaf pan and smooth the top. If using the optional topping, sprinkle 2 tablespoons shredded cheddar over the surface.

Bake for 50 to 60 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean (a few melted-cheese streaks are fine, but there should be no wet batter). For best accuracy, check an instant-read thermometer in the center of the loaf: it should read 200°F (93°C).

If the top is browning too quickly at around 40 minutes, loosely tent the loaf with foil and continue baking.

Step 7: Cool properly for clean slices

Let the bread cool in the pan for 15 minutes. Use the parchment sling to lift it out onto a wire rack, then cool for at least 45 minutes before slicing. Cooling finishes the set of the crumb and keeps the slices from compressing.

Pro Tips

• Squeeze the zucchini well: You’re aiming for noticeably drier shreds. Excess water can make the loaf sink or turn gummy.
• Grate your own cheese: Pre-shredded cheese often has anti-caking agents that melt less smoothly. Freshly shredded cheddar gives better pockets of cheese.
• Don’t overmix: Stirring too much develops gluten and can make the bread tough. Fold just until the flour disappears.
• Use the thermometer if you have one: Pull the loaf at 200°F (93°C) in the center for a reliably baked, moist interior.
• For extra savory depth: Toast slices and spread with salted butter or cream cheese, or serve alongside a bowl of tomato soup.

Variations

• Jalapeño Cheddar: Add 1 finely diced jalapeño (seeds removed for milder heat) and increase cheddar to 1 3/4 cups (175 g).
• Herb and Parmesan: Add 2 tablespoons chopped fresh chives or parsley and increase Parmesan to 1/2 cup (50 g) while reducing cheddar to 1 1/4 cups (125 g).
• Bacon Ranch Style: Add 1/2 cup (about 70 g) cooked, crumbled bacon and 1 teaspoon dried dill (or 1 teaspoon dried parsley plus 1/2 teaspoon dried dill).

Storage & Make-Ahead

Let the loaf cool completely, then wrap tightly. Store at room temperature for 2 days or refrigerate for up to 5 days. For the best texture, toast slices after refrigerating. To freeze, wrap the whole loaf (or individual slices) in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm/toast to refresh the crumb.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 260 calories, 13 g fat, 27 g carbohydrates, 2 g fiber, 3 g sugar, 10 g protein, 520 mg sodium.