Cheddar Zucchini Vegetable Bread Recipe

If you’re on the hunt for a cozy, savory treat that’s a little different from your usual bread, I can’t wait to share this fan-freaking-tastic Cheddar Zucchini Vegetable Bread Recipe with you. It’s one of those loaves that comes out all moist and packed with flavor from sharp cheddar, fresh garden veggies, and just the right herbs. Honestly, every time I make this, my family goes crazy for it, and I bet you’ll love it just as much as we do.

this Recipe

Ingredients You’ll Need

The magic of this Cheddar Zucchini Vegetable Bread Recipe comes from combining fresh veggies with classic baking staples. Don’t worry about squeezing the zucchini—the moisture actually keeps the bread wonderfully tender. Also, using sharp cheddar really makes a difference in flavor!

• Milk: I usually use whole milk for richness, but any kind works depending on your preference or dietary needs.
• Eggs: These bind everything together and add structure to the bread.
• Extra virgin olive oil: Adds moisture and a subtle depth that butter alone can’t provide.
• All-purpose flour: The base of this bread, keeping it light but sturdy.
• Baking powder: Gives lift so the bread is fluffy, not heavy.
• Baking soda: Helps balance acidity and aids in rising.
• Salt: Essential to bring out all the flavors evenly.
• Sharp cheddar cheese: This is the star – choose a bold one for maximum savory punch.
• Zucchini: Grated fresh, no need to squeeze water out – this keeps the bread moist and tender.
• Fresh tomatoes: I take the time to remove seeds and pulp so they don’t add unwanted wetness.
• Green onions: Thinly sliced for subtle onion flavor without overpowering.
• Fresh basil: Chopped, it adds a burst of herbaceous freshness that elevates the whole loaf.
• Garlic: Minced fresh garlic gives a mild kick and aroma that’s irresistible.
• Parmesan cheese: Sprinkled on top before baking for a golden, flavorful crust.

Variations

One of my favorite things about this Cheddar Zucchini Vegetable Bread Recipe is how easy it is to tweak to fit your tastes or whatever veggies you have on hand. Feel free to experiment and make it your own!

• Swap cheeses: Sometimes I try sharp white cheddar, feta, or even a smoked Gouda for a different flavor twist – each brings its own character.
• Add nuts or seeds: Toss in some toasted walnuts or sunflower seeds for crunch and extra nutrition, a combo my kids surprisingly love.
• Make it gluten-free: Using a good all-purpose gluten-free flour blend works well here; just watch the baking time.
• Seasonal veggies: Feel free to incorporate grated carrots, diced bell peppers, or chopped spinach depending on the season and what you’re craving.

How to Make Cheddar Zucchini Vegetable Bread Recipe

Step 1: Prep and Set the Oven

Start by preheating your oven to 350°F (177°C). This step is key because you want the oven nice and ready so your bread bakes evenly. Grease a 9-inch loaf pan with butter or a good nonstick spray—you don’t want your beautiful loaf stuck inside afterward!

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, milk, and olive oil until smooth. I love how the olive oil adds a subtle fruity richness here, and the eggs help keep everything together and tender. Don’t rush—nice thorough whisking makes a smoother batter.

Step 3: Combine Dry Ingredients Separately

In another bowl or large measuring cup, mix the flour, baking powder, baking soda, and salt. Doing this helps distribute the leavening agents evenly through the batter so your bread rises perfectly. Give it a quick whisk to get everything blended well.

Step 4: Mix It All Together

Add the dry ingredients to the wet and stir gently with a rubber spatula until just combined. The batter will be sticky, and that’s totally normal. Then, fold in the sharp cheddar, grated zucchini (no squeezing needed!), diced tomatoes, sliced green onions, chopped basil, and minced garlic. I always take a moment here to make sure these fresh veggies are evenly distributed — that way every slice has a little surprise!

Step 5: Bake and Cool

Pour or spoon the batter into your greased loaf pan, then sprinkle the top with shredded parmesan cheese to get that lovely golden crust. Bake for 50 to 60 minutes or until a toothpick inserted comes out clean (avoid spots with melted cheese—that can be misleading!). Once baked, let it cool for at least 20 minutes before removing from the pan; this helps it set and makes slicing easier.

How to Serve Cheddar Zucchini Vegetable Bread Recipe

Garnishes

When serving, I love topping slices with a little softened butter and even a sprinkle of extra chopped basil or cracked black pepper. For a special touch, a smear of herbed cream cheese or a dollop of tangy Greek yogurt pairs beautifully with the savory flavors.

Side Dishes

This bread is amazing alongside a big bowl of homemade tomato soup or your favorite roast chicken dinner. I also enjoy it next to scrambled eggs for a comforting weekend brunch or as a snack with a fresh green salad in the evening.

Creative Ways to Present

For parties, I slice the bread into bite-sized cubes and serve with a trio of dipping oils—like garlic-infused olive oil, balsamic reduction, and chili olive oil—for a fun appetizer. Wrapping individual slices with a basil leaf and toothpick looks pretty and makes for easy grab-and-go finger food.

Make Ahead and Storage

Storing Leftovers

After the bread cools completely, I store it in an airtight container on the counter away from direct sunlight. It stays fresh this way for up to a week, though in my house it rarely lasts that long. If you prefer, keeping it wrapped in foil or plastic wrap in the fridge works great to extend freshness.

Freezing

I like to freeze leftover bread either as a whole loaf or sliced. I wrap it tightly in a couple layers of plastic wrap, then place it in a freezer bag. It freezes beautifully for up to 6 months! When you’re ready, thaw overnight in the fridge or reheat slices straight from the freezer—super convenient for busy mornings.

Reheating

To refresh leftovers, pop a slice in the toaster or microwave for 20-30 seconds, depending on your appliance. The crust crisps back up nicely, and the inside stays tender and full of flavor — just like fresh from the oven.

FAQs

Final Thoughts

I absolutely love how this Cheddar Zucchini Vegetable Bread Recipe turns out every time — it’s like a slice of comfort wrapped in fresh garden goodness and sharp, melty cheese. Whether you’re baking for a simple family dinner, bringing a dish to a potluck, or craving an easy-to-make snack, I promise this recipe will become a favorite you keep coming back to. Once you try it, I’d bet you’ll agree it’s one of those special baked goods that makes your kitchen feel like home. Give it a whirl and let me know how it goes — I’m cheering you on!

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