Savory Zucchini & Cheddar Loaf

Savory quick breads blur the line between a moist muffin and a crusty loaf, offering the speed of batter baking with the hearty satisfaction of bread. This Savory Zucchini & Cheddar Loaf delivers everything we crave from a late-summer zucchini glut: tender shreds of vegetable tucked into a rich, cheesy crumb with an herb-flecked aroma and a bronzed crust that crackles under the knife. No yeast, no kneading—just one bowl for liquids, one for dries, and a leisurely bake that perfumes the whole kitchen. Perfect for brunch, soup accompaniment, cheese boards, or a grab-and-go breakfast, the loaf slices cleanly, toasts beautifully, and freezes like a dream. Once you taste the balance of earthy zucchini, nutty cheddar, and peppery olive-oil notes, you’ll pencil this recipe into your regular rotation.

Cooking Time

Prep: 20 minutes
Passive draining: 10 minutes
Bake: 60–70 minutes
Cool: 20 minutes
Total: 1 hour 50 minutes (mostly unattended)
Yield: 1 standard 9 × 5-inch loaf (10–12 slices)

Ingredients

• 2 large eggs, room temperature

• 80 ml (⅓ cup) whole milk, cold

• 80 ml (⅓ cup) extra-virgin olive oil, plus extra for greasing

• 300 g (2½ cups minus 1 Tbsp) all-purpose flour, spooned & leveled

• 2 tsp baking powder

• ½ tsp fine sea salt (plus pinch for draining zucchini)

• 120 g (1 packed cup) sharp cheddar cheese, coarsely grated

• 200 g (about 1⅔ cups) grated zucchini, well squeezed

• Optional pinch of cracked black pepper or dried herbs for extra flavor

Step-by-Step Cooking Directions

1 Drain the zucchini Wash, trim, and coarsely grate zucchini (skin on). Place in a colander, sprinkle with a small pinch of salt, toss, and let stand 10 minutes. Wrap shreds in a clean tea towel or cheesecloth; squeeze firmly to extrude as much liquid as possible. Dry zucchini prevents a gummy loaf.

2 Mix wet ingredients In a large bowl whisk eggs until frothy. Stream in milk and olive oil; whisk until homogeneous.

3 Combine dry ingredients In a second bowl whisk flour, baking powder, and ½ tsp salt (plus black pepper/herbs if using). Make a well in the center.

4 Form batter Tip dry mixture into wet in two additions, folding gently with a spatula after each until no flour pockets remain. Batter will be thick.

5 Fold in add-ins Add grated cheddar and dried zucchini; fold just until evenly distributed. Over-mixing will toughen crumb.

6 Prepare pan Pre-heat oven to 180 °C / 356 °F. Grease a 9 × 5-inch loaf pan with olive oil or line with parchment for easy lift-out.

7 Fill & bake Spoon batter into pan; level the top. Bake on center rack 60–70 minutes. Loaf is done when deeply golden, domed, and a skewer inserted center-top emerges clean or with melted cheese strands but no wet batter.

8 Cool & slice Rest loaf 10–15 minutes in pan; run a knife round edges, lift to a rack, and cool another 10 minutes before slicing. Serve warm or room-temperature.

Nutritional Information (per slice, 1/12 loaf)

Calories 185 Protein 6 g Fat 11 g Sat 4 g Carbs 16 g Fiber 1 g Sugars 1 g Sodium 260 mg
(Values vary with cheese and milk choices.)

The Origins and Popularity of the Recipe

Vegetable breads ballooned in 20th-century America when home gardeners sought sweet and savory quick-bread outlets for bumper crops—banana, pumpkin, zucchini. The savory cheddar pairing nods to British cheese loaf traditions, while olive oil lends a Mediterranean accent increasingly popular in modern whole-food baking circles. Food blogs and TikTok reels have revived zucchini loaves recently for their stealth veggies, one-bowl ease, and Instagram-worthy crumb shots.

Reasons Why You’ll Love the Recipe

• Speedy: from grating to oven in under 30 minutes, no yeast proofing.

• One-bowl cleanup: wet-into-dry method keeps dishes minimal.

• Year-round adaptable: zucchini is cheap in summer, available off-season globally.

• Meal-prep gold: slices freeze and toast perfectly.

• Flavor playground: base accepts spices, herbs, other cheeses, or add-ins like sun-dried tomatoes.

Health Benefits

• Vegetable boost: Each slice hides a serving of zucchini rich in vitamin C, potassium, and lutein.

• Heart-healthy fat: Olive oil provides mono-unsaturated fats.

• Protein & calcium: Cheddar contributes bone-supporting nutrients.

• Lower sugar: Only natural lactose from milk; no added sweetener beyond minute cheddar lactose.

Serving Suggestions

• Breakfast: toast, slather with cream cheese, top with smoked salmon.

• Lunch: build a sandwich with roasted turkey and arugula.

• Soup partner: serve thick wedges with tomato bisque or minestrone.

• Entertaining: cube and toast for canapé bases; layer with pesto.

• Snack: warm slice + honey drizzle for sweet-savory contrast.

Common Mistakes to Avoid

1. Skipping zucchini squeeze: Excess moisture yields stodgy crumb.

2. Using pre-shredded cheese: anti-caking agents hinder melt; grate fresh.

3. Over-mixing batter: activates gluten, leading to tunnels. Fold gently.

4. Under-baking: Interior should reach 95 °C / 203 °F; tent foil if top browns too soon.

5. Cutting hot: loaf crumbles; cool at least 10 minutes.

Pairing Recommendations

• Beverage: crisp Sauvignon Blanc, hoppy pale ale, or iced herbal tea with lemon.

• Condiment: basil-walnut pesto, red-pepper jelly, or whipped feta.

• Cheese board: serve slices alongside aged Gouda, olives, and grapes.

Cooking Tips

• Chill grated zucchini 15 minutes before squeezing—cold shreds release water faster.

• For bakery-style tall loaf, rest batter 5 minutes before baking; starch hydrates and rise improves.

• Add 1 Tbsp nutritional yeast for deeper umami if using mild cheese.

• Brush top with olive oil mid-bake for glossy crust.

Similar Recipes to Try

• Carrot-Cheddar Mini Loaves

• Spinach & Feta Greek Muffins

• Jalapeño Cornbread

• Savory Pumpkin Parmesan Bread

• Sundried-Tomato Olive Quickbread

Variations to Try

• Gluten-free: swap flour for 1:1 GF blend + ¼ tsp xanthan gum.

• Low-lactose: choose aged cheddar and lactose-free milk.

• Herb explosion: fold in 2 Tbsp chopped dill and chives.

• Spicy kick: add ½ tsp cayenne and dice a jalapeño.

• Vegan: replace eggs with 2 Tbsp ground flax + 6 Tbsp water, milk with soy milk, cheese with plant-based shreds.

Ingredient Spotlight – Zucchini

Mild, versatile zucchini (courgette) is 94 % water, making it a stealth moisture source in baking. Its skin provides chlorophyll and carotenoids; its neutral flavor welcomes herbs and cheese without overpowering. Grating fine vs. coarse alters texture: coarse gives discernible veggie strands; fine vanishes into crumb—great for picky eaters.

Conclusion

The Savory Zucchini & Cheddar Loaf embodies what home baking does best: transforming garden abundance and fridge staples into a loaf that feels both nourishing and indulgent. It’s the perfect answer to surplus squash, a reliable side that steals the spotlight, and a foundation for countless savory variations. Slice, toast, share—then watch the loaf disappear faster than zucchini in July.

Frequently Asked Questions

1 Can I use yellow summer squash instead of zucchini?
Yes, treat identically; peel only if skin is very thick.

2 The top cracked—is that bad?
No; fissures release steam and indicate good rise.

3 How do I store leftovers?
Wrap cooled loaf; keep at room temp 2 days or refrigerate 5 days. Toast to refresh.

4 Can I bake in muffin tins?
Absolutely. Fill cups ¾ full, bake ~22 minutes.

5 Why did my loaf sink?
Likely under-baked or zucchini too wet. Bake until center temp hits 203 °F.

6 Can I replace olive oil with butter?
Melted, cooled butter works; crumb will be richer, slightly denser.

7 Is parchment essential?
Greasing alone works, but parchment sling ensures easy removal.

8 Can I freeze slices?
Yes—lay slices on sheet to freeze, then bag. Toast from frozen.

9 What if I don’t have cheddar?
Use Gruyère, pepper Jack, or Asiago—any firm melting cheese.

10 Do I need to peel zucchini?
No; skin adds color and nutrients. Only peel if feeding very young children.