This Cheddar Zucchini Loaf is a savory quick bread that celebrates summer’s bounty by showcasing shredded zucchini and green onions folded into a tender, cheese-flecked batter. Unlike traditional sweet loaves, this recipe leans into rich sour cream and buttery notes to produce a moist, nearly custardy crumb studded with sharp cheddar. Whether served warm as a snack, alongside soups and salads, or topped with a pat of herb-infused butter at brunch, this loaf delivers bright, vegetal freshness balanced by comforting dairy flavors. With straightforward pantry ingredients and a one-bowl method, it’s an ideal way to use up garden zucchini—and to delight family and guests alike.
Cooking Time
Preparation: 15 minutes
Baking: 50–60 minutes
Cooling: 15 minutes
Total: Approximately 1 hour 30 minutes
Ingredients
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Wet Ingredients
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1½ cups shredded zucchini (≈1 medium zucchini; do not squeeze out moisture)
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¼ cup sliced green onions (≈2–3 stalks; optional)
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2 large eggs, at room temperature
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¾ cup sour cream
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¼ cup unsalted butter, melted and cooled
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1½ cups (≈168 g) shredded cheddar cheese
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Dry Ingredients
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2 cups (≈250 g) all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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½ tsp fine salt
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Step-by-Step Cooking Directions
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Preheat & Prep: Preheat your oven to 350 °F (175 °C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment for easy removal.
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Shred the Zucchini: Wash and trim the zucchini ends. Shred on a box grater or in a food processor. Do not squeeze out the liquid—this moisture ensures a tender, moist loaf. Transfer to a large mixing bowl.
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Combine Wet Ingredients: Add sliced green onions (if using), eggs, sour cream, and cooled melted butter to the shredded zucchini. Whisk gently until the mixture is uniformly green-flecked and creamy.
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Fold in Cheese: Sprinkle the shredded cheddar into the zucchini mixture. Use a spatula to fold it in, distributing the cheese evenly without overworking the batter.
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Whisk Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This pre-mix ensures even leavening throughout the loaf.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet bowl. Stir gently with a spatula only until no streaks of flour remain. Overmixing can develop gluten and yield a tough crumb.
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Bake: Scrape the batter into the prepared pan and smooth the top. Bake in the center of the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Rotate the pan halfway through baking for even color.
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Cool & Slice: Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then carefully invert onto a wire rack and cool completely (about 15 minutes) before slicing. This rest time helps set the crumb for clean slices.
Nutritional Information
Per 1-inch slice (1 of 12):
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Calories: 200 kcal
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Protein: 6 g
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Carbohydrates: 20 g
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Fiber: 1 g
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Sugars: 2 g
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Fat: 11 g
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Saturated Fat: 6 g
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Sodium: 320 mg
The Origins and Popularity of the Recipe
Savory quick breads trace back to American farmhouse traditions, where surplus vegetables and dairy were combined with pantry staples for resourceful, one-bowl loaves. Zucchini bread first gained popularity in the mid-20th century as home gardeners sought ways to use summer harvests. The addition of cheese elevates the classic sweet loaf into a versatile savory side, borrowing inspiration from cheese-filled breads of European peasant cuisines. Today, social-media buzz around “one-bowl” and “guilt-free” recipes has further propelled zucchini-cheddar loaves into brunch menus, potlucks, and weeknight tables worldwide.
Reasons Why You’ll Love the Recipe
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Effortless Prep: One bowl, one spatula—minimal cleanup.
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Moist, Tender Crumb: Zucchini’s natural water content keeps the loaf soft without oil overload.
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Cheesy Goodness: Sharp cheddar pockets throughout yield melty, savory bites.
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Versatility: Enjoy warm for breakfast, alongside soup for lunch, or as an appetizer board component.
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Make-Ahead Friendly: Bakes easily a day in advance; store loosely covered to maintain crust texture.
Health Benefits
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Zucchini: Low in calories and high in vitamins A and C, plus hydration from its water content.
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Eggs & Sour Cream: Provide protein and calcium; sour cream adds tang without overwhelming fat.
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Whole Ingredients: No refined sugars or artificial additives; relies on vegetable moisture and minimal sweeteners if desired.
Serving Suggestions
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Breakfast: Spread with soft butter and a drizzle of honey.
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Brunch: Top with smoked salmon and crème fraîche.
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Snack: Serve with a bowl of tomato or vegetable soup.
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Charcuterie: Pair sliced loaf with cured meats, olives, and mustard as part of a savory board.
Common Mistakes to Avoid
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Overmixing the Batter: Always stir gently and stop once the flour is incorporated.
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Squeezing Out Zucchini: Removing moisture yields a dry crumb; trust the moisture in the recipe.
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Uneven Oven Temperature: Use an oven thermometer—350 °F must be accurate for perfect rise.
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Skipping the Rest: Cooling in pan then on rack prevents a gummy underside and ensures structure.
Pairing Recommendations
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Wine: A light, unoaked Chardonnay or a crisp Sauvignon Blanc complements the cheddar and zucchini.
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Beer: A Belgian Witbier or Kölsch provides gentle bitterness to cut richness.
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Non-Alcoholic: Sparkling water with a squeeze of lemon or iced herbal tea refreshes the palate.
Cooking Tips
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Room-Temperature Ingredients: Eggs and sour cream at room temp blend more uniformly, preventing lumps.
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Even Cheese Distribution: Toss shredded cheese in a tablespoon of flour before folding to prevent sinking.
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Pan Prep: Grease loaf pan thoroughly—parchment lining ensures the loaf doesn’t stick and lifts out cleanly.
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Batch Baking: Rotate pans halfway through baking for consistent browning, especially in multi-rack ovens.
Similar Recipes to Try
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Sweet Zucchini Bread: Add cinnamon and brown sugar for a breakfast-style loaf.
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Corn and Cheddar Muffins: Replace zucchini with corn kernels for a Southern-inspired quick bread.
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Cheesy Herb Scones: Use similar batter thickened slightly with extra flour; cut into wedges.
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Savory Spinach-Feta Loaf: Fold in chopped spinach and crumbled feta for a Mediterranean twist.
Variations to Try
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Bacon Bits: Stir in cooked, chopped bacon for smoky, meaty flavor.
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Herb Upgrade: Mix fresh chopped thyme, rosemary, or chives into the batter.
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Spicy Kick: Add ½ tsp red pepper flakes or diced jalapeño alongside green onions.
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Cheese Swap: Experiment with pepper jack, Gruyère, or goat cheese for varied profiles.
Ingredient Spotlight: Zucchini
Zucchini is a summer squash prized for its mild flavor, high moisture, and nutrient density. When shredded raw, its cell walls release water during baking, keeping the crumb moist while infusing a subtle vegetal note. Rich in antioxidants and fiber, zucchini transforms quick breads into a more healthful indulgence without compromising texture or flavor.
Conclusion
This Cheddar Zucchini Loaf elevates humble summer squash into a show-stopping savory bread that’s both comforting and versatile. With a tender crumb, rich dairy flavors, and the delightful surprise of melty cheddar pockets, it’s certain to become a staple for gatherings, meals on the go, and cozy comfort food moments. Simple to prepare—yet impressive on the table—this recipe invites endless customization and celebrates the best of seasonal produce.
Frequently Asked Questions
1. Can I substitute Greek yogurt for sour cream?
Yes—use the same amount of full-fat Greek yogurt for a tangier crumb and added protein.
2. How do I store leftover loaf?
Wrap cooled loaf loosely in foil or plastic and store at room temperature for up to 2 days; refrigerate up to 4 days.
3. Can I freeze slices?
Freeze individual slices in a sealed bag for up to 2 months; thaw overnight in the fridge and reheat in toaster or oven.
4. Why did my loaf sink in the center?
Possible overmixing or opening the oven door too early—avoid both to maintain structure.
5. Can I make muffins instead?
Yes—divide batter into a greased 12-cup muffin tin and bake at 350 °F for 20–25 minutes, until toothpick-clean.
6. My loaf crust is too dark—what happened?
Your oven may run hot; reduce temperature to 325 °F (165 °C) and extend baking time by 5–10 minutes.
7. Can I use gluten-free flour?
Substitute a 1:1 gluten-free baking blend; check for xanthan gum inclusion and add ¼ tsp if needed.
8. How do I make it sweeter?
Stir in 2–3 Tbsp honey or maple syrup with the wet ingredients—balance sweetness with tart toppings.
9. Are zucchini seeds okay?
Yes—shredded zucchini seeds are soft and blend into the loaf, but use small zucchini for fewer large seeds.
10. Can I add nuts or seeds to the batter?
Absolutely—fold in ½ cup chopped walnuts, pumpkin seeds, or sunflower seeds for extra crunch and nutrition.