No-Squeeze Zucchini Cheddar Bread
This savory zucchini cheddar bread skips the tedious squeezing step, so you can toss everything in one bowl and get a tender, cheesy loaf. The shredded zucchini melts right into the crumb, keeping each slice moist without a trace of soggyness.
It comes together in one bowl and bakes in about an hour, working just as well for breakfast as it does next to a bowl of soup. Once you try it, you’ll wonder why you ever wrung out a zucchini.
Why This Bread Works So Well
The zucchini disappears into the crumb, leaving behind moisture and a faint vegetal sweetness that balances the sharp cheddar. No one will guess this loaf is hiding a vegetable.
It’s sturdy enough to toast and never greasy, thanks to the right ratio of butter and egg. I make a loaf on Sunday and slice it all week.
Ingredients
- 2 cups shredded zucchini (from about 2 medium): do not squeeze or drain, the moisture is needed for a tender crumb
- 1½ cups all-purpose flour: spoon and level to avoid a dry loaf
- 2 tbsp granulated sugar: just enough to round out the sharp cheese
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 4 scallions, thinly sliced: both white and green parts
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted and cooled slightly
- ½ cup whole milk, at room temperature
Variations / Substitutions
- Whole wheat flour: swap half the all-purpose for whole wheat; the loaf will be a bit denser and nuttier.
- Cheese: Gruyère or smoked gouda work beautifully; for heat, try pepper jack.
- Herbs: add 2 tbsp chopped fresh dill, chives, or parsley along with the scallions.
- Gluten-free: use a 1-to-1 gluten-free flour blend; the texture remains moist.
If you’re swimming in zucchini, our Zucchini Fritters are another quick favorite.
How To Make Zucchini Cheddar Bread
Step 1: Mix the Dry Ingredients
Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. In a large bowl, whisk together the 1½ cups flour, 2 tbsp sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ¼ tsp pepper until no lumps remain.
The mixture should look evenly speckled with pepper and you’ll spot the scallion bits soon. A quick whisk now saves you from overmixing later.
Step 2: Toss the Zucchini and Cheese
Add the 2 cups shredded zucchini, the 4 sliced scallions, and the 1 cup cheddar to the dry ingredients. Use a fork or your hands to toss until every strand is coated with flour. This keeps the cheese and zucchini from sinking to the bottom of the pan.
The shreds will look dusty and slightly separate, which is exactly right. You’re building a light coating that helps them stay suspended in the batter.
Step 3: Whisk and Fold the Wet Ingredients
In a small bowl or large measuring cup, whisk together the 1 large egg, ¼ cup melted butter, and ½ cup milk. Pour the wet mixture over the flour mixture and fold with a rubber spatula just until no dry pockets remain. The batter will be thick and a little lumpy, not smooth. Overmixing makes the bread tough.
A few streaks of flour are fine; they’ll hydrate in the oven. The batter will look stiff, but the zucchini will release more moisture as it bakes, creating the tender crumb.
Step 4: Scrape and Top the Loaf
Scrape the batter into the prepared pan and smooth the top with the spatula. Sprinkle the reserved extra cheese and a pinch of scallion slices over the surface for a baked-on topping. Bake on the center rack for 55 to 65 minutes, until the top is deep golden and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
The kitchen will start to smell like a bakery after about 40 minutes. If the cheese on top browns too fast, tent the pan loosely with foil during the last 20 minutes.
Step 5: Slice and Serve Warm
Let the loaf cool in the pan on a wire rack for 10 minutes. Grab the parchment overhang to lift the bread out onto the rack and let it cool completely, about 1 hour, before slicing with a serrated knife. Slice the loaf once cooled, then serve slices as is or toast them until the edges crisp.
Warm slices show off the tender crumb and little pockets of melted cheddar. Store leftovers wrapped tightly at room temperature for 2 days, or refrigerate up to 5.
Tips for the Best Savory Loaf
- Don’t squeeze the zucchini. The extra moisture is what makes this loaf so tender; wringing it out defeats the purpose.
- Grate the cheese yourself. Pre-shredded cheese is coated with anti-caking starch that stops it from melting into creamy pockets.
- When measuring flour, spoon it into the measuring cup and level with a straight edge. Scooping directly from the bag packs in too much flour and makes the bread dry.
- Let the loaf cool completely before slicing, or the crumb will tear. I know it’s hard to wait, but clean slices are worth it.
- For a crusty top, bake in a dark metal pan rather than glass. It conducts heat better and gives you a deeper golden finish.
Keeping the Bread Fresh
- Refrigerate: Wrap slices or the whole loaf tightly in plastic wrap and store in the fridge for up to 5 days. The cheese stays good, and the bread doesn’t dry out as quickly in the fridge.
- Reheating: Toast individual slices in a toaster or toaster oven until the edges crisp and the cheese softens again. For the whole loaf, wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.
- Serve Cold: Slices are good at room temperature, but a quick toast brings back that just-baked texture.
What Goes Well With Zucchini Cheddar Bread
A thick slice next to a bowl of roasted tomato soup is a classic; the soup’s tang and the sharp cheddar are a natural pair. Toasted slices with a smear of butter and a soft scrambled egg turn it into a satisfying breakfast, too. For a lighter lunch, serve it alongside a simple arugula salad dressed in lemon vinaigrette.
Frequently Asked Questions
My bread sank in the middle. What went wrong?
Underbaking or opening the oven door too early can cause a sunken center. Make sure the toothpick comes out with moist crumbs, not wet batter, before you pull the loaf.
Can I make muffins instead?
Yes. Divide the batter into a greased 12-cup muffin tin and bake at 350°F for 18 to 22 minutes, until a toothpick comes out clean.
Can I add bacon or ham?
Yes. Fold in ½ cup cooked crumbled bacon or diced ham along with the cheese before baking.
Zucchini Cheddar Bread Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pepper.
- Add the zucchini, scallions, and cheddar to the dry ingredients and toss until coated.
- In a small bowl, whisk the egg, melted butter, and milk. Pour over the flour mixture and fold just until no dry pockets remain. The batter will be thick and lumpy.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with extra cheese and scallions. Bake for 55 to 65 minutes, until deep golden and a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, lift out using the parchment, and cool completely on a rack. Slice and serve or toast.
