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Cheddar zucchini bread recipe for brunch or sandwiches — one 9×5 loaf, savory and tender Pinterest recipe pin

Quick Cheddar Zucchini Bread

A moist, savory single-loaf zucchini bread with shredded cheddar, balanced oil-and-yogurt tenderizing, and simple pantry ingredients for reliable results.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 10 ounces, finely grated and well drained
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 1/3 cup neutral oil canola or vegetable
  • 1/2 cup plain yogurt not sweetened
  • 1 1/2 cups about 6 ounces shredded sharp cheddar cheese, divided
  • 2 tablespoons honey or maple syrup optional
  • 1 teaspoon vanilla extract optional
  • 1 teaspoon smoked paprika or 1/2 teaspoon dried thyme optional
Optional toppings
  • 1 tablespoon extra shredded cheddar optional

Equipment

  • 1 9×5-inch loaf pan
  • 1 Box grater
  • 1 Clean kitchen towel or cheesecloth

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment with a 1-inch overhang.
Zucchini prep
  1. Grate zucchini on the medium side of a box grater to yield about 2 cups packed, place in a clean kitchen towel, and squeeze over the sink until most liquid is removed.
Wet ingredients
  1. In a medium bowl whisk together the eggs, oil, plain yogurt, honey (if using), and vanilla (if using) until smooth.
Dry ingredients
  1. In a large bowl whisk the flour, baking powder, baking soda, salt, black pepper, and smoked paprika or thyme (if using) until combined.
Combine
  1. Make a well in the dry ingredients and pour in the wet mixture, stirring gently until just combined with a few flour streaks remaining; fold in the drained zucchini and 1 1/4 cups shredded cheddar, reserving about 1/4 cup for the top.
Bake
  1. Transfer batter to the prepared loaf pan, smooth the top, sprinkle with reserved cheddar, and bake at 350°F for 50–60 minutes until a toothpick inserted in the center comes out with moist crumbs and the top is golden; tent with foil if browning too fast.
Cool and serve
  1. Cool the loaf in the pan on a wire rack for 10 minutes, then lift out using the parchment and cool an additional 30 minutes before slicing to allow the crumb to set.

Notes

Drain grated zucchini well to prevent a gummy center. Measure flour by spooning into the cup and leveling to avoid a dry loaf. To prevent shredded cheese from sinking, toss it with a teaspoon of flour before folding in. The loaf stores refrigerated for up to 4 days and freezes well for up to 3 months.