Zucchini Cheddar Bread
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Savory. Simple. Zucchini Cheddar Bread



Breads made with yeast can be intimidating to bake at home. It took me years before I realized how fun and easy they can be, but I also never saw what all the fuss was about when quick breads are so easy to produce with almost unerring results.

For the hundreds of times that I've made quick breads like banana or sweet zucchini bread, I've only recently started making savory versions. In the summer, when I've got tons of zucchini growing in our garden or I see it priced low at the farmers market, whipping up an exquisite loaf of this Zucchini Cheddar Bread is a most affordable and mouthwatering treat.

Zucchini Cheddar Bread  (1 9 x 5 inch loaf - 12 servings)

  • Prep Time: 10 mins,
  • Cook Time: 55 mins,
  • Rating:
    Rate this recipe
Breads made with yeast can be intimidating to bake at home. It took me years before I realized how fun and easy they can be, but I also never saw what all the fuss was about when quick breads are so easy to produce with almost unerring results. For...


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini
  • 1 1/2 cups grated cheddar cheese
  • 1/4 cup chopped scallions
  • 3/4 cup buttermilk
  • 2 large eggs


  1. Preheat oven to 350° F.
  2. In a bowl, whisk together the flours, baking soda, baking powder, and salt.
  3. Add in the zucchini, cheese, and scallions and toss to coat.
  4. In a small bowl, whisk together the buttermilk and eggs. Add to the flour mixture and stir until just combined. Do not over mix. Pour the batter into a greased loaf pan and bake for 55-60 minutes, or until a wooden toothpick inserted in the center comes out clean.
  5. Cool and serve.
  6. * Loaves can be cooled, wrapped in plastic wrap or foil, placed in freezer bags, labeled and frozen for up to 3 months. Place in refrigerator overnight to defrost.
Zucchini Cheddar Bread

Nutrition Information

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  1. jerilampert

    December 1, 2016 at 12:20 pm

    I’m super bummed. Mine came out all brown on top, and not cooked in the middle as well. It also deflated. It tastes fantastic, so I’m gonna try it again, but I’m going to try wringing out the zucchini and salting it as per other people suggestion.

  2. mircat

    April 13, 2015 at 1:00 pm

    Awesome variation to share:

    This recipe, in muffin form, has been in regular rotation in my repertoire since my oldest was a baby. Today, I was in the middle of whipping up a batch when I discovered I had totally overestimated the size of my zucchini, and didn’t have any of my usual substitutions handy. I ended up topping up with a blend of onion, red pepper and tomato, and rounding out the pizza flavour palate with some dried Italian herbs and garlic powder. (Today’s cheeses were Gouda and mini babybels — don’t judge!). The mix did not, as I feared, come out too runny, and my picky princess is gobbling them up!

  3. jbb

    October 6, 2013 at 9:46 pm

    I made this recipe tonight. It made one nice-size loaf. I basically followed the recipe as written, but I did squeeze the zucchini dry before adding it to the flour mix and I probably used 1 3/4 cups cheddar. I baked it for 50 min, then covered it with foil and baked it for another 10 minutes. We thought it was very good. Moist and dense with a nice browned outer “crust” and pleasant savory flavor.

  4. charline

    September 5, 2013 at 1:44 pm

    Just finished baking this. It made 4 small loaves. I added 4 slices of chopped bacon-delish! It is nice to have a savory bread as well as a sweet zucchini bread recipe.

  5. null

    August 23, 2013 at 11:24 am

    Has anyone’s bread turned brown right after thawing?

  6. meljbrown

    July 8, 2013 at 11:03 am

    Followed the instructions but omitted the scallions and the loaf was cooked on the outside but dense and wet on the inside. Any suggestions?

  7. Mamta

    July 1, 2013 at 1:30 pm

    I tried this bread 2-3 times without taking moisture out of the zucchini. Completely unbaked center with an overbaked crust was the result each time. As soon as I started taking out the moisture, I got the right results. I added more cheddar for a stronger taste.

    This time, I used two cups of gluten free flour, coconut milk, and 2 cups of cheddar (one cup normal cheddar, one cup goat milk cheddar). To make it more suitable for my little ones, I put it in mini muffin cups. Result: divine.

  8. Laura

    April 3, 2013 at 7:59 am

    I made these last night for my 11-month-old daughter. They came out pretty well considering I made them without eggs! (She’s allergic; I also omitted the scallions.). I substituted 1/4 cup applesauce and 1/4 cup plain yogurt for the eggs and then added and extra 1/2 tsp each of baking powder and baking soda. I baked the recipe as muffins and they rose perfectly. Next time I’d add a bit more flavor — maybe garlic salt? Not sure. They were a little bland, but otherwise I’m glad I found an easy, savory muffin I’d make again.

  9. Lea

    March 16, 2013 at 4:20 pm

    Would this recipe work with carrots instead of zuccini? Or other veggies? Thanks!

    • catherine

      March 18, 2013 at 1:18 pm

      Yes, I think carrots would be fine in this recipe!

  10. Barca Mama

    February 24, 2013 at 8:51 am

    Great recipe. As per the advice in the comments, I put a bit of salt on the zucchini to remove the excess moisture. I forgot the scallions (mommy brain) and think they would have added a lot of taste. We paired the bread with a hearty chili- perfect:)

  11. ann

    February 22, 2013 at 6:57 pm

    Just made this and had used thawed frozen shredded zucchini from my prolific zucchini plant. The water had already mostly drained out, so I just put in the solids since lots of reviewers said it was too moist. Mine came out a bit dry but still tasty. Note, I also made mine in regular sized muffin tins – makes 12. I might try to add some frozen corn kernels next time, or even some jalapeno to spice it up.

  12. abigail

    January 10, 2013 at 4:04 pm

    just made this. I put the 1tsp of salt onto the shredded zucchini while I prepped everything else to drain off the excess water. I think this helped keep the bread from being too wet in the center. This is delicious!!!

  13. laylalapietra

    September 28, 2012 at 11:38 pm

    Just put this into the oven…with MAJOR substitutions. Didn’t have baking soda so I used extra baking powder. Didn’t have buttermilk so I used yogurt! Didn’t have quite enough zucchini so I added in some carrot. Hmmm. Let’s see how it turns out.

  14. Esti

    September 16, 2012 at 4:53 pm

    I just made it, but with an alteration on the flour I used self raising, others the same. From outside it was perfect. But I wonder the inside is kinda damp (not dry) but it’s cooked though. Is it correct? I was picturing the inside is like banana bread, but it is not. Shed a light, please. Thanks

    • catherine

      September 17, 2012 at 10:50 am

      This bread is very moist! Is that what you mean?

      • Esti

        September 17, 2012 at 11:59 am

        Yes…very moist! But mine the inside is pale, not brown like in your picture. But the outside part is perfect, and the taste is good. Do you think I made it right?? *_*

  15. Tiffany

    September 16, 2012 at 3:05 pm

    I just made this and unfortunately the inside did not cook completely and the outside was really over cooked. I followed the recipe exactly, no substitutions. Bummer. It smells good though. Too bad we can’t eat it.

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  17. Sahar

    September 6, 2012 at 4:59 pm

    I just made this and it was AMAZING! I only had powdered buttermilk on hand and substituted 2 ts. of that plus 2 cups of whole milk and I baked mine in 2 smaller loafs for 40 min. it turned out perfect! Thanks for all the yummy healthy recipes!

  18. cathmurph

    August 27, 2012 at 8:14 pm

    I made this tonight subbing 1/2 cup greek yogurt and 1/4 whole milk for the buttermilk and quinoa flour for the whole wheat flour. Oh, and I left out the scallions. It is super moist and delicious! I love that my son gets some veggies and protein when eating bread! As I was mixing it, I thought bacon would be a great addition. I didn’t have any to add, but maybe next time!

  19. Lainie

    August 17, 2012 at 3:33 pm

    Just made this DELICIOUS bread with the following subs: No buttermilk on-hand, so I used the whole milk & lemon juice combo, and halfway through mixing I realized I only had one egg so substituted the other with 1/4 cup of applesauce! The bread came out perfectly and was super moist! Looks just like the photo, and tastes even better! I LOVE your site!

  20. l2qwerty

    August 14, 2012 at 9:31 pm

    I just made this. Very surprising. Just became my new favorite thing. =]

  21. Samantha McKenzie

    July 31, 2012 at 4:55 pm

    any idea of the nutritional value in this? Calories, fat, etc?

    • catherine

      July 31, 2012 at 5:46 pm

      I am working on getting nutritional information for all my recipes, but for now there are some great resources out there like My Fitness Pal and Spark People.

  22. Samantha McKenzie

    July 31, 2012 at 3:42 pm

    oh my goodness, this is the most amazing savory zucchini bread ever! I can’t wait to make as muffins!

    • catherine

      July 31, 2012 at 5:47 pm

      Thank you!

    • Samantha McKenzie

      July 31, 2012 at 4:54 pm

      PS- I followed the recipe exactly.

  23. elaine

    July 29, 2012 at 8:28 pm

    Turned out so dry and hard…i used 3/4cup whole milk not buttermilj.

    • HolidayInn

      February 3, 2014 at 12:45 am

      Personally, I don’t think there’s much difference in the taste, but many peploe think there is and when they do, they favor the taste of charcoal grilling. It’s just a matter of convenience to me. Purists don’t mind the trouble and time. Our grill is actually hooked to the natural gas coming into our house cheaper than buying propane and no running out right before the food’s done. Betty

  24. Honesty

    July 19, 2012 at 4:29 pm

    I was wondering what the texture is supposed to be when it is all mixed together?

    • catherine

      July 31, 2012 at 5:47 pm

      It is a pretty thick dough before it is baked.

    • Elaine

      July 29, 2012 at 7:09 pm

      I was wondering the same. Mine was very thick and dry after it was mixed.

  25. Ana

    July 19, 2012 at 2:12 pm

    Do you know if I can make these in a bread machine?

    • catherine

      July 19, 2012 at 3:51 pm

      I don’t use a bread machine so I’m not completely sure, but I have read that you can make most quick bread recipes in a bread machine without altering the recipe. :)

  26. Kate

    July 12, 2012 at 8:16 pm

    Just made these as muffins and they are delicious! Both my boys (3yrs and 1yrs) devoured them. So nice to have a savory muffin recipe — thanks!!!!

  27. Kate

    July 12, 2012 at 7:36 pm

    Yum! Looks great!

  28. Pingback: Week 6; July 12, 2012 « Turnip Rock Farm – Community Supported Agriculture

  29. Amanda B

    July 10, 2012 at 11:31 pm

    Help. I made this tonight and for some reason the inside of it just did not cook. . . .What did I do wrong?

    • catherine

      July 11, 2012 at 12:02 pm

      Hmmm unfortunately without being there I can’t know for sure. Make sure to preheat your oven before baking the bread to ensure it is up to temp. A great tip when baking is to have all your ingredients at room temperature before mixing them all together. That way everything is even in temperature by the time it gets in the oven. How long did you bake it and at what temperature? Did you make any substitutions to the recipe?

      • Jen

        September 3, 2012 at 1:14 pm

        Mine also came out uncooked even after
        Putting back in oven for an additional 15?
        My grated zuchinni was 2 cups packed,
        Would that have made it too moist?

        • catherine

          October 3, 2012 at 12:08 pm

          I did not measure the zucchini as packed, that could contribute to the uneven cooking. I do not remove the moisture from the zucchini, either. Two cups shredded zucchini, not packed, not wrung dry.

        • Andrea

          October 2, 2012 at 8:05 pm

          I wonder if you’re supposed to wring out the grated zucchini before you mix it in? Zucchini has so much water in it, for other zucchini breads I’ve made you are supposed to “wring” it out.

  30. aliza

    July 9, 2012 at 8:25 pm

    Can these be made into muffins? If so, what cooking time would you recommend? 25 minutes?

    • catherine

      July 10, 2012 at 11:33 am

      I think it would work well as muffins! I would check the muffins at 20 minutes, but you may need to leave them in for 25.

  31. Shira

    July 9, 2012 at 10:40 am

    i followed the recipe exactly, except i did not have any buttermilk, so I did the 1tbs vinegar/1 cup milk substitute, and it came out horrible. a friend and I both tried it, and were very disappointed. I threw out the whole loaf. I have had luck with many other recipes I found on this site, so I will keep on searching for the right zucchini bread recipe for me. I did really like the idea of a savory zucchini bread, so I may try again with a LOT of adjustments.

    • catherine

      July 9, 2012 at 11:31 am

      Oh no!! What about it was so horrible? Was there a specific taste you didn’t like? Was it the texture? I love the combination of zucchini cheese and scallions! Let’s figure out what went wrong!

  32. Lisa | With Style and Grace

    July 9, 2012 at 8:14 am

    love a good quick bread & this combo sounds delicious!

    • shirley

      August 21, 2012 at 12:56 am

      Hi , unrelated to the recipes, but how do I upload a picture of myself on my profile icon ? thanks

  33. Theresa @ Two Much Fun

    July 8, 2012 at 1:50 pm

    This was SCRUMPTIOUS! Cheesy deliciousness! I didn’t have any scallions so I took your advice and substituted some onion powder. We also didn’t have any white flour on hand, so we used half whole wheat flour and half whole wheat pastry flour. We followed Catherine’s recommendation and only used 1/4 tsp of salt. We’ll definitely be making this again. Thank you Catherine for another incredibly yummy and healthy recipe!

  34. Leesh

    July 8, 2012 at 1:18 pm

    Me likey. I used the suggestion to cut the salt to 1/2 tsp & I’m happy I did. This bread looked beautiful. It gets kind of crisp on the outside but is very moist. Next time I will use a sharper cheddar. I think basil might a yummy addition.

  35. Catherine

    July 6, 2012 at 4:39 pm

    It taste a bit too salty with the cheese and salt. I will maybe cut it down to 1/2 tsp salt next time.

  36. Kerry

    July 5, 2012 at 7:59 pm

    I put a little vinegar in with regular milk to give it a tang like buttermilk in my banana bread (1 TBSP for 1 cup milk).. I bet it would work in this recipe too! can’t wait to try!

    • Ummi

      February 4, 2014 at 8:44 pm

      That’s a crckaerjack answer to an interesting question

  37. mefirstmama

    July 5, 2012 at 2:35 pm

    It’s in my oven as I type! Can’t wait to try it. Thanks for the amazing recipes!

  38. Pooja

    July 5, 2012 at 1:59 pm

    I will be trying this instead of cornbread as a side for homemade veggie chili! thank you!

  39. Amanda

    July 5, 2012 at 1:53 pm

    Would cream work instead of the buttermilk… or regular whole milk? I have both of those on hand but no buttermilk. I’ll also be skipping the scallions as I do not have any on hand either. Thanks for the easy recipe :)

    • catherine

      July 5, 2012 at 2:02 pm

      I would use regular whole milk!

  40. Sarah

    July 5, 2012 at 1:04 pm

    Would regular milk work in place of buttermilk?

  41. Ruth Pinnell

    July 5, 2012 at 12:58 pm

    Sara, according to my husband, scallions and every other form of onion can and must be omitted from every recipe I make! You could add a little extra cheese, a little more zucchini, or sub something like thinly slice bell pepper instead…

  42. Sara

    July 5, 2012 at 12:52 pm

    I have all these ingredients except scallions. Can they be omitted?

    • catherine

      July 5, 2012 at 2:03 pm

      The scallions add a lovely onion flavor, but the bread is still delish without them if you don’t have any! If you still want the onion flavor you could add 1/2 teaspoon onion powder!

  43. Mary

    July 5, 2012 at 10:31 am

    Looks delish, however my kiddo has an egg allergy. Would there be any way to make this without eggs?

    • catherine

      July 5, 2012 at 12:00 pm

      What seems to be a favorite egg replacer for many people is 1 tablespoon ground flax seed plus 3 tablespoons water to equal 1 egg!