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.


Savory. Simple. Zucchini Cheddar Bread

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 15 minutes


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


  • Preheat oven to 350° F.
  • In a bowl, whisk together the flours, baking soda, baking powder, and salt.
  • Add in the zucchini, cheese, and scallions and toss to coat.
  • 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.
  • Cool and serve.
  • * 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.


Calories: 140kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Cholesterol: 15mg | Sodium: 450mg | Fiber: 2g | Sugar: 2g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


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

  6. 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.

  7. 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:)

  8. 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.

  9. 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!!!

  10. 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.

  11. 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

  12. 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.

  13. […] Zucchini Cheddar Bread  (One 9 x 5 inch loaf) – recipe adapted from […]

  14. 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!

  15. 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!

  16. 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!

  17. 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.

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

  19. 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

  20. 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. 🙂

  21. 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!!!!

  22. […] zucchini Cheddar Bread from Weelicious […]

  23. 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?

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

  25. 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.

  26. 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!

  27. 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.

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

  29. 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!

  30. 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.

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

  32. 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!

  33. 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 🙂

  34. 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…

  35. 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!

  36. 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!

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

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