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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 chocolate chip banana bread or sweet chocolate 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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Servings: 8
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 15 minutes



  • 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
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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. 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!!!

  2. 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.

  3. 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

  4. 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.

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

  6. 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!

  7. 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!

  8. 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!

  9. 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.

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

  11. 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

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