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Zucchini Cheddar Herb Bread

Zucchini cheddar herb bread is a moist quick bread loaded with squeezed-dry zucchini, melty cheddar, and fresh chives/dill. It bakes up tender with a golden top in one loaf pan—great as a savory side without yeast.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
Bread add-ins
  • 1 cup shredded zucchini, squeezed dry Squeeze well so the loaf bakes up tender, not wet.
  • 1 cup shredded cheddar cheese
  • 2 tbsp fresh chives, chopped
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, minced
Wet ingredients
  • 2 large eggs
  • 0.5 cup milk
  • 0.33 cup olive oil

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then grease a 9x5-inch loaf pan.
  2. Set the pan aside so it’s ready for batter as soon as it’s mixed.
Mix dry and add-ins
  1. Whisk together the flour, baking powder, and salt in a large bowl.
  2. Stir in the shredded zucchini, shredded cheddar cheese, chopped chives, chopped dill, and minced garlic.
Add wet ingredients
  1. In a separate bowl, whisk the eggs, milk, and olive oil until combined.
  2. Pour the wet mixture into the dry mixture and stir just until combined.
Bake and cool
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 45–50 minutes, until a toothpick comes out clean.
  3. Cool in the pan for 10 minutes before slicing.

Notes

Pro tip: squeeze the zucchini very dry before mixing to prevent a gummy loaf. Store covered in the fridge up to 4 days; reheat slices in the oven or toaster. Freezing: yes—wrap tightly and freeze up to 2 months, then thaw overnight in the refrigerator. For a dairy-light option, use a reduced-fat cheddar instead of regular cheddar for a slightly lighter loaf.