Amazing Zucchini Cheddar Quick Bread: 1 Must-Try

Okay, let’s talk about savory quick breads! If you’re anything like me, you love a good quick bread, but sometimes you want something a little more exciting than just sweet. That’s where this Zucchini Cheddar Quick Bread comes in. Honestly, it’s one of my absolute go-to recipes when I want something delicious without a fuss. The combination of tender zucchini and sharp, melty cheddar is just *chef’s kiss*! I remember the first time I made it, thinking, ‘Can zucchini and cheese really work in bread?’ Oh, they can. And they do it *beautifully*. It’s the perfect balance, and trust me, after years of tinkering with quick breads, this recipe just hits all the right notes.

Why You’ll Love This Zucchini Cheddar Quick Bread

Get ready to fall in love with this bread because:

• It’s ridiculously easy and fast to whip up – perfect for busy days!
• The zucchini makes it super moist, and the cheddar cheese adds this amazing savory flavor.
• It’s so versatile! Enjoy it as a midday snack, with your morning coffee, or even as a side dish with soup or salad.
• It just tastes fantastic – a savory twist on quick bread that’s totally addictive.

Ingredients for Zucchini Cheddar Quick Bread

Okay, for this amazing Zucchini Cheddar Quick Bread, we’re keeping things super straightforward. Freshness is key here, so always use good quality ingredients you can trust! Here’s what you’ll need:

• 2 cups all-purpose flour – the foundation, gotta have it!
• 1 teaspoon baking powder – for that little lift it needs.
• 1/2 teaspoon salt – brings out all the flavors.
• 1/4 teaspoon black pepper – just a tiny bit of warmth.
• 1 cup shredded cheddar cheese – I love sharp cheddar here; it gives the best flavor!
• 1 cup grated zucchini – this is crucial! Make sure it’s about 1 medium zucchini, and *really squeeze out the moisture*. Like, really get it dry!
• 2 large eggs – helps bind everything together.
• 1/2 cup milk – any kind works, whole milk gives a nice richness.
• 1/4 cup vegetable oil – keeps it nice and moist.

That’s it! See? Nothing fancy, just good stuff that comes together beautifully.

Equipment Needed for Zucchini Cheddar Quick Bread

To whip up this delicious Zucchini Cheddar Quick Bread, you won’t need a whole lot of fancy gadgets. Just the essentials! You’ll definitely need a sturdy

9×5 inch loaf pan

for that classic shape. Grab a couple of

mixing bowls

, one larger one for your dry ingredients and one for the wet. You’ll also want a good

whisk

for getting those dry ingredients nicely combined and a reliable

spatula

for folding everything together. That’s really it!

Step-by-Step Guide to Making Zucchini Cheddar Quick Bread

Alright, let’s get this Zucchini Cheddar Quick Bread baked! It’s really a simple process, and before you know it, your kitchen will smell amazing. Here’s exactly how I do it:

Preheating and Pan Preparation

First things first, get that oven preheating to 350°F (175°C). While it’s warming up, take your 9×5 inch loaf pan and give it a good grease and then a light dusting of flour. This stops our lovely bread from sticking, which is always a bonus!

Combining Dry Ingredients for Your Zucchini Cheddar Quick Bread

In your big mixing bowl, toss in the all-purpose flour, baking powder, salt, and that little pinch of black pepper. Give it all a good whisk to make sure everything’s evenly mixed. This means no random pockets of baking powder!

Adding Cheese to the Dry Mix

Now, stir in that shredded cheddar cheese right into the dry ingredients. You want it mixed in before we add the wet stuff.

Mixing Wet Ingredients

Grab a separate bowl for your wet ingredients. Whisk together the large eggs, milk, and vegetable oil until they’re well combined. It’s like a little sunshine in a bowl!

Combining Wet and Dry Mixtures

Pour your wet ingredients into the bowl with the dry ingredients. Now, stir them together until they’re *just* combined. Seriously, don’t go crazy mixing! A few little lumps are totally fine. Overmixing is the enemy of tender quick bread, it can make it tough.

Incorporating the Zucchini

Gently now, fold in that grated zucchini. I cannotStress this enough: make sure you’ve squeezed out as much liquid as possible from the zucchini before you add it. You can use a cheesecloth or even just your hands – whatever works! This is the secret weapon to avoiding a soggy loaf. More on squeezing zucchini!

Baking Your Zucchini Cheddar Quick Bread

Pour all that yummy batter into your prepared loaf pan and spread it out so it’s nice and even. Pop it into the preheated oven. Bake it for about 45 to 55 minutes. You’ll know it’s ready when a toothpick you pop into the center comes out nice and clean.

Cooling the Quick Bread

Once it’s done baking, let the Zucchini Cheddar Quick Bread hang out in the pan for about 10 minutes to cool down a bit. Then, carefully turn it out onto a wire rack to cool completely. Trying to slice it when it’s piping hot usually ends in a crumbly mess, and we don’t want that!

Tips for the Best Zucchini Cheddar Quick Bread

I’ve made this Zucchini Cheddar Quick Bread so many times, and I’ve learned a few little tricks that really make it sing! First off, and I can’t stress this enough, make sure your zucchini is *really* well-drained. Like, wring it out like a wet dishrag! A damp zucchini is the quickest way to a sad, soggy loaf. Also, try to use ingredients that are at room temperature, especially the eggs and milk – they just incorporate better. And remember my earlier warning about overmixing? Seriously, just mix until everything is *barely* combined. Nobody wants a tough bread! Oh, and for the cheese, definitely go with a sharp cheddar. It has so much more flavor and really stands up to the zucchini, making this bread truly special.

Ingredient Notes and Substitutions for Zucchini Cheddar Quick Bread

So, about these ingredients for our amazing Zucchini Cheddar Quick Bread! The cheese is a big player here. While sharp cheddar is my favorite because it’s got such a punch, feel free to try a medium cheddar or even a Monterey Jack if you prefer something milder. Just make sure it’s shredded well! And for the oil, vegetable oil is a good neutral choice, but you could totally use canola oil or even melted coconut oil if you like. Just steer clear of super strong-flavored oils. Oh, and one last thing – don’t skimp on squeezing that zucchini dry! It really makes all the difference in the final texture of your loaf.

Variations on Zucchini Cheddar Quick Bread

You know, this Zucchini Cheddar Quick Bread is fantastic just as it is, but it’s also a great base for a little creativity! If you’re feeling adventurous, why not jazz it up? Toss in some chopped fresh chives right along with the zucchini – they add this wonderful oniony brightness that’s just lovely. Or, a pinch of garlic powder mixed into the dry ingredients gives it a more savory, almost cheesy-garlic bread vibe. Some folks even like to add a little sprinkle of red pepper flakes for a tiny bit of heat. It’s all about making it your own!

Serving and Storage for Zucchini Cheddar Quick Bread

This Zucchini Cheddar Quick Bread is just delightful served warm! It’s perfect on its own for a scrumptious snack, or even better alongside a hearty bowl of tomato soup or a fresh green salad. Because it’s so moist, it doesn’t even need butter, but who am I to stop you if you want it? To store any leftovers, just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll stay good at room temperature for about 2-3 days. If you’ve got more than that, the fridge is your friend, though it might firm it up a bit! You can also slice it and freeze it for longer storage – just pop a slice in the microwave for about 20-30 seconds to warm it up.

Frequently Asked Questions about Zucchini Cheddar Quick Bread

Can I use shredded zucchini without squeezing it first?

Oh, I really wouldn’t recommend it! If you don’t squeeze out most of the water from the zucchini, your Zucchini Cheddar Quick Bread can turn out really soggy and dense. Trust me, a few extra seconds of squeezing makes a world of difference to the texture.

What other cheeses work well in this Zucchini Cheddar Quick Bread?

While cheddar is my favorite for its sharpness, you could totally switch it up! Monterey Jack is a great option if you want something milder and extra melty. A Colby or even a mix of cheeses like cheddar and Gruyere would be delicious too. Just make sure it’s shredded!

How long does this bread stay fresh, and how should I store it?

This Zucchini Cheddar Quick Bread stays lovely and moist at room temperature for about 2 to 3 days if you wrap it up tightly or keep it in an airtight container. If you think you won’t finish it that quickly, slicing it and popping it into a freezer bag works great! Just thaw it out on the counter or give it a quick zap in the microwave.

Can I add other ingredients besides zucchini and cheese?

Absolutely! This is a fantastic base for adding other yummy things. Chopped chives or green onions are wonderful in here, and a pinch of garlic powder really boosts the savory flavor. Some people even add a few chopped jalapeños for a little kick!

Nutritional Information

Just a heads-up, the nutritional info for this Zucchini Cheddar Quick Bread is an estimate per slice, and it can change a bit depending on the exact ingredients and brands you use. But generally, you’re looking at around XXX calories, YYY grams of fat, ZZZ grams of protein, and AAA grams of carbohydrates per serving. Pretty darn good for such a tasty slice!