Rhythm Rielly

By late summer, zucchini has a reputation for becoming less of a vegetable and more of a recurring household event. This savory zucchini cheddar bread is built for exactly that moment: tender inside, golden at the edges, packed with sharp cheddar and herbs, and useful enough to serve with breakfast, soup or dinner.

This recipe is part of the September Garden Recipes collection, where the last generous summer harvest begins easing into the comfort foods of autumn.

Why Zucchini Works So Well in Savory Bread

Grated zucchini brings moisture without making the bread taste strongly of squash. Sharp cheddar adds richness and salt, while scallions and herbs keep the loaf fresh and savory. The important step is squeezing excess water from the zucchini before mixing; that gives you a tender crumb instead of a damp center.

Savory Zucchini Cheddar Bread

Makes: 1 loaf, about 8–10 slices   |   Prep: 15 minutes   |   Bake: 45–55 minutes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• 2 large eggs
• ½ cup plain Greek yogurt or sour cream
• ⅓ cup olive oil or melted butter
• 1½ cups coarsely grated zucchini, measured before squeezing
• 1½ cups shredded sharp cheddar cheese, divided
• ¼ cup thinly sliced scallions or chopped chives
• 2 tablespoons chopped fresh parsley, dill or a mixture of garden herbs

Instructions

1. Heat the oven to 350°F. Grease an 8½-by-4½-inch or 9-by-5-inch loaf pan and line it with parchment if desired.
2. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove as much excess moisture as practical. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder and black pepper.
4. In a second bowl, whisk the eggs, Greek yogurt and olive oil until smooth. Stir in the squeezed zucchini, 1¼ cups of the cheddar, scallions and herbs.
5. Add the wet mixture to the dry ingredients and fold just until no dry pockets remain. Avoid overmixing.
6. Spread the batter into the prepared loaf pan and sprinkle the remaining ¼ cup cheddar over the top.
7. Bake for 45–55 minutes, until deeply golden and a toothpick inserted near the center comes out without wet batter. If the top browns too quickly, loosely tent it with foil near the end.
8. Cool in the pan for about 15 minutes, then transfer the loaf to a rack. Let it cool for at least another 20 minutes before slicing so the crumb can set.

The Zucchini Step You Shouldn’t Skip

Zucchini can hold a surprising amount of water, especially when it has grown large in the garden. After grating it, wrap it in a clean towel and squeeze well. You do not need to make it bone-dry, but removing the excess liquid keeps the loaf from becoming gummy. If you’re using a particularly enormous zucchini, peel away any tough skin and scoop out large, mature seeds before grating the firm flesh.

Easy Variations

• Change the cheese: Try pepper Jack, Gruyère, Monterey Jack or a cheddar-Parmesan mixture.
• Add a little heat: Fold in finely chopped jalapeño or a pinch of red pepper flakes.
• Make it extra herby: Use chives, dill, parsley, thyme or basil according to what is abundant in the garden.
• Add corn: Fold about ½ cup fresh or thawed corn kernels into the batter.
• Make muffins: Divide the batter among a greased or lined muffin tin and begin checking for doneness around 20–24 minutes.

How to Serve Zucchini Cheddar Bread

Serve thick slices warm with butter, alongside tomato soup, with eggs at breakfast or as an easy side for a September supper. Toasted slices are especially good the next day. It also makes a useful alternative when you’ve already made zucchini cake, zucchini fritters and enough sautéed zucchini to test the patience of everyone in the house.

Storage and Freezing

Once completely cool, keep the loaf tightly wrapped or in a covered container in the refrigerator for up to 4 days. For longer storage, slice the cooled loaf and freeze the pieces with parchment between them in a freezer-safe container for up to 2 months. Individual slices can then be thawed or toasted as needed—an excellent fate for a zucchini that might otherwise have become another emergency porch giveaway.

Useful Kitchen Tools for Zucchini Cheddar Bread

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Loaf Pan

An everyday loaf pan helps this savory quick bread bake into neat, sliceable portions. Shop the loaf pan.

Box Grater

Grate garden zucchini and sharp cheddar for a tender, cheesy loaf. Shop the box grater.

Small Silicone Spatulas

Fold the zucchini mixture into the flour without overmixing, and scrape batter into the pan. Shop silicone spatulas.

Small Cutting Board

Useful for trimming zucchini and chopping scallions and herbs before mixing. Shop the cutting board.

From the September Garden

Zucchini is only one part of the late-summer abundance. Explore 10 September Garden Recipes for the Late-Summer Harvest for tomatoes, okra, peppers, apples, grapes, squash, herbs, preserving ideas and what to plant next.