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Zucchini Cheddar Herb Bread

Zucchini cheddar herb bread is a moist quick bread with shredded zucchini, melty cheddar, and fresh chives and dill. Baked in a loaf pan until golden, it slices clean after a short rest in the pan for easy serving.
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Prep Time 15 minutes
Cook Time 50 minutes
cooling 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 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 to prevent excess moisture.
  • 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
  • 0.333 cup olive oil

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Whisk together the flour, baking powder, and salt.
  3. Stir in the zucchini, cheddar, chives, dill, and garlic.
  4. Whisk the eggs, milk, and olive oil, then pour into the dry ingredients.
  5. Stir just until combined so the batter stays tender.
Bake and cool
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 45–50 minutes, until a toothpick comes out clean, with the loaf visibly golden.
  3. Cool in the pan for 10 minutes before slicing for cleaner cuts.

Notes

Pro tip: squeeze the shredded zucchini very dry so the loaf bakes up tender instead of soggy. Store airtight in the refrigerator for up to 4 days; reheat slices in the oven at 325°F for 5–8 minutes. Freezing is yes—wrap tightly and freeze up to 2 months, thaw overnight in the fridge. For a dairy-light swap, use 1:1 reduced-fat cheddar and unsweetened plant milk in equal measure.