Cheddar Herb Zucchini Bread (Savory & Easy)

This is the kind of recipe that turns “just a quick snack” into vanishing-slice syndrome. You pull a loaf from the oven, the kitchen smells like a bakery married an herb garden, and suddenly everyone is hovering with butter knives. It’s cheesy, it’s herby, it’s moist without being dense, and it doesn’t require culinary wizardry.

If you can grate a zucchini and stir a bowl, you can bake this like a pro. Need a brunch flex or a last-minute dinner side? This is your move.

What Makes This Recipe So Good

• Ultra moist without being soggy: Grated zucchini adds moisture, but the key squeeze step keeps the crumb tender, not wet.
• Bold, savory flavor: Sharp cheddar, garlic, and fresh herbs make every slice taste like it came from a gourmet café.
• Foolproof method: No mixer, no yeast, no drama.

  One bowl for dry, one for wet, stir, bake, done.

• Meal-prep friendly: Freezes like a champ, toasts beautifully, and works for breakfast, lunch, or charcuterie boards.
• Customizable: Swap cheeses, add protein, tweak the herbs—this is a template you can riff on.

Shopping List – Ingredients

• 2 cups (260 g) all-purpose flour (or half AP, half whole wheat)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder (or 2 cloves minced)
• 1 teaspoon onion powder (optional but awesome)
• 1 1/2 cups grated zucchini (about 1 medium; firmly squeezed dry)
• 1 1/2 cups shredded sharp cheddar
• 2 tablespoons chopped fresh herbs (dill, chives, parsley, or thyme; or 2 teaspoons dried)
• 2 large eggs, room temp
• 3/4 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice; rest 5 minutes, then use 3/4 cup)
• 1/4 cup neutral oil (or melted butter)
• 1 tablespoon honey (balances the sharpness; not sweet)

Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift-out. Lightly grease.
2. Drain the zucchini: Grate zucchini on the large holes, toss with a pinch of salt, and let sit 5 minutes.

   Squeeze out excess moisture using a clean towel or paper towels until fairly dry. This step is non-negotiable.

3. Mix dry: In a large bowl, whisk flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder. Stir in 1 cup cheddar and the chopped herbs to coat with flour.
4. Mix wet: In a separate bowl, whisk eggs, buttermilk, oil, and honey until smooth.
5. Combine: Add wet to dry.

   Stir gently until just combined with a few flour streaks. Fold in the squeezed zucchini. Do not overmix—this is bread, not mortar.

6. Top and bake: Scrape batter into the pan, smooth top, and sprinkle remaining 1/2 cup cheddar over the surface for that golden crust.
7. Bake: 45–55 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.

   If cheese browns too fast, tent lightly with foil for the last 10 minutes.

8. Cool: Rest in pan 10 minutes, then lift out to a rack. Cool at least 20 more minutes before slicing so it sets. Yes, waiting is painful.

   Worth it.

Storage Tips

• Room temp: Wrap tightly or store in an airtight container for up to 2 days.
• Fridge: Up to 5 days. Toast slices to revive texture.
• Freezer: Slice, wrap individually, and freeze up to 2 months. Reheat from frozen in a toaster or 325°F (165°C) oven for 8–10 minutes.
• Moisture control: If your kitchen is humid, place a paper towel in the container to absorb condensation.

Why This is Good for You

• Veg boost without the lecture: Zucchini adds fiber, potassium, and hydration; you’ll barely notice—until you realize you ate three slices.
• Protein and calcium: Cheddar brings satisfying protein and bone-friendly calcium that makes this loaf more than a side.
• Smarter fats: Using oil (or a mix with olive oil) keeps the crumb tender and supports fat-soluble nutrient absorption.
• Lower sugar, high satisfaction: Just a touch of honey for balance, no sugar bomb.

  Your energy levels will thank you.

What Not to Do

• Don’t skip squeezing the zucchini: Excess water equals gummy bread. Squeeze like you mean it.
• Don’t overmix: Stir until just combined. Overworking flour develops gluten and makes the loaf tough.

  No thanks.

• Don’t eyeball the leaveners: Baking powder and soda need accuracy. Too much = soapy taste. Too little = brick.
• Don’t slice too early: Hot bread crumbles and seems underbaked.

  Let it set. Patience is the secret spice.

Alternatives

• Gluten-free: Use a quality 1:1 gluten-free flour blend with xanthan gum. Add 1 extra tablespoon buttermilk if batter seems thick.
• Dairy-free: Swap cheddar for a dairy-free meltable shred and use unsweetened plant-based milk + 1 tablespoon lemon juice.

  Use oil, not butter.

• Cheese swaps: Try gruyère for nutty depth, pepper jack for heat, or feta for tang (fold feta gently; it won’t melt the same way).
• Herb variations: Rosemary + thyme for roast-dinner vibes; dill + chives for a brunchy feel; basil + oregano for Italian energy.
• Add-ins: Cooked crumbled bacon, chopped sun-dried tomatoes, roasted red pepper bits, or a pinch of red pepper flakes. Keep total add-ins to about 1/2 cup.
• Whole grain: Replace up to 1 cup AP flour with white whole wheat. Add a splash more buttermilk if needed.

FAQ

Can I make muffins instead of a loaf?

Yes.

Divide batter into a greased or lined 12-cup muffin tin and bake at 375°F (190°C) for 18–22 minutes, or until a toothpick comes out clean. Great for lunchboxes and portion control, FYI.

Do I have to peel the zucchini?

Nope. The skin is tender and adds color and nutrients.

Just wash well and trim the ends before grating.

My batter looks thick—should I add more liquid?

It should be thick but scoopable. If it’s dry and clumpy, add 1–2 tablespoons buttermilk. If it’s runny, you probably didn’t squeeze enough water from the zucchini.

Can I use pre-shredded cheese?

You can, but freshly shredded melts better and tastes sharper.

Pre-shredded is coated with anti-caking agents that can make the crumb slightly drier.

How do I know when it’s done?

Look for a deeply golden top, edges pulling slightly from the pan, and a toothpick that comes out clean or with a few moist crumbs. An instant-read thermometer should read around 200–205°F (93–96°C) in the center.

What should I serve it with?

Fantastic with eggs, soups, chili, grilled chicken, or a simple salad. Also unreal toasted with a swipe of butter or a smear of whipped cream cheese—don’t @ me.

Wrapping Up

Cheddar Herb Zucchini Bread is that rare unicorn: easy to make, wildly versatile, and impossible to stop eating.

It works whether you’re feeding a crowd or just future-you via the freezer. Follow the squeeze-mix-bake rhythm and you’ll get a savory loaf with a tender crumb and a cheesy, golden crown. Make one for now and one for later—because “later” has a habit of becoming right now.