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A close-up of sliced zucchini bread stacked on a wooden cutting board. The bread has a golden crust and visible green flecks of zucchini. A small portion of a round white plate with lime slices is seen to the side.

Zucchini Bread Recipe

Author: Mandy Applegate
Savory zucchini bread made with sharp cheddar and green onion, an easy one-bowl loaf that turns extra summer zucchini into a cheesy side for breakfast, lunch, or dinner.
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Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Course: Bread, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: zucchini bread
Servings: 6 slices
Calories: 327kcal

Ingredients

  • 1 ½ cups shredded zucchini
  • 2 cups all purpose white flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vinegar white or apple cider
  • 1 egg
  • 3 teaspoons butter melted
  • 1 ½ cups grated sharp cheddar
  • 2 green onions chopped
US Customary - Metric

Instructions

  • Preheat the oven to 180ºC (350°F) and line a loaf pan mold with parchment paper.
  • Grate the zucchini and place in a sieve to remove some of the water. Measure the zucchini once you have removed the water.
    1 ½ cups shredded zucchini
  • Combine dry ingredients in a big bowl.
    2 cups all purpose white flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another bowl, combine the milk and vinegar until it curdles a little. Add the butter and egg and mix well.
    1 cup milk, 1 teaspoon vinegar, 1 egg, 3 teaspoons butter
  • Add the wet ingredients to the dry ingredients and mix well. Add the zucchini, cheese and onions and mix until combined.
    1 ½ cups grated sharp cheddar, 2 green onions
  • Pour in the mold and bake for 1 hour, or until a toothpick comes out dry.
  • Serve warm and enjoy!

Notes

  • Drain the shredded zucchini well and measure it after draining, not before, so the batter does not get too wet.
  • Mix just until the flour disappears, since overmixing makes the loaf dense.
  • Start checking for doneness at the 50-minute mark, and look for a toothpick that comes out clean.
  • Cool in the pan for about 10 minutes before turning out, so the loaf sets and slices cleanly.
  • At room temperature, the loaf keeps for 2 to 3 days, and the fridge extends that to about a week, though cold stales bread faster, so warm refrigerated slices before serving.

Nutrition

Calories: 327kcal | Carbohydrates: 36g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 657mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 2mg
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