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Zucchini Cheese Bread: One-Bowl Savory Loaf with Cheddar Pockets for Brunch Pinterest recipe pin

Zucchini Cheese Bread (Moist, Savory Loaf)

A savory zucchini cheese bread loaf that stays moist without becoming soggy, made with a one-bowl method, a simple zucchini-drying step, and melty cheddar pockets.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard powder optional
  • 2 large eggs
  • 1/3 cup neutral vegetable oil
  • 1/3 cup milk
  • 2 tablespoons honey or granulated sugar
  • 1 teaspoon Dijon-style mustard optional
  • 1 cup grated zucchini drained and lightly toasted
  • 1 cup shredded sharp cheddar cheese divided
  • 1/4 cup reserved cheddar for topping
Optional additions
  • 1/4 cup diced jalapeño optional
  • 1 tablespoon chopped fresh herbs optional

Equipment

  • 1 9×5-inch loaf pan
  • 1 Large mixing bowl
  • 1 Box grater or food processor grater
  • 1 12-inch skillet (optional for toasting zucchini)

Method
 

Prepare and preheat
  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment with an overhang.
Dry the zucchini
  1. Grate zucchini and place in a towel or paper towels, squeeze over the sink to remove excess water; optionally warm in a dry 12-inch skillet over medium-low for 3–4 minutes until slightly drier, then cool.
Mix batter
  1. Whisk eggs, oil, milk, honey (or sugar), and Dijon mustard in a large bowl until smooth; in a separate bowl whisk flour, baking powder, baking soda, salt, pepper, and mustard powder, then stir dry ingredients into wet until just combined.
  2. Fold in the drained, cooled zucchini, then gently fold in 1 cup shredded cheddar, reserving 1/4 cup for the top.
Bake
  1. Pour batter into prepared loaf pan, smooth the top, sprinkle reserved cheese, and bake at 350°F for 50–60 minutes until a toothpick from the center has moist crumbs and internal temp reaches about 200°F; tent with foil if top browns too fast.
Cool and serve
  1. Cool in pan 10–15 minutes, then lift out and cool at least another 15 minutes on a rack before slicing; store wrapped at room temperature up to 2 days or refrigerated up to 5 days.

Notes

Drain zucchini very well before mixing to avoid a soggy center; a brief dry-skillet step speeds moisture loss without changing flavor. For muffins, bake at 350°F for 22–28 minutes. Freeze wrapped slices for up to 3 months; reheat in a 325°F oven to restore crust.