Zucchini Cheddar Herb Bread – Easy, Cheesy & No Yeast Needed!
July 6, 2025
by Noah
Introduction
Zucchini Cheddar Herb Bread is one of those magical quick breads that combines nutrition, flavor, and simplicity in every bite. Whether you’re dealing with an abundance of garden zucchini or just craving a savory homemade treat, this recipe is the answer.
Unlike traditional yeast breads, this loaf requires no rising time. It’s perfect for beginners and busy cooks alike. Moist, cheesy, and packed with fresh herbs, it makes a delicious side for soups, salads, or simply toasted with butter.
Why You’ll Love This Zucchini Cheddar Herb Bread
No yeast required – Skip the waiting and proofing.
Packed with flavor – Cheddar and fresh herbs create a savory aroma.
Moist and tender – Thanks to freshly grated zucchini.
Versatile – Great with dinner or as a savory snack.
Freezer-friendly – Make it ahead and store for later.
Ingredients Needed
Here’s everything you’ll need to bake this no-fail savory bread.
Main Ingredients Table
Ingredient
Quantity
Notes
All-purpose flour
2 cups
Sifted for light texture
Baking powder
1 tbsp
Leavening agent
Baking soda
1/2 tsp
Extra lift
Salt
1/2 tsp
Enhances flavor
Garlic powder
1 tsp
Optional, adds depth
Eggs
2 large
Room temperature
Buttermilk
3/4 cup
Adds moisture and tang
Olive oil or butter
1/4 cup
Melted
Zucchini
1 1/2 cups
Grated and drained
Cheddar cheese
1 cup
Shredded sharp cheddar
Fresh herbs
2 tbsp
Parsley, chives, thyme, or basil
Optional Add-ins:
Crushed red pepper flakes
Sun-dried tomatoes
A pinch of nutmeg for depth
How to Prepare Zucchini for Baking
Zucchini is key to the moisture of this bread. But excess water can make the loaf too dense. Follow these steps:
Step-by-Step Zucchini Prep:
Wash and trim the zucchini ends.
Grate using the coarse side of a box grater.
Place grated zucchini in a cheesecloth or clean towel.
Squeeze out excess water until mostly dry.
Tip: Don’t over-dry. A bit of moisture keeps the bread soft.
How to Make Zucchini Cheddar Herb Bread
Step 1 – Preheat and Prep
Preheat oven to 350°F (175°C).
Grease a 9×5 loaf pan or line with parchment paper.
Step 2 – Mix Dry Ingredients
In a large mixing bowl:
Whisk flour, baking powder, baking soda, salt, and garlic powder.
Step 3 – Combine Wet Ingredients
In another bowl:
Beat the eggs.
Stir in buttermilk and melted butter or oil.
Step 4 – Fold in the Zucchini and Cheese
Add shredded zucchini, cheddar cheese, and herbs to the wet mixture.
Gently combine with a spatula.
Step 5 – Combine Wet and Dry
Slowly fold the wet ingredients into the dry ingredients.
Mix just until incorporated. Avoid overmixing.
Step 6 – Bake
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, until golden brown and a toothpick comes out clean.
Tip: Cover loosely with foil if the top browns too quickly.
Step 7 – Cool and Serve
Let cool in the pan for 10 minutes.
Remove and cool fully on a wire rack before slicing.
Texture and Flavor Notes
The final bread should have:
A golden, crispy top.
Moist and fluffy interior.
Pockets of melted cheddar.
Subtle herb aroma with garlic undertones.
Serve it warm with butter, next to a bowl of soup, or even toasted with a fried egg for breakfast.
Variations to Try
Customize your Zucchini Cheddar Herb Bread to fit your taste or what’s in your pantry.
1. Spicy Jalapeño Zucchini Bread
Add 1 finely chopped jalapeño (seeds removed) for heat.
2. Greek-Inspired Version
Use crumbled feta instead of cheddar.
Add a pinch of oregano and chopped olives.
3. Bacon Cheddar Twist
Stir in 1/4 cup cooked, crumbled bacon.
Great for brunch or breakfast.
4. Gluten-Free Option
Substitute a 1:1 gluten-free flour blend.
Add 1 extra egg for structure.
Serving Suggestions
This bread shines in any setting. Try these pairings:
Breakfast
Toasted with cream cheese or scrambled eggs.
Topped with avocado and chili flakes.
Lunch
Serve with tomato soup or lentil stew.
Add to a cheese board with dips.
Dinner
Slice alongside grilled chicken or roasted veggies.
Use as a side for chili or hearty stews.
Storage Tips
Proper storage keeps the bread fresh and flavorful.
Method
Duration
Instructions
Room Temp
2–3 days
Wrap in foil or airtight container
Fridge
5–6 days
Keep in sealed bag/container
Freezer
Up to 3 months
Slice and freeze individually
Reheating
Microwave: 10–15 seconds per slice
Toaster oven: Toast until warm and crisp
Nutritional Benefits
Zucchini Cheddar Herb Bread offers more than great taste.
Nutrient
Benefit
Zucchini
Low in calories, high in water and fiber
Eggs
Protein and essential vitamins
Cheddar
Calcium and healthy fats
Herbs
Antioxidants and flavor with minimal sodium
This is a wholesome, satisfying bread with moderate carbs and rich nutrients.
Frequently Asked Questions
Can I use pre-shredded cheese?
Freshly shredded cheese melts better and gives a creamier texture. Pre-shredded may contain anti-caking agents.
Can I use Greek yogurt instead of buttermilk?
Yes. Thin it slightly with water or milk for similar consistency.
What other herbs can I use?
Try dill, rosemary, or oregano for unique flavor variations.
Why did my bread sink in the middle?
Possible causes:
Overmixing
Undercooking
Too much moisture in the zucchini
Final Thoughts
This Zucchini Cheddar Herb Bread proves that homemade doesn’t have to mean hard. It’s quick, delicious, and flexible. You can make it spicy, tangy, or rich—depending on what you love. With no yeast or fancy tools required, it’s the perfect recipe to whip up any day of the week.
Once you try it, you’ll find yourself reaching for this recipe again and again—especially when zucchini is in season. Pair it with dinner or enjoy it as a stand-alone snack. Either way, you’ll love every cheesy, herby bite.
