Cheddar, Chive and Zucchini Quick Bread

If you grow zucchini in your garden, you probably already know you usually get an abundance of it that you have no idea what to do with. Trust me, I’ve been there! One day you’re waiting for your first little zucchini to grow, and the next thing you know you’re practically begging your neighbors to take some off your hands.

Let me tell you about this delicious and easy recipe that’ll solve your zucchini problem once and for all. This Cheddar, Chive and Zucchini Quick Bread is nothing like those sweet zucchini breads you’re probably used to. This one is savory, cheesy, and absolutely perfect for any meal.

My family goes crazy for this bread, and I think yours will too. It’s got that perfect combination of tender zucchini, sharp cheddar cheese, and fresh chives.

What Makes This Zucchini Bread Different?

Most zucchini bread recipes are sweet and loaded with sugar and cinnamon. This one takes a completely different approach with a savory twist that’s more like a cheese bread.

The zucchini keeps the bread incredibly moist, while the cheddar cheese gives it a rich, tangy flavor. Those fresh chives add just the right amount of oniony bite without being overwhelming.

Why You’ll Love This Recipe

I don’t know about you, but I’m always looking for ways to sneak more vegetables into our meals. This bread does exactly that, and nobody even thinks of it as eating their vegetables!

It comes together super quickly with ingredients you probably already have on hand. Plus, it makes your house smell absolutely amazing while it’s baking.

Recipe Tips for Success

Here’s something important: don’t squeeze the moisture out of your shredded zucchini like other recipes might tell you to. We want that natural moisture because it’s what makes this bread so tender.

Melt your butter and let it cool slightly before adding it to the mixture. You don’t want it so hot that it cooks the eggs.

If your batter seems really thick, eggs can vary in size so go ahead and add that extra egg like the recipe suggests. You want the batter thick but still pourable.

What You’ll Need

For the bread:

• 1 1/2 cups zucchini, shredded (don’t squeeze it!)
• 1/4 cup chives, diced
• 2 large eggs
• 3/4 cup sour cream
• 1/4 cup butter, melted and cooled
• 1 1/2 cups cheddar cheese, shredded
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Fresh chives work best, but dried chives or green onions work too. Any type of cheddar is great, though I personally love using sharp cheddar for extra flavor.

Step by Step Instructions

Step 1: Preheat your oven to 350°F and grease a 9×5 inch loaf pan.

Step 2: In a large bowl, mix the shredded zucchini, diced chives, eggs, sour cream, and cooled melted butter until well combined.

Step 3: Add the shredded cheddar cheese and stir it in.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5: Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix.

Step 6: Pour the batter into your prepared loaf pan and spread it evenly.

Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Take the bread out and top it with extra fresh cheddar cheese and chives, then bake for another 10 minutes.

Step 9: Let it cool in the pan for about 10 minutes before removing. Slice and enjoy!

Variations to Try

Once you master the basic recipe, there are so many ways to make it your own!

Try different cheeses like Gruyere, Swiss, or even pepper jack for some heat. Add some diced jalapeños, crispy bacon bits, or sun-dried tomatoes.

You could also experiment with different herbs like fresh dill, thyme, or oregano instead of chives.

Serving Suggestions

This bread is fantastic on its own with a pat of butter melting on top. It makes an excellent breakfast bread with your morning coffee or serves beautifully alongside soup for lunch.

Try it as a side with dinner instead of regular dinner rolls, or toast slices the next day for a quick breakfast.

Storage and Freezing

This bread keeps beautifully at room temperature for up to 3 days when wrapped in plastic wrap or stored in an airtight container.

For longer storage, you can freeze individual slices wrapped in plastic wrap for up to 3 months. Just thaw them at room temperature or pop them in the toaster.

Can I Make Substitutions?

Gluten-free: I haven’t tested this with gluten-free flour, but a good all-purpose gluten-free flour blend should work. You might need to adjust the liquid slightly.

Dairy-free: Try using dairy-free sour cream and butter alternatives, though the flavor will be different.

Different vegetables: This same method works great with shredded carrots or yellow squash instead of zucchini.

Frequently Asked Questions

Can I Use Frozen Zucchini?

I wouldn’t recommend it. Frozen zucchini is much more watery and could make your bread soggy. Fresh zucchini really is best here.

How Do I Know When It’s Done?

The toothpick test is your best friend. When it comes out clean or with just a few moist crumbs, you’re good to go. The top should be golden brown.

Can I Double This Recipe?

Absolutely! You can make two loaves or use a larger pan. Just watch the baking time as it might need a few extra minutes in a larger pan.

What’s the Best Way to Shred Zucchini?

I use the large holes on a box grater and don’t bother peeling the zucchini first. The skin adds nice color and nutrition.