Vegetable Cheddar Zucchini Bread Recipe

If you’re on the hunt for a savory twist to your baking repertoire, let me introduce you to my absolute favorite **Vegetable Cheddar Zucchini Bread Recipe**. This bread is just the right mix of cheesy, veggie-packed, and wonderfully moist – perfect for breakfast, a snack, or alongside your favorite bowl of soup. I love this recipe because it sneaks in fresh veggies in a way that even picky eaters won’t turn down, and you’ll enjoy the amazing aroma wafting from your oven. Stick around—I’ll share my tips for getting the perfect texture and flavor every time!

this Recipe

Ingredients You’ll Need

For this Vegetable Cheddar Zucchini Bread Recipe, you’ll want fresh, flavorful ingredients that come together to create the perfect balance between veggie goodness and cheesy richness. I like to use sharp cheddar because it adds that bold kick, and fresh basil brightens the mix beautifully.

• Milk: Any kind works, so choose based on your preference—dairy or plant-based both give great moisture.
• Eggs: Help bind everything together and provide structure for the bread.
• Extra virgin olive oil: Adds subtle richness without overpowering the veggies or cheese.
• All purpose flour: Your bread’s base, lending the perfect crumb. Measure carefully to avoid dry bread.
• Baking powder and baking soda: Work together to give your bread a wonderful rise and light texture.
• Salt: Enhances all the flavors—don’t skip it!
• Shredded sharp cheddar cheese: The star cheese—sharpness balances the veggies and adds gooey pockets.
• Grated zucchini: Unpeeled and full of juice; no need to squeeze out the water, which keeps the bread moist.
• Diced fresh tomatoes: Seeds and pulp removed so the bread isn’t soggy—adds fresh, juicy bites.
• Thinly sliced green onions: A mild, fresh onion flavor that complements the basil and garlic beautifully.
• Chopped fresh basil: For aromatic, herbal brightness that wakes up the savory notes.
• Minced garlic: Fresh cloves work best here, giving a subtle kick without overpowering.
• Shredded parmesan cheese: Sprinkled on top before baking for a gorgeous golden crust.

Variations

One thing I love about this Vegetable Cheddar Zucchini Bread Recipe is how easily you can tweak it to match your taste buds or what’s in season. Feel free to get creative! I often swap out ingredients based on what’s fresh around me.

• Make it spicy: Add a pinch of red pepper flakes or diced jalapeños if you want a little heat. I discovered this trick when I craved something with a kick, and it really livens up the bread.
• Herb swap: Experiment with fresh thyme or oregano instead of basil for different flavor notes.
• Cheese alternatives: If you want a mellower flavor, try swapping sharp cheddar for mozzarella or even feta for tanginess.
• Gluten-free: Use a gluten-free all-purpose flour blend, but keep an eye on moisture levels as different blends absorb liquids differently.

How to Make Vegetable Cheddar Zucchini Bread Recipe

Step 1: Prepare Your Pan and Preheat Oven

Start by preheating your oven to 350°F (177°C). Grease a 9-inch loaf pan with butter or nonstick spray—trust me, this step makes removing the bread so much easier later on. I’ve learned the hard way that a well-greased pan is key for perfect slices.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs, milk, and olive oil until smooth and well combined. Using a whisk helps incorporate a little air, which contributes to a lighter bread. You’ll notice the mixture becomes nice and homogenous—perfect for combining with the dry ingredients.

Step 3: Combine Dry Ingredients

In a separate bowl or large measuring cup, sift together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately ensures they’re evenly distributed so your bread rises beautifully all around without odd dense patches.

Step 4: Blend Wet and Dry, Then Fold in Veggies and Cheese

Slowly add the dry ingredients to the wet, stirring gently with a rubber spatula just until combined—you don’t want to overmix and make the bread tough. Next, fold in the shredded cheddar, grated zucchini, diced tomatoes (making sure to remove seeds and pulp first), sliced green onions, fresh basil, and minced garlic. The batter will be a bit sticky, but that’s exactly what you want. This step is where the bread gets its character!

Step 5: Pour Batter, Sprinkle Parmesan, and Bake

Transfer the batter to your greased loaf pan and smooth the top. Sprinkle the shredded parmesan cheese over the surface—this creates a golden, slightly crispy crust that I absolutely adore. Bake for 50 to 60 minutes, but keep an eye on it after 50. Use a toothpick inserted into the center to test doneness—it should come out clean, but if it picks up melted cheese, try a different spot to be sure. When it comes out perfectly baked, your kitchen will smell heavenly!

Step 6: Cool and Enjoy!

Let your bread cool in the pan for at least 20 minutes before attempting to remove it. This step helps it set so it slices without crumbling. Then, shift it to a wire cooling rack or cutting board to cool completely or until warm enough to eat. Warm slices with a pat of butter are heavenly, trust me.

How to Serve Vegetable Cheddar Zucchini Bread Recipe

Garnishes

I like to keep it simple with this bread—just a little softened butter or a slather of herb cream cheese. If I’m feeling fancy, a sprinkle of fresh basil or even a light drizzle of olive oil with cracked black pepper on top really elevates the flavors. These little touches make it feel special!

Side Dishes

This bread pairs wonderfully with soups—think creamy tomato basil or classic chicken noodle. I also love it as a side with barbecue or alongside scrambled eggs for a hearty breakfast. Whenever I bring it to gatherings, it’s a huge hit on cheese and charcuterie boards, too.

Creative Ways to Present

For special occasions, I like to slice the bread into smaller squares and serve them with a trio of dips—herbed yogurt, roasted red pepper hummus, and a smoky chipotle sauce. It turns the bread into a fun appetizer that everyone loves to graze on while catching up.

Make Ahead and Storage

Storing Leftovers

I keep leftover slices in an airtight container on the counter away from sunlight for up to a week. If it’s a particularly warm or humid day, I pop the container in the fridge to keep it fresher longer. I’ve found that wrapping the bread in parchment paper before storing helps keep it from getting too dense or soggy.

Freezing

Vegetable Cheddar Zucchini Bread freezes beautifully. Once fully cooled, I wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It keeps perfectly for up to six months. When I need a quick snack, I just pull a slice out the night before to thaw in the fridge.

Reheating

To reheat, I usually pop slices in the toaster oven for a few minutes to crisp up the edges while warming the inside. The microwave works in a pinch, but it can make the bread a little soft, so I recommend the toaster or a quick warm-up in an oven skillet if you have one. You’ll get that fresh-baked vibe all over again.

FAQs

Final Thoughts

I absolutely love how this Vegetable Cheddar Zucchini Bread Recipe turns out every single time—it’s one of those recipes that brings comfort and freshness together in the best way. I remember making it for a casual family dinner and watching everyone go back for seconds (and thirds!). If you want a savory, wholesome bread that you can eat any time of day, give this a try. You’ll be so glad you did!

Print