Sometimes, you just need a snack that feels like a warm hug but carries a little twist. This Cheddar Garlic Zucchini Bread is exactly that—a loaf that marries the subtle earthiness of zucchini with the boldness of sharp cheddar and the deep, mellow notes of roasted garlic. It’s not your typical sweet bread; it’s a comforting slice that makes you pause and savor the moment.
I remember the first time I baked this bread, the kitchen filled with that unmistakable smell of garlic roasting in the oven, softening into something almost sweet. I was a bit distracted by a phone call—half-listening, half-stirring the batter—but what came out was surprisingly good. The bread was moist, a little crumbly at the edges, with pockets of melted cheddar that added bursts of salty richness. I sliced it while it was still warm, a little impatient, and the steam hovered just long enough to make it feel like a cozy secret.
Why You’ll Love It:
- Combines savory flavors with a moist texture that’s satisfying without being heavy.
- Perfect for a snack or side dish that’s a little unexpected but not complicated—sometimes simple is best.
- The roasted garlic adds depth without overpowering, making each bite interesting.
- It’s not overly dense, but it might not be what you’d serve for a sweet breakfast—sometimes savory wins.
If you’re on the fence about roasting garlic or squeezing zucchini dry, don’t worry too much. The process isn’t complicated, and a little variation won’t ruin the bread. It’s forgiving enough to let you enjoy the journey as much as the result.
Print
Cheddar Garlic Zucchini Bread
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
Description
A savory and moist zucchini bread loaded with sharp cheddar cheese and roasted garlic, perfect for a flavorful snack or side dish.
Ingredients
2 cups grated zucchini, squeezed dry
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
4 cloves garlic, roasted and mashed
2 large eggs
1/4 cup olive oil
1/4 cup plain Greek yogurt
1 cup shredded sharp cheddar cheese
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and dried thyme.
In a large bowl, combine the grated zucchini, roasted mashed garlic, eggs, olive oil, and Greek yogurt. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded sharp cheddar cheese evenly.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Kitchen Notes: I usually bake this in a standard loaf pan, and it comes out just right without fancy equipment. When it’s fresh, I like to serve it with a simple butter spread or alongside a bowl of soup for a cozy lunch. If you want to switch things up, you could try adding a pinch of chili flakes or swapping the thyme for rosemary, though I haven’t tested all variations extensively. Some days, I even toss in a handful of chopped walnuts for texture, but that’s totally optional.
FAQ
Q: Can I make this bread ahead of time?
A: Yes, it stores well at room temperature for a few days, and freezing works too if you want to save some for later.
Q: Is the bread very garlicky?
A: The roasted garlic mellows out, so it’s flavorful without being too sharp.
Q: Can I use a different cheese?
A: Sharp cheddar works best for that punch, but you could experiment with other cheeses if you like.
If you’ve been looking for a snack that balances comfort and flavor with a little twist, this Cheddar Garlic Zucchini Bread might just become your new go-to. Don’t hesitate to bake a loaf and see how it fits into your day.