| Prep Time | 20 minutes |
| Cook Time | 50–55 minutes |
| Cooling Time | 20 minutes |
| Total Time | 1 hour 35 minutes |
| Yield | 1 standard loaf (10–12 slices) |
| Skill Level | Beginner |
| Effort / Intensity | Low to Moderate (Simple grating, moisture squeezing, and folding) |
Equipment Needed
- Standard $8.5 \times 4.5\text{-inch}$ or $9 \times 5\text{-inch}$ loaf pan
- Box grater (medium/coarse shred side)
- Clean kitchen towel, cheesecloth, or high-grade paper towels (for squeezing zucchini)
- Large mixing bowl & medium mixing bowl
- Whisk and silicone spatula
- Parchment paper & non-stick baking spray
- Wire cooling rack
Ingredients
The Fresh Produce & Aromatics
- 2 medium zucchini (about $350\text{ g}$ / $12\text{ oz}$ unpeeled), coarsely grated $\rightarrow$ yields about $1\frac{1}{2}$ cups firmly packed after squeezing excess water
- 3 green onions (scallions), thinly sliced (white and green parts)
- 2 cloves garlic, finely minced or grated
The Dry Ingredients
- $2\frac{1}{2}$ cups ($315\text{ g}$) all-purpose flour (spooned and leveled)
- 1 tbsp ($12\text{ g}$) baking powder
- $\frac{1}{2}$ tsp baking soda
- 1 tsp fine sea salt
- $\frac{1}{2}$ tsp freshly cracked black pepper
- $\frac{1}{2}$ tsp smoked paprika or garlic powder (optional, for depth)
The Wet Ingredients
- 2 large eggs, room temperature
- $\frac{1}{2}$ cup ($120\text{ ml}$) buttermilk or whole milk
- $\frac{1}{3}$ cup ($80\text{ ml}$) extra virgin olive oil (or melted unsalted butter)
- 1 tbsp ($15\text{ ml}$) honey or granulated sugar (balances the acid and salt)
The Cheeses
- $1\frac{1}{2}$ cups ($170\text{ g}$) sharp yellow cheddar cheese, freshly shredded (divided: $1\frac{1}{4}$ cups for batter, $\frac{1}{4}$ cup for the top crust)
- $\frac{1}{2}$ cup ($50\text{ g}$) shredded Gruyère, Monterey Jack, or grated Parmesan cheese
Step-by-Step Instructions
1. Prep the Oven & Loaf Pan
- Preheat your oven to 350°F (175°C) with a rack positioned in the center.
- Lightly grease a $9 \times 5\text{-inch}$ loaf pan with baking spray. Line it with parchment paper, leaving an overhang on the two longer sides (a “parchment sling”) for easy removal later.
2. Grate and Drain the Zucchini (Critical Step)
- Wash and trim the zucchini stems, leaving the skins on for color, texture, and micronutrients.
- Shred the zucchini using the coarse side of a box grater.
- Place the shredded zucchini in the center of a clean, lint-free kitchen towel or cheesecloth. Wrap it into a tight bundle over the sink and twist firmly with both hands, squeezing out as much liquid as humanly possible.
Chef’s Tip: Zucchini is roughly 94% water. Squeezing out the moisture prevents the finished bread from becoming dense, gummy, or soggy in the middle.
3. Combine the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and smoked paprika until uniformly combined.
4. Whisk the Wet Ingredients
- In a separate medium bowl, whisk the eggs until smooth.
- Pour in the buttermilk (or whole milk), olive oil, minced garlic, and honey. Whisk vigorously for 30–45 seconds until the mixture is emulsified.
5. Assemble the Batter
- Pour the wet ingredient mixture into the large bowl containing the dry ingredients.
- Using a silicone spatula or wooden spoon, gently stir just until the flour is mostly moistened (do not overmix; a few flour streaks are fine at this stage).
- Fold in the squeezed zucchini, sliced scallions, $1\frac{1}{4}$ cups of the shredded sharp cheddar, and $\frac{1}{2}$ cup of Gruyère or Parmesan.
- Fold gently until the cheese and vegetables are evenly distributed throughout the batter. The batter will be thick and scoopable rather than runny.
6. Pan and Top
- Spoon the batter into the prepared loaf pan. Use an offset spatula or the back of a spoon to smooth the top into an even layer.
- Scatter the reserved $\frac{1}{4}$ cup of shredded cheddar evenly across the surface.
7. Bake to Golden Perfection
- Place on the center rack of the preheated oven.
- Bake at 350°F (175°C) for 50 to 55 minutes.
- Doneness Check: The top should be deep golden brown with bubbling cheese edges. A wooden skewer or cake tester inserted into the center of the loaf should come out clean or with a few moist crumbs (no wet raw batter; melted cheese smudges are fine).
- Browning note: If the cheese on top begins to brown too quickly around the 40-minute mark, loosely tent the top of the loaf with a sheet of aluminum foil for the remaining bake time.
The Finish: Resting, Slicing & Storage
- Cooling in Pan: Remove the loaf from the oven and let it sit undisturbed in the pan on a wire rack for 15 to 20 minutes. This allows the crumb structure and melted cheese pockets to set so it doesn’t crumble when lifted.
- Depanning: Run a butter knife gently along any unlined edges. Use the parchment paper sling to lift the loaf directly out of the pan onto the wire cooling rack. Allow it to cool for an additional 15 minutes before slicing.
- Serving Suggestions: Slice thick with a serrated bread knife. Serve warm with softened salted butter, whipped cream cheese, or alongside a bowl of tomato soup, chili, or a crisp garden salad.
-
Storage:
- Room Temperature: Wrap leftover cooled bread tightly in parchment and store in an airtight container for up to 2 days.
- Refrigerator: Keeps up to 6 days chilled. Reheat slices in a toaster oven or skillet for 2–3 minutes to restore the crispy cheese crust.
- Freezer: Freeze individual sliced portions between sheets of parchment paper in a freezer bag for up to 3 months.
Nutritional Information
Values calculated per serving (based on 10 equal slices from one 9×5-inch loaf):
| Nutrient | Amount Per Slice | % Daily Value* |
| Calories | 285 kcal | — |
| Total Fat | 15 g | 19% |
| Saturated Fat | 6.5 g | 33% |
| Trans Fat | 0 g | — |
| Cholesterol | 65 mg | 22% |
| Sodium | 440 mg | 19% |
| Total Carbohydrates | 27 g | 10% |
| Dietary Fiber | 1.8 g | 6% |
| Sugars | 2.5 g | — |
| Protein | 10.5 g | 21% |
| Calcium | 240 mg | 18% |
| Iron | 1.9 mg | 11% |
| Potassium | 190 mg | 4% |
