Sharp-cheddar zucchini bread

Prep 15 min
Plus Baking Time: 45 minutes, Standing Time: 10 minutes
Makes 16 Slices



medium zucchini
1 1/2 cups
all-purpose flour
1 tsp
1/2 tsp
1/2 tsp
1/4 cup
lightly packed brown sugar
2 cups
grated cheddar, preferably old
1/3 cup


  • Preheat oven to 350F (180C). Lightly coat a 9×5 inch (2L) loaf pan with oil. Using a large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as much liquid as possible. Pat dry with a kitchen towel. Zucchini should measure about 1 cup.
  • In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in zucchini and 1 1/2 cups cheese.
  • In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.
  • Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack. Terrific warm or at room temperature.

Victoria Walsh, our test kitchen assistant, has always loved the home-baked zucchini bread her mother, Margaret Williams, makes. The sharp cheddar makes it so irresistible, we weren’t able to stop at one slice.

Gluten-free Tip: Try our gluten-free cheddar zucchini bread with just a few simple substitutions.


Calories 176
Protein 6 g
Carbohydrates 16 g
Fat 10 g
Fibre 1 g
Sodium 309 mg

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( 165 ratings )

5 comments on “Sharp-cheddar zucchini bread

  1. Can I use whole wheat flour? If so, completely or a mix of all purpose & whole wheat in what proportion? Thanks. 😉


  2. Delicious freshly baked, & Good to freeze this recipe


  3. I was really looking forward to this recipe and it was quite simple to do but next time I will either greatly reduce the sugar or omit it entirely. Was looking forward to savoury and got something a little too sweet. Other than that though I think the bread(I made them as muffins) will be delicious. Thanks. BTW, lugubres, I used 1/3 ww flour but I think you could do at least 50/50.


  4. Nowadays every conscious cook is trying to use more whole wheat flours in their recipes. Like the other readers, I was also trying to make this recipe a lit bit healthier. Maybe as a suggestion to Chatelaine Kitchen, try to provide information on whole wheat substitutions in your recipes. We readers would really appreciate and make them more often! Thanks!


  5. Dry! Dry! Dry! Embarrassing for me as a baker to serve this DRY, DRY, DRY bread! Sooooo disappointed! :'(


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