A savory, cheesy quick bread packed with fresh garden zucchini and sharp cheddar—perfect warm with butter, for brunch, or alongside soup.

Scale

2 cups (250 g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

2 large eggs, room temperature

1/2 cup milk or buttermilk

1/3 cup olive oil or melted butter

1 1/2 cups shredded zucchini, well-drained

1 1/2 cups sharp cheddar cheese, shredded

2 tablespoons chopped fresh chives or parsley (optional)

1/4 cup extra cheddar for topping (optional)

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment.

2. Whisk flour, baking powder, baking soda, salt, garlic powder, and pepper in a large bowl.

3. In a separate bowl, whisk eggs, milk (or buttermilk), and oil (or melted butter) until smooth.

4. Grate zucchini and squeeze out excess moisture with paper towels or a clean towel.

5. Add wet ingredients to dry and fold gently until partially combined.

6. Fold in zucchini, cheddar, and herbs just until no dry streaks remain; do not overmix.

7. Scrape batter into the pan and smooth the top; sprinkle extra cheddar if using.

8. Bake 45–55 minutes, until a toothpick comes out clean or with a few moist crumbs.

9. Cool in pan 10 minutes, then transfer to a rack to cool at least 30 minutes.

10. Slice and serve warm or at room temperature. Store airtight 3 days or freeze up to 3 months.