{Cheddar Zucchini Bread}

A delicious quick bread for a great addition to your summer meals, especially when that zucchini is arriving in abundance. Here on the farm we wait eagerly all year for the summer squash to arrive, and once it finally does, it just keeps coming!

Both cheesy and comforting, I can’t think of a better way to sit back and enjoy a warm buttered, fresh-baked bite from the garden.

A big thank you to Edmonton food blogger, Erin Walker of A Little Salt blog, for creating this recipe and beautiful images for us. (See her page for even more tasty recipes) Happy baking!

Cheddar Zucchini Bread


  • 2 1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 1/4 cups old cheddar cheese, shredded
  • 1/3 cup vegetable oil
  • 3 cloves garlic, minced
  • 1 1/4 cup whole milk
  • 2 eggs
  • 1 cup zucchini, shredded


  • Preheat oven to 350 F. Line a loaf pan with parchment paper.
  • In a large bowl, whisk together flour, baking powder, salt and 2 cups of the cheddar.
  • Measure the oil in a large measuring cup. Add the garlic and whisk together. Add the milk and eggs and whisk to combine.
  • Add the wet to dry ingredients. Stir until the flour is incorporated and then fold in the zucchini until just combined. Try not to overmix!
  • Pour the batter into the loaf pan and sprinkle the remaining ¼ of cheddar on the top. Bake for 40-50 minutes, until the loaf is golden and the centre of the loaf puffs back up after it is pressed slightly.
  • Allow to cool for 10 minutes in the pan, and then use a knife along the edges of the pan to make sure the loaf hasn’t stuck.
  • Slice and serve warm, or store any leftovers in a sealed container for up to 5 days.