A savory, healthy zucchini quick bread made with sharp cheddar and fresh chives. Ideal alongside salads, soups, or enjoyed on its own. Gluten-free and vegetarian.
I have a self-proclaimed savory tooth — a preference for savory flavors over sweets. That explains why I fell in love with this cheddar chive zucchini bread and happily ate a slice every day while developing the recipe.
The combination of sharp cheddar, fresh chives, and a touch of cornmeal is irresistible. It’s simple to make and perfect for lunches, snacks, or serving with a bowl of soup. Here’s how to make it and why it’s such a great choice.
How to make this cheddar chive zucchini bread – step by step
Step 1: In a large bowl, whisk together the dry ingredients — oat flour, tapioca starch (or arrowroot), cornmeal, baking powder, baking soda, salt, and pepper.
Step 2: Add the eggs, olive oil, minced chives, and parsley. Stir until the batter begins to form.
Step 3: Fold in the grated zucchini and grated sharp cheddar until evenly combined.
Step 4: Transfer the batter to a greased 9×5-inch loaf pan, smooth the top, and sprinkle with flaky sea salt if desired.
Step 5: Bake at 350°F (175°C) for 60–65 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Allow the loaf to cool completely in the pan before removing and slicing — patience pays off for clean slices.
Is zucchini bread healthy?
That depends on the recipe. Zucchini itself is a nutritious vegetable, but zucchini bread can range from a sugary quick bread to a wholesome savory loaf. This cheddar chive version is on the healthier side because it contains no white flour and no added sugar.
Instead of refined flour, the recipe uses oat flour, tapioca starch, and cornmeal, which makes it gluten-free and more nutrient-dense. The loaf is made with whole-food ingredients and provides filling protein and fiber from eggs, oats, and cheese. If your definition of healthy includes real, minimally processed ingredients, this bread fits the bill.
No need to squeeze the zucchini
Many recipes insist on squeezing shredded zucchini to remove excess moisture, but that step can be messy and time-consuming. With this recipe you don’t need to squeeze the zucchini. The combination of oat flour, tapioca starch, and cornmeal absorbs the liquid and prevents a soggy loaf.
The result is a moist, tender bread without the extra fuss — no wringing towels required.
How to store and freeze zucchini bread
- Freezing: This bread freezes well. Slice, place the slices in an airtight, freezer-safe container, and separate layers with parchment paper to prevent sticking. Reheat for 30–60 seconds in the microwave to enjoy.
- Refrigeration: Store the cooled loaf in an airtight container in the fridge for up to 5 days. It’s great for meal prep or making ahead.
If you make this cheddar chive zucchini bread, please rate the recipe and share how it went in the comments. I enjoy hearing feedback and variations people try.
Gluten-Free Cheddar Chive Zucchini Bread
A savory, gluten-free quick bread made with sharp cheddar and fresh chives. A delicious companion to soups, salads, or served on its own.
Appetizer, Main Course, Side Dish
American
cheddar chive zucchini bread, gluten free quick bread, gluten free zucchini bread
15 minutes
1 hour
1 hour 15 minutes
12 slices
227 kcal
Ingredients
- 1 cup oat flour (see notes to make your own)
- ¼ cup tapioca starch or arrowroot
- ½ cup cornmeal fine grind
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
- 2 large eggs
- ½ cup minced chives
- ¼ cup minced parsley
- 1 ½ cup grated zucchini
- 1 ½ cups grated sharp cheddar
- Flaky sea salt to taste
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, whisk together oat flour, tapioca starch, cornmeal, baking powder, baking soda, salt, and pepper.
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Stir in olive oil, eggs, chives, and parsley until the batter begins to form.
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Fold in the grated zucchini and cheddar until evenly mixed.
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Pour the batter into a greased 9×5-inch loaf pan, smooth the top, and sprinkle with flaky sea salt if desired.
-
Bake for 60–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
-
Allow the loaf to cool completely in the pan before removing and slicing.
Recipe Notes
- Make your own oat flour: Place rolled or quick oats in a blender or food processor and pulse until finely ground.
- Freezing / Storing / Make ahead:
- Freezing: Slice and store in an airtight, freezer-safe container with parchment between slices. Reheat 30–60 seconds in the microwave.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
More zucchini breads and recipes:
- Paleo Lemon Poppy Seed Zucchini Bread
- Gluten Free Double Chocolate Zucchini Bread
- Zucchini Lasagna (made with zucchini sheets instead of pasta)
- Gluten Free Zucchini Feta Chive Muffins