This savory-sweet cheddar zucchini bread transforms fresh garden zucchini into an irresistible quick bread that’s perfect for any time of day. The combination of sharp cheddar cheese and naturally sweet honey creates a delightful balance, while the jalapeño honey butter adds a spicy-sweet finish that elevates each slice. With no added refined sugar, this bread relies on the natural sweetness of honey and the moisture from fresh zucchini for its incredible texture and flavor.

The beauty of this cheddar zucchini bread lies in its versatility – it’s equally delicious as a breakfast treat, afternoon snack, or alongside your favorite soup for dinner. The grated zucchini keeps the bread incredibly moist while adding subtle vegetable nutrition, making it a great way to use up your summer zucchini harvest.
Table of Contents
Why This Cheddar Zucchini Bread is Special
Naturally sweetened – Using raw honey instead of refined sugar creates a more complex, nuanced sweetness that pairs beautifully with the sharp cheddar.
Perfect texture balance – The combination of fresh grated zucchini and melted butter creates an incredibly moist, tender crumb that stays fresh for days.
Savory-sweet harmony – Sharp cheddar cheese adds depth and richness that complements the honey’s sweetness without being overwhelming.
Spicy finishing touch – The jalapeño honey butter provides a customizable kick that makes each slice feel special and restaurant-worthy.
Key Ingredients for Success
Fresh zucchini – Use medium-sized zucchini with the ends removed for the best texture. About 1 pound of zucchini yields the perfect 4 cups when grated.
Sharp cheddar cheese – The sharpness of aged cheddar provides the necessary flavor contrast to balance the honey’s sweetness. Fresh-grated cheese melts better than pre-shredded.
Raw honey – This natural sweetener adds complexity and moisture while keeping the bread naturally sweet. The honey also helps create the bread’s beautiful golden color.
Quality butter – Both melted butter in the bread and softened butter for the jalapeño spread contribute to the rich, tender texture and flavor.
Fresh jalapeños – Use about half a pepper for moderate heat, adjusting to your spice preference. Fresh jalapeños provide the best flavor and texture.
How to Make Cheddar Zucchini Bread
Step 1: Prepare for Baking Preheat your oven to 400°F and generously grease two 8×4-inch loaf pans with butter. This high initial temperature helps create a beautiful crust.
Step 2: Mix Dry Ingredients In a large bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
Step 3: Combine Wet Ingredients In a separate bowl, stir together melted butter and 1/2 cup honey until well combined. Allow this mixture to cool slightly before whisking in the eggs to prevent scrambling.
Step 4: Create the Batter Combine the butter-egg mixture with the dry ingredients, stirring just until moistened. Overmixing can lead to tough, dense bread.
Step 5: Fold in Zucchini and Cheese Add the grated zucchini and shredded cheddar cheese, folding gently to incorporate. The batter will be very thick – you may need to use your hands to ensure even distribution.
Step 6: Bake the Bread Divide batter between prepared pans. Bake at 400°F for 5 minutes, then reduce to 350°F and continue baking for 40-50 minutes until golden brown and a toothpick comes out clean.
Step 7: Make Jalapeño Honey Butter While the bread bakes, cream together softened butter, diced jalapeños, and remaining 2 tablespoons honey. If liquid separates from the jalapeños, you can drain it or leave it for extra flavor.
Step 8: Cool and Serve Let the bread cool in pans for 5 minutes before removing. Serve warm slices with jalapeño honey butter, a pinch of sea salt flakes, and an extra drizzle of honey if desired.
Pro Tips for Perfect Results
Grate zucchini properly – Use the large holes of a box grater for the best texture. Don’t squeeze out the moisture – it’s needed for the bread’s tenderness.
Don’t overmix – The thick batter should just come together. Overmixing develops gluten, resulting in tough bread.
Test for doneness – The bread is done when it’s golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool before slicing – Let the bread cool for at least 10 minutes before slicing to prevent crumbling and allow the flavors to settle.
Recipe Variations
Spice level adjustments – Use more or less jalapeño in the honey butter based on your heat preference. Remove seeds for milder flavor.
Cheese alternatives – Try aged gruyere, sharp white cheddar, or even pepper jack for different flavor profiles.
Herb additions – Fresh chives, thyme, or rosemary can add aromatic complexity to the bread.
Make it mini – Divide batter among mini loaf pans for individual servings, reducing baking time to 25-30 minutes.
Recipe Details
Prep Time: 30 minutes
Bake Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 16 slices
Difficulty: Easy
Ingredients
For the Bread:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1/2 cup raw honey
- 2 large eggs
- 4 cups grated zucchini (about 1 pound or 3 medium zucchini, ends removed)
- 8 ounces sharp cheddar cheese, shredded
For the Jalapeño Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons diced jalapeño (about half a pepper, adjust to taste)
- 2 tablespoons raw honey
Instructions
- Prepare pans: Preheat oven to 400°F. Grease two 8×4-inch loaf pans with butter and set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, combine melted butter with 1/2 cup honey and stir. Once cooled, whisk in eggs.
- Make batter: Combine butter-egg mixture with dry ingredients. Stir just until moistened.
- Add zucchini and cheese: Fold in grated zucchini and cheddar cheese. Batter will be thick – use hands if necessary to incorporate evenly.
- Bake: Divide batter between prepared pans. Bake at 400°F for 5 minutes, then reduce to 350°F and continue baking 40-50 minutes until golden brown and toothpick comes out clean.
- Make jalapeño honey butter: While bread bakes, cream together softened butter, jalapeño, and 2 tablespoons honey in a small bowl.
- Cool and serve: Let bread cool in pans for 5 minutes. Serve warm with jalapeño honey butter, sea salt flakes, and extra honey if desired.
Storage Instructions
Room temperature: Store wrapped bread at room temperature for up to 3 days.
Refrigerator: Keep in the refrigerator for up to 1 week in an airtight container.
Freezer: Freeze whole loaves or individual slices for up to 3 months. Thaw at room temperature or toast frozen slices directly.
Jalapeño honey butter: Store covered in refrigerator for up to 1 week. Bring to room temperature before serving.
This cheddar zucchini bread with jalapeño honey butter proves that savory-sweet combinations create the most memorable flavors. The natural sweetness of honey, the richness of cheddar, and the gentle heat of jalapeños make each slice a delightful experience that’s perfect for any occasion.
More Zucchini Inspirations
Expand your zucchini repertoire with these favorites:
- The Ultimate Oat Flour Zucchini Bread Recipe: Healthy, Moist & Delicious
- Zucchini Pancake Recipe: Fluffy Green Pancakes in 15 Minutes
- Healthy 5-Ingredient Zucchini Bars
- Crispy Korean Zucchini Pancakes (Hobak Jeon)