If you’re looking for a delightful way to enjoy your garden’s bounty, this Zucchini Cheese Bread Recipe is a perfect choice. Soft and moist, with just the right amount of savory cheese and tender zucchini, it’s a comforting loaf that pairs beautifully with so many meals or makes a fantastic snack on its own. Every bite delivers a wonderful blend of flavors and textures, from the subtle garlic and onion spices to the cheesy richness that perfectly complements the fresh zucchini. This recipe promises an easy, rewarding baking experience you’ll want to repeat again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients. Each component brings something special to the table, whether it’s the moistness from the zucchini and sour cream or the savory punch from the cheeses and spices.
- Grated zucchini: Provides moisture and tenderness while sneaking in some green goodness.
- Shredded cheddar cheese: Adds sharpness and creaminess for that irresistible cheesy flavor.
- Grated Parmesan cheese: Deepens the savory notes with its salty, nutty character.
- All-purpose flour: The structure builder that keeps the bread tender yet firm.
- Baking powder and baking soda: These leavening agents help the bread rise perfectly fluffy.
- Salt, garlic powder, onion powder, black pepper: A spice mix that elevates the savory profile with subtle warmth and depth.
- Eggs: Bind everything together and add richness.
- Vegetable oil or melted butter: Keeps the bread moist and flavorful.
- Sour cream or plain Greek yogurt: Boosts tenderness and adds a slight tang.
- Milk: Helps create a smooth batter.
- Fresh parsley or basil (optional): Introduces a fresh herbaceous note and color contrast.
How to Make Zucchini Cheese Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper. This step ensures your bread will come out easily and bake evenly, setting the stage for success.
Step 2: Mix the Zucchini and Cheeses
In a large bowl, combine the grated zucchini with shredded cheddar and grated Parmesan. Mixing these together first allows the cheese and zucchini to distribute evenly later, giving you pockets of cheesy goodness throughout the bread.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper. This blend brings the essential rise and flavor base that will balance the moist ingredients beautifully.
Step 4: Combine Wet Ingredients
Beat the eggs in another bowl, then stir in your choice of vegetable oil or melted butter, sour cream (or Greek yogurt), and milk. Mixing these smooths the batter and adds richness, so your bread bakes up perfectly moist and tender.
Step 5: Blend Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Overmixing at this stage can make the bread tough, so mix gently to keep it light and fluffy.
Step 6: Fold in the Zucchini Mixture
Carefully fold the zucchini-cheese mixture into the batter, along with fresh herbs if using. This ensures even distribution of moisture, flavor, and color without deflating the batter’s lightness.
Step 7: Pour and Smooth Batter
Pour the batter into your prepared loaf pan, spreading it evenly. This guarantees a uniform bake, so every slice looks just as delicious as it tastes.
Step 8: Bake to Golden Perfection
Bake the bread for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will soon be filled with an inviting aroma that’s hard to resist.
Step 9: Cool and Slice
Let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. This rest time helps it set properly, making slicing much easier and preventing crumbling.
How to Serve Zucchini Cheese Bread Recipe
Garnishes
A little sprinkle of extra shredded cheddar or some fresh chopped herbs like parsley or basil right before serving adds a colorful, appetizing touch that complements the savory flavors.
Side Dishes
This bread pairs beautifully with a crisp green salad, a bowl of hearty soup, or even a mild chili. The subtle cheese and zucchini flavors make it versatile enough to accompany many mains without overpowering them.
Creative Ways to Present
Try slicing the bread thick and serving with herb butter or a slather of cream cheese for a brunch spread. Alternatively, toast individual slices and top them with avocado or smoked salmon for a simple but elegant treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zucchini cheese bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Proper storage preserves its moisture and flavor, so it’s just as delicious the next day.
Freezing
This bread freezes very well! Wrap it tightly in plastic wrap and then foil, or use a freezer bag. Freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge for best results.
Reheating
To enjoy the bread warm, slice and toast it lightly or heat in a preheated oven at 350°F (175°C) for about 10 minutes. This breathes life back into its tender crumb while refreshing the cheeses’ flavors.
FAQs
Can I use a different type of cheese in this zucchini cheese bread recipe?
Absolutely! While cheddar and Parmesan give a perfect balance of sharpness and saltiness, feel free to experiment with mozzarella for a milder melt or even feta for a tangy twist.
Do I need to peel the zucchini before grating?
There’s no need to peel the zucchini; the skin softens nicely during baking and adds lovely color and extra nutrients.
What if my zucchini is very watery?
Great question! It’s best to squeeze out the excess moisture with a clean kitchen towel or paper towels before mixing. This keeps your bread from becoming soggy.
Can I make this bread gluten-free?
Yes, try swapping the all-purpose flour for a gluten-free blend holding xanthan gum. Just keep in mind that texture might differ slightly but it still tastes delicious.
Is it necessary to add fresh herbs?
Not at all! Fresh herbs are optional but add a lovely fresh flavor and color boost. You can omit them or use dried herbs if you prefer.
Final Thoughts
This Zucchini Cheese Bread Recipe truly feels like a warm hug from the inside out. It’s an easy, savory treat that highlights humble ingredients in a comforting loaf bursting with flavor and moisture. Whether you’re baking to impress friends or just treating yourself, this recipe is a keeper that you’ll find yourself craving again and again. So grab your grater and your favorite cheese, and dive into this delicious adventure!
Print
Zucchini Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Cheese Bread is a moist and flavorful quick bread that combines the freshness of grated zucchini with the savory richness of cheddar and Parmesan cheeses. Perfect for breakfast, a snack, or as a side with soup or salad, this easy-to-make loaf is loaded with herbs and warm spices that enhance its taste. It’s a great way to use up extra zucchini and enjoy a cheesy, comforting treat.
Ingredients
Vegetables & Cheese
- 2 cups grated zucchini, excess moisture squeezed out
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley or basil (optional)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Zucchini and Cheese: In a large bowl, mix the grated zucchini, shredded cheddar cheese, and grated Parmesan cheese until well combined. This will form the flavorful vegetable and cheese base of the bread.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper to evenly distribute the leavening agents and spices.
- Prepare Wet Ingredients: In another bowl, beat the eggs thoroughly. Then add the vegetable oil or melted butter, sour cream or Greek yogurt, and milk. Mix the wet ingredients until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredient mixture, stirring gently to combine. Mix just until the flour disappears to avoid overmixing, which can toughen the bread.
- Fold in Zucchini and Cheese Mixture: Gently fold the zucchini and cheese mixture, along with the optional chopped parsley or basil, into the batter to ensure even distribution without deflating the batter.
- Transfer to Pan: Pour the completed batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool Before Slicing: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This helps the bread set and makes slicing easier.
Notes
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the bread from becoming soggy.
- You can substitute the vegetable oil with melted butter for a richer flavor.
- Sour cream or Greek yogurt adds moisture and tanginess; use whichever you prefer or have on hand.
- Fresh herbs like parsley or basil add a lovely brightness but are optional.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 2 months; slice before freezing for easy thawing.
