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
Scale
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.
