If you’re looking for a wonderfully moist, flavorful bread that sneaks in some veggies without sacrificing any indulgence, this Zucchini Cheese Bread Recipe is exactly what you need. Loaded with freshly grated zucchini and a rich blend of cheddar and Parmesan cheeses, this bread strikes the perfect balance between savory and satisfying. Whether you want a unique side for dinner, a hearty snack, or a crowd-pleasing treat for brunch, this recipe delivers comfort and freshness in every tender slice.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the delightful taste, texture, and color that makes this bread so memorable. From the moisture-packed zucchini to the sharp cheeses and the warm spices, these simple ingredients come together effortlessly to make something truly special.
- 2 cups grated zucchini, excess moisture squeezed out: Adds moisture and a subtle vegetable sweetness without overwhelming flavor.
- 1 cup shredded cheddar cheese: Provides a rich, melty, and tangy depth to the bread.
- 1/2 cup grated Parmesan cheese: Offers a nutty sharpness that elevates the savory profile.
- 2 cups all-purpose flour: Forms the base structure of the bread.
- 1 tsp baking powder: Helps the bread rise and become fluffy.
- 1/2 tsp baking soda: Works with baking powder to improve texture.
- 1/2 tsp salt: Enhances all the flavors in the bread.
- 1/2 tsp garlic powder: Adds a gentle, aromatic punch.
- 1/2 tsp onion powder: Complements the garlic with a subtle savory warmth.
- 1/4 tsp black pepper: Gives a mild kick that brightens every bite.
- 2 large eggs: Bind the ingredients together and add richness.
- 1/2 cup vegetable oil or melted butter: Ensures moistness and tenderness.
- 1/2 cup sour cream or plain Greek yogurt: Brings tang and extra moist crumb.
- 1/4 cup milk: Helps achieve the perfect batter consistency.
- 1 tbsp chopped fresh parsley or basil (optional): Adds a burst of freshness and color.
How to Make Zucchini Cheese Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to ensure your bread won’t stick and comes out cleanly after baking.
Step 2: Combine the Zucchini and Cheeses
In a large bowl, mix grated zucchini (after squeezing out extra moisture) with the shredded cheddar and grated Parmesan cheeses. This combination will infuse the bread with layers of melty, savory goodness throughout.
Step 3: 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. These dry ingredients are the framework that will give your bread its perfect rise and flavor balance.
Step 4: Whisk Wet Ingredients
In another bowl, beat the eggs until smooth, then add the vegetable oil (or melted butter), sour cream (or Greek yogurt), and milk. Whisk until everything is fully combined for a smooth, creamy base.
Step 5: Combine Wet and Dry
Gradually add your dry ingredients to the wet mixture and gently stir until just combined. Overmixing can lead to a tough bread, so a light hand here will keep your loaf tender.
Step 6: Fold in Zucchini and Cheese Mix
Carefully fold the zucchini and cheese mixture into the batter, along with fresh herbs if you’re using them. This step evenly distributes the flavorful bits that make this bread so sensational.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen will already let you know you’re in for a treat.
Step 8: Cool and Slice
Allow the bread to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely. Slicing too soon might make it crumble, so patience here rewards you with perfect slices.
How to Serve Zucchini Cheese Bread Recipe
Garnishes
For serving, you can sprinkle freshly chopped parsley or basil on top to brighten the presentation and add a pop of herbaceous aroma. A little drizzle of olive oil or a smear of softened butter on a warm slice is always a winner too.
Side Dishes
This zucchini cheese bread pairs beautifully with a fresh green salad or a bowl of tomato soup. Its savory richness also complements roasted veggies or a light protein like grilled chicken for a well-rounded meal.
Creative Ways to Present
Try slicing the bread thick and toasting it for a crunchy crust with a gooey inside, perfect for open-faced sandwiches. You can also cube it and toss it as croutons into your favorite salad for an extra burst of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover zucchini cheese bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days to keep it fresh and soft.
Freezing
If you want to save some for later, this bread freezes beautifully. Wrap it well in plastic wrap and then foil, or place in a zip-top freezer bag. It will keep in the freezer for up to three months without losing flavor or texture.
Reheating
To reheat, pop slices in a toaster or warm them in a 350°F oven for about 10 minutes. This will bring back the bread’s lovely crust while keeping the inside moist and cheesy, just like fresh out of the oven.
FAQs
Can I use a different type of cheese in the Zucchini Cheese Bread Recipe?
Absolutely! While cheddar and Parmesan create a classic flavor combo, you can experiment with mozzarella for meltiness, feta for tang, or even pepper jack for some spice.
Do I have to peel the zucchini before grating?
No need to peel the zucchini; the skin adds color and nutrients. Just make sure to grate it finely and squeeze out excess moisture so your bread isn’t soggy.
Can I make this bread gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking, but be sure it includes xanthan gum or a similar binder for best texture.
What’s the best way to prevent the bread from drying out?
Using oil or melted butter and sour cream or yogurt adds moisture that keeps the bread soft. Also, avoid overbaking and cool it properly before storing to keep it fresh.
Is this bread suitable for freezing after slicing?
Definitely. You can freeze whole or sliced bread. If freezing slices, separate them with parchment paper to avoid sticking, and toast them directly from frozen for convenience.
Final Thoughts
This Zucchini Cheese Bread Recipe is a treasure of simple pantry ingredients transformed into a comforting, flavorful loaf that feels special every time. Whether you’re feeding your family, bringing something to a gathering, or indulging in a solo snack moment, you’re going to fall in love with how easy and delicious this bread is. Give it a try – your taste buds will thank you!
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Zucchini Cheese Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Diet: Vegetarian
Description
This Zucchini Cheese Bread is a moist and savory loaf packed with grated zucchini, cheddar, and Parmesan cheeses. Perfect as a snack or side, it combines fresh vegetables with rich dairy flavors in a tender, lightly spiced bread. Easy to prepare and bake, it’s a delicious way to enjoy zucchini in a comforting homemade bread.
Ingredients
Vegetables & Cheese
- 2 cups grated zucchini, excess moisture squeezed out
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
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
- 1 tbsp chopped fresh parsley or basil (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Zucchini and Cheese: In a large bowl, combine the grated zucchini, shredded cheddar cheese, and grated Parmesan cheese. Stir well to evenly distribute the cheeses within the zucchini.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper. This ensures even mixing of leavening agents and spices.
- Mix Wet Ingredients: In another bowl, beat the eggs. Then add vegetable oil (or melted butter), sour cream (or Greek yogurt), and milk. Mix until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredient mixture. Stir gently and mix until just combined to avoid overmixing, which can toughen the bread.
- Fold in Zucchini Mixture: Gently fold the zucchini and cheese mixture into the batter. Add chopped fresh parsley or basil if using, and mix until evenly incorporated throughout the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it evenly to ensure uniform baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled for best texture.
Notes
- Squeeze out excess moisture from grated zucchini to prevent sogginess in the bread.
- You can substitute sour cream with plain Greek yogurt for a slightly tangier flavor and healthier option.
- Fresh herbs like parsley or basil add a nice aroma and flavor but are optional.
- Store leftover bread wrapped tightly in plastic wrap or in an airtight container for up to 3 days at room temperature.
- This bread freezes well; slice before freezing for easy thawing and serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
