If you’re looking for a comforting, flavorful twist on classic bread, this Zucchini Cheese Bread Recipe is going to become your new go-to. Combining the fresh earthiness of shredded zucchini with the rich, melty goodness of cheddar cheese, it delivers moistness and a tender crumb in every slice. This bread is not only a fantastic way to sneak some veggies into your diet but also a crowd-pleaser whether you serve it for breakfast, a snack, or alongside dinner. The balance of tangy sour cream and subtle seasoning makes it utterly irresistible, and once you try this Zucchini Cheese Bread Recipe, you’ll be baking it over and over again.
Ingredients You’ll Need
This Zucchini Cheese Bread Recipe uses simple but essential ingredients that come together to create an incredible texture and vibrant flavor. Each element plays a vital role, from the juicy zucchini adding moisture and tenderness to the sharp cheddar providing bursts of savory delight.
- 1 1/2 cups zucchini, shredded (do not squeeze): Keeps the bread tender and moist without losing its natural freshness.
- 1/4 cup green onion, sliced (optional): Adds a subtle hint of savory brightness and a pop of color.
- 2 large eggs: Bind the ingredients and contribute to a fluffy crumb.
- 3/4 cup sour cream: Introduces tanginess and richness for a soft, luscious texture.
- 1/4 cup butter, melted and cooled: Enhances flavor and adds a delicate buttery note.
- 1 1/2 cups cheddar cheese, shredded: Brings a melty, savory punch that complements the zucchini perfectly.
- 2 cups all-purpose flour: Forms the structure of the bread for that satisfying slice.
- 1 1/2 teaspoons baking powder: Helps the bread rise beautifully and stay light.
- 1/2 teaspoon baking soda: Works with baking powder to give the bread a tender lift.
- 1/2 teaspoon salt: Balances all the flavors and enhances the cheese and zucchini notes.
How to Make Zucchini Cheese Bread Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (180°C) and greasing a 9×5-inch loaf pan. This ensures your bread bakes evenly and comes out effortlessly when it’s done.
Step 2: Mix Wet Ingredients
In a large bowl, combine the shredded zucchini and sliced green onions if you’re using them. Add the eggs, sour cream, and melted butter. Mix everything thoroughly to create a creamy, luscious base. Then fold in the shredded cheddar cheese, making sure it’s evenly distributed for bursts of cheesy goodness throughout the bread.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry mix provides the perfect leavening and seasoning balance, ensuring your zucchini cheese bread rises perfectly and is bursting with flavor.
Step 4: Make the Batter
Gradually incorporate the dry ingredients into the wet mixture. Stir just until combined; overmixing can make the bread tough. If the batter feels too thick to pour neatly into the loaf pan, add one or two tablespoons of milk or water to loosen it up slightly. The goal is a thick but pourable batter.
Step 5: Bake the Bread
Pour the batter into your greased loaf pan, smoothing the top gently. Place it in the preheated oven and bake for 50 to 70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
Step 6: Cool and Serve
Allow the bread to cool in the pan for a few minutes, then carefully run a knife around the edges and remove the loaf. Slice while warm to experience the melty cheese and tender crumb at its best. Don’t forget a pat of butter on top for an extra touch of indulgence!
How to Serve Zucchini Cheese Bread Recipe
Garnishes
A sprinkle of fresh herbs like chopped chives or parsley on top really brightens up each slice of this zucchini cheese bread. You could also try a light dusting of paprika for a gentle smoky hint that complements the cheddar beautifully.
Side Dishes
This bread pairs wonderfully with a light salad or a bowl of hearty soup. Think tomato basil soup, creamy broccoli cheddar, or even a spicy chili. The bread’s moist texture and cheesy punch make it a perfect vehicle for dunking or accompanying savory meals.
Creative Ways to Present
Try serving slices of this Zucchini Cheese Bread Recipe toasted and topped with avocado and a fried egg for a savory brunch treat. Alternatively, use it as sandwich bread for an inventive twist, layering with turkey, spinach, and mustard for a flavorful lunch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zucchini cheese bread tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 2 days. The bread maintains its freshness well and stays moist thanks to the zucchini and sour cream.
Freezing
You can freeze this bread for longer storage by slicing it first and wrapping individual slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature when ready to enjoy or toast slices directly from frozen.
Reheating
To bring back that freshly baked feel, reheat slices in a toaster oven or regular oven at 350°F for about 5 to 10 minutes. For quicker reheating, microwave slices for 15 to 20 seconds, then add a sliver of butter for richness.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While cheddar is classic for this Zucchini Cheese Bread Recipe, you can experiment with mozzarella, pepper jack, or gouda for different flavor profiles. Just make sure the cheese you choose melts well.
Should I squeeze the zucchini before adding it?
It’s best not to squeeze the zucchini for this recipe. Keeping the moisture in helps the bread stay wonderfully tender and moist throughout the bake.
Can I make this recipe gluten-free?
Yes, you can swap the all-purpose flour with a gluten-free baking blend, but keep an eye on the texture. You might need to adjust the liquid slightly depending on the blend you choose.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked. If batter is stuck to the toothpick, pop it back in the oven and check again in 5-10 minutes.
Can this bread be made dairy-free?
To make this zucchini cheese bread dairy-free, substitute the butter with a plant-based alternative and use a dairy-free sour cream and cheese. The texture will remain similar, but flavor will subtly change.
Final Thoughts
This Zucchini Cheese Bread Recipe is a remarkable way to blend nutritious veggies with indulgent cheese in a loaf that’s delicious and versatile. Whether you enjoy it fresh out of the oven, toasted with your favorite spread, or paired with a wholesome meal, it’s sure to bring warmth and smiles to your table. Give it a try — I promise it will quickly become a beloved recipe you return to again and again!
Print
Zucchini Cheese Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This Zucchini Cheese Bread is a moist, savory loaf perfect for a snack, breakfast, or side dish. Made with shredded zucchini, sharp cheddar cheese, and a blend of sour cream and butter, this bread offers a delightful balance of flavors and textures. It’s easy to prepare and baked to perfection in a loaf pan, producing a tender crumb with a slightly crispy crust.
Ingredients
Vegetables
- 1 1/2 cups zucchini, shredded (do not squeeze)
- 1/4 cup green onion, sliced (optional)
Dairy & Eggs
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup butter, melted and cooled
- 1 1/2 cups cheddar cheese, shredded
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan to prevent the bread from sticking.
- Mix Wet Ingredients: In a large bowl, combine the shredded zucchini and green onions (if using). Add the eggs, sour cream, and melted butter, stirring well to blend all the wet ingredients together. Then fold in the shredded cheddar cheese evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and seasoning.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender. If the batter feels too thick to pour, add 1-2 tablespoons of milk or water to achieve a pourable consistency.
- Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is cooked through.
- Cool and Serve: Allow the bread to cool in the pan for a few minutes after baking. Run a knife around the edges to loosen it, then remove the loaf from the pan carefully. Slice the bread while warm and serve with butter if desired.
Notes
- Do not squeeze the shredded zucchini to retain moisture and ensure a moist bread texture.
- Green onions are optional but add a nice mild onion flavor to the bread.
- If the batter is too thick, adding a tablespoon or two of milk or water will help achieve a smoother consistency suitable for baking.
- Use sharp cheddar cheese for best flavor. You can substitute with other cheeses if preferred.
- Baking time may vary slightly depending on your oven, so start checking at around 50 minutes.
- Allowing the bread to cool slightly makes slicing easier and prevents crumbling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
