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
Scale
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
