Zucchini Cheese Bread Recipe

If you love the cozy aroma of freshly baked bread combined with the subtle earthiness of zucchini and the rich, melty goodness of cheese, then this Zucchini Cheese Bread Recipe is about to become your new favorite indulgence. This delightful loaf strikes the perfect balance between savory and moist, bringing together shredded zucchini, cheddar, and Parmesan in a way that makes every bite comforting, flavorful, and just a bit special. Whether you’re baking it as a snack, side, or a unique breakfast treat, this bread is guaranteed to brighten up your day and impress anyone lucky enough to try it.

Ingredients You’ll Need

Gathering your ingredients is a breeze for this recipe, and each one plays a crucial role in creating the tender texture and vibrant flavor of the zucchini cheese bread. From the fresh zucchini adding moisture and color to the combination of cheeses bringing savory depth, you’ll see how well these simple ingredients work together.

• 2 cups grated zucchini: Make sure to squeeze out any excess moisture to avoid sogginess while keeping that lovely veggie freshness.
• 1 cup shredded cheddar cheese: Adds a sharp, melty texture and richness that’s absolutely irresistible.
• 1/2 cup grated Parmesan cheese: Gives a salty, nutty finish that elevates the cheesy profile.
• 2 cups all-purpose flour: The backbone of the bread providing structure and a tender crumb.
• 1 tsp baking powder: Helps the bread rise perfectly fluffy without heaviness.
• 1/2 tsp baking soda: Works with the yogurt or sour cream for a gentle lift and better crumb.
• 1/2 tsp salt: Enhances all the flavors no matter how subtle they are.
• 1/2 tsp garlic powder: Brings depth and a hint of savory warmth.
• 1/2 tsp onion powder: Adds a quiet but satisfying onion flavor without overpowering.
• 1/4 tsp black pepper: For a touch of mild heat and spice balance.
• 2 large eggs: Binds everything together and adds moisture for a soft bite.
• 1/2 cup vegetable oil or melted butter: Keeps the bread tender and rich.
• 1/2 cup sour cream or plain Greek yogurt: Adds tanginess and helps create that moist texture.
• 1/4 cup milk: Loosens the batter just enough for easy mixing and perfect rise.
• 1 tbsp chopped fresh parsley or basil (optional): For a fresh, herbaceous note that brightens every slice.

How to Make Zucchini Cheese Bread Recipe

Step 1: Prepare Your Baking Pan

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 ensures your zucchini cheese bread will slide out easily after baking, preserving that lovely crust.

Step 2: Mix the Zucchini and Cheeses

In a large bowl, combine your grated zucchini with shredded cheddar and grated Parmesan cheese. Mix them thoroughly so that every bit of zucchini is coated with cheesy goodness—this mix is the flavor heart of your bread.

Step 3: Combine Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper in another bowl. This mix will evenly distribute the leavening agents and spices for consistent flavor and rise throughout the bread.

Step 4: Beat Wet Ingredients

In a separate bowl, beat the eggs well, then add the vegetable oil or melted butter, sour cream or yogurt, and milk. Mix until smooth and creamy; this wet mixture will give your bread richness and moisture.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix at this point to keep the bread tender and light.

Step 6: Fold in Zucchini and Cheese Mixture

Gently fold in the zucchini and cheese blend along with the optional chopped parsley or basil. This ensures even distribution of vegetables, cheese, and herbs, giving you delightful bursts of flavor in every bite.

Step 7: Pour Batter and Bake

Pour the batter evenly into your prepared loaf pan and spread it out smoothly. Bake in your preheated oven for 50-60 minutes until a toothpick inserted in the center comes out clean, and the top turns a golden, appealing shade.

Step 8: Cool Before Slicing

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack. Cooling completely before slicing helps set the crumb and makes cutting cleaner, preserving those beautiful, cheesy layers.

How to Serve Zucchini Cheese Bread Recipe

Garnishes

Sprinkle freshly grated Parmesan or a handful of chopped fresh herbs like parsley or basil on top to add fresh color and boost the flavor right before serving. A light brush of melted butter while warm can also add a beautiful sheen and richness.

Side Dishes

This zucchini cheese bread pairs wonderfully with fresh salads, soups like tomato bisque or creamy mushroom, or alongside a plate of scrambled eggs for breakfast. Its savory base complements a variety of dishes, making mealtime exciting and delicious.

Creative Ways to Present

Try serving the bread sliced and toasted with a smear of cream cheese or herb butter for an effortless appetizer. It also works wonderfully crumbled over salads as a crunchy topping or cut into cubes for a savory bread pudding twist. The possibilities are truly delightful!

Make Ahead and Storage

Storing Leftovers

Store leftover zucchini cheese bread in an airtight container at room temperature for up to two days, or keep it in the refrigerator to maintain freshness for about a week. Wrapping the loaf tightly helps preserve its moistness and flavor.

Freezing

This bread freezes beautifully! Wrap it well in plastic wrap and then foil, or place slices in a freezer bag with parchment paper between them. Freeze for up to three months, so you can enjoy the zucchini cheese bread recipe any time without the wait.

Reheating

To reheat, toast slices lightly in a toaster oven or warm in a conventional oven at 325°F (165°C) for 10-15 minutes. This brings back the fresh-baked texture and revives the delicious cheesy aroma like it just came out of the oven.

FAQs

Can I use different types of cheese in this zucchini cheese bread recipe?

Absolutely! While cheddar and Parmesan are classic, feel free to experiment with mozzarella, gouda, or even feta for different flavor profiles. Just keep the total cheese amount similar to maintain the texture and richness.

Do I really need to squeeze out the zucchini moisture?

Yes, squeezing out excess moisture from grated zucchini is key to keeping your bread structure intact and not overly soggy. Using a clean kitchen towel or cheesecloth to press out water works really well.

Can I make this bread gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend designed for baking, but you might need to tweak the moisture or baking time slightly. Adding a bit of xanthan gum can help achieve a similar texture.

Is it possible to make mini loaves or muffins instead?

Definitely! This batter is perfect for mini loaves or muffins. Just reduce the baking time to about 20-25 minutes for muffins or 30-40 minutes for mini loaves and check doneness frequently.

Can I add other vegetables or herbs to this recipe?

That’s a great idea! Grated carrots, chopped spinach, or zucchini blossoms could be wonderful add-ins, and herbs like dill, thyme, or chives can also complement the flavors well. Just keep in mind moisture levels when adding veggies.

Final Thoughts

There’s something truly comforting about making and sharing a loaf of this Zucchini Cheese Bread Recipe with loved ones. It’s easy enough to whip up on any day, yet special enough to make you feel like a kitchen champion. I wholeheartedly encourage you to try this recipe and discover the joy of combining humble veggies and cheeses into one unforgettable bread. Your taste buds will thank you!

Zucchini Cheese Bread Recipe

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3.8 from 44 reviews

• Author: admin
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegetarian

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Description

This Zucchini Cheese Bread is a moist and savory quick bread packed with fresh grated zucchini, sharp cheddar, and Parmesan cheese. Perfect as a snack, breakfast, or side dish, it combines wholesome vegetables with rich dairy for a satisfying, comforting treat that’s easy to prepare and bake. The subtle seasonings of garlic and onion powder add depth to each bite, while optional fresh herbs like parsley or basil brighten the flavor. Baked in a single loaf pan, this bread is ideal for slicing and sharing.

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Ingredients

Scale 1x2x3x

Vegetables and 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)

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Instructions

1. 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.
2. Combine Zucchini and Cheeses: In a large bowl, mix together the grated zucchini, shredded cheddar cheese, and grated Parmesan cheese until well combined.
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 to evenly distribute the leavening agents and spices.
4. Mix Wet Ingredients: In another bowl, beat the eggs thoroughly, then add the vegetable oil (or melted butter), sour cream (or plain Greek yogurt), and milk. Stir until the mixture is smooth and homogenous.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
6. Fold in Zucchini Cheese Mixture and Herbs: Gently fold in the zucchini and cheese mixture along with the optional chopped parsley or basil until evenly distributed throughout the batter.
7. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
8. Bake the Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
9. Cool Before Slicing: Allow the bread to cool in the pan for about 10 minutes, then carefully remove it and transfer to a wire rack to cool completely before slicing to preserve texture and flavor.

Notes

• It’s important to squeeze out excess moisture from the grated zucchini to prevent sogginess in the bread.
• You can substitute the vegetable oil with melted butter for a richer flavor.
• Sour cream or Greek yogurt adds moisture and tang; choose whichever you prefer.
• Adding fresh herbs like parsley or basil is optional but enhances the flavor profile.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix, adjusting as needed.
• This bread keeps well for 2-3 days stored in an airtight container and can also be frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Bread
• Method: Baking
• Cuisine: American