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.
Ingredients
Scale
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)
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 Cheeses: In a large bowl, mix together the grated zucchini, shredded cheddar cheese, and grated Parmesan cheese until well combined.
- 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.
- 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.
- 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.
- 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.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- 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.
- 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
