Description
This delicious Zucchini Cheese Bread combines the fresh moisture of grated zucchini with rich cheddar and Parmesan cheeses, resulting in a savory, moist loaf that’s perfect for breakfast, snack, or alongside a meal. The bread is lightly spiced with garlic and onion powders and enhanced with fresh herbs for an extra flavor boost. Easy to prepare and baked to golden perfection, this zucchini cheese bread is a delightful way to enjoy vegetables in a comforting baked good.
Ingredients
Scale
Cheese and Vegetables
- 2 cups grated zucchini, excess moisture squeezed out
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley or basil (optional)
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
Instructions
- Preheat 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 and ensure easy removal after baking.
- Mix Cheese and Zucchini: In a large bowl, combine the grated zucchini (with excess moisture squeezed out), shredded cheddar cheese, and grated Parmesan cheese. Stir the mixture well to evenly distribute the cheeses and prepare for folding into the batter.
- 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 the leavening agents and spices.
- Prepare Wet Ingredients: In another bowl, beat the eggs. Then add the vegetable oil (or melted butter), sour cream (or Greek yogurt), and milk. Mix until smooth and fully combined, forming the wet base for the bread batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender and prevent toughness.
- Fold in Zucchini-Cheese Mixture: Gently fold the zucchini and cheese mixture into the batter, along with chopped fresh parsley or basil if you are using it. Mix just enough to evenly distribute all ingredients.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing, which makes slicing easier and prevents crumbly pieces.
Notes
- Make sure to squeeze out as much moisture from the grated zucchini as possible to avoid a soggy bread.
- If you prefer, you can substitute the sour cream with plain Greek yogurt for a tangier flavor and slight protein boost.
- Fresh herbs like parsley or basil add a nice fresh note but are optional.
- Use melted butter instead of vegetable oil for a richer flavor.
- Check the bread at around 50 minutes and cover loosely with foil if the top is browning too quickly.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
