Description
This Zucchini Cheese Bread is a moist, savory quick bread packed with shredded zucchini, sharp cheddar, and Parmesan cheese. It’s perfect as a nutritious side dish or snack and features a subtle garlic flavor enhanced by fresh chives. Baked to golden perfection, this bread is both easy to prepare and delicious, making it a great way to enjoy vegetables in a comforting loaf.
Ingredients
Scale
Vegetables
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 2 tablespoons chopped fresh chives or green onions (optional)
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/4 cup milk
Cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Drain Zucchini: Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step ensures the bread is not too wet and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper to evenly distribute the leavening agents and seasonings.
- Combine Wet Ingredients: In another bowl, beat the eggs then stir in the vegetable oil (or melted butter) and milk until well combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Add Zucchini and Cheese: Fold in the squeezed zucchini, shredded cheddar cheese, grated Parmesan, and chopped chives if using, ensuring even distribution throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents crumbling and helps the flavors meld.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes for some heat or substitute cheddar cheese with pepper jack cheese for a spicy twist.
- This bread keeps well for 2–3 days stored at room temperature in an airtight container or up to a week when refrigerated.
- Make sure to squeeze out as much zucchini moisture as possible to avoid a soggy loaf.
- This bread freezes well; slice before freezing and thaw slices as needed.
