Description
This Zucchini Cheese Bread is a savory quick bread packed with grated zucchini and sharp cheddar cheese, perfect for a comforting snack or a side with soup or salad. Moist, flavorful, and easy to make, this American-style bread combines fresh herbs, garlic, and tangy buttermilk for a delightful homemade treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme or Italian seasoning
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup buttermilk or plain yogurt
Main Add-ins
- 1 cup grated zucchini (squeezed of excess moisture)
- 1 1/4 cups shredded sharp cheddar cheese (divided)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh chives or green onions (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried thyme or Italian seasoning until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly with the vegetable oil and buttermilk (or plain yogurt) until the mixture is smooth and creamy.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Add-ins: Carefully fold in the grated zucchini (well squeezed to remove excess moisture), 1 cup of cheddar cheese, grated Parmesan cheese, and if using, the chopped fresh chives or green onions.
- Prepare for Baking: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining 1/4 cup cheddar cheese over the top for a cheesy crust.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The bread should be golden and firm to the touch.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- Squeeze the zucchini thoroughly to remove excess moisture to prevent a soggy bread texture.
- This savory loaf pairs wonderfully with butter, soups, or salads, making it a versatile addition to any meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can freeze slices wrapped tightly in plastic wrap and foil for up to 3 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
