Description
This Zucchini Cheese Bread is a savory quick bread combining shredded zucchini, sharp cheddar, and Parmesan cheese for a moist, flavorful loaf perfect for breakfast, snacking, or as a side with soups and salads. It’s easy to make and packed with cheesy goodness and subtle herbs.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or Italian seasoning
Wet Ingredients
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil or melted butter
Main Ingredients
- 1 ½ cups shredded zucchini (excess moisture squeezed out)
- 1 cup shredded sharp cheddar cheese
- ¼ cup 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) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried oregano or Italian seasoning until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then whisk in the milk and the vegetable oil or melted butter to create a smooth wet mixture.
- Mix Batter: Stir the wet ingredients into the dry ingredients just until they are combined. Avoid overmixing to maintain a tender bread texture.
- Add Zucchini and Cheeses: Fold in the shredded zucchini, sharp cheddar cheese, Parmesan cheese, and if using, the chopped fresh chives or green onions, evenly distributing them throughout the batter.
- Fill Loaf Pan: Pour the prepared batter into the greased loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 45–50 minutes. The bread is done when the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps maintain its structure and prevents sogginess.
Notes
- Enjoy this savory bread for breakfast, as a snack, or served alongside soups and salads.
- Store leftovers wrapped in the refrigerator for up to 4 days to maintain freshness.
- For longer storage, freeze the bread for up to 2 months; thaw before serving.
