If you’ve been on the lookout for a flavorful, moist, and utterly comforting bread, then this Zucchini Cheese Bread Recipe is about to become your new kitchen favorite. Imagine tender zucchini folded into a rich cheese-infused batter that bakes into a golden loaf with just the right balance of savory notes and fluffy texture. It’s the kind of bread that feels like home in every bite, perfect for breakfast, a snack, or alongside your favorite soups and salads. Trust me, once you try this recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to nailing this Zucchini Cheese Bread Recipe. Each component plays a crucial role—from the moisture and delicate texture the zucchini brings, to the sharp cheddar cheese that packs a punch of flavor, and the gentle seasonings that make every slice irresistible.
- 2 cups grated zucchini (squeezed): Removing excess moisture is key to keeping your bread perfectly textured and not soggy.
- 2 large eggs: They bind everything together and add richness.
- 1/3 cup vegetable oil: Keeps the bread moist and tender.
- 1/2 cup milk: Adds softness and aids in achieving a smooth batter.
- 1 1/2 cups all-purpose flour: The base that provides structure to your bread.
- 1 teaspoon baking powder: Helps the bread rise beautifully and gives it a light crumb.
- 1/2 teaspoon baking soda: Works alongside baking powder to create that fluffy lift.
- 1/2 teaspoon salt: Enhances all the flavors without being overpowering.
- 1/2 teaspoon garlic powder: Introduces a subtle, savory depth.
- 1/2 teaspoon dried oregano: Adds a gentle herbaceous note.
- 1 1/2 cups shredded sharp cheddar cheese: The star that offers a bold, creamy bite in every slice.
- 1/4 cup grated Parmesan cheese: Enhances the overall savory flair with its nutty undertones.
How to Make Zucchini Cheese Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. This ensures the oven is hot and ready to give your bread its perfect rise and crust. Next, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking. This small prep step saves a lot of hassle later on!
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, vegetable oil, and milk until they’re well combined. This mixture forms the moist, rich base that your zucchini and dry ingredients will join, helping create a tender crumb throughout the loaf.
Step 3: Add the Zucchini
Now, fold in the grated zucchini. Remember, it should be squeezed thoroughly to avoid excess water that could weigh down your bread. The zucchini not only brings subtle sweetness and moisture but also adds a wonderful hint of green and nutrition that makes this bread a little healthier without compromising on taste.
Step 4: Combine the Dry Ingredients Separately
In another bowl, whisk the flour, baking powder, baking soda, salt, garlic powder, and dried oregano. Mixing these dry ingredients separately ensures they’re evenly distributed for a consistent texture and flavor throughout your loaf.
Step 5: Bring Wet and Dry Together
Gradually add the dry mixture to the wet zucchini mixture. Stir gently and just until combined—you don’t want to overmix because that can make the bread tough. This careful folding keeps the texture light and fluffy.
Step 6: Fold in the Cheeses
Finally, fold in the sharp cheddar and Parmesan cheeses. These cheeses add a punch of savory, creamy flavor that pairs perfectly with the mild zucchini and herbs. They also help create that delightful melted cheese texture inside the bread.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake for 50 to 60 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling step helps set the crumb so slices won’t crumble.
How to Serve Zucchini Cheese Bread Recipe
Garnishes
This zucchini cheese bread shines wonderfully on its own, but for a little extra flair, try garnishing with a sprinkle of fresh chopped herbs like parsley or chives. A light brush of garlic butter on warm slices also takes it to the next level of deliciousness.
Side Dishes
Serve your Zucchini Cheese Bread Recipe alongside hearty soups, such as tomato basil or creamy butternut squash, for a cozy meal. It also pairs beautifully with a crisp green salad or roasted vegetables, striking the perfect balance between comforting and fresh.
Creative Ways to Present
Get creative by slicing the bread thickly and toasting it for a savory breakfast topped with avocado and a soft-boiled egg. You can even make mini versions of the bread in muffin tins for easy, grab-and-go snacks that are perfect for lunchboxes or picnics.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your zucchini cheese bread tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days. For longer storage, keep it refrigerated where it will last for about a week.
Freezing
This bread freezes beautifully. Slice it first, then place the slices in a single layer on a baking sheet and freeze until firm. Transfer frozen slices to a resealable freezer bag for up to 3 months. This way, you can enjoy it anytime by simply toasting or warming the slices.
Reheating
To bring your zucchini cheese bread back to life, warm slices in a toaster oven or conventional oven at 350°F for about 5 to 8 minutes. This helps restore its fresh-from-the-oven texture and flavor. Avoid microwaving if you want to keep the bread’s crust slightly crisp.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While sharp cheddar and Parmesan are fantastic here, you could try mozzarella for a milder, gooey effect or feta for a tangy twist. Just keep the quantity similar to maintain the right balance.
Do I have to peel the zucchini before grating?
No need to peel! The skin adds color and extra nutrients. Just be sure to wash the zucchini well and squeeze out as much moisture as possible for the best bread texture.
Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free blend that behaves like regular flour. Just be sure your blend contains xanthan gum or another binder to help the bread hold together.
Is this recipe suitable for freezing after baking?
Definitely. Freezing baked zucchini cheese bread preserves its flavor and moisture well. Just slice before freezing to make reheating quick and convenient.
Can I add other vegetables to this bread?
Feel free! Chopped scallions, grated carrots, or even finely diced bell peppers can be excellent additions that complement the zucchini and cheese nicely. Just remember to adjust seasoning to taste.
Final Thoughts
This Zucchini Cheese Bread Recipe is truly one of those treasures that turn everyday ingredients into a warm, inviting treat. Its ease and deliciousness make it perfect for both novice and seasoned bakers alike. I can’t wait for you to try it and discover how this loaf quickly becomes a staple in your home as it has in mine!
Print
Zucchini Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Cheese Bread is a savory quick bread packed with grated zucchini and sharp cheddar cheese, creating a moist and flavorful loaf perfect for a snack or side dish. Its combination of herbs and cheeses delivers a deliciously rich taste balanced by the freshness of zucchini, making it an ideal bake for any time of day.
Ingredients
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
- 2 cups grated zucchini (squeezed to remove excess moisture)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Cheeses
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
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.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, and milk until fully blended. Stir in the grated zucchini, ensuring it is well incorporated into the wet mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried oregano to evenly distribute the leavening agents and seasonings.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet zucchini mixture. Stir gently until just combined to avoid overmixing, which could make the bread tough.
- Fold in Cheeses: Carefully fold in the shredded sharp cheddar and grated Parmesan cheeses, distributing them evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which ensures easier slicing and better texture.
Notes
- Squeeze out as much moisture from zucchini as possible to prevent sogginess.
- This savory bread pairs wonderfully with soups or can be enjoyed alone as a snack.
- Optional additions like chopped scallions or red pepper flakes can add extra flavor and a bit of heat.
