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Zucchini Cheese Bread

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This savory Zucchini Cheese Bread combines shredded zucchini, cheddar, and Parmesan into a moist, flavorful loaf. Perfect as a snack, side, or light meal.

Ingredients

  • 2 cups grated zucchini, excess moisture squeezed out
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 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
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup milk
  • 1 tbsp chopped fresh parsley or basil (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, combine the grated zucchini, cheddar cheese, and Parmesan cheese. Mix well.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
  4. In a separate bowl, beat the eggs, then add the vegetable oil (or melted butter), sour cream (or yogurt), and milk. Mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the zucchini and cheese mixture, along with the chopped parsley or basil if using, until evenly distributed.
  7. Pour the batter into the prepared loaf pan, spreading it evenly.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Make sure to squeeze out excess moisture from the zucchini to avoid a soggy loaf.
  • You can substitute the cheddar with other semi-hard cheeses like Monterey Jack.
  • This bread can be frozen for up to 2 months—slice before freezing for easy thawing.

Nutrition

Find it online: https://yumfamilyrecipes.com/zucchini-cheese-bread/