If you’re searching for a deliciously moist and flavorful loaf that brings together the freshness of summer veggies and the comfort of cheesy bread, this Zucchini Cheese Bread Recipe is about to become your new favorite. Combining shredded zucchini, sharp cheddar, and fragrant herbs, it’s a perfect balance of savory goodness and tender texture. Whether you’re making it for a snack, breakfast, or alongside dinner, this recipe is a wonderful way to sneak some veggies into a crowd-pleasing baked treat everyone will adore.
Ingredients You’ll Need
Each ingredient in this Zucchini Cheese Bread Recipe is thoughtfully chosen to contribute to that moist, cheesy, and herbaceous flavor profile. The simple pantry staples join forces with fresh zucchini and sharp cheeses to create a wonderful texture and mouthwatering taste.
- 2 cups all-purpose flour: The base for structure and softness in the bread.
- 2 teaspoons baking powder: Helps the bread rise beautifully, giving it a light crumb.
- 1/2 teaspoon baking soda: Works alongside baking powder to ensure perfect leavening.
- 1/2 teaspoon salt: Enhances all the flavors, balancing savory and cheesy notes.
- 1/2 teaspoon garlic powder: Adds a gentle, aromatic depth.
- 1/2 teaspoon dried oregano: Gives a subtle herbaceous hint that complements the cheese.
- 2 large eggs: Bind everything together and add richness.
- 1/3 cup vegetable oil: Keeps the bread moist without weighing it down.
- 1/2 cup milk: Adds tenderness and helps blend the wet and dry ingredients smoothly.
- 1 cup shredded zucchini (squeezed dry): The star ingredient offering moisture and nutrition without sogginess.
- 1 cup shredded sharp cheddar cheese: Provides bold, melty cheesiness everyone loves.
- 1/4 cup grated Parmesan cheese: Adds an extra punch of savory flavor and a delightful crust.
- 2 tablespoons chopped fresh chives or green onions (optional): Imparts a fresh, mild oniony note for extra brightness.
How to Make Zucchini Cheese Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make sure your bread releases effortlessly after baking.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and dried oregano. This combination creates a flavorful base that rises perfectly.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs first, then add the vegetable oil and milk. Whisk everything until you get a smooth, cohesive mixture that will keep your bread moist.
Step 4: Add the Zucchini and Cheeses
Stir the shredded zucchini, sharp cheddar, Parmesan cheese, and chopped chives (if you’re using them) into the wet ingredients. This mix is where all the texture and cheesy goodness begin to take shape.
Step 5: Bring It All Together
Pour the wet ingredients into the dry mix and stir gently until just combined. Be careful not to overmix since that can make the bread tough instead of tender and soft.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top evenly. Bake for about 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Zucchini Cheese Bread Recipe
Garnishes
To elevate your Zucchini Cheese Bread Recipe, sprinkle freshly chopped herbs like parsley or more chives on top just before serving. A light brush of melted butter can add an irresistible sheen and extra richness.
Side Dishes
This savory bread pairs wonderfully alongside a warm bowl of tomato soup, creamy potato soup, or even a crisp mixed-green salad. It’s also fantastic served with a smear of cream cheese or alongside scrambled eggs for a hearty breakfast.
Creative Ways to Present
For a festive touch, cut the bread into thick slices and serve with a side of herb-infused olive oil for dipping. Or turn slices into croutons by cubing leftover bread, tossing with olive oil and herbs, and baking until crispy for salads and soups.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zucchini cheese bread fresh by storing it in an airtight container in the refrigerator. It will stay moist and flavorful for up to four days, making it perfect for quick snacks or breakfast on the go.
Freezing
You can freeze the bread whole or sliced. Wrap tightly with plastic wrap and aluminum foil or place in a freezer-safe container. This Zucchini Cheese Bread Recipe freezes well for up to 3 months and thaws beautifully for later enjoyment.
Reheating
Warm slices gently in a toaster oven or conventional oven at 325°F until heated through. This refreshes the bread’s texture, making it taste freshly baked. Avoid the microwave if possible to prevent sogginess.
FAQs
Can I use a different type of cheese in this Zucchini Cheese Bread Recipe?
Absolutely! While sharp cheddar and Parmesan offer great flavor and texture, you can experiment with mozzarella for a milder taste or Gruyère for a nutty twist. Just be sure to adjust salt levels if you choose saltier cheeses.
Do I have to peel the zucchini before shredding?
No need to peel the zucchini. The skin adds color, nutrients, and texture to the bread. Just make sure to wash it well and squeeze out excess moisture to prevent sogginess.
Can I make this bread vegan or dairy-free?
With some ingredient swaps like using plant-based cheese, non-dairy milk, and egg replacers, you can create a vegan version. However, the texture and flavor might differ slightly, so adjustments may be necessary.
Why is it important to squeeze the zucchini before adding it?
Zucchini naturally contains a lot of water, so squeezing it removes excess moisture that could make your bread dense or soggy. This step ensures your bread has the perfect crumb and bakes evenly.
How long will the bread keep at room temperature?
Because of the fresh zucchini and dairy content, it’s best to store this bread in the refrigerator rather than at room temperature. At room temp, it may only stay fresh for a day before moisture causes it to spoil.
Final Thoughts
This Zucchini Cheese Bread Recipe is truly a keeper—a delicious way to blend wholesome veggies with cheesy comfort. It’s straightforward to prepare and makes for an irresistible homemade treat that’s perfect any time of day. I can’t wait for you to try it and share this savory delight with your family and friends!
Print
Zucchini Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This savory Zucchini Cheese Bread is a moist and flavorful quick bread featuring shredded zucchini, sharp cheddar, and Parmesan cheese, seasoned with garlic and oregano. Perfect for a snack, breakfast toast, or served alongside soups, this easy-to-make loaf combines the freshness of vegetables with the rich taste of cheeses in a tender bread.
Ingredients
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 oregano
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
Main Add-ins
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1 cup shredded sharp cheddar cheese
- 1/4 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). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried oregano until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then whisk in the vegetable oil and milk until the mixture is smooth and homogeneous.
- Add Cheese and Zucchini: Stir the shredded zucchini (after squeezing out excess moisture), sharp cheddar cheese, Parmesan cheese, and optional chopped chives or green onions into the wet ingredient mixture.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing to keep the bread tender.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top. Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when ready.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes to firm up, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure you squeeze out as much moisture as possible from the shredded zucchini to maintain the bread’s texture and prevent sogginess.
- This savory bread pairs wonderfully with soups or stews and can also be toasted for a delicious breakfast option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to keep fresh.
