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
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 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.
