Description
This Zucchini Cheese Bread is a moist and flavorful quick bread bursting with cheddar cheese and tender zucchini. It’s easy to prepare and perfect for breakfast, snacks, or a savory side. The shredded zucchini adds moisture and a subtle veggie flavor, while the cheddar cheese ensures a rich and cheesy bite every time.
Ingredients
Wet Ingredients
- 1 1/2 cups zucchini, shredded (do not squeeze)
- 1/4 cup green onion, sliced (optional)
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup butter, melted and cooled
- 1 1/2 cups cheddar cheese, shredded
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare the wet ingredients: In a large mixing bowl, combine the shredded zucchini (do not squeeze out its liquid), sliced green onions (if using), eggs, sour cream, and melted butter. Mix well until the ingredients are fully incorporated.
- Add the cheddar cheese: Stir the shredded cheddar cheese into the wet mixture carefully to distribute it evenly throughout the batter.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure the leavening agents are evenly blended.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix. The batter should be moist and able to pour; if it feels too thick, add 1-2 tablespoons milk or water to loosen it.
- Prepare to bake: Preheat the oven to 350°F (180°C). Grease a 9×5 inch loaf pan thoroughly. Pour the batter into the prepared pan, smoothing the top. For extra cheesiness, you may sprinkle an additional 1/2 cup shredded cheese on top.
- Bake the bread: Place the loaf pan in the oven and bake for 50 to 70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Run a knife around the edges to loosen the loaf, then remove it from the pan. Slice and serve warm, optionally topped with melted butter for added richness.
Notes
- The zucchini provides much of the moisture in this recipe; do not squeeze or drain its liquid unless substituting with buttermilk or milk, in which case squeezing is preferred.
- If the batter seems too thick to pour, add 1-2 tablespoons of milk or water to adjust the consistency.
- You can substitute sour cream with buttermilk or regular milk, squeezing extra liquid from the zucchini when doing so.
- Green onions are optional and can be omitted or replaced with herbs like chives, parsley, or dill for added flavor.
- Add 2 tablespoons of Parmigiano Reggiano (Parmesan cheese) for an even more intense cheesy flavor.
- Try using other cheese varieties such as Gruyere for a different taste profile.
- Sprinkle extra shredded cheese on top of the batter before baking for a delicious cheesy crust.
- Medium-sized zucchini (about 1.5-2 inches in diameter) are ideal for this recipe to avoid excess moisture.
- Serving the bread warm with melted butter enhances its flavor and texture.
