This zucchini cheese bread is a tasty treat that’s super moist and full of cheesy goodness! It’s a cozy bake perfect for any time of the day.
I love sneaking in veggies without anyone noticing! Just mix everything, pour it into a pan, and bake. It’s a fun way to enjoy a deliciously cheesy snack! 🥒🧀
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and flavor. If zucchini isn’t available, you can use grated carrots or finely chopped spinach. They provide a similar texture and flavor balance.
Cheese: I love using cheddar for its sharp taste, but feel free to mix it up with mozzarella, Gruyère, or even feta for something different. This adds a unique twist!
Yogurt/Sour Cream: This contributes to the moist texture. If you’re looking for a dairy-free option, try using almond or coconut yogurt instead. It works surprisingly well!
Herbs: Fresh parsley or chives add a nice brightness. If you don’t have fresh herbs, dried ones work too; just use less (about a teaspoon) since they are more concentrated.
How Do I Get the Right Moisture Balance?
Using zucchini means lots of moisture, which is great, but you need to remove some excess liquid first. Follow these steps for success:
- Grate the zucchini and place it in a clean kitchen towel.
- Squeeze it tightly to remove extra moisture. This helps prevent a soggy bread.
- Don’t skip this step! It’s key for achieving a nice texture.
Mix everything gently when adding the wet to dry ingredients. Overmixing can lead to a dense bread, so stir just until combined. Enjoy your baking!
Easy Zucchini Cheese Bread with Moist Texture
Ingredients:
- 2 medium zucchinis (about 2 cups grated)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional for savory flavor)
- 1 cup shredded cheddar cheese (or cheese of your choice)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ¼ cup plain yogurt or sour cream (for moisture)
- 2 tablespoons fresh parsley or chives, chopped (optional)
- ½ teaspoon dried oregano or Italian seasoning (optional)
Time Needed:
This recipe takes about 15 minutes to prep and around 50-60 minutes to bake. Make sure to allow an additional 10 minutes for cooling before slicing. Altogether, you’ll be enjoying this delicious bread in a little over an hour!
Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grab your 9×5 inch loaf pan and either grease and flour it or line it with parchment paper to prevent sticking.
2. Grate and Drain the Zucchini:
Using the coarse side of a grater, grate your zucchinis. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture to ensure your bread stays fluffy and not soggy. Set the drained zucchini aside for later.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder (if you’re using it). This creates a nice base for your bread.
4. Combine Wet Ingredients:
In another bowl, beat the eggs until blended. Add in the vegetable oil and yogurt (or sour cream) and mix well until everything is combined.
5. Combine Wet and Dry Ingredients:
Gently pour the wet mixture into the dry ingredients. Stir until just combined—be careful not to overmix; it’s okay if there are a few lumps!
6. Add Zucchini and Cheese:
Next, fold in your drained zucchini, shredded cheese, and any optional fresh herbs you like. This adds amazing flavor and texture!
7. Pour and Spread the Batter:
Carefully pour the batter into your prepared loaf pan, using a spatula to spread it out evenly.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the bread is ready.
9. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
Once your bread has cooled, slice it up and enjoy it warm or at room temperature. This tasty zucchini cheese bread is great for snacks, breakfast, or paired with soups and salads. Enjoy the deliciously moist texture!
FAQ about Easy Zucchini Cheese Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess water. Squeeze out as much moisture as possible using a clean towel before adding it to the batter, so your bread doesn’t end up soggy.
What Can I Substitute for Yogurt or Sour Cream?
If you don’t have yogurt or sour cream on hand, you can use unsweetened applesauce or a dairy-free yogurt alternative. Just keep in mind that using a different liquid might slightly change the bread’s texture, but it will still be delicious!
How Do I Store Leftovers?
To store leftovers, wrap the zucchini cheese bread tightly in plastic wrap or keep it in an airtight container. It will stay fresh in the fridge for up to 4 days. You can also freeze slices for up to 3 months—just thaw them in the fridge or at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients?
Absolutely! Feel free to get creative by adding cooked bacon bits, sun-dried tomatoes, or different cheeses like feta or mozzarella. Just keep an eye on the moisture levels; if you add wet ingredients, you may need to adjust the dry ones slightly.
