This Easy Zucchini Cheese Bread is a tasty, moist treat packed with cheese and fresh zucchini. It’s perfect for breakfast or a snack, and it smells amazing while baking!
I love how simple it is to whip up this bread. Just mix, pour it in a pan, and bake. Plus, it’s a sneaky way to get some veggies in! Who knew zucchini could be so delicious? 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. You can swap in whole wheat flour for a nuttier flavor and a bit more nutrition, but the texture might be denser. A 1:1 gluten-free flour blend works too if you’re avoiding gluten.
Zucchini: Fresh, shredded zucchini adds moisture and nutrition. You can use yellow squash as a substitute, or for a twist, try carrots for a different flavor. Just remember to squeeze out excess moisture!
Cheddar cheese: I love using sharp cheddar for its bold flavor. However, feel free to experiment with other cheeses like mozzarella for a milder taste or pepper jack for a zesty kick!
Eggs: Eggs help bind the ingredients. If you need a vegan version, use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water = 1 egg) or unsweetened applesauce (1/4 cup per egg).
Oil or melted butter: Olive oil adds a nice flavor, but you can use any neutral oil. If you prefer butter, make sure it’s melted to mix in well.
How Do I Ensure My Zucchini Bread Isn’t Too Dense?
One key to light and fluffy zucchini bread is ensuring you don’t overmix the batter. Mix the dry and wet ingredients until just combined. It’s okay if there are a few lumps. Also, the zucchini must be squeezed dry; excess moisture might make your bread too dense.
- Use a clean kitchen towel to squeeze out water from the shredded zucchini before adding it to the batter.
- Make sure your baking powder and soda are fresh; expired leavening agents can lead to dense bread.
- Don’t skip the baking time! If it’s undercooked, it won’t have the right texture.
Easy Zucchini Cheese Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon garlic powder (optional for savory flavor)
- 1/2 teaspoon black pepper
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk or buttermilk
- 1 tablespoon chopped fresh herbs (such as parsley, basil, or dill) (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and then you’ll bake it for 50-60 minutes. Plan for a little extra time to let the bread cool before slicing. In total, you’re looking at about 1 hour and 15 minutes from start to enjoying a slice of warm zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5 inch loaf pan to make sure your bread doesn’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper. This way, everything will be evenly distributed before you add the wet ingredients!
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs together with the vegetable oil (or melted butter) and milk. Mix until blended well—this will help create a moist bread.
4. Combine the Mixtures:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is a little lumpy—overmixing can make the bread tough.
5. Add the Good Stuff:
Next, fold in the shredded zucchini, shredded cheddar cheese, and any fresh herbs if you’re using them. Just incorporate everything evenly, and then you’re ready for the next step!
6. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This helps it bake evenly!
7. Bake:
Pop the loaf pan into the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
8. Cool and Slice:
Once baked, let the bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your delicious, cheesy zucchini bread warm or at room temperature!
Enjoy your moist, cheesy zucchini bread! It’s perfect for breakfast, a snack, or even as a side dish to your meals! 🥒🥖
FAQ for Easy Zucchini Cheese Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may result in a denser bread. You can also try a mix of half whole wheat and half all-purpose flour for a lighter texture while adding some whole grain goodness.
Can I Add Other Vegetables to This Recipe?
Absolutely! You can include grated carrots, bell peppers, or even corn. Just make sure to adjust the moisture by squeezing out excess liquid from the veggies, especially if they are watery like zucchini.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and keep it in the fridge for up to a week or freeze it for up to 3 months. Just slice it before freezing for easy thawing!
What Can I Serve with Zucchini Cheese Bread?
This bread pairs beautifully with a salad or soup, but it’s also delicious on its own! You can enjoy it warm with a pat of butter, or add your favorite spreads like cream cheese or hummus for a tasty snack or light lunch.
