You will be pleasantly surprised with this moist and savory Cheesy Zucchini Bread. Easy and delicious, this recipe is one of the best ways to use up any extra zucchini in the house.
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Cheesy Zucchini Bread
Welcome to the world of Cheesy Zucchini Bread! Get ready to satisfy your taste buds with this easy-to-make recipe that puts extra zucchinis to good use!
Cheese and zucchini come together in perfect harmony to create this savory quick bread. The combination of rich, gooey cheese and the subtle freshness of zucchini makes this bread a flavor explosion that will leave you wanting more.
Even if you’re new to baking, you can easily make this bread recipe. With a few simple ingredients and basic baking skills, you’ll have a scrumptious treat ready in no time. Get your hands on this foolproof recipe and impress your friends and family with your baking prowess!
Parents rejoice! Cheesy Zucchini Bread is a clever way to sneak some nutritious zucchini into your diet. The bread’s moistness is enhanced by the zucchini, adding a healthy touch without compromising on taste. It’s a win-win situation that makes eating your greens enjoyable.
This savory quick bread is incredibly versatile. Enjoy it as a quick breakfast, a tasty snack, or as a side dish with soups and salads. Its portability makes it a great option for picnics or school lunches. No matter the occasion, this bread is a crowd-pleaser.
This zucchini bread recipe is a delicious, easy-to-make treat that combines the savory allure of cheese with the freshness of zucchini. It’s a simple recipe that lets you enjoy the benefits of zucchini while indulging in a tasty delight.
So, don’t miss out on this incredible bread! Grab your ingredients, follow the recipe, and let your taste buds experience the magic of Cheesy Zucchini Bread today!
Cheesy Zucchini Bread: Ingredients & Equipment
To make Cheesy Zucchini Bread, you will need …
Ingredients
- fresh zucchini – grated and unpeeled. There is no zucchini bread without zucchini! 😉
- sour cream, large eggs, and salted butter – the wet part of your batter.
- all-purpose flour, baking soda, and garlic salt – the dry part of your batter.
- sharp cheddar cheese and fresh parsley – the savory ingredients to make your bread taste oh, so yummy!
Equipment
- 9×5-inch bread pan – to bake the bread in, of course!
- mixing bowls and mixing spoon – to prepare the bread batter.
- paper towels or clean kitchen towels – for squeezing the moisture from the zucchini.
How to Make Cheesy Zucchini Bread
Prepare the oven and bread pan. Preheat the oven and spray a 9×5 inch bread pan with cooking spray. Set it aside.
Prepare the zucchini. Squeeze out about half of the moisture from the grated zucchini using a few paper towels or clean kitchen towels. You don’t want to get rid of all of the moisture. Set the grated zucchini on a kitchen towel for extra moisture wicking while mixing the other ingredients.
Combine the wet ingredients. In a large bowl, whisk the sour cream, large eggs, and melted butter together until fully combined.
Add the dry ingredients. Add the all-purpose flour, baking soda, and garlic salt. Mix until just combined and a wet dough has formed.
Fold in the ingredients. Carefully fold in the dried, grated zucchini, shredded sharp cheddar cheese, and minced parsley until evenly mixed into the wet dough.
Transfer the batter to the prepared pan. Pour the batter into the bread pan and gently even it out with a spatula.
Bake. Next, bake the bread until a toothpick comes out clean and the top is golden brown.
Cool. Remove the bread from the oven and let it cool until it is warm to the touch, about 10 minutes. Then, carefully remove the bread from the bread pan by separating the edges from the pan with a knife and flipping the pan over.
Serve. Slice the bread and serve warm or cooled.
Cheesy Zucchini Bread: FAQs
It is best to store it in an airtight container or wrapped tightly in plastic wrap at room temperature. This will help keep it fresh and moist for a few days. If you live in a hot and humid climate, storing it in the refrigerator might be necessary to prevent spoilage.
Yes, you can freeze this savory quick bread. Ensure that the bread is completely cooled before wrapping it tightly in plastic wrap or storing it in a freezer bag. It can be kept frozen for up to a few months. Thaw it at room temperature or briefly warm it in the oven before enjoying it.
Absolutely! This recipe can be customized to suit your taste preferences. You can add ingredients like herbs (such as basil, rosemary, dill, or thyme), spices (like garlic powder or paprika), or even incorporate diced vegetables or cooked bacon for extra flavor and texture. You can also add chopped nuts like walnuts or pecans or even seeds like sunflower or pumpkin seeds to add extra crunch and flavor. Consider adding ingredients like diced ham, caramelized onions, and roasted red peppers to create unique flavor profiles.
It can be served warm or at room temperature as a standalone snack, alongside soups or salads, or even toasted and topped with spreads like butter or cream cheese.
While fresh zucchini is preferred, you can use frozen zucchini if that’s what you have on hand. Thaw the frozen zucchini and squeeze out any excess moisture before incorporating it into the bread batter. Keep in mind that frozen zucchini may affect the texture slightly.
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Cheesy Zucchini Bread
Equipment
Ingredients
- 2 cups zucchini grated and unpeeled (about 1 to 2 medium zucchinis)
- ⅔ cup sour cream
- 2 large eggs
- ½ cup salted butter, melted 1 stick
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon garlic salt
- 1 ¼ cups shredded sharp cheddar cheese
- 3 tablespoon fresh parsley minced
Instructions
- Preheat the oven to 350°F and spray a 9×5 inch bread pan with cooking spray. Set aside.
- Squeeze out about half of the moisture from the grated zucchini using a few paper towels or clean kitchen towels. You don’t want to get rid of all of the moisture. Set the grated zucchini on a kitchen towel for extra moisture wicking while mixing the other ingredients.
- In a large bowl, whisk the sour cream, large eggs, and melted butter together until fully combined.
- Add the all-purpose flour, baking soda, and garlic salt. Mix until just combined and a wet dough has formed.
- Carefully fold in the dried, grated zucchini, shredded sharp cheddar cheese, and minced parsley until evenly mixed into the wet dough.
- Transfer the batter to the bread pan and gently even it out with a spatula.
- Bake for 45-50 minutes or until a toothpick comes out clean and the top is golden brown.
- Remove the bread from the oven and let it cool until it is warm to the touch, about 10 minutes. Carefully remove bread from the bread pan by separating the edges from the pan with a knife and flipping the pan over.
- Slice the bread and serve warm or cooled.
Notes
- It is best to store Cheesy Zucchini Bread in an airtight container or wrapped tightly in plastic wrap at room temperature. This will help keep it fresh and moist for a few days. If you live in a hot and humid climate, storing it in the refrigerator might be necessary to prevent spoilage.
- You can freeze Cheesy Zucchini Bread. Ensure that the bread is completely cooled before wrapping it tightly in plastic wrap or storing it in a freezer bag. It can be kept frozen for up to a few months. Thaw it at room temperature or briefly warm it in the oven before enjoying it.
- This bread batter can be used to make mini muffins or individual servings in muffin tins. Adjust the baking time accordingly, as smaller portions will bake faster than a whole loaf.
- You can experiment with different types of cheese based on your preferences. Mozzarella, Monterey Jack, Swiss, or even a combination of cheeses can work well. Choose a cheese that melts nicely and complements the other flavors in the bread.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Made this.. had lots of zuccini from my garden and decided to try this.
I added some jalapeños and Italian herbs, fresh garli and grated onion. Absolutely delish.
I also made it substituting all purpose gluten free flour with xanthan gum, fantastic!!!