If you are looking for a savory treat that perfectly balances moistness with a cheesy, flavorful twist, this Zucchini Cheese Bread Recipe is your new best friend in the kitchen. Combining tender shredded zucchini with sharp cheddar and Parmesan, this bread delivers a satisfying texture and a burst of savory goodness in every slice. It’s not only a fantastic way to sneak some veggies into your diet but also an irresistible snack or side that everyone will ask for again and again.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making this Zucchini Cheese Bread Recipe a standout. Each item plays a crucial role, whether it’s developing the tender crumb, enhancing the cheese’s bold flavor, or adding herbal depth to the loaf.
- 2 cups all-purpose flour: Provides the perfect structure for a tender yet sturdy loaf.
- 1 1/2 teaspoons baking powder: Helps the bread rise nicely, giving it a light texture.
- 1/2 teaspoon baking soda: Works with the buttermilk to ensure a soft crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the cheese’s richness.
- 1/2 teaspoon garlic powder: Adds a gentle savory note that complements the zucchini beautifully.
- 1/2 teaspoon dried oregano: Infuses an herbaceous aroma for complexity.
- 2 large eggs: Bind the ingredients together and give the bread structure.
- 1/3 cup vegetable oil: Keeps the bread moist and tender.
- 1/2 cup buttermilk: Adds tanginess and reacts with baking soda for lift.
- 1 cup shredded zucchini (squeezed dry): Brings subtle sweetness and moisture without sogginess.
- 1 1/4 cups shredded sharp cheddar cheese: The star ingredient that delivers bold, melty flavor.
- 1/4 cup grated Parmesan cheese: Adds a nutty, salty finish for depth.
- 2 tablespoons chopped fresh parsley (optional): Offers a fresh pop of color and mild herbiness.
How to Make Zucchini Cheese Bread Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly flour it, or simply line it with parchment paper for easy removal. This prep ensures your cheesy zucchini loaf bakes evenly and releases easily.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and dried oregano. This combination forms the flavorful, aromatic base of your bread’s crumb.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, vegetable oil, and buttermilk until smooth and well combined. This mixture brings richness and moisture that will keep every slice tender and satisfying.
Step 4: Bring Wet and Dry Together
Gradually stir the wet ingredients into the dry ingredients until just combined. Resist the urge to overmix here—overworked batter can lead to a tougher bread, and you want to preserve the soft crumb.
Step 5: Fold in Zucchini and Cheeses
Gently fold in the shredded zucchini, sharp cheddar, Parmesan, and parsley if using. This is where your Zucchini Cheese Bread Recipe really takes shape, combining fresh texture with layers of cheesy flavor.
Step 6: Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
How to Serve Zucchini Cheese Bread Recipe
Garnishes
To elevate your slices, sprinkle a little extra Parmesan or fresh chopped parsley on top right before serving. This adds a lovely color contrast and a subtle crunch to each bite. A light brush of garlic butter can also turn simple slices into an irresistible treat.
Side Dishes
This cheese bread pairs beautifully with warm tomato soup, a crisp green salad, or a bowl of chili. The savory zucchini bread can be a hearty side or stand on its own for a simple lunch or snack.
Creative Ways to Present
Serve the loaf sliced with a variety of dips like herb cream cheese, roasted red pepper hummus, or even a tangy mustard spread. For parties, cut into mini cubes, thread onto skewers with cherry tomatoes and olives for a delightful savory appetizer you’ll love sharing.
Make Ahead and Storage
Storing Leftovers
Wrap leftover zucchini cheese bread in plastic wrap or keep it in an airtight container and refrigerate. It will stay fresh for up to 5 days, giving you plenty of time to enjoy this delightful treat.
Freezing
This bread freezes beautifully. Slice first, then wrap individual pieces or the entire loaf tightly in plastic wrap and foil. Freeze for up to 3 months to keep the flavors intact and ready to thaw later for a quick snack or side.
Reheating
Reheat slices in the toaster oven or a warm skillet to bring back the melty cheese and slight crisp on the crust. You can also microwave briefly, but the texture is best when gently warmed through.
FAQs
Can I use a different type of cheese in this Zucchini Cheese Bread Recipe?
Absolutely! While sharp cheddar and Parmesan create a perfect blend of tangy and nutty flavors, you can experiment with mozzarella, gouda, or pepper jack for a unique twist. Just keep the cheese quantity similar to maintain moisture balance.
Do I have to peel the zucchini?
No need to peel your zucchini. The skin adds color, nutrients, and texture. Just be sure to shred it finely and squeeze out the moisture to avoid soggy bread.
Can I make this bread gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend, but results may vary. Look for blends designed for baking and consider adding a binder like xanthan gum for better texture.
How do I prevent the bread from becoming soggy?
The key is to squeeze out as much liquid as possible from the shredded zucchini before folding it into the batter. Excess moisture is the main culprit for soggy bread.
Is this bread suitable for freezing and reheating?
Yes, the Zucchini Cheese Bread Recipe freezes well. Just make sure to wrap it tightly and reheat gently to enjoy fresh flavors and texture.
Final Thoughts
Making this Zucchini Cheese Bread Recipe is such a rewarding experience, blending simple ingredients into a loaf bursting with flavor and comfort. Whether you’re baking for family, friends, or just yourself, it’s a delicious way to enjoy seasonal veggies with a cheesy punch. Give it a try and watch how quickly this savory bread becomes a beloved staple in your kitchen!
Print
Zucchini Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Cheese Bread is a savory twist on traditional zucchini bread, packed with sharp cheddar and Parmesan cheeses for a flavorful, moist loaf. Perfect as a snack or alongside meals, this bread combines the subtle sweetness of zucchini with aromatic herbs and spices for a delicious American-style treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 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 buttermilk
- 1 cup shredded zucchini (squeezed dry)
Cheeses and Herbs
- 1 1/4 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (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 well combined.
- Combine wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and buttermilk until the mixture is smooth and well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the bread light and tender.
- Fold in zucchini and cheeses: Gently fold in the shredded zucchini, sharp cheddar cheese, Parmesan cheese, and chopped parsley if using. Make sure the zucchini is well drained to prevent sogginess.
- Pour batter and bake: Transfer the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then carefully remove it and place on a wire rack to cool completely before slicing.
Notes
- Ensure to squeeze out as much moisture as possible from the zucchini to avoid a soggy texture.
- You can experiment with different cheeses or add chopped jalapeños to give the bread a spicy twist.
- Store any leftovers wrapped tightly in the refrigerator for up to 5 days or freeze for up to 3 months to maintain freshness.
