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
Scale
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.
