Zucchini Cheese Bread Recipe

Introduction

Zucchini Cheese Bread is a moist, savory loaf perfect for using up fresh summer zucchini. Packed with cheddar cheese and a hint of green onion, it makes a delicious snack or side dish that’s easy to prepare and bake.

Ingredients

• 1 1/2 cups zucchini, shredded (do not squeeze)
• 1/4 cup green onion, sliced (optional)
• 2 large eggs
• 3/4 cup sour cream
• 1/4 cup butter, melted and cooled
• 1 1/2 cups cheddar cheese, shredded
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Step 1: In a large bowl, mix the shredded zucchini, sliced green onions (if using), eggs, sour cream, and melted butter until well combined.
2. Step 2: Stir the shredded cheddar cheese into the wet ingredients.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
5. Step 5: Pour the batter into a greased 9×5 inch loaf pan, spreading it evenly.
6. Step 6: Bake in a preheated oven at 350°F (180°C) for 50 to 70 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the bread cool slightly before running a knife around the edges, removing it from the pan, slicing, and serving with melted butter if desired.

Tips & Variations

• For extra moisture, avoid squeezing the shredded zucchini; this keeps the bread tender and flavorful.
• Swap cheddar for your favorite cheese like gouda or pepper jack for a different taste.
• Add a pinch of black pepper or smoked paprika to the batter for a subtle kick.
• If you prefer a milder onion flavor, omit the green onions or replace them with chives.

Storage

Store the zucchini cheese bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices in a sealed bag for up to 3 months. Reheat slices in a toaster oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini instead of fresh?

Yes, but be sure to thaw and drain the frozen zucchini thoroughly to remove excess moisture before adding it to the batter.

Is this bread dairy-free or suitable for vegans?

This recipe contains sour cream, butter, eggs, and cheese, so it is not dairy-free or vegan. However, you can experiment with plant-based substitutes to make a dairy-free or vegan version.

Zucchini Cheese Bread Recipe

Print Recipe

★★★★★

4.4 from 109 reviews

This Zucchini Cheese Bread is a moist and flavorful loaf perfect for breakfast or a savory snack. Packed with shredded zucchini, sharp cheddar cheese, and a hint of green onion, it’s a delicious way to enjoy vegetables in a cheesy, tender bread. Perfectly baked to a golden crust, this bread pairs wonderfully with melted butter or your favorite spread.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 1/2 cups zucchini, shredded (do not squeeze)
• 1/4 cup green onion, sliced (optional)
• 2 large eggs
• 3/4 cup sour cream
• 1/4 cup butter, melted and cooled
• 1 1/2 cups cheddar cheese, shredded

Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Combine Wet Ingredients: In a large mixing bowl, mix the shredded zucchini, sliced green onions (if using), eggs, sour cream, and melted butter thoroughly until well combined.
2. Add Cheese: Stir in the shredded cheddar cheese, ensuring it’s evenly distributed throughout the wet mixture.
3. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly.
4. Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet ingredients until just combined to form the batter; avoid overmixing to keep the bread tender.
5. Prepare Pan and Pour Batter: Grease a 9×5 inch loaf pan well. Pour the batter into the prepared pan, spreading it evenly.
6. Bake: Place the loaf pan in a preheated oven at 350°F (180°C) and bake for 50 to 70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the bread to cool slightly before running a knife around the inside edges of the pan. Remove the loaf carefully, slice it, and enjoy warm topped with melted butter if desired.

Notes

• Do not squeeze the shredded zucchini to keep the bread moist.
• Green onions are optional but add a nice mild onion flavor.
• Use sharp cheddar cheese for more pronounced flavor.
• Make sure the melted butter is cooled before mixing with eggs to prevent curdling.
• Check the bread at 50 minutes and adjust baking time as ovens may vary.
• Allow the bread to cool slightly before slicing to maintain its structure.

Keywords: zucchini bread, cheese bread, savory bread, zucchini recipe, cheddar cheese bread, vegetable bread, easy bread recipe