Zucchini Cheese Bread
A warm, soft loaf that combines the robust flavor of cheese with the wholesome goodness of zucchini, perfect for any meal.
Ingredients
Main Ingredients
- 1 cup grated zucchini (about 1 medium zucchini) Squeeze out excess moisture
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 3 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/4 cup chopped fresh herbs (optional, such as parsley or green onions)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- Grate the zucchini and squeeze out excess moisture using a cheesecloth or a clean kitchen towel.
- In a large bowl, combine the flour, baking powder, baking soda, salt, black pepper, and garlic powder (if using). Stir until well-blended.
- In another bowl, whisk together the eggs and vegetable oil until combined.
- Gradually add the wet mixture to the dry mixture, stirring gently to combine. Fold in the grated zucchini and shredded cheese along with any optional herbs.
- Transfer the mixture to your prepared loaf pan. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
Can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices in a toaster oven or microwave.