Zucchini Cheese Bread

This moist zucchini cheese bread is loaded with sharp cheddar and Parmesan for the kind of savory snack or side that always disappears fast from the table. It is a wonderfully tender loaf where the vegetables provide richness and the cheeses deliver serious flavor.

The first time I baked this bread my kitchen filled with the warm scent of cheddar and I knew I was onto something special. My family instantly called it the “cheese bread that actually tastes like cheese.”

Ingredients

• Zucchini: fresh and shredded this provides moisture and a hint of sweetness to the bread choose firm medium-sized zucchini and avoid overly large ones for better flavor
• Sharp cheddar: shredded with a coarse grater brings strong cheese flavor select a block and shred it yourself for the best melt
• Parmesan: finely shredded this adds a nutty salty note use real Parmesan rather than the pre-grated kind
• All-purpose flour: essential for structure scoop and level your flour for accuracy
• Baking powder: necessary to help the bread rise make sure it is fresh
• Onion powder and garlic powder: both bring savory depth and round out the flavor make sure your jars are not expired
• Kosher salt: enhances all the ingredients use a flaked or coarse kosher salt
• Large eggs: bind everything together use at room temperature for easier mixing
• Sour cream: adds richness and tender crumb opt for full-fat for best texture
• Unsalted butter: melted for moisture and flavor
• Choose good quality ingredients especially cheese and zucchini for the best tasting results

Step-by-Step Instructions

Prep the Pan and Oven:

Preheat your oven to 375 degrees F. Grease an 8 and a half by 4 and a half inch loaf pan well to ensure the bread releases later

Combine Dry Ingredients:

In a large mixing bowl whisk together the flour baking powder onion powder garlic powder and kosher salt ensuring there are no lumps and ingredients are evenly distributed

Mix Wet Ingredients:

In a medium bowl whisk the eggs until just frothy. Whisk in the sour cream until you have a smooth mixture. Slowly drizzle in the melted butter while whisking to help emulsify the fats and prevent curdling

Add Cheese and Zucchini:

Switch to a wooden spoon to stir the shredded cheddar Parmesan and zucchini into the wet mixture. Fold together until the shreds are evenly coated and distributed

Combine Wet and Dry Components:

Pour the wet mixture into the dry ingredients. Stir gently but thoroughly until there are no pockets of flour left and the dough is thick and uniform. It will be a stiff mixture and I often use clean hands for the final mix to ensure nothing is dry

Fill and Smooth the Loaf Pan:

Scrape the batter into the prepared loaf pan. Smooth the top gently with a spatula but avoid pressing down or compacting the dough which could affect rise

Bake:

Place the pan in your preheated oven. Bake for 50 to 55 minutes until the top has turned golden deep brown and feels firm to the touch with a domed shape

Cool:

Let the loaf cool in the pan for 15 minutes. Then remove from the pan and allow it to cool completely on a wire rack to help maintain texture and prevent sogginess

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One of my favorite moments was making this with my youngest who gleefully squeezed out the zucchini and declared it was “the messiest bread ever.” Parmesan is the ingredient that takes this loaf over the top for me since it adds a rich umami note that no other cheese really brings.

Storage Tips

Once cooled wrap the loaf tightly in plastic wrap and keep it at room temperature for up to two days. For longer storage refrigerate for up to a week or freeze slices for up to three months. To reheat simply toast slices until warm and crisp on the edges

Ingredient Substitutions

Swap out sharp cheddar for Gruyere or fontina for different cheesy flavors. Greek yogurt can stand in for sour cream but will make the loaf slightly tangier. For a less salty loaf use part-skim mozzarella instead of cheddar

Serving Suggestions

Delicious on its own warmed slightly as a snack or serving with soup or salad for a comforting lunch. Try slicing thick and toasting under the broiler then topping with fresh tomato or a little butter. My kids especially love it with scrambled eggs for a savory breakfast

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Cultural Context

Cheese breads have roots all over the world but this recipe feels especially American with its combination of zucchini and cheddar. Zucchini bread itself was popularized in the US as a tasty way to use up summer garden abundance

Recipe FAQs

→ How do I ensure the zucchini doesn't add too much moisture?

Weighing the zucchini is best, or lightly packing it into a measuring cup. Avoid squeezing out all the moisture, but do not pack it down firmly. Excess liquid can make the bread soggy.

→ Can I substitute cheeses?

Yes, other firm cheeses like Gruyère, Monterey Jack, or Asiago can replace cheddar or Parmesan for a unique flavor twist.

→ Why use both onion and garlic powder?

The combination adds depth and savory notes to the bread, enhancing the flavor of the cheeses and zucchini without overpowering them.

→ How should I store leftover slices?

Wrap cooled slices tightly and keep them at room temperature for up to two days or refrigerate for five days. Warm before serving for best texture.

→ What is the best way to serve zucchini cheese bread?

It’s delicious on its own, with a pat of butter, or as a side for salads and soups. Toasting it lightly brings out extra flavor and crispness.

→ Can I freeze the bread?

Absolutely. Let it cool completely, wrap tightly, and freeze for up to three months. Thaw and warm before enjoying.