Zucchini Cheese Bread

A delicious twist on classic quick bread, this Zucchini Cheese Bread combines fresh shredded zucchini, sharp cheddar cheese, and herbs to create a moist, tender loaf that’s perfect for breakfasts, snacks, or side dishes with soups, chili, or salads.

📝 Ingredients for Zucchini Cheese Bread 

• Dry:

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • ½ tsp baking soda

  • 1 tsp salt

  • ½ tsp garlic powder (optional)

  • ½ tsp dried Italian herbs or oregano

• Wet:

  • 2 large eggs (room temperature)

  • ½ cup milk or buttermilk

  • ¼ cup olive oil (or melted butter)

  • 1 tbsp honey or sugar

• Add-Ins:

  • 1½ cups grated zucchini, excess liquid squeezed out

  • 1½ cups shredded sharp cheddar cheese (or 1 cup cheddar + ½ cup Parmesan)

  • 2 tbsp chopped green onions or chives (optional)

👨‍🍳 Directions

1. Prep
   – Preheat oven to 350°F (175°C).
   – Grease or line a 9×5-inch loaf pan with parchment.

2. Mix Dry Ingredients
   – In a bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and herbs.

3. Mix Wet Ingredients
   – In another bowl, beat eggs, milk, oil, and honey.

4. Combine
   – Add the wet mixture into dry ingredients and stir just until almost combined.
   – Fold in zucchini, cheese, and green onions—do not over-mix.

5. Bake
   – Pour batter into loaf pan.
   – Bake for 45–55 minutes, until golden and a toothpick comes out clean.

6. Cool & Serve
   – Let cool in pan for 10 minutes, then transfer to a rack. Slice when warm or at room temp.

 Notes

• Squeezing zucchini is key — too much moisture will make the loaf dense.

• Add a sprinkle of cheese on top before baking for a golden crust.

• Want spice? Add ¼ tsp crushed red pepper flakes.

💡 Serving Ideas

• Makes 1 loaf (10–12 slices)

• Serve warm with soups, eggs, or as a cheesy snack with butter!

🔍 Nutritional Info (per slice, based on 12 slices, approx.)

🌱 Benefits

• Zucchini adds vitamins & moist texture without overpowering flavor.

• Cheese provides protein & calcium.

• Quick bread – no yeast, no rising time!

❓ Q & A

Q: Can I use whole-wheat flour?
A: Yes — replace up to 1 cup of white flour with whole-wheat. The loaf will be slightly denser.

Q: How do I store leftovers?
A: Wrap tightly and refrigerate up to 5 days, or freeze slices for up to 2 months.

Q: Can I make muffins instead?
A: Absolutely! Bake in muffin tins for 20–25 minutes at the same temperature.