This moist zucchini cheese bread is a delightful treat bursting with cheesy goodness and a subtle hint of fresh zucchini. It’s perfect as a snack or a side dish!
I love how easy it is to whip up. Just mix everything together, pour it in the pan, and let the oven do its magic. You might want to save some for later, but good luck with that! 😂
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture. Choose smaller ones as they tend to have fewer seeds. If zucchini is not available, grated carrots can be a fun substitute.
Cheese: I recommend sharp cheddar for a nice flavor kick. A mix of cheddar and mozzarella gives a great texture. If you need a dairy-free option, use a plant-based cheese or nutritional yeast for flavor.
Flour: All-purpose flour works well here, but you can use whole wheat flour for a healthier version. Just keep in mind it might change the texture slightly.
Herbs and Spices: Garlic powder and dried oregano add a nice depth of flavor. Feel free to get creative! Fresh herbs like basil or thyme can elevate this bread further.
How to Properly Squeeze Zucchini for Your Bread?
Removing excess moisture from the grated zucchini is crucial for achieving a perfect texture. Too much moisture can lead to soggy bread. Here’s how to do it effectively:
- Grate the zucchini using a box grater.
- Transfer it to a clean kitchen towel or cheesecloth.
- Gather the corners and twist to squeeze out as much liquid as you can. You’ll be surprised how much comes out!
Doing this simple step ensures your zucchini cheese bread will come out perfectly moist, but not overly wet!
Moist Zucchini Cheese Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried oregano or Italian seasoning
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 cup grated zucchini (fresh, squeezed to remove excess moisture)
- 1 cup shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped green onions or finely chopped onion
- 2 tablespoons fresh parsley or dill, chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 50-60 minutes to bake. Once it’s out of the oven, let it cool for another 10-15 minutes before slicing. In total, you’re looking at around 1.5 hours to a delightful zucchini cheese bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5 inch loaf pan. Alternatively, you can line the pan with parchment paper for easy removal later.
2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, black pepper, garlic powder (if using), and oregano. Make sure everything is well mixed to get a nice rise!
3. Mix the Wet Ingredients:
In another bowl, crack the eggs and beat them well. Then, whisk in your oil or melted butter until it’s nice and smooth. This is also where you’ll add the grated zucchini, shredded cheese, Parmesan cheese (if you’re using it), and the chopped onions. Stir everything together until combined.
4. Combine Wet and Dry Mixtures:
Now, gently fold the dry ingredients into the wet mixture. It’s important not to overmix—just fold until there are no dry streaks left. A few lumps are perfectly fine!
5. Pour and Smooth the Batter:
Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth out the top so it bakes evenly.
6. Bake to Perfection:
Pop the pan into the preheated oven and bake for 50-60 minutes. Keep an eye on it, and do the toothpick test—insert it into the center, and if it comes out clean, your bread is ready!
7. Cool Down:
Remove the bread from the oven and let it cool in the pan for about 10-15 minutes. After that, transfer it to a wire rack to cool completely.
8. Slice and Serve:
Once cooled, slice your zucchini cheese bread. You can enjoy it warm or at room temperature. It’s great as a snack, a side dish, or even for breakfast. Enjoy every delicious bite!
FAQ
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour. Just keep in mind that it may lead to a denser bread, so you might want to add a tablespoon of extra liquid (like milk or water) to keep it moist.
How Do I Store Leftover Zucchini Cheese Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or foil before freezing!
Can I Add Other Ingredients to This Bread?
Yes! Feel free to customize your bread by adding ingredients like sun-dried tomatoes, cooked bacon, or different kinds of cheese. Just be cautious with the moisture content; too many additional wet ingredients can affect the texture.
Why Is My Zucchini Cheese Bread Soggy?
If your bread turns out soggy, it might be due to excess moisture in the zucchini. Make sure you squeeze out as much liquid as possible before adding it to the batter. Also, ensure you bake it long enough so that the center cooks through.
