Zucchini Cheese Bread

Zucchini Cheese Bread

A simple zucchini quick bread that’s bursting with cheddar cheese!

Yeah! Zucchini is in season! Zucchini is one of the summer produce that I always look forward to; there are so many amazing zucchini recipes and this zucchini cheese bread is one of my favorites! Normally when I think about quick bread, including zucchini bread, I think about sweet rather than savory but this cheddar cheese bread gives those sweetbreads a run for their money! Quick bread is super easy to make, you simply mix the wet ingredients together, mix the dry ingredients together, mix the dry into the wet and bake! This is a pretty basic quick bread recipe with the main ingredients being shredded zucchini and plenty of cheddar cheese! I also like to add a herb to the mix and green onions are a great option with others being: chives, parsley, dill, rosemary, thyme, etc. I like to serve slices of this bread warm and topped with melting butter. Yum!

Zucchini Cheese Bread Ingredients:

  • 1 1/2s cup 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 cup cheddar cheese, shredded
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese.
  2. Mix the flour, baking powder, baking soda, and salt.
  3. Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*
  4. Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50-70 minutes.
  5. Let cool a bit before running a knife around the inside edge of the pan, removing the loaf, slicing, and enjoying topped with melted butter.

Zucchini Cheese Bread

Note:

*The zucchini is the source of some of the liquid for this recipe so after you shred the zucchini do not squeeze out or drain off any of its liquid. Because zucchini has different amounts of liquid if your batter ends up being too thick to pour into the pan, feel free to mix in 1-2 tablespoons of milk or water.

Option: Replace the sour cream with buttermilk (or milk) and squeeze as much extra liquid out of the zucchini as you can.
Option: Omit the green onions.
Option: Add one or more herbs like chives, parsley, dill, etc.
Option: Add 2 tablespoons Parmigiano Reggiano (parmesan cheese) for even more cheese flavor!
Option: Use a different kind of cheese like gruyere!
Option: Sprinkle an additional 1/2 cup shredded cheese on top of the batter before baking to have a nice cheese-covered top!

Tip: I enjoy warming this bread up a little and slathering on butter to melt into it when serving! Yum!
Tip: Use medium-sized zucchini with a width/diameter of around 1.5-2 inches or less. (Thicker zucchini have a lot more liquid in them.)

Nutrition Facts: Calories 315, Fat 18g (Saturated 10g, Trans 0.4g), Cholesterol 94mg, Sodium 314mg, Carbs 26g (Fiber 1g, Sugars 1g), Protein 10g

 

Zucchini Cheese Bread

A simple zucchini quick bread that’s bursting with cheddar cheese!

  • 1 1/2s cup 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 cup cheddar cheese, shredded
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Nutrition

  • Calories 315, Fat 18g (Saturated 10g, Trans 0.4g), Cholesterol 94mg, Sodium 314mg, Carbs 26g (Fiber 1g, Sugars 1g), Protein 10g
  1. Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese.

  2. Mix the flour, baking powder, baking soda and salt.

  3. Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*

  4. Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50-70 minutes.

  5. Let cool a bit before running a knife around the inside edge of the pan, removing the loaf, slicing and enjoying topped with melted butter.

*The zucchini is the source of some of the liquid for this recipe so after you shred the zucchini do not squeeze out or drain off any of its liquid. Because zucchini has different amounts of liquid if your batter ends up being too thick to pour into the pan, feel free to mix in 1-2 tablespoons of milk or water.

Option: Replace the sour cream with buttermilk (or milk) and squeeze as much extra liquid out of the zucchini as you can.
Option: Omit the green onions.
Option: Add one or more herbs like chives, parsley, dill, etc.
Option: Add 2 tablespoons Parmigiano Reggiano (parmesan cheese) for even more cheese flavor!
Option: Use a different kind of cheese like gruyere!
Option: Sprinkle an additional 1/2 cup shredded cheese on top of the batter before baking to have a nice cheese-covered top!
Tip: I enjoy warming this bread up a little and slathering on butter to melt into it when serving! Yum!
Tip: Use medium-sized zucchini with a width/diameter of around 1.5-2 inches or less. (Thicker zucchini have a lot more liquid in them.)

Bread
American
Zucchini Cheese Bread

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