If you’re searching for a delightful twist to your usual bread routine, let me introduce you to the One Bowl Cheesy Zucchini Bread Recipe. This scrumptious bread is a harmonious blend of tender zucchini, sharp cheddar cheese, and subtle herbs, all coming together in one easy-to-make, flavor-packed loaf. The beauty lies in its simplicity: just one bowl, no fuss, and a result that’s moist, savory, and perfect for any time of the day. It’s comfort food with a fresh, cheesy kick that will quickly become your new favorite go-to snack or side.
Ingredients You’ll Need
These ingredients are straightforward and essential to creating the perfect balance of flavor, texture, and color in your bread. From the tender shredded zucchini giving moisture and freshness, to the sharp cheddar injecting that irresistible cheesy punch, each component plays a vital role.
- 1 1/2 cups all-purpose flour: The foundation that gives structure to your bread.
- 1 tsp baking powder: Helps the bread rise and stay fluffy.
- 1/2 tsp baking soda: Works with acidic buttermilk for the perfect lift.
- 1/2 tsp salt: Enhances all the other flavors in the bread.
- 1/2 tsp garlic powder: Adds a gentle savory note without overpowering.
- 1/2 tsp dried thyme or Italian seasoning (optional): Brings a subtle herbal aroma to the mix.
- 2 large eggs: Bind everything together and enrich the bread’s texture.
- 1/3 cup vegetable oil or melted butter: Keeps the bread moist and tender.
- 1/2 cup buttermilk (or milk + 1 tsp lemon juice): Provides tanginess and helps the bread stay soft.
- 1 1/2 cups shredded zucchini (squeezed of excess moisture): The star ingredient adding freshness and moisture.
- 1 cup shredded sharp cheddar cheese: Delivers that punch of rich, melty cheesiness in every bite.
- 2 tbsp grated Parmesan cheese (optional): Adds a savory depth and crispy crust golden touch.
How to Make One Bowl Cheesy Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick, setting yourself up for a smooth release later.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and herbs if you’re using them. This step is key to evenly distributing the rising agents and seasoning, so your bread bakes uniformly flavorful.
Step 3: Add the Wet Ingredients
Next, add the eggs, vegetable oil or melted butter, and buttermilk to your bowl of dry ingredients. Stir gently just until the mixture comes together; it’s okay if there are a few lumps because overmixing can make the bread tough.
Step 4: Fold in Zucchini and Cheeses
Time to add the shredded zucchini and two kinds of cheese—the sharp cheddar and optional Parmesan. Fold them carefully into the batter so they’re evenly spread but the bread remains light and airy. This step guarantees every slice will be bursting with cheesy, moist goodness.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth out the top. Bake in the oven for 45 to 55 minutes until a toothpick inserted comes out clean. This golden step creates a crust that cracks delicately to reveal the soft, cheesy bread inside.
Step 6: Cool Before Slicing
Once out of the oven, allow the bread to cool in the pan for 10 minutes. This brief rest helps it firm up so when you remove it onto a wire rack to cool completely, your slices will hold beautifully without crumbling.
Step 7: Serve and Enjoy
Slice up your loaf and serve it warm or at room temperature. This versatile bread shines whether fresh out of the oven or the next day as a hearty snack, side, or even a quick breakfast with a smear of butter.
How to Serve One Bowl Cheesy Zucchini Bread Recipe
Garnishes
Add a sprinkle of fresh herbs like chives, parsley, or even a little extra Parmesan on top for an inviting presentation and a fresh pop of flavor. A dab of softened butter or a drizzle of honey can also complement the savory cheese perfectly.
Side Dishes
This bread pairs wonderfully with soups like tomato bisque or creamy potato soup, letting the cheesy zucchini shine alongside comfort classics. It also makes a tasty companion to scrambled eggs or a fresh garden salad for a light but satisfying meal.
Creative Ways to Present
Transform your loaf into mini sandwiches by layering slices with ham and mustard or roasted vegetables and hummus for a quick lunch. Or, toast slices and top them with avocado and a poached egg for a brunch hit that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Wrap leftover zucchini bread tightly in plastic wrap or foil and store it at room temperature for up to two days to keep it moist and flavorful. For longer keeping, a sealed container in the fridge works well up to a week.
Freezing
If you want to enjoy this bread later, you can freeze it! Wrap the cooled loaf or individual slices in plastic wrap and then foil, or place slices in an airtight bag. Freeze for up to three months without losing that fresh-baked taste.
Reheating
To revive frozen or chilled bread, toast slices lightly in a toaster oven or warm them in a conventional oven at 325°F for 10 minutes. This restores the crust’s crispness and melts the cheese slightly for that just-baked experience.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! You can substitute buttermilk with regular milk plus a teaspoon of lemon juice or vinegar to mimic the acidity, which helps your bread rise and adds tangy flavor.
Do I need to squeeze the zucchini before adding it?
Yes, squeezing out excess moisture from the shredded zucchini is important to avoid a soggy bread. Use a clean towel or cheesecloth to press out as much liquid as you can.
Can I make this bread gluten-free?
For a gluten-free version, try substituting the all-purpose flour with a gluten-free baking blend, but note the texture might differ slightly. Adding a teaspoon of xanthan gum can help maintain structure.
Is it possible to add other cheeses or flavors?
Definitely! Feel free to experiment by swapping sharper cheddar for mozzarella, feta, or pepper jack for a different twist. Adding chopped herbs or spices like rosemary or paprika can elevate the flavor profile too.
How long does this bread keep fresh?
Stored properly, this zucchini bread stays fresh for about two days at room temperature and up to a week refrigerated. Its moist texture means it’s best enjoyed sooner rather than later.
Final Thoughts
There’s nothing quite as satisfying as pulling a warm loaf of homemade bread out of the oven, especially one as delicious as this One Bowl Cheesy Zucchini Bread Recipe. It’s easy, flavorful, and endlessly adaptable, making it perfect for busy days or cozy weekends. I promise, once you try it, this cheesy, zucchini-filled loaf will earn a permanent spot in your recipe collection. Go ahead and bake a loaf today—you’re going to love every bite.
Print
One Bowl Cheesy Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8-10 servings)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This one bowl cheesy zucchini bread is a flavorful and moist quick bread, made effortlessly with shredded zucchini and sharp cheddar cheese. It combines savory herbs and cheeses with the natural moisture of zucchini to create a satisfying loaf that’s perfect for breakfast, a snack, or a light meal. The recipe requires minimal prep and is baked to golden perfection in under an hour.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme or Italian seasoning (optional)
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
Main Add-ins
- 1 1/2 cups shredded zucchini (squeezed of excess moisture)
- 1 cup shredded sharp cheddar cheese
- 2 tbsp grated Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried thyme or Italian seasoning if using. This ensures even distribution of leavening and seasoning.
- Add Wet Ingredients: To the bowl with dry ingredients, add the eggs, vegetable oil or melted butter, and buttermilk (or milk with lemon juice). Stir gently until just combined, taking care not to overmix to keep the bread tender.
- Fold in Zucchini and Cheese: Gently fold in the shredded and well-drained zucchini, sharp cheddar cheese, and Parmesan cheese if using. Distribute the ingredients evenly without overworking the batter.
- Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place in the oven and bake for 45–55 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Cool: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, which helps set the texture.
- Serve: Once cooled, slice the zucchini bread and enjoy it warm or at room temperature as a savory snack or light meal accompaniment.
Notes
- Be sure to squeeze out excess moisture from the shredded zucchini to avoid a soggy bread.
- Using buttermilk adds tenderness and a slight tang to the bread, but you can substitute with milk plus 1 tsp lemon juice or vinegar.
- Feel free to experiment with different herbs for varied flavor profiles, such as rosemary or basil.
- This bread keeps well for 3-4 days stored covered at room temperature or up to a week in the refrigerator.
- Leftover bread can be toasted briefly to refresh its texture.
