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
Scale
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.
