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cheesy zucchini bread-1

Cheesy Zucchini Bread

This cheesy zucchini bread is a moist, savory quick bread loaded with shredded zucchini and melty cheese. It's perfect as a snack, for breakfast, or as a side with soups or salads.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups zucchini, grated and squeezed dry About 1 medium zucchini.
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 2/3 cup whole milk or buttermilk
  • 1/3 cup olive oil or melted butter
  • 1 1/4 cups cheddar cheese, shredded Plus extra for topping.
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons chopped fresh chives or green onions Optional.

Equipment

  • 1 box grater
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 whisk
  • 1 spatula or wooden spoon
  • 1 9x5-inch loaf pan
  • 1 parchment paper (optional)
  • 1 measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Place the grated zucchini in a clean towel and squeeze out as much moisture as possible. Set aside.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
  4. In a large bowl, whisk the eggs, then add the milk and olive oil (or melted butter). Mix until well combined.
  5. Stir in the grated zucchini, shredded cheddar cheese, Parmesan cheese, and chives or green onions if using.
  6. Add the dry ingredients to the wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
  7. Pour the batter into the prepared loaf pan. Sprinkle a little extra cheddar cheese on top.
  8. Bake for 48-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
  9. Cool in the pan for 10 minutes, then remove the bread and let it cool on a wire rack for at least 20 minutes before slicing.

Notes

Squeezing out extra moisture from the zucchini is key for the right bread texture.
Feel free to swap cheddar for pepper jack, Monterey Jack, or your favorite cheese.
This bread freezes well: wrap individual slices and freeze up to 3 months.
If you like spices, add a pinch of garlic powder or smoked paprika for a flavor twist.
Serve warm or at room temperature. Great with a dab of butter!