Cheesy Zucchini Bread – Indulge in the savory goodness of Cheesy Zucchini Bread. A delightful blend of shredded zucchini, cheddar cheese, and sour cream. This quick bread recipe. Offers a perfect balance of flavors. Making it an ideal snack or side dish. For any meal. With simple ingredients. And an easy-to-follow process. This cheesy zucchini bread. Is sure to become a favorite in your kitchen.
The first time I baked this Cheesy Zucchini Bread. I was intrigued. By the idea of combining zucchini. With cheese in a bread recipe. I remember the aroma. That filled my kitchen as it baked. And my husband and child. Eagerly waiting to try a slice. The moment I took it out of the oven. The golden crust. And the gooey melted cheese. Promised deliciousness. When my family tasted it. They were absolutely hooked. It quickly became a staple in our household. Especially during zucchini season. When our garden is overflowing. With fresh produce.
What makes this Cheesy Zucchini Bread truly special?
What sets this Cheesy Zucchini Bread apart? Is its versatility. And rich flavor profile. The shredded zucchini keeps the bread moist. While the cheddar cheese. Adds a savory richness. That’s hard to resist. With the addition of sour cream. This bread is incredibly fluffy and tender. Making it an irresistible treat. For any occasion. Whether enjoyed as a breakfast delight, or a snack. Or a side dish to complement your main meal. This bread is packed. With nutrients and taste. The subtle hint of green onion. Adds an extra layer of flavor. That elevates each bite. Making this recipe. A perfect blend of comfort and gourmet.
What You Need To Make This Cheesy Zucchini Bread Recipe?
Zucchini: The zucchini adds moisture and nutrients. It’s important not to squeeze out the water. As it keeps the bread moist. If you find the zucchini to be too watery. Pat it dry with a paper towel. You can also substitute zucchini. With yellow squash if desired.
Cheddar Cheese: The sharpness of cheddar cheese. Complements the mild flavor of zucchini. For a different twist. Try using mozzarella or gouda.
Sour Cream: Sour cream contributes to the bread’s creamy texture. You can replace it with Greek yogurt. For a slightly tangy flavor. And added protein.
Green Onion: This ingredient is optional. But recommended. For a subtle onion flavor. That enhances the taste. Feel free to omit it. Or replace with herbs like chives or parsley.
Steps To Make Cheesy Zucchini Bread:
Step 1: Prepare the Wet Ingredients: In a large bowl, mix the shredded zucchini, green onions, eggs, sour cream, and melted butter. Make sure everything is well combined. Before stirring in the cheddar cheese.
Step 2: Mix the Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the baking agents. Are evenly distributed throughout the flour.
Step 3: Combine Wet and Dry Mixtures: Gradually fold the dry ingredients. Into the wet mixture. Stirring gently until just combined. Be careful not to overmix. As this can affect the bread’s texture.
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Step 4: Prepare the Loaf Pan: Grease a 9×5 inch loaf pan. With butter or non-stick spray. And pour the batter into it. Spread it evenly with a spatula.
Step 5: Bake the Bread: Preheat your oven to 350°F (180°C). Place the loaf pan on the middle rack. And bake for 50-70 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean. Or with a few crumbs. The bread is ready.
Step 6: Cool and Serve: Allow the bread to cool in the pan. For about 10 minutes. Then, run a knife around the edges. And carefully remove the loaf from the pan. Let it cool on a wire rack before slicing. Enjoy it with a pat of melted butter. For an extra delicious experience!
Tip:
For an extra burst of flavor in your Cheesy Zucchini Bread. Consider using a mix of cheeses. Like sharp cheddar and parmesan or gouda. The combination of cheeses. Will add depth to the bread’s taste profile. And the parmesan will bring a nutty, salty touch. That complements the mild zucchini perfectly. Additionally, if you prefer a lighter texture. You can substitute half of the all-purpose flour. With whole wheat flour. Or a mix of whole wheat and almond flour. This not only adds a slight nuttiness. But also boosts the nutritional value of the bread. Before grating the zucchini. You can choose not to squeeze out the excess moisture. Which will make your bread extra moist. And tender. However, if your zucchini is particularly watery. Gently pat it with a paper towel. To avoid making the batter too wet. Also, try adding a teaspoon of dried Italian herbs. Like basil or oregano to the mix. For a delightful aroma and taste. That will elevate the savory notes. In your bread. Lastly, toast your slices slightly. Before serving with a dollop of butter. For an irresistible crunch. And a rich, melty finish.
Frequently Asked Questions:
Can I freeze the Cheesy Zucchini Bread?
Absolutely! After the bread has cooled completely. Wrap it tightly in plastic wrap. And place it in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to enjoy it. Let it thaw at room temperature. Or warm it in the oven for a few minutes.
What can I substitute for zucchini?
If you’re not a fan of zucchini. Or don’t have any on hand. You can use grated carrots. Or even shredded potatoes as an alternative. Both will provide a similar texture. And moisture to the bread.
How can I make this recipe gluten-free?
To make a gluten-free version. Substitute the all-purpose flour. With a gluten-free flour blend. Make sure to use a blend. That includes xanthan gum. Or add it separately. To help the bread hold together.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Zucchini Bread
Ingredients
- 1 1/2 c zucchini shredded (do not squeeze)
- 1/4 c green onion sliced (optional)
- 2 large eggs
- 3/4 c sour cream
- 1/4 c butter melted and cooled
- 1 1/2 c cheddar cheese shredded
- 2 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Prepare the Wet Ingredients: In a large mixing bowl, combine the shredded zucchini, green onions, eggs, sour cream, and melted butter. Mix well until the ingredients are evenly distributed. Then stir in the shredded cheddar cheese.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly mixed with the flour.
- Mix Everything Together: Gradually fold the dry ingredients into the wet mixture. Stirring gently until just combined. Be careful not to overmix the batter. As this can lead to a dense texture.
- Prepare the Loaf Pan: Grease a 9×5 inch loaf pan. With butter or non-stick spray. Pour the batter into the prepared pan. Spread it evenly with a spatula. To ensure it bakes uniformly.
- Bake: Preheat your oven to 350°F (180°C). Place the loaf pan on the middle rack. And bake for 50-70 minutes. Or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan. For about 10 minutes. Before running a knife. Around the edges to loosen it. Remove the loaf from the pan. And let it cool on a wire rack. Slice and serve warm. Ideally with a pat of butter on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
