Description
This Zucchini Cheese Bread is a moist and flavorful savory loaf featuring shredded zucchini, sharp cheddar, and Parmesan cheese. Perfect for breakfast, brunch, or served alongside soups and salads, this quick bread combines wholesome ingredients with herb-infused goodness for a delicious homemade treat.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- ¼ cup melted butter
- ¼ cup olive oil
- ½ cup milk
- 2 cups shredded zucchini (moisture squeezed out)
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon dried Italian herbs
Cheese
- 1 ½ cups shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the eggs, melted butter, olive oil, and milk until the mixture is smooth and uniform in texture.
- Add zucchini: Stir the shredded zucchini into the wet mixture, ensuring it is evenly distributed throughout.
- Combine dry ingredients: In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried Italian herbs to blend all the leavening agents and seasonings.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet zucchini mixture, stirring gently just until combined to avoid overmixing, which can toughen the bread.
- Fold in cheeses: Carefully fold the shredded cheddar and grated Parmesan cheese into the batter, ensuring even distribution without deflating the mixture.
- Pour and spread batter: Pour the batter into the prepared loaf pan and spread it evenly to ensure uniform baking.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes to firm up before turning it out onto a wire rack to cool completely.
Notes
- Squeeze out as much moisture as possible from the shredded zucchini to prevent soggy bread.
- This savory loaf works well for breakfast, brunch, or as a delicious side to soups and salads.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap tightly and freeze to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
