This Easy Zucchini Cheese Bread is a tasty way to enjoy veggies! With its soft texture and cheesy flavor, it’s perfect for breakfast or snacking.
I love how it uses up extra zucchini from the garden! Plus, the cheese gives it a fun twist. Serve it warm, and you won’t want to stop at just one slice! 🥒🧀
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a subtle flavor. If you don’t have zucchini, you could try grating carrots or even using canned pumpkin for a different but tasty result.
Cheese: Cheddar cheese gives a nice sharpness to the bread. Feel free to mix it with mozzarella for a melty texture. For a twist, use feta or goat cheese instead.
Flour: All-purpose flour works well, but you can substitute whole wheat flour for a nuttier flavor. If you need a gluten-free option, try a gluten-free flour blend.
Oil: Vegetable oil keeps the bread moist, but you can use melted butter for extra rich flavor. Olive oil is also a great choice!
Eggs: Eggs help bind the mixture together. If you’re looking to make this vegan, consider using flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) as a substitute.
How Do You Properly Grate and Drain Zucchini?
Grating zucchini is key to ensure your bread doesn’t turn out soggy. Here’s how to do it:
- Wash and dry the zucchinis, then grate them using a coarse grater.
- Once grated, place the zucchini in a clean kitchen towel or cheesecloth.
- Squeeze out as much moisture as possible. This step is essential for a great bread texture.
By getting rid of that excess moisture, your bread will rise properly and have a nice, fluffy texture without being too wet.
Easy Zucchini Cheese Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 3/4 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/4 cup milk
- 2 cloves garlic, minced (optional)
For the Topping:
- 1/4 cup grated Parmesan cheese (for topping, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 50-60 minutes for baking. Plus, you’ll need a few minutes to let it cool before slicing. In total, you’re looking at around 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5 inch loaf pan. This will help the bread come out easily when it’s done baking.
2. Grate and Drain the Zucchini:
Next, grate your zucchini using a coarse grater. It’s important to remove as much moisture as possible, so place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze it to get rid of excess liquid. This helps the bread rise nicely and prevents it from being too soggy.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pepper, and dried oregano until well combined. This ensures even distribution of the leavening agents and spices.
4. Combine the Wet Ingredients:
In a large bowl, beat the eggs, then add the vegetable oil and milk. Mix everything together until smooth and well combined.
5. Combine Wet and Dry Mixtures:
Now, stir the dry ingredients into the wet mixture until just combined. Don’t overmix! Gently fold in the drained grated zucchini, shredded cheese, and minced garlic if you’re using it. The mixture should be lumpy but well combined.
6. Pour into the Pan:
Pour the batter into your prepared loaf pan. If you like, sprinkle the top with Parmesan cheese for an extra cheesy crust!
7. Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center of the bread; if it comes out clean, it’s ready!
8. Cool and Serve:
Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, slice it up and serve warm or at room temperature.
9. Enjoy!
This easy zucchini cheese bread is not only delicious but also a great way to sneak in some veggies. Perfect for breakfast, a snack, or alongside a meal. Enjoy your baking!
FAQ for Easy Zucchini Cheese Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini, but make sure to thaw it and drain any excess moisture before adding it to the batter. This helps maintain the right texture!
How Can I Store Leftover Zucchini Bread?
Store leftover zucchini cheese bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens.
Can I Add Other Ingredients?
Absolutely! Feel free to add in extras like chopped bell peppers, olives, or even cooked bacon for added flavor. Just make sure to keep the total volume similar so that the bread still bakes properly.
