One Bowl Cheesy Zucchini Bread Recipe is one of those gems that sneaks in a veggie and tastes like a treat. If you’ve got zucchinis hanging out in your fridge and you’re tired of the usual stir-fry or salad, this recipe has your name on it. It’s simple, cheesy, and you only need one bowl because who wants to wash a million dishes after baking?
Why You Should Try One Bowl Cheesy Zucchini Bread
Honestly, this bread is like that friend who’s low-key but steals the show at every party. The zucchini keeps it moist without making it soggy, and the cheese adds a savory punch that makes every bite interesting. Plus, it’s perfect for breakfast, a snack, or even a side with dinner. Have you ever had zucchini bread that wasn’t sweet? This flips the script and gives you something a little different.
Variations I’ve Tried And Loved
I like to keep things interesting by mixing up the cheese. Sometimes I go with sharp cheddar for a bold flavor, other times mozzarella for a gooey texture. Throwing in some chopped herbs like rosemary or thyme also gives it a fresh twist. Feeling adventurous? Add a handful of chopped nuts or even cooked bacon bits. Have you ever tried zucchini bread with a little heat? A pinch of chili flakes does wonders.
One Bowl Cheesy Zucchini Bread
Ingredients
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- In the same bowl, add the eggs, vegetable oil, and honey; mix until combined.
- Fold in the grated zucchini and shredded cheddar cheese until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve as a savory snack or side to your meal.
Notes
Serving The One Bowl Cheesy Zucchini Bread
This bread stands on its own, but if you want to jazz it up, try spreading some cream cheese or butter on a warm slice. It pairs surprisingly well with tomato soup or a simple salad for lunch. Ever thought about making sandwiches with it? A slice of turkey and some mustard between two pieces of this bread is a game changer.
Tips for One Bowl Cheesy Zucchini Bread
- Don’t skip squeezing out the zucchini! Water is the enemy here.
- Use freshly shredded cheese for better melt and flavor.
- If you want a lighter texture, swap half the all-purpose flour for whole wheat.
- Feel free to toss in herbs or spices to suit your mood.
- Keep an eye on the bread in the last 10 minutes of baking; ovens can be tricky.
Leftovers
Wrap leftover bread tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for 2 days, but if you want it to last longer, pop it in the fridge for up to a week. You can also freeze slices individually and toast them straight from the freezer. Have you ever tried freezing zucchini bread? It’s a lifesaver for busy mornings.
Common Mistakes to Avoid
- Not draining the zucchini enough will make the bread soggy.
- Overmixing the batter can lead to a dense loaf.
- Using pre-shredded cheese can sometimes result in clumps or less flavor.
- Baking at too high a temperature might brown the crust before the inside cooks through.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 28 g
- Protein: 10 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 3 g
This bread packs a good balance of protein and fat thanks to the eggs and cheese, making it a satisfying snack or meal addition. Next time you see zucchinis at the market, you know what to do!