Zucchini Cheese Bread has become one of those recipes I turn to when I want something that feels like a treat but still sneaks in some veggies. You know how zucchini sometimes piles up in the fridge, and you’re like, “What do I even do with all this?” Well, this bread is a tasty answer. It’s moist, cheesy, and just the right kind of savory to keep you coming back for more.
Why You Should Try Zucchini Cheese Bread Recipe
Ever had zucchini bread that’s all sweet and cakey? This one flips the script by adding cheese, which gives it a lovely savory twist. It’s perfect for breakfast, a snack, or even a side for dinner. Plus, it’s a sneaky way to get some extra veggies in without anyone batting an eye. If you’re someone who loves comfort food but wants to keep things a little healthier, this bread hits the spot.
Variations I’ve Tried
I’ve played around with this recipe quite a bit. Here are some versions that worked well:
- Cheddar and Herb: Adding sharp cheddar and fresh rosemary makes it feel a bit fancy.
- Spicy Kick: Toss in some chopped jalapeños and pepper jack cheese for a bread with a little heat.
- Italian Style: Use mozzarella and mix in sun-dried tomatoes and basil for a Mediterranean flair.
- Gluten-Free: Swap the flour for a gluten-free blend; it still turns out moist and cheesy.
Zucchini Cheese Bread
Ingredients
Instructions
- Add the grated zucchini and mix well.
- In another bowl, combine the flour, baking powder, salt, black pepper, and garlic powder.
- Gradually add the dry ingredients to the zucchini mixture and stir until just combined.
- Fold in the shredded cheddar and Parmesan cheeses.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Notes
Serving Ideas for Zucchini Cheese Bread
This bread is versatile. Here’s how I like to enjoy it:
- Warm with a smear of butter or cream cheese.
- As a side with soups or salads.
- Toasted with avocado and a sprinkle of chili flakes.
- Cut into cubes for a party snack with dips like hummus or spinach artichoke.
Sometimes I even pack a slice in my lunchbox, and it’s a nice change from the usual sandwich.
Helpful Tips for Zucchini Cheese Bread
- Use fresh zucchini for the best flavor and moisture.
- Don’t overmix the batter; it keeps the bread tender.
- If you want it extra cheesy, sprinkle some cheese on top before baking.
- Store leftovers wrapped tightly in the fridge for up to 4 days.
- You can freeze slices individually for a quick grab-and-go snack.
Pro tip: Don’t skip squeezing out the zucchini water. Otherwise, you risk ending up with a soggy loaf.
Leftovers and Storage
This bread holds up well. Wrap it in foil or plastic wrap and keep it in the fridge. When you’re ready to eat, pop a slice in the toaster or microwave for a few seconds. Freezing works great too; just thaw at room temperature or toast straight from the freezer. Believe me, it’s just as good reheated.
Common Mistakes to Avoid
- Forgetting to squeeze out zucchini moisture – soggy bread alert.
- Overmixing the batter – tough bread is no fun.
- Using pre-shredded cheese with additives – it can affect melting and texture.
- Baking at too high a temperature – you want it golden, not burnt on the outside and raw inside.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 22 g
- Protein: 10 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 3 g
This bread balances carbs and protein nicely, plus the fat comes mostly from healthy olive oil and cheese. A solid choice when you want something tasty but not too heavy.