Description
A delicious and savory quick bread recipe, this Zucchini Cheese Bread is packed with flavor from shredded zucchini, sharp cheddar cheese, and Parmesan. Perfect for a side dish or snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Wet Ingredients:
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
Additional Ingredients:
- 1 1/2 cups shredded zucchini (excess moisture squeezed out)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives or green onions
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
- Combine wet ingredients: In a separate bowl, beat the eggs, then mix in oil and buttermilk.
- Combine mixtures: Add the wet ingredients to the dry ingredients and stir until just combined.
- Add remaining ingredients: Fold in zucchini, cheddar cheese, Parmesan, and chives.
- Bake: Pour the batter into the loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and slice: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, consider adding red pepper flakes or using pepper jack instead of cheddar.
- This bread can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
