Zucchini Cheese Bread
A moist, savory quick bread packed with shredded zucchini and loads of cheddar cheese. Ready in just 10 minutes of prep with no yeast and no kneading required — the perfect way to use up summer zucchini.
Ingredients
- 1 1/2 cups zucchini shredded (do not squeeze)
- 1/4 cup green onion sliced (optional)
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup butter melted and cooled
- 1 1/2 cups cheddar cheese freshly shredded
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9x5-inch loaf pan and set aside.
- In a large mixing bowl, stir together the shredded zucchini, green onions (if using), eggs, sour cream, and cooled melted butter until well combined. Stir in the shredded cheddar.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 70 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then run a knife around the edges, remove the loaf, slice, and serve warm with melted butter.
Notes
Do not squeeze the moisture from the zucchini — that liquid is part of the recipe's balance.
Make sure the melted butter is cooled before combining with the eggs.
Do not overmix once the flour is added to keep the bread tender.
If the top browns too quickly before the center is done, tent loosely with foil and continue baking.
Store at room temperature for 2 days, refrigerated for up to 5 days, or freeze sliced for up to 2 months.
Freshly shredded cheddar from a block is strongly recommended over pre-shredded.
Make sure the melted butter is cooled before combining with the eggs.
Do not overmix once the flour is added to keep the bread tender.
If the top browns too quickly before the center is done, tent loosely with foil and continue baking.
Store at room temperature for 2 days, refrigerated for up to 5 days, or freeze sliced for up to 2 months.
Freshly shredded cheddar from a block is strongly recommended over pre-shredded.
Tried this recipe?Let us know how it was!