Zucchini Cheese Bread: Easy, Moist, and Cheesy Recipe
This savory quick bread combines tender zucchini with sharp cheddar and Parmesan for a moist loaf bursting with cheesy goodness. No need for kneading or yeast—just mix and bake for an easy snack, breakfast, or side dish
Ingredients
- 6 oz 1¼ cups zucchini, shredded | 4oz sharp cheddar, shredded | 2oz Parmesan, shredded | 1¾ cups all-purpose flour | 2 teaspoons baking powder | 1 teaspoon onion powder | 1 teaspoon garlic powder | 1 teaspoon kosher salt | 2 large eggs | ⅔ cup sour cream | 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and grease a loaf pan. Whisk flour, baking powder, onion powder, garlic powder, and salt. In another bowl, whisk eggs, sour cream, and melted butter. Stir in cheddar, Parmesan, and zucchini. Mix wet ingredients into dry to form a stiff batter. Add dough to pan, smooth top. Bake 50–55 min until golden and firm. Cool in pan 15 min, then on wire rack.
Notes
No need to squeeze water from zucchini for this recipe. Substitute cheese types to taste. Best enjoyed warm, and leftovers can be reheated in the oven.