Zucchini Cheese Bread Recipe

Introduction

There’s something truly comforting about freshly baked bread, especially when it’s infused with the flavors of vegetables and cheese. This Zucchini Cheese Bread is a family favorite in our household—perfectly moist, savory, and satisfying. I remember the first time I made it; the aroma wafted through the kitchen, drawing my family in from every corner of the house. As we gathered around the table, slices of this cheesy delight were devoured, each bite accompanied by the rich taste of cheddar and the subtle hint of green onions. It’s become a staple for potlucks and casual dinners, and I know it will soon find a place in your home as well.

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, 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

Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan to prevent sticking.

Mix Wet Ingredients

In a large bowl, combine the shredded zucchini, green onions (if using), eggs, sour cream, and melted butter. Mix well to ensure all ingredients are evenly incorporated, then stir in the shredded cheddar cheese.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.

Make the Batter

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the batter seems too thick to pour, you can add 1-2 tablespoons of milk or water to loosen it up a bit.

Bake the Bread

Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end of the baking time to prevent over-browning.

Cool and Serve

Let the bread cool in the pan for a few minutes before running a knife around the edges. Carefully remove the loaf from the pan, slice, and serve warm. For an extra treat, top each slice with a pat of butter.

Nutrition Facts

• Servings: 12
• Calories per serving: 315 kcal
• Fat: 18g
• Saturated Fat: 10g
• Trans Fat: 0.4g
• Cholesterol: 94mg
• Sodium: 314mg
• Carbohydrates: 26g
• Fiber: 1g
• Sugars: 1g
• Protein: 10g

Preparation Time

• Total Time: 1 hour
• Prep Time: 15 minutes
• Cook Time: 50-70 minutes

How to Serve

• Warm: Serve slices warm straight from the oven.
• With Butter: Spread a pat of butter on each slice for a rich flavor.
• As a Side Dish: Pair with soups or salads.
• Snack: Enjoy as a mid-day snack with a slice of cheese.
• For Breakfast: Serve alongside scrambled eggs for a hearty breakfast.

Additional Tips

1. Don’t Squeeze the Zucchini: Keeping the moisture in the zucchini is essential for a moist bread.
2. Use Fresh Herbs: Add herbs like dill or basil for an extra flavor boost.
3. Storage: Store any leftovers in an airtight container in the fridge for up to 5 days.
4. Adjust Cheese Levels: Feel free to add more cheese if you want it extra cheesy!
5. Check Doneness: Ovens vary; check doneness with a toothpick to avoid overbaking.

Recipe Variations

• Buttermilk Substitute: Replace sour cream with buttermilk for a tangy twist.
• Cheese Options: Experiment with different cheeses like gruyere or mozzarella.
• Herb-Infused: Mix in herbs like chives, parsley, or dill for additional flavor.
• Add Ins: Consider adding diced bell peppers or spinach for more veggies.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.

Serving Suggestions

• Pair this bread with a creamy tomato soup or a fresh garden salad for a complete meal.
• Serve alongside grilled meats or fish as a flavorful side.
• Top with avocado or smoked salmon for a delicious brunch option.

Freezing and Storage

• Freezing: Wrap the cooled bread tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.
• Thawing: To thaw, place it in the refrigerator overnight or allow it to sit at room temperature for a few hours before serving.

FAQ Section

1. Can I use frozen zucchini?

• Yes, just make sure it is well-drained before adding to the batter.

1. What can I substitute for sour cream?

• You can use plain yogurt or buttermilk as alternatives.

1. How do I know when the bread is done?

• Insert a toothpick in the center; if it comes out clean, the bread is done.

1. Can I add nuts to this recipe?

• Yes, walnuts or pecans can be added for a crunchy texture.

1. Is it possible to make this bread vegan?

• You can try replacing eggs with flax eggs and using a dairy-free yogurt.

1. What type of zucchini should I use?

• Any variety of zucchini will work; just make sure it’s fresh and firm.

1. Can I make mini loaves instead?

• Yes, just reduce the baking time; start checking at 25-30 minutes.

1. How long does the bread stay fresh?

• It will stay fresh for about 5 days in the refrigerator.

1. What’s the best way to store the bread?

• Keep it in an airtight container in a cool place or refrigerate.

1. Can I make this bread ahead of time?
   • Yes, it can be made ahead and stored in the fridge or freezer.

Conclusion

This Zucchini Cheese Bread is more than just a side dish; it’s a delightful addition to any meal, packed with flavor and nutrition. The combination of cheesy goodness and the subtle taste of zucchini makes it a winner for both kids and adults alike. Whether served warm with butter or as a hearty complement to your favorite soup, this quick bread will quickly become a go-to recipe in your kitchen. Give it a try and watch it disappear from the table in no time! Enjoy the warmth and flavor it brings to your home.

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