This Easy Zucchini Cheese Bread is a warm treat that combines fresh zucchini with gooey cheese in a perfectly moist loaf. It’s like a hug for your taste buds!
Honestly, who can resist cheese? I sometimes slice it up for breakfast or a snack, and it’s always a hit! Just remember to save a piece for later—if you can! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture and flavor. If you don’t have any, yellow squash works too. Just make sure to squeeze out excess moisture!
Cheese: Sharp cheddar gives a nice flavor kick. However, feel free to substitute with mozzarella for a milder taste or any cheese you love, like pepper jack for some heat.
Greek Yogurt/Sour Cream: These ingredients make the bread moist. If you want a dairy-free option, try using unsweetened applesauce or a dairy-free yogurt alternative.
Flour: All-purpose flour is the go-to, but whole wheat flour can add more nutrition and give a nuttier taste. Just use a bit less as it can be denser.
How Do I Keep My Zucchini Cheese Bread Moist?
To ensure your Zucchini Cheese Bread stays moist, the most important step is squeezing out excess moisture from the grated zucchini before adding it to the batter. Too much water can make the bread soggy. Also, adding Greek yogurt or sour cream helps lock in moisture!
- Use a clean kitchen towel to wring out the zucchini after grating it.
- Mix wet and dry ingredients just until they come together; overmixing can make the bread dense.
- Monitor the baking time closely, as overbaking leads to dryness. Test with a toothpick and check for a moist crumb when it comes out.
With these tips, you’ll have a deliciously moist Zucchini Cheese Bread every time! Enjoy your baking!
Easy Zucchini Cheese Bread with Moist Texture
Ingredients You’ll Need:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder (optional)
- 1 tsp dried oregano or Italian seasoning
- 3/4 cup shredded sharp cheddar cheese (or your favorite cheese)
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions or chives (optional)
- 2 large eggs
- 1/3 cup olive oil or vegetable oil
- 1/2 cup plain Greek yogurt or sour cream (adds moistness)
- 2 cloves garlic, minced (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50-60 minutes to bake, plus a little time for cooling. So, plan to spend about 1 hour and 15 minutes total from start to enjoying a slice of moist and cheesy goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Prepare the Zucchini:
Grate the zucchini using a box grater. Next, place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much moisture as possible. This step is important to keep your bread from becoming soggy. Set the zucchini aside.
3. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and oregano. This will help ensure that all the leavening agents are evenly distributed.
4. Combine the Wet Ingredients:
In another bowl, beat the eggs, then add the olive oil, Greek yogurt (or sour cream), and minced garlic if you’re using it. Mix until everything is well combined.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together until just combined; be careful not to overmix!
6. Fold in the Zucchini and Cheese:
Gently fold in the grated zucchini, shredded cheddar cheese, Parmesan cheese, and green onions (if using) until evenly incorporated.
7. Pour the Batter into the Pan:
Transfer the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
8. Bake the Bread:
Bake your bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread is browning too quickly, you can loosely cover it with aluminum foil for the last 15 minutes of baking.
9. Cool the Bread:
Once baked, allow the bread to cool in the pan for about 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.
10. Slice and Serve:
Once cooled, slice the bread and serve it warm or at room temperature. This delicious Zucchini Cheese Bread pairs wonderfully with soups or salads and makes a delightful snack!
Enjoy your moist, cheesy zucchini bread! Feel free to share your experience and how it turned out!
FAQs about Easy Zucchini Cheese Bread
Can I Use Frozen Zucchini?
Yes! Frozen zucchini works in this recipe, but make sure to thaw it first and squeeze out as much moisture as possible before adding it to the batter. This will help maintain the bread’s texture.
How Can I Store Leftovers?
Store any leftover zucchini cheese bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze slices for up to 3 months. Just make sure to wrap slices individually in plastic wrap before freezing!
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, you can use sour cream or buttermilk as a substitute. For a dairy-free option, try using unsweetened almond yogurt or applesauce for moisture.
Can I Add Other Ingredients?
Absolutely! Feel free to get creative by adding diced bell peppers, spinach, or even cooked bacon for added flavor. Just be cautious with moisture; make sure to adjust other wet ingredients if adding high-moisture items.
Enjoy baking and customizing your zucchini cheese bread!
