Description
This isn’t just a way to use up garden zucchini—it’s a cozy, savory dream wrapped in a golden crust. Think: fluffy crumb, sharp cheddar pockets, and just enough green goodness to feel virtuous. Whether you’re slicing it for a brunch spread or sneaking warm bites in your kitchen, this Zucchini Cheese Bread brings major comfort with zero soggy vibes. One bowl, endless flavor, and that fresh-baked smell? Irresistible.
Ingredients
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1½ cups shredded zucchini (no need to squeeze!)
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¼ cup green onions, sliced (optional)
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2 large eggs
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¾ cup sour cream (or Greek yogurt)
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¼ cup melted butter (or coconut oil)
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1½ cups sharp cheddar, shredded
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2 cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5″ loaf pan.
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Mix wet ingredients: Whisk eggs, sour cream, and cooled butter until smooth.
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Add zucchini, cheese & onions, stir gently.
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Combine dry ingredients in another bowl: flour, baking powder, baking soda, salt.
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Fold dry into wet just until no flour streaks remain.
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Pour into pan, smooth top, and sprinkle extra cheese if desired.
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Bake 45–55 mins, until a toothpick comes out clean. Cool 10 mins in pan, then transfer to rack.
Notes
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Don’t squeeze zucchini—it adds moisture!
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Toss cheese in 1 tbsp flour before mixing in to prevent sinking.
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Want muffins? Bake at 375°F for 20–25 mins.
- Prep Time: 10 mins
- Cook Time: 50 mins
Nutrition
- Calories: 220 cal Per slice
- Fat: 12g
- Carbohydrates: 20g
- Protein: 7g