Best Ever Zucchini Cheddar Bread – A Flavor-Packed Savory Loaf
Best Ever Zucchini Cheddar Bread – A Flavor-Packed Savory Loaf
If you’re looking for a savory, moist, and cheesy bread that’s perfect for any meal, this Best Ever Zucchini Cheddar Bread is the answer. Packed with fresh zucchini, sharp cheddar, and a blend of herbs, this loaf is a delightful twist on traditional quick breads. Whether you serve it as a side for dinner or enjoy it as a snack, this recipe is sure to become a favorite.
For more savory bread inspiration, check out this Herbed Biscuit Beef Pot Pie or this Classic Homemade Bruschetta for a fresh appetizer idea.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (drained of excess moisture)
- 1/4 cup chopped fresh chives
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, thyme, rosemary, and black pepper.
- Combine wet ingredients: In another bowl, beat the eggs, then add the vegetable oil, Greek yogurt, honey, and vanilla extract. Mix until smooth.
- Fold in zucchini and cheese: Stir the grated zucchini and chopped chives into the wet mixture. Gradually add the dry ingredients, mixing until just combined. Fold in the shredded cheddar and grated Parmesan cheese.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Expert Tips
- Drain zucchini well: To avoid a soggy loaf, squeeze out as much moisture as possible from the grated zucchini before adding it to the batter.
- Add mix-ins: For extra flavor, consider adding diced bell peppers, sun-dried tomatoes, or a pinch of smoked paprika.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
FAQ
Can I use a different type of cheese?
Yes! While cheddar adds a sharp flavor, you can substitute it with Gouda, Monterey Jack, or even feta for a tangy twist.
Can I make this bread gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend. Ensure it includes xanthan gum for the best texture.
What can I serve with this bread?
This savory loaf pairs beautifully with soups, salads, or even as part of a brunch spread. For a hearty meal, try it alongside this Cheesy One Pot Chicken Alfredo Pasta.
Best Ever Zucchini Cheddar Bread – A Flavor-Packed Savory Loaf
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, thyme, rosemary, and black pepper.
- Combine wet ingredients: In another bowl, beat the eggs, then add the vegetable oil, Greek yogurt, honey, and vanilla extract. Mix until smooth.
- Fold in zucchini and cheese: Stir the grated zucchini and chopped chives into the wet mixture. Gradually add the dry ingredients, mixing until just combined. Fold in the shredded cheddar and grated Parmesan cheese.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
