How To Make Zucchini Cheese Bread (With Step By Step Photos)
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Zucchini cheese bread makes an excellent quick bread to accompany any meal. It also freezes well, making it good for storing. Treat your family to this absolutely delicious zucchini cheese bread and watch for the compliments to roll in!
Cheesy Zucchini Bread
I’ve spent years making sweet zucchini quick bread recipes that are made for dessert or breakfast such as my Mom’s version filled with semi-sweet chocolate chips.
Who knew that I’ve spent years missing out on a delicious savory zucchini bread recipe filled with extra cheesy goodness? My friend Sue was making up a batch when I was visiting her recently, and the smells that were coming from her kitchen were delightful.
When she mentioned she made a cheesy zucchini quick bread, I knew I had to have the recipe. The texture is moist from the zucchini, and the flavors of cheese is out of this world.
Ingredient List
- Grated Zucchini
- Fresh Chives
- Large Eggs
- Sour Cream
- Melted Butter
- Shredded Cheddar Cheese
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Garlic Powder
- Onion Powder
- Dried Basil
How to Make Zucchini Cheese Bread
Step by Step Instructions
- Preheat oven to 350 degrees F. Spray a 9 x 5 bread pan with nonstick cooking spray.
- In a large mixing bowl, whisk together shredded zucchini, fresh chives, beaten eggs, melted butter that has been cooled and sour cream. Stir in shredded cheddar cheese.
- In a separate bowl, combine flour, baking soda, baking powder, salt, garlic powder, onion powder and dried basil.
- Add the dry ingredients to the wet ingredients. The batter will be very thick. See Recipe FAQs section.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes.
- Remove from the oven, and cool in the pan for 15 minutes. Remove to a wire rack to cool completely.
- Serve slices smeared with butter, along with a soup and salad.
Recipe FAQs
- Do not squeeze the excess moisture out of the zucchini.
- Use a box grater or a shredding attachment on a food processer.
- 1 block of cheese equals 8 ounces. I prefer to start with a block, but bagged, shredded cheese works too. Use 2 cups of bagged shredded cheese.
- I prefer to use sharp cheddar cheese or extra sharp cheddar cheese. If desired, use your favorite type of cheese.
Recipe Variations
- Replace fresh chives with green onions or finely diced onion.
- Minced, dried onion could be added for more onion flavor.
- Try mozzarella cheese or Parmesan cheese instead of cheddar cheese.
- Make zucchini muffins by using a muffin tin instead of a loaf pan.
- Try adding your favorite dried herbs as a substitute for dried basil.
How to freeze zucchini bread?
Let the bread cool completely. Wrap tightly in plastic wrap, and then place in an air-tight resealable plastic bag. Place in the freezer for up to 6 months.
Do you remove zucchini seeds for baking?
If your zucchini is on the larger size, including large seeds on the inside, cut the zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.
What is the best tool for shredding zucchini?
My two favorite ways to shred a zucchini is to use either a basic box grater or a food processor with a shredding disk. A box grater has easy clean up but takes a little effort while a food processor takes practically no effort but more clean up.
Why does zucchini bread take so long to bake?
Zucchini naturally contains a large amount of water, and most zucchini bread recipes use zucchini that does not have the excess moisture removed. It’s due to the reason that it takes a rather long time to bake.
Zucchini Bread Recipes
Zucchini is the perfect ingredient to make a moist, flavorful quick bread. All you have to do is shred the zucchini, skin and all, and it’s ready to be added to your batter. Here are some of our favorite zucchini bread recipes.
- Chocolate Chip Zucchini Bread – This is the recipe our mom made every summer and it’s one that we still faithfully make each year.
- Caramel Zucchini Bread
- Classic Zucchini Bread
- Zucchini Bread with Applesauce
- Mocha-Glazed Chocolate Zucchini Bread
- Zucchini Bread with Walnuts
How To Make Zucchini Cheese Bread (With Step By Step Photos)
Ingredients
- 1 1/2 cups shredded zucchini, do not drain
- 3 Tablespoons fresh chives, chopped
- 2 large eggs
- 3/4 cup sour cream
- 1/2 cup melted butter, cooled slightly
- 2 cups shredded cheddar cheese
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
- Mix zucchini, chives, eggs, sour cream, butter. Stir in melted butter to the mixture.
- To another bowl, combine all the dry ingredients – flour, baking powder, baking soda, salt, garlic powder, onion powder and basil.
- Add the dry ingredients to the wet ingredients. The batter should be thick. If there's still dry pockets, add a tablespoon of sour cream or an additional egg.
- Spoon the batter into the prepared dish.
- Bake in oven for 50 minute or until golden brown and a toothpick comes out clean.
- Let the zucchini cheese quick bread cool in the pan for 15 minutes, before removing to a cooling rack to continue cooling.
- Eat as is or smeared with butter.
Notes
- Do not squeeze the excess moisture out of the zucchini.
- Use a box grater or a shredding attachment on a food processer.
- 1 block of cheese equals 8 ounces. I prefer to start with a block, but bagged, shredded cheese works too. Use 2 cups of bagged shredded cheese.
- I prefer to use sharp cheddar cheese or extra sharp cheddar cheese. If desired, use your favorite type of cheese.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
