Zucchini Cheddar Bread
A soft, cheesy zucchini bread packed with fresh chives, fiber, and protein. Ready in just over an hour, it’s perfect for breakfast, snacking, or meal prep. Moist, flavorful, and wholesome, this savory loaf is easy to make and keeps well for days.
Equipment
- 9x5-inch loaf pan
- Mixing Bowls – 2
- whisk
- Spatula
- Box grater
- Paper towel or clean dish towel
Ingredients
- 2 cups shredded zucchini about 1–2 small, water squeezed out
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons fresh chives chopped
- 2 large eggs room temperature
- ½ cup oil melted
- ¼ cup sour cream
- ½ cup milk
Instructions
- Preheat and Prepare Oven: Begin by preheating your oven to 350°F (177°C). Position a rack in the center of your oven to ensure even baking. Lightly grease a 9x5-inch loaf pan using butter or oil. For extra ease and to prevent sticking, line the pan with parchment paper, then lightly grease the parchment. This step ensures your bread will release cleanly once baked.
- Shred and Prepare Zucchini: Wash 1–2 small zucchinis thoroughly and trim the ends. Using a box grater, shred the zucchini finely. Measure out 2 cups of shredded zucchini and place it in a clean dish towel or several layers of paper towels. Firmly squeeze out as much excess water as possible. Removing moisture is crucial to prevent soggy bread and to ensure a tender, well-structured loaf. Set the prepared zucchini aside in a small bowl.
- Combine Dry Ingredients: In a large mixing bowl, add 2 ¼ cups all-purpose flour. Then, incorporate 4 teaspoons of baking powder, ½ teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon black pepper. Whisk these ingredients thoroughly to distribute the leavening agents and seasonings evenly. Stir in 1 ½ cups shredded cheddar cheese and 3 tablespoons of freshly chopped chives, making sure the cheese and herbs are coated lightly with flour to prevent them from sinking to the bottom during baking.
- Prepare Wet Ingredients: In a separate mixing bowl, crack 2 large room-temperature eggs and whisk lightly to combine. Add ½ cup melted oil, ¼ cup sour cream, and ½ cup milk. Whisk together until the mixture is smooth and uniform. The eggs provide structure, while the oil and sour cream add moisture and richness, ensuring a tender, flavorful loaf.
- Combine Wet and Dry Mixtures: Slowly pour the dry mixture into the bowl containing the wet ingredients. Using a spatula, gently fold the ingredients together. Stir until just combined—avoid overmixing, as this can make the bread dense and tough. Once the batter has come together, fold in the prepared zucchini carefully to evenly distribute it without crushing.
- Transfer Batter to Pan: Scrape the batter into your prepared loaf pan, spreading it evenly with a spatula. Smooth the top lightly to ensure uniform baking. You may gently tap the pan on the counter to remove any air pockets. This helps the bread rise evenly and prevents large holes from forming inside.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick or skewer into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. The top should spring back lightly when pressed. Baking time may vary slightly depending on your oven, so keep an eye on the bread in the final 10 minutes.
- Cool in Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan for 10–15 minutes. This initial cooling helps the bread firm up slightly, making it easier to remove from the pan without breaking.
- Remove from Pan and Cool Completely: Carefully lift the bread out of the pan using the parchment paper. Place it on a wire cooling rack to cool completely. Cooling completely is essential to allow the structure to set and the flavors to develop fully. Slice only after the bread has cooled to maintain clean, neat slices.
- Serve and Enjoy: Once fully cooled, slice the bread into 12 even portions. Serve warm or at room temperature. This bread pairs wonderfully with a pat of butter, a drizzle of olive oil, or alongside soups and salads. Store leftovers as outlined in storage instructions for maximum freshness.
Notes
- Moisture Matters: Always squeeze excess water from zucchini to avoid a soggy loaf.
- Cheese Choice: Sharp cheddar gives the best flavor, but mild cheddar or a mix of cheeses works well too.
- Don’t Overmix: Fold ingredients gently to prevent dense, tough bread.
- Pan Prep: Lining the pan with parchment ensures easy removal and cleaner slices.
- Flavor Boost: Fresh chives add brightness, but you can experiment with green onions or parsley.
- Room Temperature Ingredients: Using eggs and dairy at room temperature improves texture and helps the bread rise evenly.
