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Zucchini Cheese Quick Bread Recipe

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4 from 14 reviews

This Zucchini Cheese Quick Bread is a moist, savory loaf packed with shredded zucchini, sharp cheddar cheese, and fresh chives. Perfect as a snack, breakfast, or a side dish, this quick bread requires no yeast and comes together easily with simple pantry ingredients. It bakes to a golden crust with a tender, cheesy interior, offering a delightful twist on classic quick breads.

Ingredients

Wet Ingredients

  • 1 1/2 cups shredded zucchini (DO NOT squeeze out the water)
  • 3 tablespoons chopped fresh chives
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/2 cup cooled melted butter
  • 2 cups shredded cheddar cheese

Dry Ingredients

  • 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

Instructions

  1. Preheat Oven and Prepare Pan: Heat your oven to 350 degrees Fahrenheit. Line a 9x5 inch loaf pan with parchment paper and lightly coat it with cooking spray to ensure easy removal of the bread after baking. Set aside.
  2. Mix Wet Ingredients: In a medium-sized mixing bowl, combine the shredded zucchini (with its natural moisture intact), chopped fresh chives, eggs, sour cream, and the cooled melted butter. Stir these ingredients thoroughly so they blend into a uniform mixture. Then add the shredded cheddar cheese and stir again until the cheese is evenly distributed.
  3. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder. This ensures your leavening agents and seasonings are evenly mixed before incorporation.
  4. Make the Batter: Add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; the batter will be quite thick. Avoid overmixing to keep the quick bread tender.
  5. Bake the Bread: Spoon the batter into the prepared loaf pan, spreading evenly. Place the pan in the preheated oven and bake for approximately 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
  6. Cool the Bread: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely. This step prevents moisture buildup and sogginess on the bottom.
  7. Serve or Store: Once cooled, slice the bread to serve immediately. Alternatively, wrap it in plastic wrap and store at room temperature or in the refrigerator to maintain freshness for several days.

Notes

  • Do not squeeze out the water from the shredded zucchini; the moisture is important for the bread’s texture.
  • Allow the melted butter to cool before mixing to avoid cooking the eggs prematurely.
  • Use sharp cheddar cheese for a more pronounced flavor.
  • Storage: Keep the bread wrapped in plastic to retain moisture; it can be refrigerated or kept on the counter for up to 3 days.
  • For extra flavor, consider adding a pinch of black pepper or herbs like thyme or rosemary.

Find it online: https://miracooking.com/zucchini-cheese-quick-bread-recipe/