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Savory Zucchini Cheese Bread Recipe

Savory Zucchini Cheese Bread Recipe
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★★★★★

5.2 from 18 reviews

This Savory Zucchini Cheese Bread is a moist, flavorful loaf perfect as a side dish or snack. Made with fresh grated zucchini, savory garlic and onion powders, and a cheesy topping, this bread offers a delicious way to incorporate veggies into your meal. Its light texture and rich taste make it ideal for family dinners or casual gatherings.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, grated

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Dairy & Eggs

  • 1 cup shredded cheese (e.g., Cheddar or Mozzarella)
  • 2 large eggs
  • 1/2 cup milk

Oils & Fats

  • 1/4 cup olive oil

Garnish (Optional)

  • Fresh thyme or parsley for garnish

Instructions

  1. Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
  2. Prepare Zucchini: In a large bowl, toss the grated zucchini with a pinch of salt and let it rest for about 10 minutes. This draws out excess moisture. Then, use a clean kitchen towel to squeeze out as much liquid as possible to avoid soggy bread.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and olive oil until fully combined and slightly frothy. This mixture will help keep the bread moist and tender.
  4. Combine Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, garlic powder, onion powder, salt, and pepper. Mixing well ensures even distribution of leavening agents and spices.
  5. Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid overmixing to maintain a light and fluffy texture.
  6. Fold in Zucchini and Cheese: Gently fold in the drained grated zucchini and half of the shredded cheese. This step ensures the zucchini and cheese are evenly distributed throughout the batter.
  7. Prepare for Baking: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining shredded cheese evenly over the top for a deliciously melty crust.
  8. Bake: Place the loaf pan in the preheated oven and bake for 45-55 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool the Bread: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling helps the bread set and makes slicing easier.
  10. Garnish and Serve: Optionally, garnish with fresh thyme or parsley. Slice and serve warm or at room temperature alongside soups, salads, or alone as a tasty snack.

Notes

  • Remove as much moisture as possible from the zucchini for the best bread texture.
  • Freeze leftovers in an airtight container for up to three months; reheat in toaster or oven.
  • This bread pairs wonderfully with soups and salads.
  • You can substitute shredded carrots or squash for zucchini if desired.
  • To make vegan, use flax eggs and dairy-free milk alternatives.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
  • Baking times may vary if you double the recipe; use two pans and watch for doneness carefully.

Nutrition

Keywords: zucchini bread, savory bread, cheese bread, vegetable bread, easy bread recipe, snack, side dish

Find it online: https://cheflenacooks.com/savory-zucchini-cheese-bread-recipe/