Description
Zucchini cheese bread delivers a mouthwatering fusion of garden-fresh zucchini and melted cheese in a rustic homemade loaf. Savor each slice of this comforting quick bread that brings warmth and richness to your table, inviting you to indulge in its irresistible flavors.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups zucchini, shredded
- 1 ½ cups cheddar cheese, shredded
- 2 large eggs
- 2 cups all-purpose flour
Dairy and Wet Ingredients:
- ¾ cup sour cream
- ¼ cup butter, melted and cooled
- ¼ cup green onion, sliced (optional)
Dry Seasonings and Leavening Agents:
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Prepare the oven by heating to 350°F and coating a standard loaf pan with a thin layer of cooking grease to prevent sticking.
- Grate fresh zucchini and finely chop green onions, combining them in a spacious mixing bowl with lightly beaten eggs, creamy sour cream, and smooth melted butter.
- Thoroughly blend the wet ingredients until they form a cohesive mixture, then gently incorporate shredded cheddar cheese, ensuring even distribution throughout the batter.
- In a separate vessel, sift together flour, leavening agents, and salt, creating a uniform dry ingredient blend.
- Carefully fold the dry ingredient mixture into the zucchini base, stirring with minimal agitation to maintain a light, tender texture.
- Transfer the completed batter into the prepared loaf pan, spreading it evenly to ensure consistent baking.
- Place the pan in the preheated oven and bake for approximately 50-70 minutes, monitoring until a inserted toothpick emerges completely clean.
- Allow the bread to rest briefly in the pan, then carefully loosen the edges using a sharp knife.
- Remove the loaf from the pan, slice into generous portions, and serve while still warm, optionally accompanied by a delicate pat of melted butter.
Notes
- Drain excess moisture from zucchini to prevent a soggy bread texture by gently squeezing shredded zucchini with paper towels before mixing.
- Use room temperature eggs and sour cream for smoother batter incorporation and consistent mixing.
- Fold cheese gently to distribute evenly without overmixing, which can make the bread tough and dense.
- Check doneness early around 50 minutes, as oven temperatures vary and can cause uneven baking.
- Allow bread to cool for 10-15 minutes in the pan to help it set and prevent crumbling when removing.
- Store leftover bread wrapped in plastic wrap or aluminum foil at room temperature for 2-3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 100 mg