Easy Cheesy Zucchini Bread: A Cozy Summer Favorite
Celebrate summer's bounty with this Easy Cheesy Zucchini Bread! It's a savory, comforting loaf packed with fresh zucchini and cheddar cheese. Ridiculously simple and fast to make, it's perfect for using up garden zucchini and makes a delicious snack, breakfast, or side dish.
Equipment
- Large bowl
- Medium bowl
- 9x5 inch loaf pan
- Whisk
- Spoon or spatula
- Toothpick
- Wire rack
- Knife
Ingredients
For the Cheesy Zucchini Bread
- 1.5 cups zucchini shredded (do not squeeze)
- 0.25 cup green onion sliced (optional)
- 2 large eggs
- 0.75 cup sour cream full-fat recommended
- 0.25 cup butter melted and cooled
- 1.5 cups cheddar cheese shredded (from a block recommended)
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Instructions
- Step 1: Preheat your oven to 350°F (180°C) and generously grease a 9x5 inch loaf pan. You can use butter, cooking spray, or line it with parchment paper.
- Step 2: In a large bowl, combine the shredded zucchini (do not squeeze), sliced green onions (if using), eggs, sour cream, and melted and cooled butter. Whisk until nicely combined, then stir in the shredded cheddar cheese.
- Step 3: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
- Step 4: Pour the dry ingredients into the bowl with the wet ingredients. Using a spoon or spatula, gently mix everything together until just combined. Be careful not to overmix; a few small lumps are fine.
- Step 5: Pour the batter into your prepared loaf pan and spread it out evenly.
- Step 6: Bake for 50-70 minutes, or until the top is golden brown and a toothpick inserted into the very center of the loaf comes out clean.
- Step 7: Take the pan out of the oven and let the bread cool in the pan for about 10-15 minutes before carefully removing it onto a wire rack to finish cooling.
- Step 8: Slice thick pieces and enjoy, preferably warm! Ensure it's cool enough to handle before slicing.
Notes
Substitutions & Additions: Swap cheddar for Gruyere, Monterey Jack, Parmesan, or a blend. Add 1-2 tbsp fresh chopped herbs (chives, dill, parsley) or 1 tsp dried herbs. A pinch of black pepper, garlic powder, or cayenne can add depth. Try adding finely grated carrot or corn kernels. Greek yogurt can substitute sour cream.
Tips for Success: Do NOT squeeze the shredded zucchini; the moisture is key. Do not overmix the batter. Shred your own cheese from a block for best results. Check for doneness by inserting a toothpick into the center. Allow the bread to cool in the pan briefly before removing.
Storage: Store completely cooled bread in an airtight container or wrapped tightly at room temperature for 2-3 days, or refrigerate up to a week. It freezes well for up to 3 months when wrapped tightly; thaw at room temp or warm.
Tips for Success: Do NOT squeeze the shredded zucchini; the moisture is key. Do not overmix the batter. Shred your own cheese from a block for best results. Check for doneness by inserting a toothpick into the center. Allow the bread to cool in the pan briefly before removing.
Storage: Store completely cooled bread in an airtight container or wrapped tightly at room temperature for 2-3 days, or refrigerate up to a week. It freezes well for up to 3 months when wrapped tightly; thaw at room temp or warm.