If you’re looking for a savory twist on a classic quick bread, this One Bowl Cheesy Zucchini Bread Recipe is an absolute gem you’ll want to make again and again. Combining the freshness of zucchini with the rich, melty goodness of sharp cheddar and a hint of Parmesan creates a warm, inviting loaf that’s just bursting with flavor. Best of all, it requires only one bowl, making the process delightfully easy and cleanup a breeze. This is a perfect balance of tender crumb, cheesy depth, and subtle herbs that feels like a cozy hug in every bite.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing its own unique role in building the perfect texture, taste, and irresistible aroma of this bread. From the fluffy structure provided by the flour and leavening agents to the fresh sweetness of zucchini and boldness of sharp cheddar, every component matters.
- 1 1/2 cups all-purpose flour: The base that gives the bread its tender crumb.
- 1 tsp baking powder: Adds lift and lightness for a perfect rise.
- 1/2 tsp baking soda: Helps create a slightly airy texture while balancing acidity.
- 1/2 tsp salt: Enhances all the flavors, making the cheese and herbs pop.
- 1/2 tsp garlic powder: Infuses a subtle savory note to complement the cheese beautifully.
- 1/2 tsp dried thyme or Italian seasoning (optional): Adds an herbal depth that brings warmth and complexity.
- 2 large eggs: Bind everything together and add richness.
- 1/3 cup vegetable oil or melted butter: Keeps the bread moist and tender.
- 1/2 cup buttermilk (or milk + 1 tsp lemon juice): Provides a slight tang and tenderizes the batter.
- 1 1/2 cups shredded zucchini (squeezed of excess moisture): Adds moisture, freshness, and a light texture without making the bread soggy.
- 1 cup shredded sharp cheddar cheese: Brings the star cheesy flavor with a wonderful melt.
- 2 tbsp grated Parmesan cheese (optional): Offers a salty, nutty punch that elevates the savory depth.
How to Make One Bowl Cheesy Zucchini Bread Recipe
Step 1: Preheat the oven and prep your pan
Start by heating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it or line it with parchment paper to make sure your cheesy zucchini bread releases easily after baking.
Step 2: Combine the dry ingredients
In a large bowl—yes, just one bowl for ease—whisk together the flour, baking powder, baking soda, salt, garlic powder, and if you’re using, your dried thyme or Italian seasoning. This blend is where the flavors begin to build, creating that fragrant base for the bread.
Step 3: Add the wet ingredients
Crack in your eggs, pour the vegetable oil or melted butter, and add the buttermilk. Stir everything just until combined; overmixing here can make the bread tough, and you want it tender and soft.
Step 4: Fold in zucchini and cheeses
Gently fold in the shredded zucchini along with the shredded sharp cheddar and Parmesan cheese if you’re including it. This final mix is what makes the One Bowl Cheesy Zucchini Bread Recipe truly special — that puddle of gooey cheese scattered throughout and the moist, lightly sweet zucchini bits.
Step 5: Bake to perfection
Transfer the batter into your prepared loaf pan, smoothing the surface with a spatula. Bake for 45 to 55 minutes, or until a toothpick poked in the center comes out clean. The aroma while it bakes will have you eagerly waiting for that first slice.
Step 6: Cool and enjoy
Let the bread cool in the pan for about 10 minutes, then carefully lift it out and place on a wire rack to cool completely. This resting time allows the texture to set beautifully and the flavors to meld.
Step 7: Slice and serve
Whether warm or at room temperature, slice your cheesy zucchini bread and prepare to be wowed by its perfect balance of moistness, cheesy goodness, and savory herbs.
How to Serve One Bowl Cheesy Zucchini Bread Recipe
Garnishes
Sprinkle freshly chopped chives or parsley on top to add a pop of green that not only brightens the appearance but also complements the herbal notes inside the bread. A little extra grated Parmesan on warm slices is a lovely touch for cheese lovers.
Side Dishes
This bread pairs wonderfully with a fresh garden salad drizzled with lemon vinaigrette or alongside a steaming bowl of tomato soup for a comforting combination. It also makes a fantastic accompaniment to scrambled eggs or a charcuterie board for brunch.
Creative Ways to Present
Try serving slices of this bread with a smear of cream cheese mixed with fresh herbs or spread with flavored butter like garlic and parsley butter. Cut the bread into cubes for cheesy zucchini croutons that jazz up any salad or soup. It’s so versatile, you can let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or place in an airtight container. It will keep well at room temperature for up to 3 days and in the fridge for about a week, maintaining its moist texture and flavors beautifully.
Freezing
If you want to save some for later, slice the bread first and freeze the slices in a sealed freezer bag. This way, you can thaw single portions as needed, making it a convenient snack or quick breakfast option.
Reheating
To bring back that fresh-from-the-oven warmth, toast the slices lightly or warm them in an oven set to 300°F (150°C) for about 10 minutes. This refreshes the cheesy melt and gives the bread a lovely crisp crust again.
FAQs
Can I use zucchini without squeezing out the moisture?
It’s best to squeeze out excess moisture from the shredded zucchini to prevent the bread from becoming soggy. Use a clean kitchen towel or paper towels to press out as much water as possible for the ideal texture.
What if I don’t have buttermilk?
No worries! You can easily make a buttermilk substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using—it gives you the same tenderizing effect.
Can I swap cheddar for another cheese?
Absolutely. While sharp cheddar gives a nice bold flavor, try using Gruyère, mozzarella, or even a smoky fontina for different cheesy profiles. Just be sure to adjust the salt accordingly.
Is this recipe suitable for gluten-free diets?
You could experiment with gluten-free flour blends, but be mindful that the texture might differ from the classic version. Using gluten-free baking powder and ensuring your other ingredients are gluten-free will help.
How long does the bread keep fresh?
When properly stored, this zucchini bread stays fresh and delicious for about 3 days at room temperature and up to a week if refrigerated. Freezing extends its life for several months.
Final Thoughts
There’s something truly comforting about a warm slice of this One Bowl Cheesy Zucchini Bread Recipe fresh from the oven. Easy to make, bursting with cheesy flavor, and packed with fresh zucchini, it’s a foolproof crowd-pleaser and a wonderful way to add some veggie goodness to your day. Give this recipe a try, and you might just have a new favorite bread for snacking, serving at brunch, or pairing with your favorite meals!
Print
One Bowl Cheesy Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This One Bowl Cheesy Zucchini Bread is a moist and flavorful quick bread that combines the fresh taste of shredded zucchini with sharp cheddar and Parmesan cheese. Perfect as a savory snack or side, it’s easy to make with simple ingredients mixed in one bowl, then baked until golden and tender.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme or Italian seasoning (optional)
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
Other Ingredients
- 1 1/2 cups shredded zucchini (squeezed of excess moisture)
- 1 cup shredded sharp cheddar cheese
- 2 tbsp grated Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried thyme or Italian seasoning if using. This ensures even distribution of leavening and seasoning.
- Add Wet Ingredients: To the dry ingredient mixture, add the eggs, vegetable oil (or melted butter), and buttermilk. Stir gently until the batter is just combined; avoid overmixing to keep the bread tender.
- Fold in Zucchini and Cheese: Carefully fold in the shredded zucchini, sharp cheddar cheese, and Parmesan cheese if using. Ensure the zucchini is well drained before adding to prevent excess moisture.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
- Cool: Allow the bread to cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely to set the crumb and enhance flavor.
- Serve: Slice and enjoy the zucchini bread warm or at room temperature as a savory snack or accompaniment.
Notes
- Be sure to squeeze out as much excess moisture from the shredded zucchini as possible to prevent a soggy bread.
- Use sharp cheddar cheese for a bold flavor; mild cheddar will also work but with less intensity.
- Optional herbs like thyme or Italian seasoning add a nice herbal note but can be omitted if preferred.
- This bread keeps well in an airtight container at room temperature for 2–3 days or refrigerated for up to a week.
- Leftovers can be toasted lightly for a fresh taste the next day.
