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
Scale
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.
