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If you’re looking for a delightful bake that’s both savory and satisfying, you absolutely must try this One Bowl Cheesy Zucchini Bread Recipe. Combining tender zucchini with sharp cheddar and a touch of Parmesan, this bread manages to be moist, flavorful, and downright addictive, all while being made in just one bowl. The ease of preparation doesn’t sacrifice taste—it’s a perfect snack, side, or even a quick breakfast bite that feels like a comforting hug in every slice.
Ingredients You’ll Need
All you need to whip up this One Bowl Cheesy Zucchini Bread Recipe are simple, everyday ingredients that come together beautifully. Each item brings something special to the table—from the tender zucchini that keeps the bread moist to the sharp cheeses that add depth and richness.
- 1 1/2 cups all-purpose flour: The base that holds everything together, providing structure without heaviness.
- 1 tsp baking powder: Essential for that perfect rise and fluffy crumb.
- 1/2 tsp baking soda: Helps balance the acidity and contributes to a tender texture.
- 1/2 tsp salt: Enhances all the flavors, making each bite pop.
- 1/2 tsp garlic powder: Adds a subtle savory note that complements the cheese brilliantly.
- 1/2 tsp dried thyme or Italian seasoning (optional): A fragrant herbal touch that elevates the bread’s complexity.
- 2 large eggs: Binding the ingredients while adding richness and moisture.
- 1/3 cup vegetable oil or melted butter: For tenderness and a luscious crumb that melts in your mouth.
- 1/2 cup buttermilk (or milk + 1 tsp lemon juice): Provides moisture and a slight tang that balances the cheese’s sharpness.
- 1 1/2 cups shredded zucchini (squeezed of excess moisture): The star ingredient that brings freshness and a subtle earthiness.
- 1 cup shredded sharp cheddar cheese: Bold, melty, and packed with flavor.
- 2 tbsp grated Parmesan cheese (optional): Adds a salty, nutty punch that deepens the savory profile.
How to Make One Bowl Cheesy Zucchini Bread Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly and gets that perfect golden crust. Grease a 9×5-inch loaf pan or line it with parchment paper to make removal a breeze once your bread is done.
Step 2: Combine the Dry Ingredients
Grab a large bowl (you’ll be using just one from start to finish!) and whisk together your flour, baking powder, baking soda, salt, garlic powder, and herbs if you’ve chosen to include them. This mix forms the flavorful, textured backbone of your bread.
Step 3: Add Wet Ingredients and Mix
Into the dry mix, add your eggs, oil, and buttermilk. Stir gently until the batter just comes together—overmixing can lead to a tough bread, so keep it light and easy.
Step 4: Fold in Zucchini and Cheese
Now for the fun part: fold in the shredded zucchini along with the sharp cheddar and Parmesan cheeses. This step coats every nook and cranny with cheesy, veggie goodness, guaranteeing a tender, moist crumb with bursts of flavor in every bite.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan, smooth the top for even cooking, and pop it in the oven. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. You’ll want to keep an eye on it during those last minutes to avoid over-baking.
Step 6: Cool Before Slicing
Once baked, let the bread rest in the pan for about 10 minutes—this helps it set up properly. Then transfer it to a wire rack to cool completely. This cool down ensures beautiful, clean slices without crumbling apart.
How to Serve One Bowl Cheesy Zucchini Bread Recipe
Garnishes
While this bread is fantastic straight from the oven, adding a pat of herb butter or a spread of garlic cream cheese can elevate the flavor even further. Sprinkle a few fresh thyme leaves on top for a burst of freshness and a pretty presentation.
Side Dishes
This savory zucchini bread pairs beautifully with soups like tomato bisque or creamy broccoli cheddar. It also shines alongside a crisp salad dressed in lemon vinaigrette, balancing hearty and fresh elements on your plate.
Creative Ways to Present
Try slicing the bread into small squares for a delightful appetizer. Serve them warm with a drizzle of honey and a sprinkle of chili flakes for a sweet-and-spicy twist. Or use the bread as a base for mini open-faced sandwiches topped with cured meats and arugula for a fancy brunch option.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover One Bowl Cheesy Zucchini Bread Recipe tightly in plastic wrap or place in an airtight container. It stays fresh at room temperature for about two days and up to a week refrigerated, keeping its moist, cheesy goodness intact.
Freezing
This cheesy bread freezes wonderfully. Slice it beforehand, wrap individual portions in foil or plastic wrap, and keep them in a freezer-safe bag. When you’re ready, simply thaw at room temperature or reheat straight from frozen.
Reheating
To revive the bread’s soft texture, warm slices in a toaster oven or regular oven at 325°F for 10-15 minutes. Avoid using the microwave if you want to maintain a nice, slightly crisp exterior, though it’s perfect for a super quick snack boost.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While sharp cheddar and Parmesan are classic, feel free to experiment with mozzarella for a gooier texture or pepper jack if you like a bit of a spicy kick. The key is choosing cheeses that melt well and complement zucchini’s mild flavor.
Do I need to squeeze the moisture out of the zucchini?
Yes, squeezing excess moisture is important because zucchini has a high water content. Removing that liquid prevents your bread from being too wet or soggy, ensuring the perfect crumb and baking texture.
Is this recipe suitable for gluten-free diets?
You can make a gluten-free variation by substituting all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just keep an eye on the texture, as different flours may absorb liquids differently.
Can I make this bread vegan?
To make a vegan version, replace the eggs with flax eggs or a commercial egg replacer, swap the butter for a plant-based oil, and use a dairy-free milk alternative with lemon juice for the buttermilk. Also, choose vegan cheese options to keep the cheesy goodness alive.
How long does the bread keep at room temperature?
Stored in an airtight container, this One Bowl Cheesy Zucchini Bread Recipe will stay fresh for up to two days at room temperature. Beyond that, refrigeration is best to maintain freshness and prevent spoilage.
Final Thoughts
There’s something incredibly comforting about a loaf baked from just one bowl, packed with fresh zucchini and melty cheese, that brings joy with every slice. This One Bowl Cheesy Zucchini Bread Recipe is simple enough for everyday baking yet special enough to share with family and friends. I can’t wait for you to try it and make it a new favorite in your kitchen—it’s a delicious way to sneak a little veggie goodness into your day without sacrificing flavor.
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Print
One Bowl Cheesy Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8-10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This One Bowl Cheesy Zucchini Bread is a moist and savory quick bread made with shredded zucchini and sharp cheddar cheese. Combining simple pantry staples in a single bowl, it bakes into a flavorful, tender loaf that makes a perfect snack or side for any meal. The addition of Parmesan cheese and herbs like thyme or Italian seasoning adds a delightful depth of flavor.
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)
Add-ins
- 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 and ensure easy removal of the bread.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried thyme or Italian seasoning if using. This ensures that the leavening agents and spices are evenly distributed.
- Add Wet Ingredients: To the dry mixture, add the eggs, vegetable oil (or melted butter), and buttermilk. Stir gently until just combined to avoid overmixing, which can make the bread dense.
- Fold in Zucchini and Cheese: Gently fold in the shredded zucchini, sharp cheddar cheese, and Parmesan cheese if using. Make sure the zucchini is well-drained to keep the bread from becoming too moist.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and helps the bread set properly.
- Serve: Slice the bread once fully cooled and serve warm or at room temperature. Enjoy as a savory snack or alongside meals.
Notes
- Be sure to squeeze excess moisture from the shredded zucchini to prevent the bread from becoming soggy.
- You can substitute buttermilk with regular milk plus 1 teaspoon lemon juice or vinegar as a quick alternative.
- For a dairy-free version, use oil instead of butter and dairy-free cheese or omit cheese entirely.
- The optional Parmesan cheese adds a nice savory depth but can be left out if unavailable.
- Store leftover bread wrapped tightly at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices gently in a toaster or microwave for the best taste.
