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
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)
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.
