This Moist Zucchini Cheese Bread is a tasty way to use up those garden zucchinis! It’s soft, cheesy, and full of flavor, making it perfect as a snack or with a meal.
I love how the cheese melts into the bread, creating delightful gooey bites. Plus, it’s a sneaky way to get in some veggies! Slice it up warm and enjoy the comfort. 🥒🧀
Key Ingredients & Substitutions
Grated Zucchini: The star of the bread! It keeps everything moist. You can use yellow squash if zucchini isn’t available. Just make sure to squeeze out the excess moisture to avoid a soggy bread!
Cheese: Sharp cheddar adds great flavor, but feel free to experiment with your favorites! Gouda offers a smoky taste. If you want a lighter option, reduce the cheese quantity to balance flavors.
Flour: I use all-purpose flour here, but you can try whole wheat flour for more fiber. If you’re gluten-free, a gluten-free flour blend works well too.
Nuts: I love adding walnuts for crunch, but you could skip them if you have nut allergies or use seeds instead. Sunflower seeds are a nice alternative!
How Do You Keep Zucchini Cheese Bread Moist?
The secret to moist zucchini cheese bread lies in how you handle the zucchini and mix your batter. Begin by grating the zucchini and squeezing it well to remove excess water; this helps avoid a watery bread. Don’t skip this step!
- Mix your wet ingredients and dry ingredients separately before combining them gently. Over-mixing can lead to dense bread.
- Be careful not to overbake. Keep an eye on it as it nears the end time; it should have a golden crust and a toothpick should come out clean.
By following these steps, your Zucchini Cheese Bread will be deliciously soft and packed with flavor every time! Enjoy your baking adventure!
Moist Zucchini Cheese Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional, for added warmth)
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup granulated sugar
- 1 tsp vanilla extract
Main Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 50-60 minutes to bake. Then, it’s best to let it cool for at least 10 minutes in the pan before slicing, but you can serve it warm! Altogether, you’re looking at about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating the oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it lightly with butter or cooking spray, then sprinkle a little flour in it to ensure the bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if you want that cozy flavor). Make sure it’s mixed well to ensure even leavening!
3. Combine the Wet Ingredients:
In a separate large bowl, crack in the eggs, and add the sugar and vegetable oil. Beat these ingredients together until they are fully combined and smooth. Stir in the vanilla extract to add a lovely aroma.
4. Combine Wet and Dry Ingredients:
Slowly add your dry mixture into the wet ingredients, stirring gently only until the batter comes together. Avoid over-mixing so that your bread remains nice and fluffy!
5. Fold in the Zucchini and Cheese:
Now it’s time to fold in the star ingredients! Add the grated zucchini, cheddar cheese, mozzarella cheese, and walnuts or pecans (if you’re using them). Gently mix until everything is well incorporated.
6. Bake Your Bread:
Pour the batter into your prepared loaf pan, spreading it evenly. Place the pan in your preheated oven and bake for about 50-60 minutes. Keep an eye on it; it’s done when a toothpick inserted in the center comes out clean!
7. Cool and Slice:
Take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, carefully remove it from the pan and let it cool completely on a wire rack. Patience is key here!
8. Serve and Enjoy:
Once it’s cool (or if you can’t resist, warm!), slice up your delicious Zucchini Cheese Bread. It makes for a lovely treat at breakfast, snack time, or alongside a meal. Enjoy every cheesy bite!
This bread stays moist thanks to the zucchini and cheese, and it delivers a delightful savory-sweet experience. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can replace all-purpose flour with whole wheat flour for a healthier option. Just note that it may change the texture slightly, making it denser. You might also want to add a tablespoon or two of extra liquid to maintain moisture.
What Should I Do If My Zucchini Cheese Bread Is Too Moist?
If your bread turns out too moist, it may be due to excess zucchini moisture. Always ensure to squeeze out as much liquid as possible before adding it to the batter. If necessary, you can bake it for a few additional minutes to help firm it up.
Can I Substitute the Cheeses?
Yes! Feel free to mix and match your favorite cheeses. Monterey Jack, Pepper Jack, or even feta can be great alternatives, depending on the flavor profile you’re aiming for. Just make sure to keep a similar quantity for the best results.
How Should I Store Leftover Zucchini Cheese Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. For longer storage, slice it and freeze pieces in a freezer-safe bag for up to 3 months. Just thaw and reheat before serving!
