Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf
Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf
Looking for a delicious way to use up your garden zucchini? This Best Ever Zucchini Cheddar Bread is the perfect savory loaf, packed with cheesy goodness and fresh herbs. It’s moist, flavorful, and makes a fantastic side for any meal or a satisfying snack on its own. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guarantees a loaf that’s rich in flavor and texture.
For more zucchini inspiration, check out our Mom’s Secret Moist Zucchini Bread or the Best Recipe for Zucchini Bread.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1 cup sour cream
- 2 cups grated zucchini (drained of excess moisture)
- 1/4 cup chopped fresh chives
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, thyme, and oregano.
- Combine Wet Ingredients: In another bowl, mix the melted butter, vegetable oil, cheddar cheese, Parmesan cheese, eggs, and sour cream until well combined.
- Add Zucchini: Stir in the grated zucchini and chopped chives until evenly distributed.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Expert Tips
- Drain Zucchini Well: To avoid a soggy loaf, make sure to drain the grated zucchini well before adding it to the batter. You can squeeze it in a clean kitchen towel to remove excess moisture.
- Cheese Variations: Feel free to experiment with different cheeses like Gruyère or Pepper Jack for a unique twist.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
FAQ
Can I use frozen zucchini? Yes, but make sure to thaw and drain it thoroughly before using to avoid excess moisture in the batter.
Can I make this bread gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 replacement.
What can I serve with this bread? This savory loaf pairs beautifully with soups, salads, or even as a side to your favorite dinner dishes. For a light meal, try it with our Grilled Peach Salad.
Enjoy your Best Ever Zucchini Cheddar Bread and savor every cheesy, herby bite!
Best Ever Zucchini Cheddar Bread: A Flavor-Packed Savory Loaf
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, thyme, and oregano.
- In another bowl, mix the melted butter, vegetable oil, cheddar cheese, Parmesan cheese, eggs, and sour cream until well combined.
- Stir in the grated zucchini and chopped chives until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
