Cheesy Zucchini Bread
This moist and savory Cheesy Zucchini Bread is easy and delicious. This recipe is one of the best ways to use up any extra zucchini.
Servings: 12 servings
Equipment
Ingredients
- 2 cups zucchini grated and unpeeled (about 1 to 2 medium zucchinis)
- ⅔ cup sour cream
- 2 large eggs
- ½ cup salted butter, melted 1 stick
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon garlic salt
- 1 ¼ cups shredded sharp cheddar cheese
- 3 tablespoon fresh parsley minced
Instructions
- Preheat the oven to 350°F and spray a 9x5 inch bread pan with cooking spray. Set aside.
- Squeeze out about half of the moisture from the grated zucchini using a few paper towels or clean kitchen towels. You don’t want to get rid of all of the moisture. Set the grated zucchini on a kitchen towel for extra moisture wicking while mixing the other ingredients.
- In a large bowl, whisk the sour cream, large eggs, and melted butter together until fully combined.
- Add the all-purpose flour, baking soda, and garlic salt. Mix until just combined and a wet dough has formed.
- Carefully fold in the dried, grated zucchini, shredded sharp cheddar cheese, and minced parsley until evenly mixed into the wet dough.
- Transfer the batter to the bread pan and gently even it out with a spatula.
- Bake for 45-50 minutes or until a toothpick comes out clean and the top is golden brown.
- Remove the bread from the oven and let it cool until it is warm to the touch, about 10 minutes. Carefully remove bread from the bread pan by separating the edges from the pan with a knife and flipping the pan over.
- Slice the bread and serve warm or cooled.
Notes
- It is best to store Cheesy Zucchini Bread in an airtight container or wrapped tightly in plastic wrap at room temperature. This will help keep it fresh and moist for a few days. If you live in a hot and humid climate, storing it in the refrigerator might be necessary to prevent spoilage.
- You can freeze Cheesy Zucchini Bread. Ensure that the bread is completely cooled before wrapping it tightly in plastic wrap or storing it in a freezer bag. It can be kept frozen for up to a few months. Thaw it at room temperature or briefly warm it in the oven before enjoying it.
- This bread batter can be used to make mini muffins or individual servings in muffin tins. Adjust the baking time accordingly, as smaller portions will bake faster than a whole loaf.
- You can experiment with different types of cheese based on your preferences. Mozzarella, Monterey Jack, Swiss, or even a combination of cheeses can work well. Choose a cheese that melts nicely and complements the other flavors in the bread.
Nutrition
Serving: 1slice | Calories: 242kcal | Carbohydrates: 20g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 441mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 1mg
