Irresistibly Moist Zucchini Cheese Bread for Comfort Baking

Zucchini Cheese Bread is a savory treat combining the tang of cheddar and tender zucchini, perfect for busy evenings.

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Course: Snacks

Cuisine: American

Keyword: Comfort Baking, quick bread, Savory Snack, Vegetable Bread, Zucchini Cheese Bread

Prep Time: 15

Cook Time: 45

Cooling Time: 15

Total Time: 1 15

Servings: slices

Calories: 220kcal

1¾ cups all-purpose flour Can be half replaced with whole wheat flour.
1 tablespoon granulated sugar Only a tablespoon is needed.
1 tablespoon baking powder Essential for texture.
½ teaspoon salt Use kosher or sea salt for best results.
1 cup shredded zucchini Use about one medium zucchini; don’t squeeze it dry.
3 cups shredded sharp cheddar cheese Substitution: Monterey Jack or Gruyère for different cheesy notes.
1 cup whole milk Can substitute with 2% milk.
1 large egg Make sure it’s at room temperature for best results.
¼ cup unsalted butter (melted) Ensure it has cooled before mixing with eggs.

Preheat your oven to 350°F (175°C) and prepare a greased 9×5-inch loaf pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Gently fold in the shredded zucchini and shredded cheddar cheese into the dry mixture.
In a separate bowl, whisk together the milk, egg, and melted butter, ensuring the butter is cooled.
Pour the wet ingredients into the dry mixture and stir until just combined.
Scoop the batter into your prepared loaf pan, smoothing the top with a spatula.
Bake for 40-45 minutes, checking for doneness with a toothpick.
Cool the bread in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Use fresh zucchini and avoid overmixing for the best texture. Custom add-ins can be incorporated for unique flavors.