Yeah! Zucchini is in season! Zucchini is one of summers produce that I always look forward to; there are so many amazing zucchini recipes and this zucchini cheese bread is one of my favourites! Normally when I think about quick breads, including zucchini bread, I think about sweet rather than savoury but this cheddar cheese bread gives those sweet breads a run for their money! Quick breads are super easy to make, you simply mix the wet ingredients together, mix the dry ingredients together, mix the dry into the wet and bake! This is a pretty basic quick bread recipe with the main ingredients being shredded zucchini and plenty of cheddar cheese! I also like to add an herb to the mix and green onions are a great option with others being: chives, parsley, dill, rosemary, thyme, etc. I like to serve slices of this bread warm and topped with melting butter. Yum!
Zucchini Cheese Bread
A simple zucchini quick bread that’s bursting with cheddar cheese!
ingredients
- 1 1/2 cup zucchini, shredded (do not squeeze)
- 1/4 cup green onion, sliced (optional)
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup butter, melted
- 1 1/2 cup cheddar cheese, shredded
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
directions
- Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese.
- Mix the flour, baking powder, baking soda and salt.
- Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50-70 minutes.
- Let cool a bit before running a knife around the inside edge of the pan, removing the loaf, slicing and enjoying topped with melted butter.
Option: Replace the sour cream with buttermilk (or milk) and squeeze as much extra liquid out of the zucchini as you can.
Option: Omit the green onions.
Option: Add one or more herbs like chives, parsley, dill, etc.
Option: Add 2 tablespoons parmigiano reggiano (parmesan cheese) for even more cheese flavour!
Option: Use a different kind of cheese like gruyere!
Option: Sprinkle an additional 1/2 cup shredded cheese on top of the batter before baking to have a nice cheese covered top!
Tip: I enjoy warming this bread up a little and slathering on butter to melt into it when serving! Yum!
Lemon Zucchini Bread
Chocolate Chip Zucchini Greek Yogurt Banana Bread
Blueberry Zucchini Bread
Zucchini Bread
Chocolate Zucchini Bread
Zucchini Bread with Roasted Red Peppers and Feta
Blueberry Zucchini Pancakes
Honey Lemon Zucchini Pancakes
Avocado and Cheddar Corn Cakes
Chicken Enchilada Stuffed Zucchini
Cheesy Zucchini Quinoa
Herbed Zucchini and Feta Quiche with a Brown Rice Crust
Zucchini and Green Chile Egg Breakfast Casserole
Corn and Zucchini Cheddar and Tomato Quiche
Corn and Zucchini Chowder
Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes)
The zucchini bread looks delish! Can’t wait to try it.
What a pleasant change from the usual sweet zucchini breads! Looks delicious!
This looks incredible! Any thoughts on how almond flour would work here?
I have not tried it with almond flour but it should be nice with it! I would probably start by directly replacing the flour with almond flour and adding an extra 1/2 teaspoons baking soda. You may want to cut back a bit on the moisture a bit, but I would test the first time with the rest of the recipe as is and modify the next one based on the results. Please let me know how it turns out with the almond flour if you try it!
I would also be interested in results using almond flour. The recipe looks amazing as is, too! Thanks for sharing!
This is in the oven now. Instead of green onion I added roasted, sliced jalapenos!
This was so easy to make and great flavor.
Planning on topping with scrambled eggs and bacon tonight for dinner!
I have made several loafs and added either bacon pcs or ham pcs
Adding bacon and/or ham sounds amazing!
Yum! The flavor of this is awesome! My dough was really thick (nothing resembling pouring) so I added a couple tablespoons of milk. It rose about to the top of my 9×5 pan, but was super dense and settled down after removing it from the pan so it looked only about half as tall as a regular loaf of bread. The toothpick came out clean and we think it was done, but it was pretty moist and didn’t have the consistency of bread like in your photos. It was more the texture of coffee cake (moist and crumbly). It didn’t really matter to us. My husband and I both really like it. I’ll definitely make it again! Thanks for the recipe!
This was absolutely delicious! Followed the recipe but omitted the green onion and used chives instead. The flavour combination is superb. For anyone not sure how to tell if the loaf is fully cooked, there are a few things you can do. First off, your loaf should be a nice golden brown coming out of the oven. To ensure it’s fully baked, use an oven thermometer. If the temperature reaches 200, it’s done. If you don’t have a thermometer, use the tap test. Flip your loaf over. Using your thumb, give the bottom a good thump. If it sounds hollow (like a watermelon), it’s done. 🙂
I’m glad you enjoyed it! Thanks for sharing those extra methods of checking for it being done!
I made this this morning. Absolutely delicious! Melts in your mouth! The only change I did was 1/2 sour cream and 1/2 cream cheese because I didn’t have enough sour cream. I will be making this again and again!
This was soooooo good. Incredibly flavorful and quite easy. My first attempt at any zucchini bread so I was unsure what the consistency of the batter should have been but it turned out amazing!! I’ll be making this all summer long with all of my garden zucchini. Thanks!
Another great recipe Kevin! It was really good. I’m more of a fan of using zucchini this way, than a sweet bread! Thanks !