Savory Zucchini Cheese Bread
Elevate your baking game with this Savory Zucchini Cheese Bread, a moist and flavorful quick bread that's perfect for any time of day. Packed with freshly grated zucchini, sharp cheddar cheese, and a hint of garlic, this recipe strikes a perfect balance between hearty and indulgent. The addition of fresh parsley brightens each bite, while the blend of baking powder and baking soda ensures a tender, flaky crumb. Easy to prepare in just 15 minutes of prep time, this savory bread bakes to perfection in under an hour, making it an effortless yet impressive dish for brunch, potlucks, or as a side to your favorite hearty soup. Serve it warm with a pat of butter or at room temperature for a satisfying snack. This zucchini cheese bread is a crowd-pleaser bursting with garden-fresh flavor and cheesy goodness!
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Recipe Information
Ingredients
- 2 cups zucchini, grated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons garlic powder
- 1.5 cups shredded cheddar cheese
- 0.75 cups milk
- 0.5 cups vegetable oil
- 2 pieces large eggs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
Using a clean kitchen towel or cheesecloth, squeeze out excess moisture from the grated zucchini. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder.
Stir in the shredded cheddar cheese, ensuring it is evenly distributed throughout the dry mixture.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and chopped fresh parsley.
Add the wet ingredients to the dry ingredients, stirring gently to combine. Be careful not to overmix; the batter will be thick.
Fold in the grated zucchini until just incorporated. The moisture from the zucchini will loosen the batter slightly.
Pour the batter into the prepared loaf pan, and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy on its own or paired with a dollop of butter or cream cheese!
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.9 g | 227% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 19.6 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1640 mg | 126% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
