Zucchini Cheese Loaf
Elevate your baking game with this savory Zucchini Cheese Loaf, a perfect blend of garden-fresh zucchini, sharp cheddar, and nutty Parmesan cheese. Packed with wholesome flavor and an irresistible moist texture, this easy-to-make loaf combines the richness of eggs, milk, and olive oil with the subtle kick of garlic and black pepper. Squeeze out the zucchini’s excess moisture for a perfectly balanced crumb that’s neither too dense nor too dry. Topped off with fresh parsley and baked to golden perfection, this versatile loaf is a delicious addition to brunch spreads, a hearty snack, or even served alongside soups and salads. Ready in just over an hour, this cheesy, veggie-packed loaf is the ultimate comfort bake you’ll come back to time and time again.
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Recipe Information
Ingredients
- 2 cups (shredded and drained) Zucchini
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 large Eggs
- 0.5 cups Milk
- 0.25 cups Extra-virgin olive oil
- 1.5 cups Cheddar cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan, or line it with parchment paper.
Place the shredded zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible. This will ensure the loaf isn’t too wet.
In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
In a separate medium bowl, beat the eggs, then whisk in the milk and olive oil until combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the shredded zucchini, cheddar cheese, Parmesan cheese, and chopped parsley. Stir until evenly distributed.
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.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 9273 mg | 403% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 28.0 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 2851 mg | 219% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1715 mg | 36% | |
*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.
