Do I need special equipment to make zucchini cheese bread?

No special equipment is required to make zucchini cheese bread. You can mix the ingredients by hand using a large bowl and a wooden spoon or spatula. If you prefer, an electric mixer or stand mixer can speed up the process, but it’s not necessary. Just be careful not to overmix the batter to keep the bread tender.

Should I use salted or unsalted butter in zucchini cheese bread?

This recipe calls for salted butter to add flavor. If you only have unsalted butter on hand, simply add an extra 1/4 teaspoon of salt to the batter to balance the taste. Using salted butter helps enhance the overall flavor without making the bread too salty.

How much zucchini should I use, and do I need to squeeze out the moisture?

Use about 1 to 1 1/2 cups of grated zucchini for this recipe. It’s recommended to gently squeeze out excessive moisture from the zucchini using a clean kitchen towel or paper towels. Removing some moisture prevents the bread from becoming too wet and helps it bake evenly with a nice texture.

Can zucchini cheese bread be stored, and how long does it last?

Yes, zucchini cheese bread can be stored in an airtight container at room temperature for up to 3 days. For longer freshness, wrap it tightly and refrigerate for up to one week. You can also freeze the bread for up to 3 months—wrap it well and thaw at room temperature before serving.

Is zucchini cheese bread suitable for picky eaters or kids?

Absolutely! Zucchini cheese bread is a great way to sneak vegetables into a tasty treat, making it popular with kids and picky eaters. The mild flavor of zucchini blends well with the cheese and spices, resulting in a moist, flavorful loaf that appeals to many palates. Serving it slightly warm can enhance the cheese flavor even more.

Zucchini Cheese Bread Recipe Quick And Savory Snack

Ingredients

– 1 1/2 cups grated zucchini

– 2 cups all-purpose white flour

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup milk (2% recommended, whole or non-fat are also acceptable)

– 1 tablespoon white or apple cider vinegar

– 1 egg

– 3 tablespoons melted butter (use salted butter or add 1/4 teaspoon salt if unsalted)

– 1 1/2 cups grated sharp cheddar cheese

– 2 chopped green onions

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat and Prep: Set oven to 350°F. Grease a 9×5-inch loaf pan. Grate zucchini and squeeze in a paper towel to remove about a tablespoon of moisture, but don’t dry it out completely. Keeps it moist, not mushy.

2-Dry Ingredients: In one bowl, whisk 2 cups all-purpose white flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3-Wet Ingredients: In another bowl, mix 1 cup milk and 1 tablespoon white or apple cider vinegar (makes homemade buttermilk). Stir in 3 tablespoons melted butter and 1 egg.

4-Combine Gently: Pour wet into dry, mix just until combined. No overmixing, or it’ll be tough!

5-Fold in Goodies: Add 1 1/2 cups grated sharp cheddar cheese, 1 1/2 cups grated zucchini, and 2 chopped green onions. Fold until just incorporated.

6-Bake: Pour into pan, bake at 350°F for 1 hour. Toothpick test: clean comes out. Cool in pan 10 minutes, then wire rack.

Notes

🥒 Squeeze moisture from zucchini to prevent mushy bread but don’t dry it out fully.
🥛 Substitute milk and vinegar mixture with 1 cup of buttermilk for convenience.
🍞 Use the specified loaf pan size for best baking results, and toast leftovers for breakfast.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 269 kcal
Sugar: 2 g
Sodium: 407 mg
Fat: 13 g
Saturated Fat: 7 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 57 mg