Description

Zucchini Cheese Quick Bread is a delightful savory treat that marries the flavors of fresh zucchini and rich cheddar cheese. Perfect for any occasion, this easy one-bowl recipe requires no yeast, making it an ideal choice for busy cooks seeking comfort food without the fuss. The moist texture, complemented by the aromatic notes of chives and garlic, makes each slice irresistible. Enjoy it warm with butter, as a side dish to soups or salads, or even as a hearty breakfast topped with eggs. This versatile quick bread is sure to become a family favorite that you’ll want to bake again and again.

Ingredients

Scale

1 1/2 cups shredded zucchini
3 tablespoons chopped fresh chives
2 large eggs
3/4 cup sour cream
1/2 cup cooled melted butter
2 cups shredded cheddar cheese
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by lining it with parchment paper and spraying with cooking spray.
In a medium bowl, combine shredded zucchini, chopped chives, eggs, sour cream, and melted butter until well mixed. Stir in shredded cheddar cheese.
In another bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder. Gradually add this mixture to the wet ingredients until just combined; be careful not to overmix.
Pour the batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (60g)
Calories: 190
Sugar: 2g
Sodium: 320mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 7g
Cholesterol: 45mg

Keywords: For added flavor variations, consider mixing in your favorite herbs like oregano or spices such as red pepper flakes. Store any leftovers in an airtight container for up to three days or freeze for longer storage.