If you love the comforting embrace of savory quick breads with a cheesy twist, then this One-Bowl Cheesy Zucchini Bread Recipe is going to steal your heart. It’s the perfect combination of moist, tender zucchini with sharp cheddar cheese and a touch of Parmesan, all baked into a golden loaf bursting with flavor. The best part? It’s all made in one bowl, making it incredibly simple to prepare without sacrificing any of that homemade goodness. Whether you’re making it for breakfast, a snack, or a light dinner, this bread will become your new go-to favorite in no time.
Ingredients You’ll Need
This One-Bowl Cheesy Zucchini Bread Recipe calls for straightforward pantry staples and fresh zucchini, each ingredient carefully chosen to create a perfect harmony of taste and texture. From the tender shredded zucchini to the sharp cheddar and fragrant herbs, every component plays an essential role in making this bread truly special.
- 1 ½ cups all-purpose flour: The base that gives the bread structure and absorbs all the delicious flavors.
- 1 teaspoon baking powder: Provides lift and lightness to the bread crumb.
- ½ teaspoon baking soda: Works with the yogurt and eggs to keep the bread tender and fluffy.
- ½ teaspoon salt: Balances the flavors and enhances the cheese’s savory notes.
- ½ teaspoon garlic powder: Adds a subtle savory depth that complements the zucchini beautifully.
- ½ teaspoon onion powder: Brings a gentle sweetness and aroma to the bread.
- ½ teaspoon dried thyme: A hint of herbaceous warmth that brightens the overall taste.
- 2 large eggs: Bind the ingredients together while adding richness.
- ¼ cup olive oil: Keeps the bread moist and tender with a mild fruity flavor.
- ¼ cup plain Greek yogurt: Adds moisture, tanginess, and helps the bread stay soft.
- 1 cup shredded zucchini (squeezed dry): Brings freshness and natural moisture without sogginess.
- 1 cup shredded sharp cheddar cheese: The star cheese that delivers a bold, creamy tang in every bite.
- 2 tablespoons grated Parmesan cheese: Intensifies the cheesy complexity and adds a slight nuttiness.
How to Make One-Bowl Cheesy Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure your zucchini bread releases easily after baking. This small prep helps you enjoy clean slices and a pristine presentation.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and dried thyme. Whisking these ingredients separately ensures even distribution, so your bread rises uniformly and the flavors are spread evenly throughout.
Step 3: Add the Wet Ingredients
Add in the eggs, olive oil, and Greek yogurt. Mix until the ingredients just come together. It’s important not to overmix here because that can make the bread dense. The combination of these wet ingredients brings moisture and richness that balance perfectly with the zucchini.
Step 4: Fold in Zucchini and Cheeses
Gently fold in the shredded zucchini, sharp cheddar, and Parmesan cheese. Make sure the zucchini is well squeezed to remove excess moisture, so your bread isn’t soggy. The cheeses should be evenly distributed to give every slice a wonderful cheesy surprise.
Step 5: Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 50 minutes or until a toothpick inserted comes out clean. Your kitchen will fill with the irresistible aroma of cheesy, herb-infused zucchini bread – a sign that it’s almost ready!
Step 6: Cool Before Serving
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting time helps the bread set up, so your slices hold their shape while staying wonderfully tender.
How to Serve One-Bowl Cheesy Zucchini Bread Recipe
Garnishes
A light sprinkle of freshly grated Parmesan or some chopped fresh herbs like parsley or chives can elevate your cheesy zucchini bread instantly. A pat of butter melted on a warm slice also enhances its rich, savory flavors—simple little touches that make serving even more special.
Side Dishes
This bread pairs beautifully with a crisp green salad or a bowl of tomato soup for a comforting meal. It also works well alongside scrambled eggs or roasted vegetables, making it a versatile addition to your breakfast, lunch, or dinner table.
Creative Ways to Present
Why not turn this savory loaf into a gourmet grilled cheese sandwich by layering it with extra cheddar and tomato? Or cut it into cubes and use it as croutons in salads or soups for added flavor and texture. Its savory profile makes it perfect for many creative culinary ideas.
Make Ahead and Storage
Storing Leftovers
Store leftover One-Bowl Cheesy Zucchini Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week, but be sure to bring it to room temperature or gently reheat before serving.
Freezing
This bread freezes beautifully! Wrap the loaf or individual slices tightly in plastic wrap and then in foil or a freezer bag. It stays fresh in the freezer for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator for best results.
Reheating
To bring back that just-baked warmth, reheat slices in a toaster oven or regular oven at 300°F for about 10 minutes. This keeps the crust crisp and the inside soft. Avoid microwaving if possible, as it can make the bread a bit rubbery.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar and Parmesan give this recipe its signature bold flavor, you can experiment with mozzarella, gouda, or feta for a different twist. Just keep in mind the moisture and salt content of the cheese so your bread bakes perfectly.
Do I have to peel the zucchini?
There’s no need to peel the zucchini. The skin adds color, nutrition, and texture to the bread. Just be sure to shred and squeeze out the excess moisture well to avoid sogginess.
Can I make this gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend that measures like regular flour. You may need to adjust the baking time slightly, so keep an eye on it toward the end of baking.
What if I don’t have Greek yogurt?
Plain sour cream makes a great substitute for Greek yogurt in this recipe, providing similar moisture and tang. You could also try using buttermilk, though you might want to reduce the amount of baking soda slightly.
Is this recipe suitable for vegetarians?
Definitely! This One-Bowl Cheesy Zucchini Bread Recipe is vegetarian-friendly since it contains no meat or animal-based gelatin. It’s a delicious way for vegetarians to enjoy a hearty, savory bread packed with flavor.
Final Thoughts
Trust me, once you try this One-Bowl Cheesy Zucchini Bread Recipe, you’ll wonder how you ever lived without it. It’s simple, flavorful, and packed with comforting cheesy goodness. Perfect for any occasion and easy enough to whip up on a busy day, this bread is sure to become one of your favorite homemade treats. So go ahead, gather your ingredients, and enjoy every slice of this delicious loaf!
Print
One-Bowl Cheesy Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This One-Bowl Cheesy Zucchini Bread is a savory, moist quick bread packed with shredded zucchini, sharp cheddar, and Parmesan cheese. Easy to prepare with simple pantry ingredients, it’s the perfect snack or side dish that combines the freshness of vegetables with the rich flavors of cheese. Made in just one bowl, this bread requires minimal cleanup and bakes to a golden crust with a tender crumb inside.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
Wet Ingredients
- 2 large eggs
- ¼ cup olive oil
- ¼ cup plain Greek yogurt
Main Add-ins
- 1 cup shredded zucchini (squeezed dry)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven and prepare the pan. Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, onion powder, and dried thyme until evenly combined.
- Add wet ingredients and combine. Crack in the eggs, pour in the olive oil and plain Greek yogurt, then mix with the dry ingredients until just combined, being careful not to overmix to keep the bread tender.
- Fold in zucchini and cheeses. Gently fold the shredded zucchini, shredded sharp cheddar cheese, and grated Parmesan cheese into the batter until everything is evenly incorporated.
- Pour batter and bake. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve. Allow the bread to cool in the pan for 10 minutes, then remove it onto a wire rack to cool completely. Slice into 8 pieces and serve warm or at room temperature.
Notes
- Ensure you squeeze out excess moisture from the zucchini to avoid soggy bread.
- You can substitute Greek yogurt with sour cream if preferred for a slightly different tang.
- Add a pinch of red pepper flakes to the batter if you like a spicy kick.
- Store leftover bread wrapped tightly in the refrigerator for up to 3 days.
- This bread can also be frozen for up to 1 month; thaw before serving.
