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
Scale
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.
