Zucchini Cheese Bread

 

The first year hubby started a garden for us, about four years ago, he allowed the zucchini to grow to gargantuan proportions. One of those monsters would have sufficed for the summer, yet he brought in at least one each day. Needless to say, we gave away a ton of zucchini that summer.

Today’s recipe, Zucchini Cheese Bread, resulted from a search for recipes that summer to use up our harvest. And it remains a favorite of both of ours. Unfortunately, I don’t know where I found it, for my notes are only marked with “internet” as the source.

The bread is dense, giving it heartiness. The green onions and pepper give it a surprise savory twist.  But my favorite part of the bread is the cheddar and parmesan cheeses. I love biting into a thick slice of bread and getting a taste of sharp cheddar in every mouthful.

 

Not only does the bread have bits of cheese throughout, but you sprinkle a portion on top, so it bakes up golden and crunchy and full of tangy, savory cheese flavor. Divine!

Zucchini Cheese Bread

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INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1 tbsp. sugar
  • 4 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 4 oz. (1 cup) sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese
  • 2 cups zucchini, coarsely shredded
  • 2-3 green onions, finely chopped
  • 2 large eggs
  • 3/4 cup milk
  • 1/3 cup olive oil

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Grease 9” x 5” loaf pan.
  3. In small bowl, combine 1/4 cup of cheddar cheese plus 2 tbsp. Parmesan cheese; set aside.
  4. In large bowl, stir together flour, sugar, baking powder, salt and pepper.
  5. Add 3/4 cup of cheddar cheese and 6 tbsp. of Parmesan cheese; also add zucchini and green onion. Mix.
  6. In medium bowl, beat eggs with fork; stir in milk and oil. Add egg mixture to flour mixture, stirring just until dry ingredients are moistened (batter will be very thick).
  7. Scrape batter into prepared loaf pan and spread evenly; sprinkle with reserved cheeses.
  8. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool loaf pan on wire rack for five minutes. Remove from pan and cool completely on wire rack.
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13 thoughts on “Zucchini Cheese Bread

  1. I knew someone had created a delectable savory zucchini bread! This one is in the oven as I type and it smells wonderful. Who says zucchini bread has to be sweet all the time? =) Thank you for the recipe inspiration.

  2. Pingback: Savory Zucchini Cheese Bread: Cheddar, Green Onion & Zucchini « Rice Kernel

  3. A friend sent me this blog post, as I was looking for a savory zucchini bread, not sweet! I have a little guy who refuses to eat veggies, but loves bread! i’m so excited to see if he will eat this. Thanks! *Have you ever tried the recipe out using part Whole What Flour?

    • Welcome! I hope the little guy likes this bread! I’ve never tried it with part whole wheat flour. It might change the texture a bit and add a heartiness, but I would try swapping out just a bit initially to see what effect it has–like maybe 1/4 to 1/2 cup only. Let me know if you try it and how it works out. Does your little guy like smoothies? They work well for sneaking in some veggies. With enough fruit, it masks any veggie flavor. I have posted a green smoothie recipe and a beet berry smoothie, both of which incorporate some veggies.

  4. What a delicious bread! My husband and I toast the slices and it’s absolutely scrumptious — golden brown and crunchy on the outside, tender on the inside. Thanks for a great recipe.

  5. Wonderful recipe! I’m making this for my for my sister and brother in-law who are currently hiking the Appalachian Trail! However I put it in mini loaf pans so that can share the “trail magic” with their hiker buddies. They will love getting something so savory! Thanks!

  6. Pingback: Zucchini Recipe Roundup | Scrumptious and Sumptuous

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