This savory zucchini bread is moist, tender, cheesy, and easy to make. Fresh zucchini, cheddar cheese, and sour cream create a flavorful loaf that’s perfect for breakfast, brunch, snacks, or as a side with soup.
Ingredients
- 1 ½ cups shredded zucchini, do not squeeze dry
- ¼ cup sliced green onions, optional
- 2 large eggs
- ¾ cup sour cream
- ¼ cup melted butter, slightly cooled
- 1 ½ cups shredded cheddar cheese
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, combine the shredded zucchini, green onions, eggs, sour cream, melted butter, and cheddar cheese. Mix until well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour and baking powder.
4. Make the Batter
Gradually add the dry ingredients to the zucchini mixture. Stir gently until just combined. Do not overmix.
5. Fill the Pan
Pour the batter into the prepared loaf pan and smooth the top. For a cheesier crust, sprinkle a little extra cheddar over the top.
6. Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool further before slicing.
Tips for the Best Zucchini Bread
- Don’t squeeze the zucchini dry. Its moisture keeps the bread tender.
- Use freshly shredded cheese for the best melting and flavor.
- Bring the eggs and sour cream close to room temperature before mixing.
- Don’t overmix the batter, or the bread can become dense.
- If the top browns too quickly, loosely cover it with foil during the last part of baking.
Easy Variations
- Replace cheddar with smoked gouda or pepper jack.
- Add chopped jalapeños or chili flakes for heat.
- Mix in roasted garlic and fresh or dried herbs.
- Add pumpkin seeds or everything bagel seasoning on top.
- Fold in chopped nuts for extra texture.
- Substitute part of the all-purpose flour with whole-wheat flour.
Serving Suggestions
Serve zucchini bread warm or toasted with:
- Tomato basil soup
- Herbed butter
- Cream cheese
- Hummus
- Honey or hot honey
- A poached or fried egg
It also makes a delicious side dish for salads, soups, and pasta.
Storage
Room Temperature: Wrap tightly and store for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Slice the bread before freezing. Wrap individual slices and place them in a freezer-safe bag for up to 2 months.
Reheat slices in a toaster oven for the best texture.
Frequently Asked Questions
Should I peel the zucchini?
No. The peel is soft and adds color and nutrients. Just wash the zucchini well before shredding.
Can I make this gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly denser.
Can I make zucchini bread into muffins?
Yes. Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for about 20–25 minutes, or until a toothpick comes out clean.
Why is my zucchini bread dense?
The most common causes are overmixing or using too much flour. Mix the batter only until the ingredients are combined and measure the flour carefully.
Can I freeze zucchini bread?
Yes. Slice and wrap the cooled bread individually, then freeze for up to 2 months.
Enjoy!
Moist, cheesy, and packed with zucchini, this easy savory zucchini bread is a delicious addition to any meal.