Description
This cheesy quick bread is loaded with shredded zucchini, sharp cheddar, and herbs. It’s soft on the inside with a golden, cheesy crust. Whether you enjoy it warm with butter or as a side for soup or salad, this bread is a cozy crowd-pleaser.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 large eggs
3/4 cup sour cream (or Greek yogurt)
1/2 cup unsalted butter, melted
1 1/2 cups shredded zucchini (squeeze out excess moisture)
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons chopped chives or green onions
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder until well combined.
Combine the wet ingredients: In a separate bowl, beat the eggs, then stir in the sour cream and melted butter until the mixture is smooth.
Bring the batter together: Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix. Gently fold in the shredded zucchini, cheddar cheese, and chopped chives or green onions.
Bake: Pour the batter into the prepared loaf pan and spread evenly. If desired, sprinkle a bit of extra cheese on top. Bake for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
For an extra cheesy crust, sprinkle additional cheese over the top before baking. To add a kick of heat, mix in a pinch of red pepper flakes or substitute pepper jack cheese.
Storage: Wrap tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days.