Discover the ultimate comfort of homemade bread with this One Bowl Cheesy Zucchini Bread Recipe. Moist, savory, and brimming with cheesy goodness, this loaf transforms simple ingredients into a crowd-pleasing snack or breakfast treat. Whether you’re a busy home cook, a beginner baker, or looking for a healthy twist on classic bread, this recipe is your shortcut to flavorful, satisfying results. Imagine slicing into a warm, soft loaf, the aroma of cheddar and zucchini filling your kitchen—it’s as delicious as it smells!
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This One Bowl Cheesy Zucchini Bread Recipe
Quick & Easy: Minimal prep with just one bowl for mixing, perfect for weeknight baking.
Moist & Flavorful: The combination of zucchini, cheddar, and Parmesan creates a tender crumb with rich flavor.
Healthy Ingredients: Includes zucchini for fiber and Greek yogurt for added protein and moisture.
Budget-Friendly: Uses pantry staples and simple vegetables to create a gourmet-tasting loaf.
Versatile: Great for breakfast, snacks, or even a side for soups and salads.
Kid-Friendly: Savory, cheesy flavor makes picky eaters reach for seconds.
Customizable: Add herbs, chives, or different cheeses for unique variations.
Ingredients
Dry Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
Wet Ingredients
2 large eggs
⅓ cup vegetable oil
¼ cup plain Greek yogurt or sour cream
Add-ins
1 cup shredded zucchini (excess moisture squeezed out)
1 cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh chives or green onions (optional)
Pro Tip: Use freshly grated cheese for better melting and flavor. Zucchini should be lightly squeezed to prevent soggy bread.
Step-by-Step Instructions
1. Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper to prevent sticking.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and black pepper. This ensures even distribution of leavening agents and spices.
3. Add Wet Ingredients
Stir in eggs, vegetable oil, and Greek yogurt. Mix gently until just combined—overmixing will create a tough loaf.
4. Fold in Zucchini and Cheese
Add shredded zucchini, cheddar, Parmesan, and chives. Fold carefully to evenly distribute ingredients without overworking the batter.
5. Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, until a toothpick comes out clean. The top should be golden brown with slightly crispy edges.
6. Cool and Slice
Let the bread cool for 10 minutes in the pan, then transfer to a wire rack. Slice only when slightly cooled to maintain structure and avoid crumbling.
Pro Tips for Perfect Cheesy Zucchini Bread
H3: Can I use other types of cheese?
Absolutely! Gouda, Monterey Jack, or mozzarella work well for a milder flavor. Mix cheeses to create layers of taste.
H3: How to prevent soggy bread?
Squeeze shredded zucchini with a clean towel to remove excess water. Avoid overmixing the batter.
H3: Can I make this gluten-free?
Yes! Replace all-purpose flour with a 1:1 gluten-free baking blend. Add 1 teaspoon xanthan gum for better texture.
Best Ways to Serve
Enjoy warm with a pat of butter or cream cheese spread.
Pair with homemade soups like tomato basil or chicken noodle.
Slice thin for sandwiches or toast for breakfast with eggs.
Nutrition per Serving (1 slice, approx.)
Calories: 180 kcal
Protein: 7g
Fat: 11g
Carbs: 15g
Fiber: 2g
Sugars: 2g
Tip: Nutritional values vary depending on cheese type and zucchini moisture content.
Storage & Leftovers
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Wrap tightly in foil or plastic wrap; lasts 4–5 days.
Freezer: Slice and freeze individually; thaw at room temperature or warm in the oven.
FAQs
H3: How long will this bread last?
Stored correctly, the bread lasts up to 5 days refrigerated and 2 months frozen.
H3: Can I make this into muffins?
Yes! Bake at 375°F (190°C) for 20–25 minutes in a muffin tin.
H3: Is it possible to make it vegan?
Replace eggs with flax eggs and use plant-based yogurt. Cheese can be substituted with vegan alternatives.
H3: Can I add herbs or spices?
Certainly! Dill, thyme, or smoked paprika adds a unique savory twist.
Variations
Herb & Garlic: Add rosemary, thyme, and minced garlic.
Spicy Cheesy: Include a pinch of chili flakes for heat.
Mediterranean: Add sun-dried tomatoes, feta, and olives.
Low-Carb: Replace flour with almond or coconut flour; reduce cheese slightly.
Conclusion
This One Bowl Cheesy Zucchini Bread Recipe proves that quick, simple baking can yield a loaf bursting with flavor and nutrition. With minimal cleanup and a foolproof method, it’s perfect for busy weekdays or cozy weekends. Don’t wait—grab your zucchini and cheese, bake this loaf, and savor every warm, cheesy slice.