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cheesy zucchini bread

This cheesy zucchini bread is a moist and savory treat that combines the freshness of zucchini with the richness of cheese. It's perfect as a side dish, snack, or even for breakfast!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Snack, Side Dish
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 grater
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 wooden spoon or spatula
  • 1 loaf pan (9x5 inches)
  • 1 oven

Ingredients
  

  • 2 medium zucchini, grated About 1 pound.
  • 1 teaspoon salt For draining zucchini.
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper Optional.
  • 1/2 cup chopped green onions Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
  • In a large mixing bowl, sprinkle the grated zucchini with salt and let it sit for about 5-10 minutes to draw out moisture.
  • After 10 minutes, place the zucchini in a clean kitchen towel and wring it out to remove excess moisture. Set aside.
  • In the same bowl, whisk together the eggs and vegetable oil until combined.
  • Add the drained zucchini to the egg mixture and stir well.
  • In another bowl, mix together the flour, cornmeal, sugar, baking powder, garlic powder, black pepper, and cayenne pepper (if using).
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  • Fold in the shredded cheese and green onions (if using) into the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

You can customize this recipe by adding herbs such as dill or parsley for extra flavor.
This bread can be served warm or at room temperature, and it pairs well with soups and salads.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.