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- 2 cups grated zucchini - 1 cup all-purpose flour - 1 cup shredded cheese (cheddar or mozzarella) - 1/2 cup grated parmesan cheese - 2 large eggs - 1/4 cup extra virgin olive oil - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon ground black pepper - 1/4 cup freshly chopped parsley (optional) When you make zucchini cheese bread, you need fresh ingredients. Grated zucchini gives moisture and flavor. Use about two medium zucchinis to get two cups. Shredded cheese adds creaminess. Cheddar or mozzarella works best. You can mix both if you like. Grated parmesan gives a nice sharp taste. You also need eggs, which bind the bread together. Olive oil keeps the bread moist and adds healthy fat. Baking powder and baking soda help it rise. Garlic and onion powder add depth to the flavor. Salt and pepper season the bread. If you want to make it even better, consider optional add-ins. Sun-dried tomatoes, chopped spinach, or crumbled feta cheese can enhance the taste. - Sun-dried tomatoes - Chopped spinach - Crumbled feta cheese One slice of zucchini cheese bread has about 150 calories. It includes healthy carbs, fats, and proteins. Each serving has around 15g of carbs, 8g of fat, and 6g of protein. For a more detailed breakdown, refer to the Full Recipe. 1. Preheat your oven to 350°F (175°C). 2. Prepare a 9x5-inch loaf pan. Grease it lightly with cooking spray or olive oil. 1. Grate 2 cups of zucchini, which is about 2 medium zucchinis. 2. Sprinkle a pinch of salt over the grated zucchini. Let it rest for about 10 minutes. 3. After resting, take a clean kitchen towel or cheesecloth. Squeeze the zucchini gently to remove excess liquid. This step is key for a moist bread. 1. In a separate bowl, whisk together 2 large eggs and 1/4 cup of olive oil until smooth. 2. Fold the drained zucchini into the egg and oil mixture. Stir gently until mixed well. 3. In another bowl, combine 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix these dry ingredients thoroughly. 4. Gradually add the dry mixture into the wet zucchini mixture. Use a spatula to fold them together softly. Be careful not to overmix. 5. Finally, gently fold in 1 cup of shredded cheese and 1/2 cup of grated parmesan. Make sure the cheese is evenly mixed into the batter. 6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. You are now ready to bake your zucchini cheese bread! Follow the baking instructions in the Full Recipe. Enjoy the delightful flavors and aroma as it fills your kitchen! To keep your zucchini cheese bread moist, start by squeezing the zucchini properly. After grating, let the zucchini rest with a pinch of salt for about 10 minutes. This step draws out excess moisture. Once it rests, use a clean kitchen towel or cheesecloth to gently squeeze out the liquid. This helps prevent a soggy bread. Resting the zucchini is key because it allows the salt to work. It draws out liquid, so you get a balance of moisture without making the bread too wet. Mixing technique matters a lot. When combining the wet and dry ingredients, use a spatula to fold them together gently. Overmixing can make the bread tough. You want to mix just until you see no dry flour. To check if your bread is done, insert a toothpick into the center. If it comes out clean, your bread is ready. If it has wet batter on it, bake for a few more minutes and check again. Zucchini cheese bread pairs well with light salads or soups. Serve it warm for the best taste. You can also enjoy it cold, perhaps with some butter or cream cheese spread. For leftovers, slice and store in an airtight container. You can enjoy it the next day or even toast it for a crispy bite. Try adding a bit of garlic or herbs to elevate the flavor. This way, you keep the meal exciting! {{image_4}} You can enhance your zucchini cheese bread by using different cheeses. Swiss cheese adds a mild, nutty flavor. Pepper Jack gives a spicy kick. Mixing these cheeses can create a unique taste. Herbs also add great flavor. Try adding fresh basil or thyme to your mix. These herbs boost the aroma and taste. They make your dish feel fresh and vibrant. Experiment with what you have on hand. If you need a gluten-free option, you can substitute all-purpose flour. Almond flour or coconut flour works well. These flours have different textures, so adjust your amounts. For almond flour, use less than the recipe states. If you pick coconut flour, use more liquid. Both options will help you enjoy this bread gluten-free without losing flavor. Adding more vegetables can increase the nutrition of your bread. Grated carrots add sweetness and color. Diced bell peppers give a nice crunch and flavor. You can also add spinach or kale for a green touch. This is a great way to sneak in extra veggies. The zucchini cheese bread stays moist, and the flavor only gets better. To keep your zucchini cheese bread fresh, wrap it tightly. Use plastic wrap or foil for best results. Place it in an airtight container. This method keeps the bread moist and tasty. Zucchini cheese bread lasts about 3 to 5 days in the fridge. Check for any mold or off smells before eating. Freezing is a great option for longer storage. First, let the bread cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. To thaw, move the slices to the fridge overnight. You can also thaw them at room temperature for a few hours. For the best taste, reheat the bread in the oven. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and heat for about 10 minutes. This method keeps the bread crispy. Avoid microwaving as it can make the bread soggy. If you must use the microwave, heat for just 20-30 seconds. Enjoy your zucchini cheese bread warm for the best flavor. Yes, you can make zucchini cheese bread dairy-free. Use dairy-free cheese like vegan mozzarella or cheddar. These options melt well and maintain flavor. You can also try nutritional yeast for a cheesy taste without dairy. Check a few signs to know when your bread is ready. Look for a golden-brown top. The bread should feel firm to the touch. If you insert a toothpick, it should come out clean. Additionally, listen for a hollow sound when tapping the bottom. You can use yellow squash in place of zucchini. Both have similar moisture content. However, yellow squash is slightly sweeter and has a different texture. This change may alter the flavor of your bread a bit. To make a smaller batch, halve the ingredients. For a larger batch, double them. Keep the ratios the same. If using different pan sizes, adjust baking time. Always check for doneness with a toothpick during baking. This blog post shared a delicious zucchini cheese bread recipe. We covered required ingredients, optional add-ins, and detailed steps to prepare and bake. I shared helpful tips for moisture balance, texture, and serving suggestions. You can even adapt this recipe with gluten-free options and additional vegetables. Try it today! This bread is tasty and packed with nutrients. Enjoy the cooking process and let your creativity shine.

Zucchini Cheese Bread

Satisfy your cravings with this delicious zucchini cheese bread recipe! Packed with the goodness of zucchini and gooey cheese, this easy-to-follow recipe will become a family favorite. With simple ingredients and a straightforward method, you can whip up this delightful dish in just over an hour. Click through to discover how to make your own zucchini cheese bread today and impress your loved ones with this tasty treat!
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Ingredients
  

2 cups grated zucchini (approximately 2 medium zucchinis)

1 cup all-purpose flour

1 cup shredded cheese (choose between cheddar or mozzarella)

1/2 cup grated parmesan cheese

2 large eggs

1/4 cup extra virgin olive oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup freshly chopped parsley (optional, for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with cooking spray or a light coating of olive oil to prevent sticking.

    In a large mixing bowl, place the grated zucchini and sprinkle with a pinch of salt. Let it rest for about 10 minutes to draw out moisture. After resting, take a clean kitchen towel or cheesecloth and squeeze the zucchini gently to remove excess liquid.

      In a separate bowl, whisk together the eggs and olive oil until the mixture is smooth and well combined.

        Fold the drained zucchini into the egg and oil mixture, stirring gently until they are integrated.

          In another bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, and black pepper. Mix these dry ingredients thoroughly to ensure even distribution of the leavening agents and seasonings.

            Gradually add the dry mixture into the wet zucchini mixture. Using a spatula, fold the ingredients together softly until they are just combined; be careful not to overmix to ensure a light texture.

              Gently incorporate the shredded cheese and the grated parmesan into the batter, ensuring it is distributed evenly without overworking the mixture.

                Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.

                  Bake in the preheated oven for 45-50 minutes, or until the top of the bread is golden brown and a toothpick inserted in the center comes out clean.

                    Once baked, allow the zucchini cheese bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

                      Prep Time: 15 mins | Total Time: 1 hr 5 mins | Servings: 8 slices

                        - Presentation Tips: Slice the cooled bread into even pieces, serving them warm. For an elegant touch, garnish the top with a sprinkle of freshly chopped parsley. This delightful zucchini cheese bread complements a light salad or a steaming bowl of soup beautifully!