This Moist Zucchini Cheese Bread is a tasty treat that’s simple to make! With fresh zucchini and gooey cheese, it’s a wonderful blend of flavors that everyone will love.
You can enjoy it warm with butter or as a snack any time of day. I like to sneak in extra cheese because, well, why not? It’s just too good not to! 😋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture. If you can’t find zucchini, try grated carrots or even finely chopped spinach. Just remember to squeeze out any excess moisture!
Cheese: While sharp cheddar adds great flavor, you can swap it with mozzarella for a milder taste, or use feta if you want something tangy. Really, any cheese you enjoy will work!
Flour: All-purpose flour is standard, but you could use whole wheat flour for a nuttier taste and more fiber. Just expect the texture to be a bit denser.
Eggs: If you need an egg substitute, try 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This helps keep it moist.
How Do I Make Sure My Zucchini Bread Is Moist?
Getting that perfect moist texture in your zucchini bread is all about balance. Here are some helpful tips:
- **Squeeze the Zucchini:** Always squeeze out excess moisture from your grated zucchini. This prevents the bread from becoming too soggy.
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until combined. Overmixing can make the bread tough instead of soft.
- **Add Sour Cream or Yogurt:** If you want extra moisture, add sour cream or plain yogurt. It not only increases moistness but also enhances flavor.
- **Check It Early:** Ovens vary, so keep an eye on the bread as it bakes. Start checking a bit earlier than the suggested time to avoid overbaking.
How to Make Moist Zucchini Cheese Bread
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon black pepper
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup shredded sharp cheddar cheese (or your preferred cheese)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/2 cup sour cream or plain yogurt (optional, for extra moisture)
How Much Time Will You Need?
Preparing this zucchini cheese bread takes about 15 minutes. You’ll then need to bake it for 50-60 minutes, and it’s best to let it cool for about 10 minutes in the pan before removing it. Overall, plan for about 1 hour and 30 minutes from start to enjoying your delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will help prevent the bread from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg (if using), and black pepper. This makes sure all the dry ingredients are well combined and evenly distributed.
3. Combine Wet Ingredients:
In a large bowl, beat the eggs. Next, whisk in the granulated sugar, brown sugar, oil, and vanilla extract until you have a smooth mixture. This is where the flavors start to come together.
4. Add Zucchini and Cheese:
Now it’s time to stir in the grated zucchini and shredded cheese. Make sure they are evenly mixed into the wet ingredients.
5. Combine Mixtures:
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the bread tough instead of tender.
6. Add Optional Ingredients:
If you are using sour cream (or yogurt) and nuts, fold those into the batter now for added moisture and texture.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake:
Put the loaf pan in the oven and bake for 50-60 minutes. To check doneness, insert a toothpick into the center. It should come out clean or with just a few moist crumbs.
9. Cool in the Pan:
Once it’s done baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. This helps it set a little more.
10. Transfer and Slice:
Finally, transfer the bread to a wire rack to cool completely before slicing. This helps maintain its moistness and texture.
Enjoy your delicious, moist zucchini cheese bread as a snack, for breakfast, or as a light lunch! It’s sure to be a hit!
FAQ for Moist Zucchini Cheese Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just note that the bread might be denser, so you might need to adjust the moisture slightly, perhaps by adding a bit more oil or sour cream.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, grated carrots or finely chopped bell peppers work well as substitutes. Just be sure to squeeze out any excess moisture to prevent a soggy bread.
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly and freeze for up to 3 months. Just thaw in the refrigerator or on the counter when you’re ready to enjoy!
Can I Add Extra Ingredients Like Herbs or Spices?
Absolutely! Feel free to experiment by adding herbs like fresh basil or spices such as garlic powder for a savory twist. Just keep in mind that larger additions might require slight adjustments to dry ingredients.
