This Savory Zucchini Bread is a delicious twist on the classic sweet version. Packed with shredded zucchini, sharp cheddar cheese, and fresh green onions, it’s moist, flavorful, and versatile. Whether served as a breakfast, brunch, or savory side dish, it’s perfect for any occasion. The zucchini and cheese create a satisfying texture, while the sour cream ensures a soft and tender crumb. It’s a great way to use up extra zucchini from your garden!
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Servings: 8–10 slices
Ingredients:
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1½ cups shredded zucchini (do not squeeze out moisture)
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¼ cup sliced green onions (optional)
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2 large eggs
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¾ cup sour cream
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¼ cup melted and cooled butter
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1½ cups shredded cheddar cheese
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2 cups all-purpose flour
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1½ teaspoons baking powder
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½ teaspoon salt (optional, depending on cheese's saltiness)
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¼ teaspoon black pepper (optional for added flavor)
Instructions:
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Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. -
Prepare Wet Ingredients:
In a large mixing bowl, whisk together eggs, sour cream, and melted butter until smooth. Stir in the shredded zucchini and green onions (if using), ensuring they’re well combined. -
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, salt, and black pepper (if using). Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. The batter should be slightly lumpy with no large pockets of flour. -
Add Cheese:
Gently fold in the shredded cheddar cheese, ensuring it’s evenly distributed. -
Transfer to Pan:
Spoon the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake. -
Bake:
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but no wet batter). If the top begins to brown too quickly, cover loosely with aluminum foil during the last 10–15 minutes of baking. -
Cool and Slice:
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing easier. -
Serve:
Slice and serve the bread warm or at room temperature. It’s perfect on its own, with butter, or as a side for soups, salads, or grilled meats.
Pro Tips:
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Moisture: Do not squeeze out the moisture from the zucchini! This helps keep the bread moist and tender.
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Cheese Options: Swap cheddar for Monterey Jack, pepper jack, or even feta for a different flavor.
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Add-Ins: For extra flavor, try adding diced ham, bacon bits, jalapeños, or sun-dried tomatoes.
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Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat slices in the microwave or toaster oven for best results.
Nutrition Facts (Per Slice, based on 10 servings):
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Calories: 220
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Protein: 8g
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Carbohydrates: 20g
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Fat: 12g
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Fiber: 1g
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Sugar: 3g
(Note: Nutrition values are approximate and may vary based on specific ingredients used.)
Why You’ll Love This Recipe:
This Savory Zucchini Bread is a delicious and versatile way to enjoy zucchini. With its cheesy, tender crumb and savory flavor, it's perfect for any time of day. Whether as a quick breakfast, snack, or side dish, it’s sure to become a favorite. Plus, it’s an easy way to sneak some veggies into your meals!
Ready to bake a loaf of this cheesy, zucchini-packed goodness? Gather your ingredients and enjoy!
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