Savory Zucchini Bread

This savory zucchini quick bread with cheddar cheese bakes up fluffy and delicious. Serve this easy cheesy bread with your favorite soup.

Course Side Dish

Cuisine American

Keyword delicious cheesy zucchini bread, savory quick bread, savory zucchini bread, savory zucchini bread recipe, zucchini cheddar bread, zucchini cheese bread

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 263kcal

Author Jill McOwen

Ingredients

1 1/2 cups zucchini shredded and drained
5 oz sharp cheddar cheese shredded
1/4 cup green onions sliced and drained
2 cloves garlic minced
2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt divided
1/2 tsp cracked black pepper
1 cup sour cream
2 large eggs
4 tbsp butter melted

Instructions

Preheat oven to 350 degrees F.
Grease a 9x5 loaf pan with non-stick cooking spray or a little melted butter. Set aside.
Wash and grate the zucchini on a box grater over a colander set over a bowl. Sprinkle the grated zucchini evenly with 1/2 teaspoon of the salt. Allow it to drain for about 20 minutes while you are preparing the other ingredients.
Wash, slice and dry the green onions.
Shred the cheese.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, remaining 1/2 teaspoon of salt and pepper.
In a smaller bowl or glass measuring cup, whisk together the sour cream, eggs, melted butter and garlic.
Use the back of a large spoon to press out all the liquid you can from the shredded zucchini and discard the liquid.
To the flour mixture in the large bowl, add the sour cream mixture, the drained zucchini, green onion and shredded cheese.
Use a rubber spatula to mix all the ingredients, just until no streaks of flour remain. Do not over mix.
Pour/spread the bread batter into the prepared bread loaf pan.
Bake the bread on the center rack of the oven for 50-60 minutes. Until the top is browned and the bread feels firm.
Allow the bread to cool in the pan for about 20 minutes. Invert the bread onto a cooling rack and let it rest at least another 20 minutes before slicing.

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