This savory no-yeast quick bread is downright delicious and easy to make. Loaded with pops of cheddar and parmesan cheese, fresh chives, shredded zucchini, and a hint of garlic, this buttery bread is extremely moist and flavorful. With a cake-like texture, serve this tender bread as a side with soup, stew, pasta, or chili, slather a slice with melted butter for a snack or brunch, or enjoy it plain; Either way, you’ll be smitten with this simple recipe.
Makes 1 loaf
Ingredients
Cheddar & Chive Zucchini Bread
1½ cups shredded zucchini (DO NOT squeeze out the water)
3 Tbsp fresh chives or green onions, chopped
2 large eggs
¾ cup sour cream
½ cup unsalted butter, melted and cooled
1⅓ cups sharp cheddar cheese, shredded
¼ cup parmesan cheese, shredded
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp garlic powder
Directions
Cheddar & Chive Zucchini Bread
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and lightly coat with nonstick cooking spray. Set aside.
In a medium mixing bowl, add the zucchini, chives, eggs, sour cream, and cooled melted butter, and stir to combine. Add in the cheddar and parmesan and stir again until incorporated.
In a separate medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Add the dry ingredients to the wet ingredients and stir until just combined. (The batter will be very thick.) Spoon the batter into the prepared loaf pan and spread evenly to the edges.
Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then remove the bread from the pan, and cool completely on a wire rack.
Slice and serve (with butter!), or store in the refrigerator.