Zucchini-Cheddar Bread
Zucchini-Cheddar Bread is a moist, savory loaf combining fresh zucchini, sharp cheddar, and herbs, perfect for brunch, snack, or a quick dinner addition.
Ingredients
Instructions
- Preheat oven to 400°F and grease and flour a 9-inch round pan.
- Cook and stir chopped onion in oleo until tender, then cool slightly.
- Mix cooked onions, Bisquick, snipped parsley, basil, thyme, milk, and eggs; beat for 1 minute.
- Stir in shredded Cheddar cheese, shredded zucchini, toasted chopped pecans, and remaining ingredients.
- Spread the batter evenly in the prepared pan.
- Bake for about 40 minutes until golden and cooked through.
- Allow to cool slightly before removing from the pan.
Tips & Substitutions
For a lighter texture, consider substituting half of the shredded zucchini with grated carrots. If you don’t have oleo, unsalted butter works well as a substitute. To enhance flavor, try adding a pinch of garlic powder or onion powder to the batter. Ensure the zucchini is well-drained to avoid excess moisture in the bread, which can lead to a soggy texture.
Serving Suggestions
This Zucchini-Cheddar Bread makes a delightful snack on its own but pairs beautifully with a fresh garden salad or a bowl of soup for a satisfying meal. You can also serve it warm with butter or cream cheese spread. For a fun twist, enjoy it alongside a slice of Impossible Broccoli 'N Cheddar Pie for a delicious vegetarian feast.
Storage & Reheating
Store any leftover Zucchini-Cheddar Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm slices in the oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Cheddar Bread contains roughly 422 calories, with 12g protein, 48g carbohydrates, and 21g fat. It is an excellent source of iron (42% of the Daily Value), calcium (27% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of vitamin A and potassium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cheese in this recipe?
Yes, you can definitely experiment with different cheeses! Gruyère or Monterey Jack would also work well and provide a unique flavor. Just make sure to shred the cheese so it melts evenly throughout the bread.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the Bisquick with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for proper texture. Follow the recipe as directed, and you’ll have a delicious gluten-free Zucchini-Cheddar Bread.
How can I make this recipe dairy-free?
To make this Zucchini-Cheddar Bread dairy-free, use a dairy-free cheese alternative and replace milk with a non-dairy milk like almond or soy milk. You can also use coconut oil or a dairy-free margarine in place of oleo to keep it completely dairy-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).