One Bowl Cheesy Zucchini Bread Recipe
If you love savory bakes that are equal parts comforting and convenient, this One Bowl Cheesy Zucchini Bread is about to become your new go-to recipe. There’s no need for any fancy equipment or complicated steps: with just a handful of pantry staples, a couple of zucchini, and your favorite cheeses, you’ll pull together a loaf that’s moist, flavorful, and truly irresistible. The best part is, everything comes together in one bowl, so cleanup is a breeze and you’ll be sinking your teeth into cheesy, herby goodness in no time.
Ingredients You’ll Need
Let’s talk about the beautiful simplicity of these ingredients—each one is carefully chosen for a reason. From that sharp cheddar tang to the fresh hit of parsley, every item brings something unique to the table, ensuring your One Bowl Cheesy Zucchini Bread has the perfect balance of flavor, moisture, and that signature golden color.
- All-purpose flour: The foundation of your bread, giving it structure and a soft crumb.
- Baking powder: Helps the bread rise up nice and tall for that beautiful loaf shape.
- Baking soda: Works together with the yogurt or sour cream for an airy, tender texture.
- Salt: Enhances all the other flavors—don’t skip it!
- Black pepper: Adds gentle warmth and depth.
- Garlic powder: Brings a savory background note that elevates the cheese and herbs.
- Italian seasoning: A hit of dried herbs for classic savory flavor in every slice.
- Eggs: Bind everything together and give the loaf richness.
- Olive oil: Delivers moisture and a subtle, fruity undertone to the bread.
- Plain Greek yogurt or sour cream: Either choice makes the bread ultra-tender and lends a pleasant tang.
- Grated zucchini (squeezed dry): Adds incredible moisture and sneaks in some veggies—the well-drained zucchini is key for texture!
- Shredded sharp cheddar cheese: Packs a punch of cheesy flavor in every bite.
- Grated Parmesan cheese: Offers salty, nutty complexity and helps with that irresistible golden crust.
- Chopped fresh parsley: Gives your loaf a burst of color and fresh herbiness.
How to Make One Bowl Cheesy Zucchini Bread
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F—trust me, you want that hot and ready before your batter’s mixed. Then, either grease a 9×5-inch loaf pan generously or line it with parchment paper for even easier cleanup. This ensures nothing sticks and your One Bowl Cheesy Zucchini Bread slides out beautifully once it’s baked.
Step 2: Whisk Your Dry Ingredients
Grab your largest mixing bowl. Add the all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, and Italian seasoning. Whisk them together until uniform, breaking up any lumps and making sure all the grains and spices are evenly distributed.
Step 3: Mix in the Wet Ingredients
Make a well in the center of your dry mixture and add the eggs, olive oil, and Greek yogurt (or sour cream). Use a spatula or large spoon to gently incorporate everything, mixing just until you have a shaggy, combined batter—don’t overmix at this stage or your bread might end up dense.
Step 4: Fold in the Zucchini, Cheeses, and Parsley
Now comes the best part: fold in the grated zucchini (make sure it’s squeezed super dry), shredded cheddar, Parmesan, and chopped parsley. Be as gentle as possible—this ensures all those glorious cheesy and herby bits are distributed without deflating the batter.
Step 5: Fill the Pan and Bake
Scrape the batter into your prepared loaf pan and use a spatula to smooth the top. Slide it into the oven and bake for 50 to 55 minutes, or until the loaf is golden, risen, and a toothpick stuck into the center comes out clean—melted cheese on the toothpick is great, just no wet batter!
Step 6: Cool and Enjoy
Once baked, let your bread cool in the pan for about 10 minutes. Then, carefully lift it out and transfer it to a wire rack to finish cooling. For the best slices and texture, wait until the loaf is completely cool—though I won’t blame you if you sneak a warm piece.
How to Serve One Bowl Cheesy Zucchini Bread
Garnishes
Add a sprinkle of extra chopped parsley or a fine dusting of Parmesan right before serving for a burst of fresh color and even more cheesy aroma. If you want to get fancy, a pat of softened butter never hurts!
Side Dishes
This loaf is incredibly versatile—a bowl of tomato soup or a hearty salad are absolute classics with One Bowl Cheesy Zucchini Bread. It’s also fabulous alongside scrambled eggs for brunch, or with a simple green salad for an easy lunch.
Creative Ways to Present
Try cutting your bread into thick cubes for an appetizer cheese board, or toast slices and top with smashed avocado and a sprinkle of red pepper flakes. This bread isn’t just for serving by the slice—get creative and use it anywhere you crave a cheesy, herby bite!
Make Ahead and Storage
Storing Leftovers
To keep your One Bowl Cheesy Zucchini Bread at its freshest, wrap any leftovers tightly in plastic wrap or foil and refrigerate. It’ll stay moist and delicious for up to four days—just slice what you need and keep the rest sealed.
Freezing
If you’d like to make your loaf ahead, wait until it’s fully cool, then wrap it tightly in several layers of plastic wrap or aluminum foil. Place the wrapped loaf (or slices) in a freezer bag. It’ll keep beautifully for up to two months—just thaw in the fridge or at room temperature before serving.
Reheating
For that fresh-baked warmth, pop individual slices into a toaster or warm gently in a 300°F oven for about 8 to 10 minutes. If reheating from frozen, let slices thaw first for even results. You’ll be amazed how the cheese melts ever so slightly—just like day one!
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well as zucchini in this recipe. Just make sure to squeeze it dry as you would with zucchini to avoid a soggy loaf.
Is it okay to use pre-shredded cheese?
You can use pre-shredded cheddar for convenience, but shredding your own will melt more smoothly and give richer flavor. Either works in a pinch for One Bowl Cheesy Zucchini Bread!
Can I make this loaf gluten-free?
Yes! Substitute your favorite cup-for-cup gluten-free flour for the regular flour. The texture may be slightly different, but it’s still deliciously cheesy and moist.
Why is it important to squeeze the zucchini dry?
Zucchini releases a surprising amount of moisture when grated. Squeezing it dry ensures your One Bowl Cheesy Zucchini Bread bakes up perfectly tender and not soggy—in short, it’s the secret to that great crumb.
Can I make muffins instead of a loaf?
Definitely! Divide the batter into a lined or greased muffin tin and bake at 350°F for about 20-25 minutes. You’ll get portable, snackable mini versions of your favorite cheesy bread.
Final Thoughts
This One Bowl Cheesy Zucchini Bread proves comfort food doesn’t have to be complicated. Every slice bursts with flavor, color, and just the right amount of cheesiness—so if you haven’t tried it yet, what are you waiting for? Gather your ingredients, grab a bowl, and treat yourself to something truly special. Happy baking!
Print
One Bowl Cheesy Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This One Bowl Cheesy Zucchini Bread is a savory delight that’s perfect for any time of day. Packed with grated zucchini, sharp cheddar, and a blend of herbs and spices, this bread is moist, flavorful, and incredibly easy to make. Enjoy it as a side dish, snack, or even as part of your brunch spread!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Wet Ingredients:
- 2 large eggs
- 1/2 cup olive oil
- 1/2 cup plain Greek yogurt or sour cream
Additional Ingredients:
- 2 cups grated zucchini, squeezed dry
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the batter: In a large bowl, whisk together the dry ingredients. Add the eggs, olive oil, and Greek yogurt, and stir until just combined. Fold in the zucchini, cheddar cheese, Parmesan cheese, and parsley.
- Bake: Spread the batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and slice: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze the zucchini well to remove excess moisture to prevent a soggy texture.
- This bread pairs well with soups, salads, or as a savory snack.
- Store leftovers wrapped in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
