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Cheesy Zucchini Bread

A savory, herby zucchini bread made with sharp Parmesan and cheddar cheese, perfect for any meal or snack.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded cheddar cheese
Wet Ingredients
  • 3 large eggs Room temperature
  • 1/3 cup vegetable oil
  • 1/2 cup whole milk Room temperature
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh parsley
Main Ingredients
  • 2 medium zucchinis, grated and squeezed dry Salt before grating to reduce moisture

Method
 

Preparation
  1. Grate the zucchinis, sprinkle with salt, and let sit for at least 10 minutes to draw out moisture.
  2. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mixing Dry Ingredients
  1. In a large bowl, whisk together flour, baking powder, baking soda, black pepper, oregano, thyme, Parmesan, and cheddar.
Mixing Wet Ingredients
  1. In another bowl, whisk together eggs, vegetable oil, milk, garlic, and parsley.
Combine and Fold
  1. Pour wet mixture into dry ingredients and fold until just combined.
  2. Gently fold in the squeezed, grated zucchini.
Baking
  1. Pour batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, checking for doneness with a toothpick.
  2. Let cool in the pan for 10 minutes before transferring to a cooling rack.

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. This bread freezes well for up to 2 months.