Ingredients
For the Zucchini Bread
- 2 medium zucchini, about 2½ cups shredded
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 3 large eggs
- ½ cup olive oil
- ½ cup plain Greek yogurt or sour cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh green onions or chives, chopped
🧀 Optional Toppings
- ¼ cup extra shredded cheddar
- 2 tablespoons Parmesan
- Fresh parsley
- A small sprinkle of Italian herbs
- Cracked black pepper
👩🍳 Instructions
1. Prepare the Zucchini
Wash the zucchini thoroughly and trim off the ends. Using a box grater, shred the zucchini.
Place the shredded zucchini in a clean kitchen towel or several layers of paper towel. Squeeze firmly to remove as much excess water as possible.
This step is very important because zucchini contains a lot of water. Removing the excess moisture helps the bread become tender without turning soggy.
2. Prepare the Oven and Pan
Preheat your oven to 375°F (190°C).
Grease a standard 9 × 5-inch loaf pan with olive oil or nonstick spray. You can also line the bottom and sides with parchment paper, leaving some overhang to make removing the loaf easier.
3. Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Black pepper
- Garlic powder
- Italian seasoning
Mix until everything is evenly distributed.
4. Mix the Wet Ingredients
In another large bowl, whisk the eggs until lightly beaten.
Add the olive oil and Greek yogurt or sour cream. Whisk until the mixture is smooth and creamy.
5. Add the Zucchini and Cheese
Add the squeezed zucchini to the wet mixture.
Then add:
- Cheddar cheese
- Mozzarella
- Parmesan
- Fresh parsley
- Green onions or chives
Stir gently until combined.
6. Combine Everything
Gradually add the dry ingredients to the wet mixture.
Use a spatula to gently fold everything together.
Do not overmix. Stop mixing as soon as there are no large pockets of dry flour remaining. Overmixing can make the loaf dense and tough.
The batter should be thick and packed with zucchini and cheese.
7. Fill the Loaf Pan
Transfer the batter into the prepared loaf pan.
Spread the top evenly with a spatula.
For an extra golden and cheesy crust, sprinkle the top with the additional cheddar and Parmesan.
Add a small amount of cracked black pepper and Italian seasoning if desired.
8. Bake
Place the loaf in the center of the preheated oven.
Bake for approximately 45–55 minutes, or until:
- The top is deeply golden brown.
- The loaf feels firm in the center.
- A toothpick inserted into the middle comes out mostly clean.
- The cheese on top is melted and beautifully browned.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.
9. Cool
Remove the loaf from the oven and allow it to cool in the pan for approximately 10–15 minutes.
Then carefully lift it out using the parchment paper.
Transfer it to a wire rack and allow it to cool for another 15–20 minutes before slicing.
This helps the cheese set and prevents the slices from falling apart.
🔪 10. Slice and Serve
Use a sharp serrated knife to cut the zucchini bread into thick slices.
Serve warm or at room temperature.
For an extra delicious finish, serve each slice with a little butter, cream cheese, or a spoonful of Greek yogurt.
⭐ Tips for the Best Zucchini Bread
Drain the zucchini well: This is the most important step. Excess water can make the center wet.
Use flavorful cheese: Sharp cheddar and Parmesan provide much more flavor than mild cheese alone.
Don’t overmix: Mix just until the ingredients come together.
Let it cool: Cutting the loaf immediately can make it crumble. Give it time to set.
For extra crispiness: Place the baked loaf under the broiler for 1–2 minutes at the end, watching it carefully so the cheese doesn’t burn.