As the leaves turn golden and a crisp chill fills the air, I find myself craving comforting, home-baked goodness. This Cheesy Zucchini Bread is just that! It’s a delightful twist on a classic, made effortlessly in your crockpot. Imagine a warm, savory bread with a hint of sweetness, perfect for those cozy fall afternoons. It’s a recipe born from my love for simple, flavorful Italian-American cooking, and I know it’s going to become your new go-to fall crockpot recipe.
Why You’ll Love This Cheesy Zucchini Bread
This Cheesy Zucchini Bread is a winner for so many reasons!
- It’s incredibly easy to make.
- The comforting flavors are perfect for fall.
- Your crockpot does most of the work.
- It’s a delicious way to use up zucchini.
- Everyone will adore this savory, cheesy delight.
Seriously, this Cheesy Zucchini Bread is a game-changer for your fall baking.
Ingredients for Your Cheesy Zucchini Bread
Gathering your ingredients is the first step to baking this delicious Cheesy Zucchini Bread. You’ll need:
- 1 ½ cups shredded zucchini (use about one medium zucchini).
- 1 cup all-purpose flour.
- ½ cup shredded cheddar cheese.
- ¼ cup grated Parmesan cheese.
- 2 large eggs.
- ⅓ cup vegetable oil.
- ¼ cup milk.
- 1 teaspoon baking powder.
- ½ teaspoon salt.
- ¼ teaspoon black pepper.
For an extra kick, you could try adding a pinch of garlic powder to the dry mix. This truly elevates the savory notes of the Cheesy Zucchini Bread.
Zucchini Preparation for Cheesy Zucchini Bread
The key to a wonderful texture in your Cheesy Zucchini Bread is prepping the zucchini just right. Grate your zucchini, then give it a good squeeze with paper towels. This removes excess moisture, preventing a soggy outcome. It’s a small step that makes a big difference!
Crafting Your Cheesy Zucchini Bread in the Crockpot
Now for the fun part: bringing our Cheesy Zucchini Bread to life in the crockpot! It’s surprisingly simple. First, grab a large bowl. Whisk together your flour, cheddar cheese, Parmesan cheese, baking powder, salt, and pepper. Make sure these dry ingredients are well combined.
In a separate bowl, whisk your eggs, vegetable oil, and milk. This is your wet mixture. Pour this wet mix into the dry ingredients. Stir them together until they’re just combined. Remember, we don’t want to overmix here; a few lumps are perfectly fine. Overmixing can make the bread tough.
Next, gently fold in your prepared, shredded zucchini. Be gentle so you don’t deflate the batter too much. This keeps the bread light and airy. Now it’s time to get the crockpot ready.
Preparing the Crockpot for Cheesy Zucchini Bread
Before adding the batter, make sure your crockpot is ready. Grease it well with butter or cooking spray. You can also line it with parchment paper for super easy cleanup. This step is crucial for a perfect release of your Cheesy Zucchini Bread.
Pour your batter into the prepared crockpot. Cover it tightly. Cook on high for about 1.5 to 2 hours. The exact time can vary with crockpots. A toothpick inserted into the center should come out clean when it’s done. Let it cool a bit before slicing.
Expert Tips for Perfect Cheesy Zucchini Bread
To ensure your Cheesy Zucchini Bread is absolutely perfect, a few simple tricks go a long way. Always resist the urge to overmix the batter once the wet and dry ingredients are combined. Overmixing can lead to a dense, heavy bread. Instead, mix until just combined; a few little lumps are fine!
When checking for doneness, a toothpick inserted into the center should come out clean. This tells you the inside is fully cooked. For a flavor boost, consider adding a pinch of garlic powder or even some chopped chives to the dry ingredients. These small additions really enhance the savory profile of your Cheesy Zucchini Bread.
Serving and Storing Your Delicious Cheesy Zucchini Bread
This Cheesy Zucchini Bread is wonderful served warm. It’s fantastic on its own. Or, try it with a dollop of sour cream. A little butter is also lovely! For leftovers, let the bread cool completely. Store it in an airtight container. Keep it at room temperature for up to 3 days. If you need to store it longer, pop it in the fridge. Reheat slices gently in the microwave or a toaster oven. This keeps your Cheesy Zucchini Bread tasting fresh!
Frequently Asked Questions about Cheesy Zucchini Bread
Got questions about my Cheesy Zucchini Bread? I’ve got answers!
Q: My zucchini seems really wet. Will this make my bread soggy?
A: That’s why patting the zucchini dry is so important! Squeeze out as much liquid as you can. This step ensures your Cheesy Zucchini Bread has a great texture, not a watery one.
Q: My crockpot cooks really fast. Can I adjust the cooking time?
A: Absolutely. Crockpots vary! Start checking around 1 hour and 15 minutes on high. A toothpick should come out clean when it’s ready. You don’t want to overcook it.
Q: Can I use different kinds of cheese in this recipe?
A: Of course! Feel free to experiment with your favorite cheeses. Monterey Jack or a sharp white cheddar would be delicious in this Cheesy Zucchini Bread. Just keep the total amount similar.
Q: Can I make this without a crockpot?
A: Yes! You can bake it in a loaf pan at 350°F (175°C) for about 50-60 minutes. Keep an eye on it!
Understanding the Nutrition of Cheesy Zucchini Bread
Please remember that the nutritional information for this Cheesy Zucchini Bread is an estimate. It can vary based on the specific ingredients and brands you use. Factors like the fat content of your milk or the type of oil can slightly alter the final numbers.
Print
Cheesy Zucchini Bread: 1 Craveable Fall Crockpot Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Enjoy this delightful Cheesy Zucchini Bread, a perfect fall crockpot recipe that’s warm, comforting, and incredibly easy to make. Lina Kohn from Gourmet Gusto shares this favorite that brings a taste of Italy to your table.
Ingredients
- 1 ½ cups shredded zucchini (about 1 medium)
- 1 cup all-purpose flour
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Grate the zucchini and pat it dry with paper towels to remove excess moisture.
- In a large bowl, whisk together the flour, cheddar cheese, Parmesan cheese, baking powder, salt, and pepper.
- In a separate bowl, whisk together the eggs, vegetable oil, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded zucchini.
- Grease your crockpot or line it with parchment paper.
- Pour the batter into the crockpot.
- Cover and cook on high for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before slicing and serving.
Notes
- Using a medium-sized zucchini is recommended for the best texture.
- Ensure you pat the zucchini dry to prevent a soggy bread.
- For a richer flavor, you can add a pinch of garlic powder to the dry ingredients.
- Cooking time may vary depending on your crockpot. Check for doneness periodically.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Bread
- Method: Crockpot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
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