Zucchini Parmesan Bread
- 3 cups all-purpose flour
- 2 zucchini, grated and drained
- 2 large eggs
- 1 1/2 cups parmesan cheese, grated, divided
- 1 cup sharp cheddar cheese, grated
- 3/4 cup sour cream
- 3/4 cup greek yogurt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup fresh chives, finely chopped
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Preheat oven to 350º and lightly grease a bundt pan with non-stick spray or butter. If using non-stick spray, use a brush or paper towel to evenly spread it around pan.
Take 1/2 cup parmesan cheese and pour it into bundt pan, gently shaking and rotating pan around so cheese coats the sides.
Combine flour, baking powder, baking soda, salt, onion powder and garlic powder in a large bowl and stir together until combined.
In a separate bowl, whisk together sour cream, greek yogurt and eggs.
Pour wet ingredients and melted butter into dry mixture and stir to combine, then mix in cheddar cheese, remaining parmesan cheese, zucchini and chives.
Once incorporated, pour batter into greased bundt pan, pressing down to make sure batter fills pan completely.
Place bundt pan in oven and bake for 50-55 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 10 minutes before inverting onto serving platter. Slice, serve and enjoy!