Cheddar Zucchini Bread
This savory Cheddar Zucchini Bread is a delightful blend of fresh zucchini and sharp cheddar cheese, perfect as a side dish, snack, or breakfast treat. Moist and flavorful, it's an excellent way to use up garden zucchini while delivering a cheesy twist.
Equipment
- 1 large mixing bowl
- 1 grater
- 1 measuring cups and spoons
- 1 whisk
- 1 loaf pan (9x5 inches)
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 2 cups zucchini, grated Approximately 1 medium zucchini.
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- 1 ½ cups sharp cheddar cheese, shredded
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk
- 1 teaspoon black pepper
- 1 teaspoon dried oregano (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini and salt. Allow it to sit for about 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
- In the bowl, whisk together the flour, baking powder, baking soda, garlic powder, black pepper, and dried oregano.
- In another bowl, mix the eggs, vegetable oil, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the grated zucchini and shredded cheddar cheese until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, you can incorporate chopped herbs, such as fresh basil or parsley, into the batter.
This zucchini bread freezes well; wrap it in plastic wrap and store it in an airtight container. Thaw before serving.
You can substitute half of the flour with whole wheat flour for a healthier version.