Description
A savory quick bread that combines tender zucchini with sharp cheddar for a delicious and moist loaf that is perfect for any occasion.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed lightly to remove excess water
- 1 cup shredded cheddar cheese (sharp or mild)
- 1 1/2 cups all-purpose flour (or gluten-free flour with 1/4 tsp xanthan gum)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs (or 2 flax eggs)
- 1/2 cup milk (dairy or unsweetened plant milk)
- 1/4 cup olive oil (or neutral oil/melted butter)
- Optional: 1/4 cup chopped chives or green onions, 2 tbsp grated Parmesan, 1-2 minced jalapeños, 4 slices cooked crumbled bacon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Prepare the zucchini: wash, trim ends, and grate. Squeeze to remove excess water; aim for damp shreds.
- Whisk together flour, baking powder, salt, and pepper in a large bowl.
- In another bowl, whisk the eggs, milk, and olive oil until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in zucchini and cheddar (plus any optional add-ins).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 10-15 minutes before transferring to a wire rack.
Notes
Serve warm with softened butter or for lunch with soup or salad. Store in an airtight container in the fridge for 3-4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American