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Cheddar Zucchini Bread

Irresistible Cheddar Zucchini Bread for Cozy Nights

Cheddar Zucchini Bread is a delicious way to use extra zucchini, providing a moist, cheesy texture that complements meals.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free version.
  • 1 tbsp Baking Powder Ensure it's fresh for the best outcome.
  • 1 tsp Baking Soda Check the expiration date to ensure efficiency.
  • 1 tsp Salt Enhances the overall flavor.
  • 1/2 tsp Black Pepper Swap with white pepper for a gentler spice.
  • 1 tsp Ground Mustard Optional yet recommended for depth of flavor.
  • 1/4 tsp Cayenne Pepper Omit if you prefer a milder flavor.
  • 1 cup Shredded Sharp Cheddar Cheese Freshly grated is best for texture.
  • 1 cup Grated Zucchini Don't squeeze out all the water.
  • 1/2 cup Milk A plant milk can replace this for dairy-free.
  • 1/4 cup Vegetable Oil Olive oil can offer a unique flavor twist.
  • 1 large Egg A flax egg can be a vegan substitute.

Equipment

  • Loaf pan
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a standard loaf pan with butter or non-stick spray and lightly flour it.
  2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, black pepper, ground mustard, and cayenne pepper, whisking thoroughly.
  3. Add the shredded cheddar cheese and grated zucchini to the dry ingredients and gently fold until just combined.
  4. In a separate bowl, whisk together the milk, vegetable oil, and egg until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold together until just combined, ensuring not to overmix.
  6. Carefully pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice when warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

Use freshly grated cheddar cheese for better melting and flavor. Don't squeeze all the moisture from the grated zucchini for a tender texture. Check for doneness with a toothpick, allowing slight melted cheese on it.

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