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Cheddar Zucchini Vegetable Bread

Cheddar Zucchini Vegetable Bread
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Cheddar Zucchini Vegetable Bread is a moist and flavorful bread that combines the subtle sweetness of fresh zucchini with the sharp tang of cheddar cheese. This easy-to-make recipe uses simple pantry staples and fresh ingredients to create a versatile snack or wholesome breakfast option that’s perfect for all skill levels and can be customized to suit various dietary needs.

Ingredients

Scale

Vegetables

  • 1 ½ cups grated zucchini (about 2 medium zucchinis)

Dairy & Eggs

  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs
  • ¼ cup milk or buttermilk
  • 2 to 3 tablespoons olive oil or melted butter

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Optional Herbs & Spices

  • 1 tablespoon chopped fresh parsley or thyme (optional)
  • Optional spices such as red pepper flakes, smoked paprika, or cayenne pepper (to taste)

Instructions

  1. Prepare the Zucchini: Grate the fresh zucchinis using medium-sized holes on a box grater. Then, gently squeeze the grated zucchini in a clean towel or paper towel to remove excess moisture, preventing the bread from becoming soggy while maintaining tenderness.
  2. Mix the Dry Ingredients: In a large bowl, combine all-purpose flour (or gluten-free flour), baking powder, baking soda, salt, and freshly ground black pepper. Stir well to ensure even distribution for proper rising and texture.
  3. Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, olive oil or melted butter, and milk or buttermilk until smooth. Fold in the grated zucchini and shredded cheddar cheese, mixing gently to incorporate without over-stirring.
  4. Blend Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently fold together until just combined. Avoid over-mixing to keep the bread light and tender.
  5. Bake Your Bread: Transfer the batter to a greased or parchment-lined loaf pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready. Let the bread cool on a wire rack completely before slicing.

Notes

  • Drain zucchini thoroughly to avoid a wet batter and dense bread.
  • Use sharp cheddar cheese for a more pronounced savory flavor.
  • Fold ingredients gently to maintain a light crumb and avoid toughness.
  • Ensure your oven temperature is accurate for even baking.
  • Allow the bread to cool completely before slicing to prevent crumbling.

Nutrition

Keywords: Cheddar bread, Zucchini bread, Vegetable bread, Savory bread, Gluten-free option, Healthy snacks, Breakfast bread

Find it online: https://ninagourmet.com/cheddar-zucchini-vegetable-bread/