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Cheddar Zucchini Bread – Crafting Lunch

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Cheddar Zucchini Bread sliced on cutting board

Share Cheddar Zucchini Bread – a hearty quick bread with a little kick of cayenne!

Cheddar Zucchini Bread

Crafting Lunch

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The crafty ladies were at it again! Sewing up a new project and enjoying a lovely lunch of Rosemary Chicken Salad Stuffed Tomatoes and Cheddar Zucchini Bread. This post features the bread. If you’re interested in the chicken salad, which is from a previous post, just click on the picture below.

I love the savory aspects of this quick bread – the Cheddar and Paremsan cheese, plus the nice little kick of cayenne. Usually zucchini bread is more on the sweet side, featuring cinnamon or chocolate, etc… With this recipe, you have a bread you can serve with a main course, similar to corn bread or rolls.

Making zucchini bread was a new adventure for me, so I researched a few things not covered in the recipe. Such as, whether you need to peal the zucchini before you shred it (you don’t.) Along with that answer, I discovered a few other great tips. One was to put the shredded zucchini in a clean dish towel and squeeze out the excess liquid. Once this is done, you add the squeezed zucchini into the dry ingredients. Then you add the wet ingredients. This results in a lighter texture than typically found in zucchini bread. The last tip was to cool the bread on it’s side, which I did both in the pan and after removing it from the pan. This helps with the texture as well.

Garden or Farmer’s Market Excess?

If you happened to plant zucchini or scored some during your last farmer’s market haul, here’s another great way to use up the excess!  According to my research, it freezes well too:

Storage: Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to 3 months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

Enjoy the recipes below and our pot grabber (aka pot holder) craft day highlights.

Rosemary Chicken Salad Stuffed Tomatoes on flowered plate with rosemary garnish

Rosemary Chicken Salad Stuffed Tomatoes

Cheddar Zucchini Bread

Cheddar Zucchini Bread

Cheddar Zucchini Bread is a quick bread with savory cheddar & Parmesan flavor.
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Course: Side Dish
Keyword: bread, cheddar, zucchini
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Author: Adapted from Family Circle Cheddar-Zucchini Bread with baking tips from thekitchn.com

Ingredients

  • 3 c. all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. cayenne if you don’t like a touch of heat you can decrease to 1/4 tsp. or omit
  • 1/4 c. finely grated Parmesan
  • 2 large eggs
  • 1/2 c. vegetable oil
  • 4 c. shredded zucchini from about 2 medium zucchini
  • 1 1/3 c. shredded sharp cheddar divided

Instructions

  • Heat oven to 375 degrees. Coat a 9 1/2 x 5 1/4 x 2 3/4 loaf inch loaf pan with nonstick spray.
  • Whisk first 7 ingredients together (flour through Parmesan) in large bowl. Place grated zucchini in a clean dish towel and squeeze to remove liquid. Sprinkle zucchini into dry ingredients and toss to combine.
  • Whisk eggs and oil in a small bowl and add to dry ingredients, mixing to combine evenly (batter will be very dense.) Stir in 1 c. of cheddar.
  • Pat into prepared pan. Top with remaining 1/3 c. of cheddar and bake 1 hour, 10 minutes. Note – I think my bread could have come out at 1 hour and still be done. I went the full 1 hour, 10 minutes because it was the first time I made the recipe.
  • Cool bread on its side for 5-10 minutes on wire rack. Then remove from pan and cool further on it’s side. Best served warm and slathered with butter. The recipe also says you can turn this into pancake batter by thinning it with milk and frying.

Nutrition

Serving: 10g

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Comments

  2. Jessica FREIMARK

    That bread looks like a whole lot of deliciousnes! The pot holders are adorable too, I love the pattern you picked.

    Reply

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