Cheddar Zucchini Bread is a quick bread with savory cheddar & Parmesan flavor.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Side Dish
Keyword: bread, cheddar, zucchini
Servings: 10
Author: Adapted from Family Circle Cheddar-Zucchini Bread with baking tips from thekitchn.com
Ingredients
3c.all purpose flour
1tsp.baking powder
1tsp.baking soda
1tbsp.sugar
1tsp.salt
1/2tsp.cayenneif you don't like a touch of heat you can decrease to 1/4 tsp. or omit
1/4c.finely grated Parmesan
2large eggs
1/2c.vegetable oil
4c.shredded zucchinifrom about 2 medium zucchini
1 1/3c.shredded sharp cheddardivided
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.