Description
Zucchini Cheddar Quick Bread delivers a savory slice of comfort perfect for your afternoon snack or breakfast companion. Melted cheese and garden-fresh zucchini blend seamlessly into a tender loaf that brings warmth to your kitchen table.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded zucchini
- 1 ½ cups shredded sharp cheddar cheese
- 3 large eggs
Dry Ingredients:
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet and Optional Ingredients:
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
Instructions
- Drain freshly shredded zucchini thoroughly by pressing between paper towels, removing as much moisture as possible. Shred 1 ½ cups sharp cheddar cheese using a box grater.
- Mix 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt in a medium mixing bowl. Whisk until completely combined.
- Crack 3 large eggs into a separate large bowl. Whisk 1 ½ cups granulated sugar into eggs for 2-3 minutes until the mixture looks pale and slightly frothy.
- Stream ¾ cup vegetable oil slowly into the egg mixture while continuously whisking. Add 1 teaspoon vanilla extract and stir until incorporated.
- Gradually add dry ingredient mixture to wet ingredients, stirring gently until just combined. Avoid overmixing the batter.
- Carefully fold 2 cups prepared zucchini and 1 ½ cups shredded cheddar cheese into the batter. If using nuts, add ½ cup chopped walnuts at this stage.
- Preheat oven to 350F. Generously grease a 9×5 inch loaf pan with butter or cooking spray, then dust with flour.
- Pour batter into prepared pan, smoothing the top with a spatula to create an even surface.
- Bake at 350F for 50-60 minutes. Check doneness by inserting a wooden skewer into the center – it should come out with just a few moist crumbs.
- Remove bread from oven and let rest in the pan for 15 minutes. Carefully transfer to a wire cooling rack.
- Allow bread to cool completely before slicing. Cut into thick slices and serve at room temperature.
Notes
- Squeeze zucchini thoroughly to prevent a soggy bread texture that can make your loaf dense and wet.
- Grate cheese fresh for the most melty, flavorful result that blends seamlessly into the bread’s crumb.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend to maintain the bread’s tender structure.
- Consider adding chopped herbs like chives or dill to boost the savory profile and create a more complex flavor experience.
- Prep Time: 10-15 minutes
- Cook Time: 50-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 283 kcal
- Sugar: 16 g
- Sodium: 176 mg
- Fat: 15 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1.2 g
- Protein: 6.5 g
- Cholesterol: 43 mg