Description
A savory, moist quick bread packed with garden-fresh zucchini and sharp cheddar. Perfect warm with butter, alongside soup, or toasted for breakfast.
Ingredients
2 cups (250 g) all-purpose flour
2 tsp baking powder
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder (optional)
2 large eggs
1/2 cup milk or buttermilk
1/4 cup olive or vegetable oil
2 cups grated zucchini, squeezed dry (about 2 medium)
1 1/2 cups shredded sharp cheddar, divided
2 tbsp chopped scallions or chives (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling.
2. Grate zucchini; wrap in a clean towel and squeeze firmly to remove excess moisture.
3. Whisk flour, baking powder, salt, pepper, and garlic powder in a large bowl.
4. In another bowl whisk eggs, milk, and oil until smooth.
5. Add wet to dry and stir just until combined; do not overmix.
6. Fold in zucchini, 1 1/4 cups cheddar, and scallions/chives if using.
7. Scrape batter into pan, smooth top, and sprinkle with remaining cheddar.
8. Bake 45–55 minutes until golden and a toothpick tests clean (or 200°F/93°C internal).
9. Cool 10–15 minutes in pan, then lift out to a rack. Cool 30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes