Description

This recipe is a savory twist on the traditional quick bread, pairing fresh shredded zucchini with sharp cheddar cheese and aromatic green onions. It offers a dense, moist texture and intense flavor, proving that zucchini works wonderfully in non-sweet baking. It is perfect as a side dish or a hearty snack.

Ingredients

2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1.5 cups Sharp Cheddar Cheese, shredded
1 cup Fresh Zucchini, shredded and squeezed
1/2 cup Green Onions, chopped
1 cup Milk
1 tablespoon Vinegar (white or apple cider)
1/2 cup Unsalted Butter, melted
1 large Egg, room temperature

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Instructions

Preheat your oven to 350°F (175°C). Prepare a 9 x 5 inch loaf pan with non-stick spray. Shred your zucchini and wrap it in a paper towel. Squeeze it gently to remove excess liquid.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until uniformly mixed.
In a smaller bowl, stir the vinegar into the milk and let it sit for a minute until it curdles slightly. Whisk in your melted butter and the room-temperature egg until smooth.
Pour your wet ingredients into the dry bowl. Fold them together using a spatula, stopping the moment the flour disappears to prevent overmixing.
Fold in the shredded sharp cheddar, the chopped green onions, and the squeezed zucchini. Mix just until the add-ins are distributed evenly through the batter.
Transfer the batter to your prepared pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes before moving it to a wire rack to cool completely.

Notes

Using room-temperature wet ingredients prevents the melted butter from seizing up, ensuring a smoother batter texture. When squeezing the zucchini, be gentle; removing too much moisture can lead to a dry, crumbly loaf. For an extra rich flavor, try adding crispy bacon bits to the batter, or for a spicy kick, substitute the green onions with diced jalapeños. Always grate your own block of cheese rather than using pre-shredded, as the starch coating on the latter can interfere with a smooth melt. This savory bread is spectacular served warm alongside a hearty stew or soup.

Prep Time: 15 mins
Cook Time: 60 mins
Category: Bread
Method: Baking
Cuisine: American