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Cheesy Zucchini Bread Recipe

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4.1 from 13 reviews

Ultra moist, cheesy quick bread featuring two large zucchinis and Swiss cheese. This zucchini bread boasts a subtle zucchini flavor with a wonderfully tender crumb, thanks to the moisture from the grated zucchinis. Perfect as a savory snack or accompaniment without needing additional butter.

Ingredients

Zucchini and Cheese

  • 2 cups grated zucchini, packed (2 medium zucchinis, 380g / 13 oz)
  • 3/4 tsp salt
  • 8 slices Swiss cheese (200g / 6.5 oz)

Wet Ingredients

  • 1 1/4 cups / 315 ml milk (any, low fat recommended)
  • 1/4 cup / 45 g unsalted melted butter
  • 2 tbsp canola oil (or vegetable or other neutral-flavored oil)
  • 2 eggs
  • 2 small garlic cloves, crushed
  • 1 tsp white vinegar

Dry Ingredients

  • 2 1/4 cups / 335 g plain / all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda (bi-carb)
  • 1/2 tsp salt

Instructions

  1. Prepare Zucchini: Grate the zucchinis using a standard box grater. Measure out 2 cups of the grated zucchini, place in a bowl, and sprinkle with 3/4 tsp salt. Use your fingers to evenly disperse the salt and leave to sit for 20 minutes to draw out moisture.
  2. Squeeze Zucchini: After resting, squeeze handfuls of the zucchini to remove excess water and then place back into a bowl. Set aside.
  3. Preheat and Prepare Pan: Preheat your oven to 180°C / 350°F (all oven types). Butter and line a loaf pan to prepare for baking.
  4. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 tsp salt until fully combined.
  5. Mix Wet Ingredients: In another bowl, whisk the milk, melted butter, canola oil, eggs, crushed garlic, and white vinegar until smooth.
  6. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Quickly mix until the flour is just incorporated; do not overmix to keep the bread tender.
  7. Add Zucchini: Gently fold the drained zucchini into the batter until evenly distributed.
  8. Layer Batter and Cheese: Spread one-third of the batter evenly in the prepared loaf pan. Top with 4 slices of Swiss cheese. Repeat by spreading another one-third of the batter and topping again with 4 slices of cheese. Finish by spreading the remaining batter evenly and smooth the top.
  9. Bake: Place the loaf pan in the preheated oven and bake for 50 minutes or until a skewer inserted into the center comes out clean.
  10. Optional Butter Brush: Upon removing from the oven, optionally brush the top with a little melted butter for extra richness and a glossy finish.
  11. Cool: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack and let it cool for at least 20 minutes before slicing.
  12. Store: Store the bread in a container. Note: In humid weather, be mindful as the bread may absorb moisture more quickly.

Notes

  • Note 1: Swiss cheese adds a mild nutty flavor and melts beautifully, making the bread moist and flavorful.
  • Note 2: Baking powder and baking soda are combined for optimal rise and texture.
  • Note 3: Buttering and lining the loaf pan ensures the bread releases easily and prevents sticking.
  • Note 4: Mixing quickly and lightly avoids overdeveloping gluten, which keeps the bread tender.
  • Note 5: In humid climates, store bread in an airtight container to maintain freshness, but avoid excess moisture buildup.

Find it online: https://recipeplenty.com/cheesy-zucchini-bread-recipe/