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Zucchini Cheddar Bread

Zucchini Cheddar Bread Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded zucchini (from about 2 medium)
  • 1½ cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • 4 scallions, thinly sliced
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1 large egg, at room temperature
  • ¼ cup unsalted butter, melted and cooled slightly
  • ½ cup whole milk, at room temperature

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pepper.
  2. Add the zucchini, scallions, and cheddar to the dry ingredients and toss until coated.
  3. In a small bowl, whisk the egg, melted butter, and milk. Pour over the flour mixture and fold just until no dry pockets remain. The batter will be thick and lumpy.
  4. Scrape the batter into the prepared pan and smooth the top. Sprinkle with extra cheese and scallions. Bake for 55 to 65 minutes, until deep golden and a toothpick comes out with moist crumbs.
  5. Cool in the pan for 10 minutes, lift out using the parchment, and cool completely on a rack. Slice and serve or toast.

Notes

The loaf freezes beautifully. Wrap the completely cooled bread tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge and toast slices to refresh.