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–+ servings
Cheddar Zucchini Vegetable Bread

Cheddar Zucchini Vegetable Bread: Moist and Cheesy Joy

This Cheddar Zucchini Vegetable Bread is a moist, cheesy delight perfect for snacks or meals.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Baking
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups Zucchini Grated and excess moisture squeezed out
  • 2 cups All-Purpose Flour Can be swapped for gluten-free flour
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 large Eggs Can use tofu or flax eggs for vegan
  • 1/2 cup Oil Can substitute with melted butter
  • 1/2 cup Milk Use plant-based milk for dairy-free
  • 1 cup Cheddar Cheese Shredded
For Flavor Enhancement
  • Optional Herbs/Spices Customize to preference, like chives

Equipment

  • Loaf pan
  • box grater
  • mixing bowls
  • whisk
  • Spatula

Method
 

Instructions
  1. Grate the Zucchini and squeeze out excess moisture.
  2. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and herbs.
  3. Combine Wet Ingredients: Beat eggs, add oil and milk, and mix until smooth.
  4. Fold Wet into Dry: Gently combine the mixtures without over-mixing.
  5. Add Zucchini and Cheese: Fold them into the batter evenly.
  6. Prepare the Loaf Pan: Pour batter into a greased or lined pan.
  7. Bake to Perfection: Bake at 350°F (175°C) for 50-60 minutes.
  8. Cool and Serve: Let cool in the pan for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 5gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 250mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Drain zucchinis well, mix gently and consider additional flavors for enhancement.

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