Zucchini Cheese Bread
A delightful, savory loaf combining fresh zucchini and rich cheddar cheese, perfect as a snack or meal accompaniment.
Ingredients
Wet Ingredients
- 1.5 cups shredded zucchini Ensure well-drained
- 1/4 cup green onion, sliced (optional)
- 2 large eggs, beaten Until blended
- 3/4 cup sour cream For creaminess
- 1/4 cup butter, melted and cooled For richness
- 1.5 cups shredded cheddar cheese For cheesy delight
Dry Ingredients
- 2 cups all-purpose flour To create the structure
- 1.5 teaspoons baking powder For leavening
- 1/2 teaspoon baking soda For added fluffiness
- 1/2 teaspoon salt To enhance flavors
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the shredded zucchini, optional green onions, beaten eggs, sour cream, and melted butter. Mix until uniform.
- Stir in the shredded cheddar cheese until evenly distributed.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined; a few lumps are fine.
Baking
- Pour the batter into a greased 9x5-inch loaf pan and smooth the top with a spatula.
- Bake for 50-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing and serve warm.
Notes
Add garlic powder or Italian herbs for extra flavor. Ensure zucchini is well-drained before mixing. Can be stored in the refrigerator for up to a week or frozen for three months.