This Zucchini Cheddar Bread offers a savory spin on traditional zucchini bread, making it a perfect choice for breakfast, brunch, or a satisfying snack. The combination of tender zucchini, sharp cheddar cheese, and green onions results in a flavorful loaf that’s both moist and cheesy. With its simple ingredients and easy preparation, this bread is sure to become a staple in your kitchen.
Ingredients:
- Zucchini: 1 1/2 cups, shredded (do not squeeze out moisture)
- Green Onions (optional): 1/4 cup, sliced
- Eggs: 2 large
- Sour Cream: 3/4 cup
- Butter: 1/4 cup, melted and cooled
- Cheddar Cheese: 1 1/2 cups, shredded
- All-Purpose Flour: 2 cups
- Baking Powder: 1 1/2 teaspoons
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease a regular loaf pan and set it aside.
- Prepare the Zucchini:
- Shred the zucchini, but do not squeeze out the moisture. The natural moisture is essential for keeping the bread moist.
- Mix Wet Ingredients:
- In a large mixing bowl, combine the shredded zucchini, sliced green onions (if using), eggs, sour cream, and melted butter. Mix until well combined.
- Add Cheese:
- Fold in the shredded cheddar cheese, ensuring it is evenly distributed throughout the mixture.
- Combine Dry Ingredients:
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt together.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in dense bread.
- Bake:
- Pour the batter into the greased loaf pan, smoothing the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve.
Serving Suggestions:
- Warm with Butter: Serve warm with a pat of butter for a delicious breakfast or snack.
- With Soup or Salad: Pair with a cup of soup or a salad for a light and satisfying meal.
- Brunch Spread: Include in a brunch spread for a savory option.
Cooking Tips:
- Moisture is Key: Do not squeeze the zucchini; the moisture is essential for keeping the bread moist.
- Cool Butter: Ensure the melted butter is cooled before adding it to the mix to avoid cooking the eggs.
- Fresh Cheese: Use freshly shredded cheese for better melting and flavor.
Nutritional Benefits:
- Zucchini: Low in calories, high in antioxidants, and rich in vitamin C and potassium.
- Cheddar Cheese: Provides calcium and protein.
- Eggs: A good source of protein and essential vitamins.
Dietary Information:
- Vegetarian: Suitable for vegetarians.
- Nut-Free: This recipe does not contain nuts.
Storage:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or warm in the oven.
Why You’ll Love This Recipe:
- Moist and Flavorful: The zucchini keeps the bread moist, while the cheddar cheese adds a savory flavor.
- Easy to Make: Simple ingredients and straightforward steps make this recipe easy to follow.
- Versatile: Perfect for any meal or as a snack.
Conclusion:
This Zucchini Cheddar Bread is a must-try for anyone looking to add a savory twist to their baking repertoire. With its moist texture and delicious flavor, it’s sure to become a favorite in your household. Enjoy the ease of preparation and the delightful taste with every slice!
Frequently Asked Questions (FAQ):
- Can I use a different type of cheese?
- Yes, you can substitute cheddar with other cheeses like Gouda, Monterey Jack, or even Parmesan for a different flavor.
- Can I make this bread gluten-free?
- Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
- Can I add other vegetables to the bread?
- Absolutely! You can add grated carrots, spinach, or even corn kernels for extra flavor and nutrition.
- How do I know when the bread is fully baked?
- Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done.
- Can I freeze the entire loaf?
- Yes, you can freeze the entire loaf. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
- Can I use yogurt instead of sour cream?
- Yes, plain Greek yogurt can be used as a substitute for sour cream.
- Why shouldn’t I squeeze the zucchini?
- The moisture from the zucchini helps keep the bread moist and prevents it from becoming dry.
- How should I store leftover bread?
- Store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, but the texture will be denser. You might consider using a mix of whole wheat and all-purpose flour for a balance.
- What can I serve with this bread?
- This bread pairs well with soups, salads, or can be enjoyed on its own with a spread of butter or cream cheese.