Best 4 Zucchini Cheddar Bread Recipes
Indulge in the delightful flavors of zucchini cheddar bread, a culinary symphony of savory and sweet. This delectable treat is not only a feast for the taste buds, but also a creative way to incorporate nutritious zucchini into your diet. With two variations – one classic and one featuring a burst of sun-dried tomato flavor – this recipe offers a versatile baking experience. Each bite promises a delightful balance of fluffy zucchini bread, sharp cheddar cheese, and a hint of zesty herbs. Prepare to embark on a culinary adventure that will leave you craving more.
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CHEDDAR ZUCCHINI BREAD
This savory Cheddar Zucchini Bread is perfectly soft and buttery and packed with flavor!
Provided by Melissa Riker
Categories bread
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F. Spray a loaf pan (9x5 inch) with nonstick spray.
- In a large bowl, combine flour, baking powder, salt, and baking soda. Stir to combine.
- Add zucchini, garlic, 1 cup cheese, eggs, milk, and butter to dry mixture and fold together until completely moistened.
- Pour dough into the prepared pan and smooth with a spatula or back of a spoon. Add additional cheese on top if desired.
- Bake for 50 minutes or until golden and toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 180 calories, Sugar 1.6 g, Sodium 393.3 mg, Fat 4.8 g, SaturatedFat 2.2 g, TransFat 0.1 g, Carbohydrate 26.7 g, Fiber 1.1 g, Protein 7.4 g, Cholesterol 40.7 mg
CHEDDAR ZUCCHINI BREAD
I found this recipe in Chatelaine magazine while sitting in the dentist office. Went home and made 2 of them and took one to work with a huge response for copies so posting here to make again. This bread is awesome when a slice is browned in a pan like a grilled cheese sandwich.
Provided by karen in tbay
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Lightly coat 9x5 inch loaf pan with oil.
- Use hands to squeeze out as much liquid as possible from grated zucchini to measure 1 cup. Pat dry with paper towel.
- In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in brown and granulated sugars. Then stir in zucchini and 1 1/2 cups cheese.
- In a small bowl, whisk eggs with 1/3 cup oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan, smooth then sprinkle with remaining 1/2 cup cheese.
- Bake in centre of preheated oven until cake tester inserted into centre of loaf comes out clean, 45 to 50 minutes. Let stand 10 minutes then turn loaf onto cooling rack.
- Terrific warm or at room temp or cool completely then wrap in plastic.
- Loaf will keep well at room temp up to 3 days or overwrap with foil and freeze up to 2 months.
- Try a slice browned in a pan. Butter both sides lightly and grill.MMMMM.
Nutrition Facts : Calories 2966.3, Fat 172.5, SaturatedFat 68.8, Cholesterol 700.2, Sodium 5498.1, Carbohydrate 257.7, Fiber 6.7, Sugar 108, Protein 99.3
ZUCCHINI CHEESE BREAD
This recipe came about when I was trying to make a zucchini bread that didn't call for sugar. I use slices of this attractive bread when making sandwiches.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion. , Pour into a greased 9x5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 219 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 307mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ZUCCHINI CHEDDAR BREAD
This is great! It's unusual because it isn't really sweet or heavy. Put in lunches or as a side dish for dinner.
Provided by dicentra
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease a loaf pan.
- Combine dry ingredients. Add onions, zucchini, cheese and herbs.
- Combine eggs, milk and butter.
- Add to flour mixture. Stir until just moist, and then pour into loaf pan.
- Bake 50-60 minutes.
Nutrition Facts : Calories 2400.3, Fat 90.3, SaturatedFat 52.1, Cholesterol 643.9, Sodium 5688.3, Carbohydrate 311, Fiber 12.6, Sugar 16.8, Protein 83.3
Tips:
- Shred the zucchini finely. This will help it distribute evenly throughout the bread and prevent it from clumping together.
- Squeeze out the excess moisture from the zucchini. This will help prevent the bread from becoming too wet.
- Use a sharp knife to grate the cheddar cheese. This will help prevent it from clumping together.
- Don't overmix the batter. Overmixing can make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked all the way through.
- Let the bread cool for a few minutes before slicing and serving. This will help prevent it from crumbling.
Conclusion:
This zucchini cheddar bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover zucchini. The bread is moist and flavorful, with a slightly sweet taste from the zucchini and a sharp cheddar flavor. It is also very versatile and can be served with a variety of toppings, such as butter, jam, or cream cheese.
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