zucchini cheddar quick bread (Print Version)
A moist loaf with zucchini, cheddar, and green onion brings savory flavor to your table in under an hour.
# Ingredients:
→ Vegetables
01 -
1 1/2 cups shredded zucchini, thoroughly drained
02 -
2 green onions, finely chopped
→ Cheese
03 -
1 1/2 cups sharp cheddar cheese, shredded
→ Dry Ingredients
04 -
2 cups all-purpose flour
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon salt
→ Wet Ingredients
08 -
1 tablespoon white vinegar or apple cider vinegar
09 -
1 cup whole milk
10 -
3 tablespoons unsalted butter, melted
11 -
1 large egg
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line with parchment paper.
02 -
Shred the zucchini and place in a clean kitchen towel. Squeeze out excess moisture until very dry.
03 -
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly blended.
04 -
In a separate bowl, whisk the whole milk with the vinegar, then add melted butter and the egg. Whisk until well combined.
05 -
Add the wet mixture to the dry ingredients and stir gently until just combined. Avoid overmixing the batter.
06 -
Gently fold in the drained zucchini, chopped green onions, and shredded cheddar cheese until evenly distributed.
07 -
Transfer the batter to the prepared loaf pan and smooth the surface. Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted in the center emerges clean.
08 -
Allow the loaf to cool in the pan for about 10 minutes, then turn onto a wire rack and let cool completely before slicing.
# Notes:
01 -
Ensure zucchini is well-drained to prevent excess moisture, which can affect texture.