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Servings: 8 slices
Calories: 245kcal
Ingredients
- 1 ½ cups shredded zucchini
- 2 cups all purpose white flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vinegar white or apple cider
- 1 egg
- 3 teaspoons butter melted
- 1 ½ cups grated sharp cheddar
- 2 green onions chopped
Instructions
- Preheat the oven to 180ºC (350°F) and line a loaf pan mold with parchment paper.
- Grate the zucchini and place in a sieve to remove some of the water. Measure the zucchini once you have removed the water.1 ½ cups shredded zucchini
- Combine dry ingredients in a big bowl.2 cups all purpose white flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another bowl, combine the milk and vinegar until it curdles a little. Add the butter and egg and mix well.1 cup milk, 1 teaspoon vinegar, 1 egg, 3 teaspoons butter
- Add the wet ingredients to the dry ingredients and mix well. Add the zucchini, cheese and onions and mix until combined.1 ½ cups grated sharp cheddar, 2 green onions
- Pour in the mold and bake for 1 hour, or until a toothpick comes out dry.
- Serve warm and enjoy!
Notes
- Squeeze That Zucchini: Really get as much water out of your zucchini as you can. The drier it is, the less likely your bread will end up soggy.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until they’re combined. Overmixing can make your bread tough.
- Check for Doneness: Ovens can vary, so start checking your bread around the 50-minute mark to ensure it doesn’t overcook.
- Let It Cool: Give your bread time to set by cooling in the pan for about 10 minutes before removing. This makes it easier to slice and enhances the flavor and texture.
- Double Batch: Double the recipe to make two large-sized loaves. Freeze one for later!
Storage and Reheating Instructions
- Room Temperature: Wrap your bread in plastic wrap or keep it in an airtight container at room temperature. It should stay fresh for about 2 to 3 days.
- Refrigerate: If you want it to last a bit longer, wrap it tightly and store it in the fridge. This can extend its life to about a week.
- Freezing: Zucchini bread freezes well. Wrap it in aluminum foil and then put it in a freezer bag. It will keep for about 2 to 3 months. When you're ready to eat it, let it thaw at room temperature or gently warm it in the oven.
- Reheating: If you love your bread warm, reheat slices in the microwave for a few seconds or pop them in the toaster for a few minutes.
Nutrition
Calories: 245kcal | Carbohydrates: 27g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 493mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 5mg | Calcium: 260mg | Iron: 2mg
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