Cheesy Zucchini Bread
Delicious and moist Cheesy Zucchini Bread packed with Swiss cheese and grated zucchini, perfect for a savory treat.
Equipment
- loaf pan
Ingredients
Zucchini and Cheese
- 2 cups grated zucchini packed (2 medium zucchinis, 380g / 13 oz grated)
- ¾ teaspoon salt
- 8 slices Swiss cheese (200g / 6.5 oz)
Wet Ingredients
- 1 ¼ cups milk (any, I use low fat)
- ¼ cup melted butter (unsalted)
- 2 tablespoon canola oil (or vegetable or other neutral flavoured oil)
- 2 eggs
- 2 small garlic cloves (crushed)
- 1 teaspoon white vinegar
Dry Ingredients
- 2 ¼ cups plain / all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda (bi-carb)
- ½ teaspoon salt
Instructions
Preparation
- Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
- Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
- Preheat oven to 180°C / 350°F (all oven types).
- Butter and line a loaf pan.
- Place Dry ingredients in a bowl. Whisk to combine.
- Place Wet Ingredients in a bowl. Whisk to combine.
- Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated.
- Quickly stir through zucchini.
- Spread ⅓ of the batter in the loaf pan. Top with 4 slices of cheese.
- Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
- Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Optional: Brush top with a bit of melted butter.
- Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
- Store in a container.
Notes
This bread will keep for 4 to 5 days in a container (doesn’t need to be airtight), and it will stay beautifully moist. If it is hot and humid, wrap with a tea towel.
Nutrition
Serving: 145gCalories: 308kcal
Tried this recipe?Let us know how it was!