Cheesy Zucchini Bread
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
8 - 10
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Calories
308 kcal
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Course
Bread, Baked Goods
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Cuisine
American
Cheesy Zucchini Bread
Description
Cheesy Zucchini Bread blends grated zucchini with Swiss cheese slices to create a savory quick bread. The zucchini is salted and drained to reduce moisture before being folded into a batter enriched with milk, melted butter, and garlic. Dry ingredients include all-purpose flour, baking powder, baking soda, and salt. Cheese slices are layered in thirds within the loaf for noticeable pockets of melted, gooey cheese rather than dispersed shredded cheese.
Baked in a buttered loaf pan at 180°C (350°F) for 50 minutes, the bread develops a tender crumb with a slightly spongy texture. The chemical leaveners, including vinegar activating the baking soda, ensure a good rise despite the weight of the cheese slices. The garlic provides a subtle background flavor complementing the zucchini and cheese.
This bread is practical for making ahead and keeps moist for several days in a container or wrapped in a towel, with refrigeration suggested in humid climates to prevent mold. Swiss cheese is recommended for flavor, but any meltable cheese can be substituted with adjustments to salt. The loaf pan size affects the bread's height and baking time.
Ingredients
Zucchini and Cheese:
- 2 cups zucchini packed (2 medium zucchinis, 380g / 13 oz grated, grated
- 3/4 tsp salt
- 8 lices swiss cheese (200g / 6.5 oz) (Note 1)
Wet Ingredients:
- 1 1/4 cups / 315 ml milk (any, I use low fat)
- 1/4 cup / 45 g butter unsalted, melted
- 2 tbsp canola oil (or vegetable or other neutral flavoured oil)
- 2 egg
- 2 garlic crushed, small cloves
- 1 tsp white vinegar
Dry Ingredients:
- 2 1/4 cups / 335g all-purpose flour plain
- 2 tsp baking powder (Note 2)
- 1/2 tsp baking soda (bi-carb) (Note 2)
- 1/2 tsp salt
Instructions
- 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 (Note 3)
- 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 (Note 4).
- Quickly stir through zucchini.
- Spread 1/3 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 (Note 5 for humid weather warning!)
Notes
- Salting and draining the zucchini reduces excess moisture for better texture.
- Layering sliced Swiss cheese within the batter creates distinct cheese pockets, unlike using shredded cheese.
- The combination of baking powder, baking soda, and vinegar helps the bread rise despite the weight of the cheese.
- Bake times may vary with loaf pan size; smaller pans yield taller loaves requiring longer baking.
- This bread stores well for up to 4-5 days; in warm, humid environments, wrapping in a tea towel and refrigerating after two days helps prevent mold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 145g | |
| Calories | 308cal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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