Savory Zucchini Bread

User Reviews

4

12 reviews
Good
  • Prep Time

    15 mins

  • Cook Time

    40 mins

  • Total Time

    55 mins

  • Servings

    1 loaf

  • Course

    Bread, Brunch

  • Cuisine

    American

Savory Zucchini Bread

Easy, moist and tender zucchini bread with a herbs and big savory pockets of cheese.

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Ingredients

Servings
  • 325 grams zucchini (about 2 medium zucchinis)
  • 1 teaspoon salt
  • 1 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon paprika
  • 3 large egg
  • cup olive oil
  • 2 tablespoons water
  • 1 prigs thyme stems removed and leaves minced, fresh
  • 80 grams cheddar cheese (cut into ⅓-inch cubes)

Instructions

  1. Preheat the oven to 350 degrees F (175C). Spread a thin layer of olive oil evenly onto every inner surface of a standard 9"x5" loaf pan. Dust with flour to coat evenly. This will keep your loaf from sticking to the pan once it's baked, so make sure you don't miss any spots. You can also line the inside of your pan with parchment paper.
  2. Remove the ends of the zucchini, then shred it into a colander using the large side of a box grater. Add the salt and toss to distribute evenly. Leave the colander in the sink or over a bowl and allow the excess water to drain from the zucchini for at least 15 minutes.
  3. In a large bowl, whisk the flour, sugar, baking powder, and paprika together.
  4. In another bowl, whisk the eggs, olive oil and water together until the mixture has emulsified (combined) and it's light and frothy. Add the drained zucchini and thyme in with the egg mixture and stir to combine.
  5. Dump the egg mixture into the flour mixture and use a spatula to fold everything together until the mixture is just combined. Be careful not to over-mix the batter or the bread will become tough.
  6. Spread half the batter into your prepared loaf pan then add half the cheese. Add the rest of the batter and smooth off the top. Stick the remaining cheese on top, and then place the pan in the oven. Bake until a toothpick comes out clean (about 45 minutes in a convection oven).
  7. When the zucchini bread is done, remove it from the oven and allow it to cool for 10 minutes in the pan, and then transfer it to a wire rack and let it cool completely.
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