About
In the eternal debate on whether zucchini bread should be savory or sweet, Lynn knows her side. Better yet, Lynn's Zucchini Cheddar Bread is a strong argument for savory zucchini bread, one you're not likely to argue with! Moist and tender, rich and buttery, with sharp green onion baked right in and, of course, sharp, melty cheddar cheese, Lynn's Zucchini Cheddar Bread is amazing as a side for a summer dinner on the patio or even as a quick and delicious breakfast! The sweet zucchini bread folks will need to come up with a strong rebuttal for this one!
Ingredients
- 1 1/2 cups zucchini, grated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon white vinegar or apple cider vinegar
- 3 tablespoons butter, melted
- 1 egg
- 1 1/2 cups sharp cheddar cheese, grated
- 2 green onions, chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9x5-inch loaf pan with nonstick spray.
Step 3 -In paper towels, add the grated zucchini and wrap it to squeeze out some of the liquid. It doesn't have to be completely dry.
Step 4 -Place the drained zucchini aside.
Step 5 -In a separate large bowl, add the flour, the baking powder, the baking soda, and the salt and whisk to combine.
Step 6 -In a separate small bowl, add the milk and the vinegar and whisk to combine. It is ok if the milk starts to curdle a little.
Step 7 -Add the melted butter and the egg to the milk-vinegar mixture and whisk to combine.
Step 8 -Add the wet ingredients mixture to the dry ingredients mixture and whisk until just combined. Be careful not to overmix.
Step 9 -Add the zucchini, the cheddar, and the green onions to the batter and fold to combine.
Step 10 -Pour the batter into the prepared loaf pan.
Step 11 -Bake until a toothpick inserted into the center comes out clean, about 1 hour.
Step 12 -Allow the bread to cool in the pan for 10 minutes.
Step 13 -Transfer the bread from the pan to a wire rack to cool completely.
Step 14 -Slice and serve.
