Cheesy Zucchini Bread (No Yeast)
Ultra moist, cheesy quick bread with a subtle zucchini flavor, packed with 2 large zucchinis.
Equipment
- loaf pan
Ingredients
Zucchini and Cheese
- 2 cups grated zucchini packed from 2 medium zucchinis, 380g / 13 oz
- ¾ teaspoon salt
- 8 slices Swiss cheese (200g / 6.5 oz)
Wet Ingredients
- 1 ¼ cups milk any, low fat recommended
- ¼ cups melted butter unsalted
- 2 tablespoon canola oil or vegetable or other neutral oil
- 2 eggs
- 2 small garlic cloves crushed
- 1 teaspoon white vinegar
Dry Ingredients
- 2 ¼ cups plain / all purpose flour 335g
- 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, but in humid weather, wrap with a tea towel instead of using a container.
Nutrition
Serving: 145gCalories: 308kcal
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