Zucchini Cheese Bread Recipe

3 4 4
Publisher Photo

Zucchini Cheese Bread Recipe

Read Reviews
3 4 4
Publisher Photo
This recipe came about when I was trying to make a zucchini bread that didn't call for sugar. I use slices of this attractive bread when making sandwiches.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 2-1/2 cups shredded unpeeled zucchini (about 2 medium)
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup chopped onion

Directions

In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf (16 slices).
Originally published as Zucchini Cheese Bread in Best of Country Breads 2000, p34

Nutritional Facts

1 slice: 219 calories, 13g fat (3g saturated fat), 47mg cholesterol, 307mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 5g protein.

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 2-1/2 cups shredded unpeeled zucchini (about 2 medium)
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup chopped onion
  1. In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf (16 slices).
Originally published as Zucchini Cheese Bread in Best of Country Breads 2000, p34

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZucchini Cheese Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
HOGWriter User ID: 3126553 73116
Reviewed Jan. 24, 2013

"This is a dense bread that is terrific the next day toasted (in a toaster oven). We liked it plain. It also makes a nice side with turkey if you don't want to do the mashed potato or stuffing thing. Note: when you first stir everything together, the "batter" is going to be crumbly. This is because your zucchini adds the extra moisture needed to achieve a dough-like stage, sort of the same consistency you'd expect when making a meatloaf."

MY REVIEW
shawntricia User ID: 3448019 87383
Reviewed Sep. 20, 2010

"This has got to be the worst thing I have ever mad. The pot belly pig next door did eat it. Try the apple zuchinni it is great."

MY REVIEW
adammayer User ID: 4574067 78879
Reviewed Aug. 10, 2010

"Great recipe, I added granulated garlic, dried parsley and found that it works best when using two bread pans."

MY REVIEW
brucejul User ID: 3858760 120945
Reviewed Oct. 17, 2009

"It smelled bad and tasted worse. Try pina coloda zucchini bread instead"

Loading Image