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.
- 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
- 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
Reviews for Zucchini Cheese Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review