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Zucchini Cheese Bread Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES: 16 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Zucchini Cheese Bread

AVERAGE RATING
   (4)
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MY REVIEW
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.

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