Zucchini Cheese Bread
Total TimePrep: 10 min. Bake: 55 min. + cooling
Makes1 loaf (16 slices)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil
- 2-1/2 cups shredded unpeeled zucchini (about 2 medium)
- 1 cup 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 9x5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts1 slice: 219 calories, 13g fat (3g saturated fat), 47mg cholesterol, 307mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 5g protein.
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.
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.
Aug 10, 2010
Great recipe, I added granulated garlic, dried parsley and found that it works best when using two bread pans.
Oct 17, 2009
It smelled bad and tasted worse. Try pina coloda zucchini bread instead
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