Cheesy Zucchini Bread is a delightful and flavorful recipe that combines the goodness of zucchini with melted Swiss cheese. This bread is moist, savory, and a great way to sneak in some vegetables. It’s perfect as a side dish, a snack, or even as a light meal on its own.
Why Make This Recipe
Making Cheesy Zucchini Bread is a wonderful way to enjoy a tasty treat that is also packed with nutrition. Zucchini adds moisture, flavor, and a nutritious boost. Plus, the melted Swiss cheese creates a creamy, cheesy texture that everyone will love. This bread is easy to make and can be enjoyed warm or at room temperature, making it great for any occasion.
How to Make Cheesy Zucchini Bread
Ingredients:
- 2 cups grated zucchini (packed, from 2 medium zucchinis, 380g / 13 oz grated)
- 3/4 tsp salt
- 8 slices Swiss cheese (200g / 6.5 oz) (Note 1)
- 1 1/4 cups / 315 ml milk (any type, I use low fat)
- 1/4 cup / 45 g melted butter (unsalted)
- 2 tbsp canola oil (or vegetable oil)
- 2 eggs
- 2 small garlic cloves (crushed)
- 1 tsp white vinegar
- 2 1/4 cups / 335g plain / all-purpose flour
- 2 tsp baking powder (Note 2)
- 1/2 tsp baking soda (bi-carb) (Note 2)
- 1/2 tsp salt
Directions:
- Use a standard box grater to grate the zucchini. Measure out 2 cups and place in a bowl. Sprinkle with salt and mix with your fingers. Let it sit for 20 minutes.
- After 20 minutes, squeeze the zucchini with your hands to remove excess water. Place it in another bowl and set aside.
- Preheat your oven to 180°C / 350°F.
- Butter and line a loaf pan (Note 3).
- In a bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: milk, melted butter, canola oil, eggs, crushed garlic, and vinegar.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix quickly until the flour is incorporated (Note 4).
- Stir through the zucchini gently.
- Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
- Spread with more batter, add another 4 slices of cheese, and finish with the remaining batter. Smooth the top.
- Bake for 50 minutes or until a skewer inserted into the center comes out clean.
- Optionally, brush the top with a bit of melted butter.
- Cool in the pan for 10 minutes, then transfer to a rack to cool for at least 20 minutes before slicing.
- Store in a container (Note 5 for humid weather warning!).
How to Serve Cheesy Zucchini Bread
Cheesy Zucchini Bread can be served in many ways. It goes well with a simple salad for a light meal or can be enjoyed on its own as a snack. Serve it warm or at room temperature, and consider adding butter or your favorite spread on top for extra flavor.
How to Store Cheesy Zucchini Bread
To store Cheesy Zucchini Bread, keep it in a container at room temperature. If it’s very humid, consider refrigerating it to prevent mold. This bread is best enjoyed within a few days of baking but can be frozen for longer storage. Just wrap it tightly in plastic wrap and place it in a ziplock bag before freezing.
Tips to Make Cheesy Zucchini Bread
- Make sure to squeeze out as much water from the zucchini as possible for the best texture.
- You can use different types of cheese if you prefer a different flavor.
- Adding herbs like oregano or basil can enhance the bread’s flavor.
Variation
For a spicy kick, consider adding some red pepper flakes or chopped jalapeños to the batter. You can also experiment with different vegetables, like grated carrots or bell peppers.
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just thaw it and squeeze out the excess water before using it in the recipe.
2. How long does this bread last?
Cheesy Zucchini Bread can last about 3-5 days at room temperature or longer if refrigerated. For the best taste, try to eat it fresh.
3. Can I add other types of cheese?
Absolutely! Feel free to mix in different cheeses based on your preference, such as cheddar or mozzarella, for a new twist.
Cheesy Zucchini Bread
Ingredients
Main Ingredients
- 2 cups grated zucchini (packed, from 2 medium zucchinis, 380g / 13 oz grated)
- ¾ tsp salt
- 8 slices Swiss cheese (200g / 6.5 oz) Note 1
- 1 ¼ cups milk (any type, I use low fat)
- ¼ cup melted butter (unsalted)
- 2 tbsp canola oil (or vegetable oil)
- 2 large eggs
- 2 small garlic cloves (crushed)
- 1 tsp white vinegar
- 2 ¼ cups plain / all-purpose flour
- 2 tsp baking powder Note 2
- ½ tsp baking soda (bi-carb) Note 2
- ½ tsp salt
Instructions
Preparation
- Use a standard box grater to grate the zucchini. Measure out 2 cups and place in a bowl. Sprinkle with salt and mix with your fingers. Let it sit for 20 minutes.
- After 20 minutes, squeeze the zucchini with your hands to remove excess water. Place it in another bowl and set aside.
- Preheat your oven to 180°C / 350°F.
- Butter and line a loaf pan.
Mix Ingredients
- In a bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: milk, melted butter, canola oil, eggs, crushed garlic, and vinegar.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix quickly until the flour is incorporated.
- Gently stir through the zucchini.
Assembly and Baking
- Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
- Spread with more batter, add another 4 slices of cheese, and finish with the remaining batter. Smooth the top.
- Bake for 50 minutes or until a skewer inserted into the center comes out clean.
- Optionally, brush the top with a bit of melted butter.
- Cool in the pan for 10 minutes, then transfer to a rack to cool for at least 20 minutes before slicing.
