Cooked - Cheesy Zucchini Bread

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cheesy Zucchini Bread

8.0

2 cups grated zucchini (, packed (2 medium zucchinis, 380g / 13 oz grated))

¾ tsp salt

8 slices Swiss cheese ((200g / 6.5 oz) (Note 1))

1 ¼ cups / 315 ml milk ((any, I use low fat))

¼ cup / 45 g melted butter (, unsalted)

2 tbsp canola oil ((or vegetable or other neutral flavoured oil))

2 eggs

2 small garlic cloves (, crushed)

1 tsp white vinegar

2 ¼ cups / 335g plain / all purpose flour

2 tsp baking powder ((Note 2))

½ tsp baking soda ((bi-carb) (Note 2))

½ tsp salt

Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
Preheat oven to 180°C / 350°F (all oven types).
Butter and line a loaf pan (Note 3)
Place Dry ingredients in a bowl. Whisk to combine.
Place Wet Ingredients in a bowl. Whisk to combine.
Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).
Quickly stir through zucchini.
Spread ⅓ of the batter in the loaf pan. Top with 4 slices of cheese.
Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Optional: Brush top with a bit of melted butter.
Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
Store in a container (Note 5 for humid weather warning!)

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 1h

Created 74 weeks ago

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