Easy Cheddar Zucchini Bread
My mom has the greenest thumb and grows incredible zucchini. She has for as long as I can remember. And we ate everything zucchini in the summer.
Well, nothing's changed and we get zucchini from my mom every time we see her. However, this year we are getting a little more creative with what we make with all this produce.
We are savory-loving people - so a traditional zucchini bread that is a little sweeter just doesn't appeal to us. So while I was brainstorming with hubby for my next bread recipe, the idea to make a savory cheddar zucchini bread was born. And I am SO glad, because it's it heavenly.
There are a few tips to make this the softest and most yummy bread:
After the zucchini is shredded, strain it to get all the liquid out. This can be done using cheese cloth or a fine strainer
For a denser bread, omit 1 egg and halve the baking soda
Make sure the butter is soft, but not melted. Melted butter will affect the texture and it won't be as moist.
Use whatever kind of milk you like! This can easily be made with oak milk or almond milk.
Cheddar Zucchini Bread
2 cups shredded zucchini, strained
3 cups AP flour
1 3/4 cup shredded cheddar
4 tsp baking soda
3 cloves garlic, minced
1 stick butter, softened
1 tsp salt
1 cup milk
Preheat oven to 360-degrees
In a stand mixer, gently mix together the eggs, butter, baking soda, garlic, and salt.
Slowly pour in flour and mix until a sticky batter forms.
Add in zucchini, 1 cup cheese, and milk. Mix until combined.
Lightly grease a bread pan (9x5 pan) and fill with batter. Top with remaining cheese.
Bake for 45 minutes, or until a toothpick comes out clean. Let cool in pan for about 5 minutes before removing onto a cooling rack.