Description
Grated zucchini hides in a tender, herb-spiced batter that bakes into a golden loaf with a crisp top. Each slice unveils ribbons of cheddar and Parmesan, offering moist crumbs and bright garden flavors with every chew.
Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 large eggs
- 1/2 cup milk
- 1/3 cup olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and oregano.
- In a separate bowl, beat the eggs, then whisk in the milk and olive oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the squeezed zucchini, shredded cheddar, and grated Parmesan.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to rest in the pan for 10 minutes, then remove and cool on a wire rack.
Notes
- Squeeze zucchini thoroughly to prevent a soggy loaf
- Cool completely before slicing for neater pieces
- Swap cheddar for mozzarella or Gruyère for a different flavor
- Store in an airtight container at room temperature for up to three days