Cheesy Zucchini Bread
HB-5182 · Hand-built original · Western
A moist no-yeast zucchini loaf layered and topped with Swiss cheese.
WesternBaking, Breads1 hr 5 minServes 8308 kcalVegetarian
Main ingredient: zucchini
Pairs well with: tomato soup, green salad, butter
Servings:8quantities adjust to match
Ingredients
- 2 cups grated zucchini (, packed (2 medium zucchinis, 13 oz grated))
- 3/4 tsp salt
- 8 slices Swiss cheese ((6.5 oz)
- 1 1/4 cups milk (any, low fat)
- 1/4 cup 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 1/4 cups plain / all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda ((bi-carb)
- 1/2 tsp salt
Method
- Toss the grated zucchini with the salt and leave for 20 minutes, then squeeze dry.
- Whisk the milk, melted butter, oil, eggs, garlic and vinegar together.
- Fold in the flour, baking powder, baking soda and salt, then the zucchini.
- Pour half the batter into a lined loaf tin, layer with Swiss cheese slices, add the remaining batter and top with more cheese.
- Bake at 350°F for about 50 minutes until golden and cooked through; cool for 10 minutes before slicing.
Prep: 15 min · Cook: 50 min · Total: 65 min
Nutrition (per serving, where published)
308 kcalCalories
145 gServing