Savory Zucchini Bread
A delightful and versatile loaf that incorporates fresh zucchini, making it a nutritious and tasty addition to any meal or snack.
Ingredients
Main Ingredients
- 2 cups grated zucchini Squeeze out excess moisture before using.
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese Feel free to experiment with other cheeses.
- 1-2 jalapeños, diced Adjust based on heat preference.
- 2 large eggs Can be substituted with flax eggs for a vegan option.
- 1/4 cup olive oil
- 1/4 cup milk Dairy-free milk can be used.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and press it between paper towels to remove excess moisture.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- In a separate bowl, beat the eggs, then stir in the olive oil and milk. Blend well before adding the grated zucchini and diced jalapeños.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the shredded cheese.
- Pour the batter into a greased loaf pan and smooth the top.
Baking
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack. Slice and serve.
Notes
For best results, choose smaller zucchinis for a sweeter flavor, and don't overmix the batter to avoid dense bread. Store in an airtight container for up to two days at room temperature or refrigerate for up to a week.