Best Cheddar Zucchini Bread Recipes

CHEDDAR ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F Lightly coat 9x5 inch loaf pan with oil.
• Use hands to squeeze out as much liquid as possible from grated zucchini to measure 1 cup. Pat dry with paper towel.
• In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in brown and granulated sugars. Then stir in zucchini and 1 1/2 cups cheese.
• In a small bowl, whisk eggs with 1/3 cup oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan, smooth then sprinkle with remaining 1/2 cup cheese.
• Bake in centre of preheated oven until cake tester inserted into centre of loaf comes out clean, 45 to 50 minutes. Let stand 10 minutes then turn loaf onto cooling rack.
• Terrific warm or at room temp or cool completely then wrap in plastic.
• Loaf will keep well at room temp up to 3 days or overwrap with foil and freeze up to 2 months.
• Try a slice browned in a pan. Butter both sides lightly and grill.MMMMM.

ZUCCHINI CHEDDAR BREAD

Steps:

• Preheat oven to 350. Grease a loaf pan.
• Combine dry ingredients. Add onions, zucchini, cheese and herbs.
• Combine eggs, milk and butter.
• Add to flour mixture. Stir until just moist, and then pour into loaf pan.
• Bake 50-60 minutes.

ZUCCHINI CHEDDAR BREAD

Steps:

• Heat oven to 400º. Grease and flour a loaf pan. Cook and stir onion in butter until tender; cool slightly. Mix onion mixture, Bisquick, parsley, basil, thyme, milk and eggs; beat vigorously 1 minute. Stir in remaining ingredients. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes. Cool slightly; remove from pan.