Cheddar Zucchini Bread
This cheddar zucchini bread is tender and flavorful, packed with shredded zucchini, sharp cheddar, and green onions. It’s a perfect blend of savory and hearty, ideal as a snack, breakfast, or a side to soups and salads. Easy to bake, even easier to love.
Ingredients
- 1 1/2 cups zucchini grated
- 2 cups all-purpose white flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk 2%, whole, or nonfat
- 1 tablespoon vinegar white or apple cider
- 1 egg
- 3 tablespoons butter melted
- 1 1/2 cups sharp cheddar grated
- 2 green onions chopped
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan.
- Squeeze grated zucchini gently to release excess moisture.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix milk and vinegar.
- Let sit, then stir in butter and egg.
- See full steps with tips & photos → https://wimpysdiner.net/cheddar-zucchini-bread/
Notes
- Make sure to squeeze zucchini well; too much moisture can make the loaf gummy.
- Use sharp or extra-sharp cheddar for the most flavor.
- Add a pinch of cayenne or paprika if you like a little heat.
- This bread can be made in muffin tins—adjust baking time to 20–25 minutes.