Zucchini Cheese Bread

I am still using up the huge zucchini that Larry brought home a few days ago.

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So far, I have made three things with just that one zucchini, each recipe using quite a bit too, and I still have a lot left.  So there will be at least one more zucchini recipe coming your way in the very near future.  So far the recipes I made with it have been the Corn and Zucchini Soup The Soup is Hot this recipe for my zucchini cheese bread, and a vegetable dish coming your way tomorrow.  It is like the gift that just keeps on giving, and I am enjoying every bit, and bite, of it too.

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This bread is so flavorful and moist.  It literally just melts in your mouth.  You can eat it as is, or the way I like it, smeared with soft butter.  YUM!  But then, I think everything is better with butter.  I thought it was a really nice compliment to my Pork with Peppers too.  Old World Meets New World  All the flavors just blended together really well.

Zucchini Cheese Bread

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2 1/12 cups flour

4 tsp baking powder

1 TBSP sugar

1 1/2 tsp salt

1/2-1 tsp black pepper, or a little of both black pepper and cayenne pepper if you choose to kick it up a notch

1 cup shredded cheddar cheese

1/2 cup Parmagiano cheese

2 cups shredded zucchini

2 large eggs

3/4 cup milk

1/3 cup olive oil

 

Preheat the oven to 350* F or 180* C

Spray a loaf pan with cooking spray

 

Mix 2 TBSP of the Parmagiano cheese and the cheddar cheese together in a separate bowl and set aside.

Shred the zucchini in the food processor or grate it.

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Mix all the dry ingredients together.  Then add the the remaining cheese and the zucchini and mix everything together.  Whisk the eggs, milk and olive oil together separately, then add to the dry mixture and blend well.  The batter will be very thick.

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Once everything is well blended, spoon the mixture into the loaf pan.  Make sure it is spread out evenly in the pan.  Top the loaf with the the remaining cheese spreading it evenly on the top.

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Bake for about 60 minutes, or until the loaf is golden brown.  Remove from the oven and let cool before slicing, then butter it up and let it be a treat for your taste buds.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

35 thoughts on “Zucchini Cheese Bread”

  1. My brother-in-law’s allotment produces loads of zuchini so my sister has plenty of recipes for using them in soup, lasagne, frittata and a sweet, rather than savoury, zucchini cake. Whenever I see zucchini recipes on the net I send them to her, this one included.

    Liked by 1 person

    1. YUM!!!!! Thank you. I would love it if you could send some of those recipes my way too. Maybe, just maybe, you could make one of them and post it, along with pictures of you and whatever story(ies) you want to tell, to be featured as my next guest chef. 🙂

      Liked by 1 person

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