Savory Cheddar Zucchini Bread

$- 2 medium zucchinis, grated - 1 cup sharp cheddar cheese, shredded - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 large eggs - ½ cup plain Greek yogurt - ¼ cup olive oil - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 tablespoon fresh chives, finely chopped - Optional: ½ teaspoon black pepper Gathering quality ingredients is key to making savory cheddar zucchini bread. I love using fresh zucchinis, as they enhance the taste and moisture of the bread. Sharp cheddar adds a bold flavor that makes every bite exciting. - Calories per slice: About 150 calories - Macros: - Carbs: 18g - Protein: 6g - Fat: 7g Zucchini is low in calories and high in water. It helps keep the bread moist without adding too many calories. Cheddar cheese gives you protein and fat. This balance makes the bread a good choice for a snack or side dish. Eating this bread gives you the benefit of vegetables while enjoying a tasty treat. You can feel good serving this to family and friends. Want to explore more? Check the Full Recipe for details! Preheat your oven to 350°F (175°C). This is the right temperature for baking. Prepare a 9x5-inch loaf pan. You can grease it lightly or use parchment paper. This makes it easy to remove the bread later. Grate the zucchini using a box grater. Make sure to use medium-sized holes. If your zucchini is very watery, squeeze it gently. Remove some of the excess moisture before using it. This helps the bread stay fluffy. In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix these well with a whisk to blend them evenly. If you like a little heat, add the optional black pepper. It gives a nice kick to the bread. In another mixing bowl, beat the two large eggs until light and frothy. Add the plain Greek yogurt and olive oil to the eggs. Mix until the wet ingredients are smooth and creamy. This will ensure your bread stays moist. Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps. Overmixing can make the bread tough, so be careful. Now, fold in the grated zucchini and shredded cheddar cheese. Also, add the fresh thyme and chives. This brings out the great flavors in the bread. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Make sure the batter is evenly spread out. Bake in the preheated oven for about 45-50 minutes. The top should be golden brown. A toothpick inserted in the center should come out clean. Once baked, remove the loaf from the oven. Let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack. This helps it cool completely. For a fun serving suggestion, slice the bread warm. Enjoy it with a dollop of herbed butter or a fresh garden salad. For the complete steps, check the Full Recipe. 1. Overmixing the batter: When mixing your wet and dry ingredients, stop as soon as they blend. A few lumps are just fine. Overmixing makes your bread dense, not fluffy. 2. Not removing excess moisture from zucchini: Zucchini holds a lot of water. If you skip squeezing out the extra moisture, your bread may turn soggy. Always gently press the grated zucchini with a clean towel before mixing. - Adding herbs or spices: Boost flavor by mixing in fresh herbs like basil or dill. A pinch of garlic powder or paprika can also add depth. - Suggestions for cheese variations: While sharp cheddar is great, try mixing in gouda or feta for a new twist. Each cheese brings a unique taste to your bread. - Choosing the right size pan: A 9x5-inch loaf pan works best for this recipe. This size ensures even baking. If you use a smaller pan, your bread may overflow. - Alternatives to greasing: Instead of greasing, line your pan with parchment paper. This makes removal easy and keeps your loaf intact. It also helps with cleanup! For a complete guide, check the Full Recipe. {{image_4}} You can switch up the cheese for great taste. Gouda offers a smooth, creamy flavor. Feta adds a tangy bite that pairs well with zucchini. Mixing cheeses can also create unique flavors. For instance, blend cheddar with mozzarella for a melting experience. Experiment and find your favorite combo! If you want a healthier option, try whole wheat flour. It adds a nutty flavor and more fiber. For gluten-free needs, substitute with almond or oat flour. Each flour brings its own character to the bread, so don’t hesitate to explore. Just remember, different flours can change the texture. Get creative with add-ins for extra crunch. Nuts like walnuts or pecans add depth. Seeds, such as sunflower or pumpkin, give a nice bite. You can also mix in sun-dried tomatoes or olives. These ingredients bring unique flavors and textures. Add your favorite toppings to make this dish your own! To keep your savory cheddar zucchini bread fresh, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This will help keep the bread moist and flavorful. I recommend using a container that fits the loaf snugly to prevent any air exposure. If you want to freeze your bread, slice it first. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can grab a slice whenever you want. When you are ready to eat, take out a slice and let it thaw at room temperature. You can also use a microwave for quick thawing. Properly stored, the bread lasts about 4-5 days at room temperature. You can extend its life up to 3 months in the freezer. Always check for signs of spoilage. If you see mold or notice an off smell, it’s best to throw it away. Enjoy your delicious bread while it’s fresh! Yes, you can use frozen zucchini in this recipe. First, thaw the zucchini fully. After thawing, drain it well. Squeeze out excess water using a clean kitchen towel. This step keeps your bread from getting soggy. You can tell the bread is done by checking its color and texture. Look for a golden-brown top. Insert a toothpick in the center; it should come out clean. If it comes out wet, bake it for a few more minutes. Yes, you can make this bread vegan. Replace eggs with flaxseed meal or applesauce. Use plant-based yogurt instead of Greek yogurt. For cheese, try a dairy-free cheese option. These swaps keep your bread tasty and plant-based. This bread is great for meal prep. You can cut it into slices and store them. Use an airtight container in the fridge for up to a week. For longer storage, freeze slices in a freezer bag. To reheat, just pop them in the toaster or microwave. This recipe for zucchini bread blends fresh ingredients for a tasty treat. We covered everything from the main ingredients to baking tips and possible variations. With careful prep, you can avoid common mistakes and enhance flavors to suit your taste. Remember to store leftovers properly for future enjoyment. I hope you feel inspired to bake this delicious bread at home. Trust me, your friends and family will be glad you did! Enjoy every slice!$

Discover the deliciousness of Savory Cheddar Zucchini Bread! This easy recipe combines fresh zucchini and sharp cheddar for a tasty twist on traditional bread. Perfect for snacking or as a side dish, it's simple to make with just a handful of ingredients. Ready in an hour, you'll love the warm, cheesy flavors. Click through to explore this mouthwatering recipe and elevate your baking game today!

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Ingredients

2 medium zucchinis, grated

1 cup sharp cheddar cheese, shredded

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

½ cup plain Greek yogurt

¼ cup olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon fresh chives, finely chopped

Optional: ½ teaspoon black pepper for a hint of spice

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper for easy removal.

In a large mixing bowl, combine the grated zucchini with the shredded cheddar cheese. If your zucchini is waterlogged, gently squeeze out any excess moisture before mixing. Set this mixture aside.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional black pepper until well combined.

In another mixing bowl, beat the two large eggs until frothy. Add the plain Greek yogurt and olive oil to the eggs, then mix until the mixture is smooth and fully harmonized.

Gradually incorporate the wet mixture into the dry flour mix, stirring gently until just combined. It’s important not to overmix the batter; a few lumps are perfectly fine.

Carefully fold in the zucchini and cheese mixture along with the fresh thyme and chopped chives, ensuring everything is evenly incorporated.

Pour the thick batter into the prepared loaf pan, using a spatula to smooth the top and ensure it’s evenly distributed.

Bake in the preheated oven for 45-50 minutes, or until the top of the bread is golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. After that, gently transfer the bread to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8 slices

- Presentation Tips: For a delightful serving experience, slice the bread and serve warm, perhaps with a dollop of herbed butter or alongside a fresh garden salad.