Can I use frozen zucchini for Garden Zucchini Cheddar Quick Bread?

Yes, you can use frozen zucchini, but be sure to thaw and drain it first to remove excess moisture. If you add watery zucchini directly, it may affect the recipe's texture.

How do I know when my bread is done baking?

To check if your Garden Zucchini Cheddar Quick Bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, your bread is ready.

Can I make Garden Zucchini Cheddar Quick Bread vegan?

Yes! You can replace the eggs with a flaxseed meal or applesauce for a vegan option. Ensure to use a plant-based cheese for the best results.

What can I serve with Garden Zucchini Cheddar Quick Bread?

This bread pairs well with soups or salads. You can also enjoy it with butter or a spread like cream cheese for breakfast or as a snack.

How should I store Garden Zucchini Cheddar Quick Bread?

Store the bread in an airtight container at room temperature for up to three days. For longer storage, slice and freeze it for up to three months.

Zucchini Garden Cheddar Quick Bread

Ingredients

Scale

2 cups Grated zucchini
1 cup Shredded cheddar cheese
1 cup All-purpose flour
1 cup Whole wheat flour
1/2 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2 Large eggs
1/2 cup Vegetable oil
1 teaspoon Vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mix together the grated zucchini, cheddar cheese, eggs, oil, and vanilla extract until well combined.
Whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt until evenly mixed.
Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Notes

Don’t overmix the batter to keep the bread tender. For added moisture, you can use Greek yogurt instead of vegetable oil.

Author: isabella-moreno
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 5g
Sodium: 250mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg