Name: Zucchini Cheddar Bread Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups shredded zucchini (about 1-2 small, squeezed to remove excess water); 3 tablespoons fresh, chopped chives; 2 ¼ cups (270 g) all-purpose flour, spooned and leveled; ½ teaspoon salt; 4 teaspoons baking powder; 1 teaspoon garlic powder; ½ teaspoon onion powder; ⅛ teaspoon black pepper; 1 ½ cups shredded cheddar cheese; 2 large eggs, room temperature; ½ cup (120 ml) oil, melted; ¼ cup (57 g) sour cream; ½ cup (120 ml) milk

Ingredients

Vegetables and Herbs

2 cups shredded zucchini (about 1-2 small, squeezed to remove excess water)
3 tablespoons fresh, chopped chives

Dry Ingredients

2 ¼ cups (270 g) all-purpose flour, spooned and leveled
½ teaspoon salt
4 teaspoons baking powder
1 teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon black pepper
1 ½ cups shredded cheddar cheese

Wet Ingredients

2 large eggs, room temperature
½ cup (120 ml) oil, melted
¼ cup (57 g) sour cream
½ cup (120 ml) milk

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Instructions

Preheat and prepare pan: Preheat your oven to 350℉ (177℃) and position the rack in the center. Lightly grease a 9×5 inch loaf pan, optionally lining it with parchment paper and lightly greasing again for easy removal.
Shred zucchini: Grate zucchini using a box grater until you have 2 cups. Place the shredded zucchini into a paper or clean kitchen towel and firmly squeeze out as much excess moisture as possible. Set aside.
Combine dry ingredients: In a mixing bowl, whisk together the flour, salt, baking powder, garlic powder, onion powder, and black pepper. Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
Combine wet ingredients: In a separate bowl, whisk together the eggs, melted oil, sour cream, and milk until well mixed.
Mix wet and dry: Add the dry ingredient mixture to the wet ingredients and fold gently with a spatula just until combined. Carefully fold in the drained shredded zucchini without overmixing.
Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. The top should spring back when lightly pressed. Remove from oven and allow the bread to cool completely in the pan on a wire rack.

Notes

Storage: Store zucchini bread wrapped in parchment or plastic wrap in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap tightly with plastic wrap and aluminum foil, then place in a sealed freezer bag or container. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature. Reheat in a toaster oven or microwave before serving.

Author: Monica
Prep Time: 20 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American