Sharp-Cheddar Zucchini Bread
242
- Prep Time15 min
- Total Time15 min
- Makes16 Slices
A little bit sweet, a little bit salty and a whole lot tasty. Even better, it can be prepared in 15 minutes and is out of the oven in less than an hour.
Ingredients
1 medium zucchini
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 cup granulated sugar
1/4 cup lightly packed brown sugar
2 cups grated cheddar, preferably old
2 eggs
1/3 cup vegetable oil
Instructions
Preheat oven to 350F (180C). Lightly coat a 9x5 inch (2L) loaf pan with oil. Using a large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as much liquid as possible. Pat dry with a kitchen towel. Zucchini should measure about 1 cup.
In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in zucchini and 1 1/2 cups cheese.
In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.
Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack. Terrific warm or at room temperature.
Nutrition (per serving)
Calories 176, Protein 6g, Carbohydrates 16g, Fat 10g, Fibre 1g, Sodium 309mg.
Victoria Walsh, our test kitchen assistant, has always loved the home-baked zucchini bread her mother, Margaret Williams, makes. The sharp cheddar makes it so irresistible, we weren't able to stop at one slice.
Gluten-free Tip: Try our gluten-free cheddar zucchini bread recipe with just a few simple substitutions.
