Cheesy Zucchini Loaf (Print Version)
# Ingredients:
01 -
3 cups grated cheddar cheese.
02 -
1 3/4 cups plain flour.
03 -
1 tablespoon granulated sugar.
04 -
1 tablespoon baking powder.
05 -
1/2 teaspoon finely ground salt.
06 -
1 large egg.
07 -
1 cup whole milk.
08 -
1/4 cup unsalted butter, melted.
09 -
1/8 teaspoon chunky salt.
10 -
1 cup drained, shredded zucchini.
11 -
1/4 teaspoon dried parsley flakes.
12 -
1/4 teaspoon garlic powder.
13 -
1/8 teaspoon onion powder.
14 -
1/4 cup extra melted butter for spreading.
# Instructions:
01 -
Set your oven to 350°F to preheat. Coat a 9x5 loaf pan with non-stick spray, ensuring all sides and corners are covered properly.
02 -
Stir together flour, sugar, salt, and baking powder in a mixing bowl. Toss in cheese so it's evenly covered with the dry mix.
03 -
In a second bowl, whisk zucchini (squeezed dry), milk, melted butter, and egg. Pour this liquid into your dry ingredients.
04 -
Blend everything together gently, avoiding overmixing. Pour the batter into the pan and even out the top.
05 -
Bake for about 35-40 minutes until a toothpick inserted in the center pulls out clean.
06 -
Mix garlic powder, parsley, onion powder, salt, and some melted butter together. Brush this onto the bread when it's fresh and hot from the oven.
07 -
Cool the loaf in the pan for 5 minutes. Then carefully transfer it onto a rack to cool off completely.
# Notes:
01 -
Get rid of extra liquid from zucchini by squeezing it before adding.
02 -
Toss cheese in flour so it won't sink to the bottom.
03 -
Perfect for sides or sandwich-making.