Description
This Cheesy Zucchini Bread is a moist and savory loaf packed with fresh grated zucchini and layers of melted Swiss cheese. Perfect as a hearty snack, side dish, or light meal, it blends tender vegetables and rich cheese in a soft, fluffy bread baked to golden perfection.
Ingredients
Scale
Vegetables
- 2 cups grated zucchini, packed (2 medium zucchinis, 380g / 13 oz grated)
- 3/4 tsp salt (for zucchini)
Cheese
- 8 slices Swiss cheese (200g / 6.5 oz)
Wet Ingredients
- 1 1/4 cups / 315 ml milk (any, low fat recommended)
- 1/4 cup / 45 g melted unsalted butter
- 2 tbsp canola oil (or vegetable or other neutral flavored oil)
- 2 eggs
- 2 small garlic cloves, crushed
- 1 tsp white vinegar
Dry Ingredients
- 2 1/4 cups / 335 g plain / all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda (bi-carb)
- 1/2 tsp salt
Instructions
- Grate and Salt Zucchini: Use a standard box grater to grate the zucchini. Measure out 2 cups and place in a bowl. Sprinkle with 3/4 tsp salt and disperse evenly with your fingers. Leave to rest for 20 minutes to draw out moisture.
- Drain Zucchini: Squeeze handfuls of the zucchini to remove excess water, then place in a bowl and set aside.
- Preheat Oven: Heat your oven to 180°C (350°F) suitable for all oven types.
- Prepare Loaf Pan: Butter and line a loaf pan to prevent sticking and help easy removal.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and 1/2 tsp salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk milk, melted butter, oil, eggs, crushed garlic, and white vinegar until combined.
- Combine Wet and Dry: Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix quickly until the flour is just incorporated; avoid overmixing to keep the bread tender.
- Add Zucchini: Fold the drained grated zucchini into the batter carefully.
- Layer Batter and Cheese: Spread one-third of the batter evenly in the prepared loaf pan. Top with 4 slices of Swiss cheese.
- Second Layer: Spread the next third of the batter over the cheese layer and top with the remaining 4 slices of cheese. Finish by spreading the last of the batter on top and smooth the surface.
- Bake: Bake for 50 minutes or until a skewer inserted into the center comes out clean, and the bread is golden brown.
- Optional Butter Brush: Brush the top of the hot bread with a little melted butter for a glossy finish and added flavor.
- Cool: Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 20 minutes before slicing.
- Storage: Store in an airtight container. Note that in humid weather, moisture can affect texture, so refrigeration is recommended for longer storage.
Notes
- Note 1: Swiss cheese adds a mild nutty flavor and melts beautifully, but you can substitute with Gruyere or Mozzarella if preferred.
- Note 2: Baking powder and baking soda together ensure proper rise and texture in this bread.
- Note 3: Buttering and lining the loaf pan helps the bread release easily and prevents sticking.
- Note 4: Mix batter quickly to avoid developing gluten which can make the bread dense.
- Note 5: In humid conditions, store in the refrigerator to maintain freshness and texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: zucchini bread, cheesy zucchini bread, savory bread, Swiss cheese bread, vegetable bread, easy bread recipe
