Description
Prep time: 20 minutes Cook time: 45 to 55 minutes Cooling time: 10 to 15 minutes in the pan, then until cool enough to slice Servings: About 10 slices Course: Bread, side, snack Cuisine: Savory, comfort food
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 medium zucchini, grated (about 1 1/2 cups)
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, plus extra for topping
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) olive oil
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Grate the zucchini, then squeeze it firmly in a clean kitchen towel to remove excess moisture.
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder and black pepper.
- In a separate bowl, whisk the eggs, milk and olive oil until well combined.
- Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Fold in the squeezed zucchini, shredded cheddar and optional chives.
- Transfer the thick batter to the prepared loaf pan and spread evenly. Sprinkle a little extra cheddar on top if desired.
- Bake for 45 to 55 minutes, until golden brown and a toothpick inserted into the center comes out without wet batter.
- Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack. Cool before slicing for the best texture.