Zucchini Cheddar Bread

Hello blog friends.

I had the idea to bake zucchini cheddar bread when Jenna at The Painted Apron posted it on her blog back in July.  I love zucchini bread and I decided to bake some when we had a friend come to visit.

Thanks, Jenna for the idea to make Zucchini Bread!

This zucchini bread is so easy to make and I had most of the ingredients already on hand.

This bread comes out light and fluffy and it's so easy to make.

I served the zucchini bread when it came right out of the oven.  This bread was so good and I was happy that everyone enjoyed it. 

I hope you enjoy baking some zucchini cheddar bread for your family and friends.  This bread would go great with a bowl of hot chili or soup. 

ZUCCHINI CHEDDAR BREAD
** This recipe is adapted from Laughing Spatula



INGREDIENTS: 
1 1/2 cups zucchini, grated
2 cups all-purpose white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk - The author used 2%, but whole or nonfat would be fine
1 tablespoon vinegar, white or apple cider
1 egg
3 tablespoons butter, melted
1 1/2 cups grated sharp cheddar
2 green onions, chopped

DIRECTIONS:
Preheat oven to 350 degrees F. and spray a 9 x 5 bread pan with nonstick spray.  Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases.  You don't have to completely dry it out.  Just a tablespoon of liquid or so.  In a large bowl, combine flour, baking powder, baking soda, and salt.  In a small bowl, combine milk and vinegar.  The milk will curdle a bit (you just made buttermilk!)  Mix in melted butter and eggs.  Add milk mixture to the dry mixture being extra careful not to over mix.  (over mixing will make for a low rising bread).  Add grated zucchini, cheese, and onions.  Mixing lightly until just combined.  Pour batter into prepared pan and bake at 350 degrees F. for one hour.  If toothpick inserted comes out clean, bread is done.  Cool for 10 minutes in the pan.  Remove carefully and cool on the wire rack.

Recipe Notes:
To use buttermilk;  Simply omit the milk and vinegar combination and replace it with one cup of buttermilk.  

**What I changed around in the recipe:
I used Unsweetened Vanilla Almond for the milk.  I used 1/2 cup of cheddar cheese.  I left out the green onions.  I used apple cider vinegar.  With making these small changes to the recipe the bread tasted delicious and everyone loved it.

YUMMY ZUCCHINI CHEDDAR BREAD!

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Julie