Description
This Cheesy Zucchini Bread is a moist, savory loaf packed with grated zucchini and layered with melted Swiss cheese slices, making it a perfect appetizer or snack. The bread combines the freshness of zucchini with a subtle garlic flavor and a tender crumb, ideal for those looking to enjoy a nutritious, flavorful, and easy-to-make bread with a cheesy twist.
Ingredients
Scale
Vegetables
- 2 cups grated zucchini, packed (from 2 medium zucchinis, 380g / 13 oz grated)
- 3/4 tsp salt (for zucchini)
- 2 small garlic cloves, crushed
Dairy
- 8 slices Swiss cheese (200g / 6.5 oz)
- 1 1/4 cups / 315 ml milk (any, low fat recommended)
- 1/4 cup / 45 g unsalted melted butter
Oils & Fats
- 2 tbsp canola oil (or vegetable or other neutral-flavored oil)
Other Wet Ingredients
- 2 eggs
- 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, place in a bowl, sprinkle with 3/4 tsp salt, and use your fingers to disperse it evenly over the zucchini. Leave it for 20 minutes to draw out excess moisture.
- Drain Zucchini: After resting, squeeze handfuls of the zucchini to remove the excess water. Place the drained zucchini in a clean bowl and set aside.
- Preheat Oven: Preheat your oven to 180°C / 350°F (suitable for all oven types).
- Prepare Loaf Pan: Butter and line a loaf pan with parchment paper to prevent sticking and make removal of the bread easy.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and 1/2 tsp salt until thoroughly mixed.
- Combine Wet Ingredients: In another bowl, whisk together the milk, melted butter, canola oil, eggs, crushed garlic, and white vinegar until smooth and evenly combined.
- Mix Batter: Make a well in the center of the dry ingredients, pour in the wet ingredients, and quickly mix until just combined and the flour is incorporated. Do not overmix to keep the bread tender.
- Add Zucchini: Stir the drained zucchini gently into the batter until evenly distributed.
- Layer Batter and Cheese: Spread one-third of the batter evenly into the prepared loaf pan. Top with 4 slices of Swiss cheese.
- Add Second Layer: Spread another one-third of the batter over the cheese slices, then top with the remaining 4 slices of Swiss cheese.
- Final Batter Layer and Smooth: Spread the remaining batter on top, smoothing the surface for even baking.
- Bake the Bread: Bake in the preheated oven for 50 minutes, or until a skewer inserted into the center of the bread comes out clean.
- Optional Butter Glaze: Upon removal from the oven, brush the top of the bread with a bit of melted butter to add flavor and help keep the crust soft.
- Cool Bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool for at least 20 minutes before slicing to ensure structure and flavor development.
- Storage Instructions: Store the bread in an airtight container. Note that in humid weather, moisture can affect the texture, so consume within 2-3 days or refrigerate.
Notes
- Note 1: Swiss cheese provides a creamy, mild flavor; substitute with Gruyere or mozzarella if preferred.
- Note 2: Baking powder and baking soda work together to leaven and provide a light texture.
- Note 3: Buttering and lining the loaf pan ensures easy removal of the bread after baking.
- Note 4: Mix batter quickly and gently to avoid overworking gluten, which keeps the bread tender.
- Note 5: In humid climates, store the bread in a cool, dry place or refrigerate to prevent sogginess.
