Description
A soft and savory loaf made with garden-fresh zucchini and cheddar cheese, perfect for any time of day.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup shredded cheddar cheese
- 1/4 cup olive oil
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon dried herbs (such as thyme or oregano)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Combine the grated zucchini, eggs, and olive oil in a large bowl. Mix well until smooth.
- Whisk together the flour, baking powder, baking soda, dried herbs, salt, and pepper in a separate bowl.
- Add the dry ingredients to the zucchini mixture, stirring until just combined.
- Fold in the shredded cheddar cheese gently.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the loaf cool for a few minutes before slicing and serving.
Notes
Store leftover loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Slices can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 80mg