Delicious Zucchini Cheese Bread with Herbs for Cozy Days

This Zucchini Cheese Bread with Herbs is a delightful mix of flavors, perfect for any meal or snack.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Snacks

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread Base

2 cups Zucchini Grated
2 cups All-Purpose Flour Can substitute with whole wheat flour
1 teaspoon Baking Powder Leavening agent
0.5 teaspoon Baking Soda Leavening agent
1 teaspoon Salt Kosher or sea salt recommended

For the Flavor

1 tablespoon Oregano Dried
0.5 teaspoon Black Pepper

For Binding and Moisture

2 large Eggs Flax eggs can be used for vegan option
0.33 cup Olive Oil Can substitute with canola or melted coconut oil

For the Cheesy Goodness

1 cup Cheddar Cheese Sharp, can be substituted with mozzarella or feta

Equipment

loaf pan
Mixing bowls
Grater
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grate about 2 cups of zucchini and wring out excess moisture.
In a bowl, mix together flour, baking powder, baking soda, salt, oregano, and black pepper.
In another bowl, beat eggs and mix in olive oil, zucchini, and cheddar cheese.
Fold the wet mixture into the dry ingredients until just combined.
Grease a loaf pan and pour in the batter, smoothing the top.
Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 350mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze for up to 3 months.

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