Cheddar-Zucchini Bread

cheddar-zucchini quick bread birds-eye

Photo by Sidney Bensimon

Makes 10
Prep 20 m
Bake 70 m

Ingredients

Dry Ingredients

Directions

  1. 1 of 3 Heat oven to 375 degrees . Coat a 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan with nonstick spray.
  2. 2 of 3 Whisk first 5 ingredients.
  3. 3 of 3 Whisk eggs and oil; stir in zucchini. Stir egg mixture into flour mixture until evenly moistened. (Batter will be dense.) Stir in 1 cup cheddar. Pat batter into prepared pan. Top with remaining cheddar. Bake 1 hr, 10 min. Tip: Turn this quick bread into pancakes by thinning the batter with milk and frying.

Dry Ingredients

  1. 1 of 1 Whisk AP flour, baking powder, baking soda and salt.
Nutrition Information for Cheddar-Zucchini Bread
Servings Per Recipe: 10
Per Serving: 328 kcal cal., 18 g Fat, total, 5 g sat. fat, 10 g pro., 32 g carb., 1 g fiber, 560 mg sodium, 2 g sugar