Ingredients
– 2 cups grated zucchini (packed, about 2 medium zucchinis, 380g / 13 oz)
– 3/4 teaspoon salt
– 8 slices Swiss cheese (200g / 6.5 oz) or any meltable cheese
– 1 1/4 cups (315 ml) milk (low fat recommended)
– 1/4 cup (45 g) melted unsalted butter
– 2 tablespoons canola or neutral-flavored oil
– 2 eggs
– 2 small garlic cloves, crushed
– 1 teaspoon white vinegar
– 2 1/4 cups (335g) plain or all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
Instructions
1-: Grate zucchini and measure 2 cups. Place in a bowl and sprinkle 3/4 teaspoon salt over it. Mix and leave for 20 minutes to draw out moisture.
2-: Squeeze out excess water from zucchini and set aside.
3-: Preheat oven to 180°C (350°F). Butter and line a loaf pan about 23 x 13 x 6 cm (9 x 5 x 2.5 inches).
4-: Whisk dry ingredients (flour, baking powder, baking soda, 1/2 teaspoon salt) together in a bowl.
5-: In another bowl, whisk wet ingredients (milk, melted butter, oil, eggs, crushed garlic, vinegar).
6-: Make a well in the dry ingredients, pour in the wet, and mix quickly until just combined.
7-: Fold in the drained zucchini gently.
8-: Spread one-third of the batter into the loaf pan, layer 4 cheese slices on top, spread another third of batter, add remaining 4 cheese slices, then top with remaining batter and smooth the surface.
9-: Bake for 50 minutes or until a skewer inserted in the center comes out clean.
10-: Optionally brush the top with melted butter after baking.
11-: Cool in pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use cheese slices rather than shredded cheese for distinct cheesy layers that melt beautifully
🌿 Don’t skip the 20-minute salting step for zucchini – this prevents a soggy bread
⏰ Prepare batter quickly after mixing wet and dry ingredients to maintain leavening power
- Prep Time: 15 minutes
- Zucchini resting time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 145g
- Calories: 308
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg