1. Prepare the Zucchini:
- Grate and Drain: Grate the zucchini and place it in a colander. Sprinkle with a little salt (helps draw out moisture) and let it sit for about 10 minutes. Squeeze out as much moisture as possible using your hands or a clean kitchen towel. This step is crucial to prevent your bread from being too soggy.
2. Mix the Dry Ingredients:
- Combine Dry Components: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. If using, also add garlic powder and red pepper flakes at this stage.
3. Combine the Wet Ingredients:
- Whisk Wet Ingredients: In another bowl, beat the eggs, vegetable oil, and milk together until well combined.
4. Combine All Ingredients:
- Add Zucchini and Cheese: Stir the grated zucchini, cheddar cheese, parmesan cheese, and fresh herbs (and green onions if using) into the egg mixture.
- Mix with Dry Ingredients: Add the wet zucchini mixture to the dry ingredients, stirring just until combined. Be careful not to overmix as this can make the bread tough.
5. Bake the Bread:
- Prepare to Bake: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Pour and Smooth: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Serve:
- Slice and Enjoy: Slice the bread and serve either warm or at room temperature. It pairs wonderfully with a salad, soup, or on its own as a savory snack.
Tips for Success:
- Ensuring Dry Zucchini: Squeezing the grated zucchini well is key to avoiding soggy bread. Don’t skip the draining and squeezing steps!
- Cheese Varieties: Experiment with different types of cheese for varying flavors. A mix of mozzarella and cheddar can also work beautifully for a milder taste.
- Storing the Bread: This bread keeps well in an airtight container for up to 3 days at room temperature, or it can be frozen for up to 2 months.
Zucchini cheese bread is a tasty and versatile bake, ideal for using up excess zucchini during the summer months or anytime you crave a savory treat. Enjoy baking this delightful bread that effortlessly combines health with flavor!