Smoky White Cheddar Zucchini Bread

Smokey White Cheddar Zucchini Bread – Candy Coated Culinista

Another year and I am the recipient of a baby sized zucchini from a friends garden; this time around 4 month sized. I had the opportunity to make zucchini bread many years ago for a cooking club; but the idea of zucchini bread never appealed to be. I still feel the same way; but I am willing to give it a try now. Who knows I may just like it right.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 medium zucchini, grated
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp sea salt
• ½ tsp baking soda
• ½ tsp nutmeg
• 1/2 cup granulated sugar
• 2 cups smoky white cheddar cheese, grated
• 2 eggs
• 1/3 cup vegetable oil

Assembly
1. Preheat oven to 350°F.
2. Spray mini loaf pan with a non-stick spray.
3. Grate unpeeled zucchini, squeeze out any excess water with your hands, and then pat dry using a clean kitchen towel. Zucchini should come to about 1 cup.
4. In a large bowl, pour flour, baking powder, sea salt, baking soda and nutmeg and combine with a whisk.
5. Add in the sugar, zucchini and 1 ½ cups of the cheese.
6. In a small bowl whisk eggs and oil together and then pour over flour mixture and combine until mixed.
7. Pour batter into the prepared pan and smooth down the tops and sprinkle with the remaining ½ cup of cheese.
8. Bake for 30 minutes or until a cake tester inserted comes out clean.
9. Let loafs remain in pan for 10 minutes and then transfer to cooling rack.

Please Enjoy

My thoughts
The one thing I like about this recipe is I don’t have to be pre-planning getting butter to room temperature. This tasted much better than I expected and this vegetable loaf was loved by my taste testers.

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