- Preheat oven to 350F (180C). Lightly coat a 9×5 inch (2L) loaf pan with oil. Using a large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as much liquid as possible. Pat dry with a kitchen towel. Zucchini should measure about 1 cup.
- In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in zucchini and 1 1/2 cups cheese.
- In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.
- Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack. Terrific warm or at room temperature.
Victoria Walsh, our test kitchen assistant, has always loved the home-baked zucchini bread her mother, Margaret Williams, makes. The sharp cheddar makes it so irresistible, we weren’t able to stop at one slice.
Gluten-free Tip: Try our gluten-free cheddar zucchini bread with just a few simple substitutions.