Cooking Club

Cooking Club: Your next challenge is cheddar-zucchini bread!

This is one of our most popular recipes so let's all put a loaf in the oven and share our gorgeous photos.

Sharp-cheddar zucchini bread

Sharp-cheddar zucchini bread

Who’s geared up for our next Cooking Club recipe? This week, your challenge is to make our delicious Sharp-cheddar zucchini bread. This is one of our most popular recipes, because it’s so delicious and easy to make. (And we have a gluten-free version too!) Bake up a springtime loaf and send us your best pics (see below for instructions). Check out the best photos from last week’s crepe challenge here.

Let’s get started! Here’s this week’s challenge recipe:

Sharp-cheddar zucchini bread

Preparation time:15 minutes
Baking Time: 45 minutes
Standing Time: 10 minutes
Makes: 16 Slices

Ingredients

  • 1  medium zucchini
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp each baking soda and ground nutmeg
  • 1/4 cup each granulated and lightly packed brown sugar
  • 2 cups grated cheddar cheese, preferably old
  • 2  eggs
  • 1/3 cup vegetable oil

Instructions

  • Preheat oven to 350F. Lightly coat a 9×5 inch 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

Make it Gluten-Free! Assistant Food Editor Irene Ngo has turned this amazing recipe gluten-free. Try them both and tell us what you think.

 

How to post your pic?

Once you have your photo, you can post it one of three ways (make sure you’re not on a private setting):

Instagram_Icon_MediumFollow us on Instagram, then post your photo using @ChatelaineKitchen

twitter-bird-white-on-blueFollow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen

fbLike us on Facebook, then message us your photo

Get your photos posted by next Thursday at noon to be considered for the club’s gallery the following day, which will be featured with the next week’s recipe.

Quick photo tips: Don’t use a flash, natural light is best. Just place your plate near a window and shoot away. Don’t bother using props – they’ll detract from the featured food. Overhead is always nice, close-ups work well, and get in close so we can see what’s cookin’! The larger the photo, the better.

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