With temperatures dropping and winter almost here, we know hankerings for warm, hearty meals are not far behind. And what goes better with a big bowl of steaming chili than a homemade loaf of bread, straight from the oven? Our sharp-cheddar zucchini bread can be served hot or cold, packs a healthy veggie punch, could accompany chili or stew just as easily as breakfast eggs, and makes a great lunchbox staple. Plus, it can be prepared in 15 minutes and is out of the oven in less than an hour. A little bit sweet, a little bit salty — and a whole lot tasty — we predict this bread will become a go-to addition to your kitchen table.
Preheat your oven to 350 degrees and grab your grater (use the wide hole side). Grate a medium zucchini, skin on, and then squeeze it using your hands to get rid of the liquid. Pat the zucchini dry with a paper towel and set aside.
In a large bowl and using a fork, mix together the flour, baking soda, baking powder, salt, white granulated sugar, brown sugar, and nutmeg. Then add in the zucchini and shredded cheddar cheese (the older the cheddar, the better the flavour), reserving a ½ cup of cheese for the top of the loaf.
In a small bowl whisk the eggs and the vegetable oil until well mixed, then pour it over the flour, zucchini and cheese mixture.
Mix the wet and dry ingredients together until just combined, and scrape the batter into your lightly oiled loaf pan. Try to get the batter as smooth as possible on top, then scatter on the remaining cheese and pop the loaf into the oven for 45 – 50 minutes, or until a cake tester (or knife) comes out clean.
Let stand for 10 minutes, then remove from the pan, slice and enjoy. (Tip: A little butter makes this bread even better!)
Try this recipe: Sharp-cheddar zucchini bread