Cheesy Zucchini Bread

This year for Thanksgiving, I decided to not go the traditional route with our bready-carby side dish. I wanted some zucchini bread and I had been dying to make this cheesy zucchini bread for the longest time. It was unbelievably delicious and moist. I would love to try this one with a wheat beer instead of milk - I think they would go really well together.


(Print)

What you need:

• 2 1/2 cups flour
• 1 Tbsp. sugar
• 4 tsp. baking powder
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 cup sharp cheddar cheese
• 1/2 cup Parmesan cheese
• 2 cups zucchini, grated
• 2 to 3 green onions, chopped
• 2 eggs
• 3/4 cup milk
• 1/3 cup olive oil

Directions:

1. In a small bowl, mix together 1/4 cup of cheddar cheese and 2 Tbsp. Parmesan cheese.
2. In a large bowl, mix together flour, sugar, baking powder, salt, and pepper. Add 3/4 cup cheddar cheese and 6 Tbsp. Parmesan cheese with zucchini and green onion.
3. In a medium bowl, beat eggs. Then add milk and oil.
4. Stir egg mixture into flour mixture until moistened.
5. Pour into a greased loaf pan (9x5") and spread with a spatula to even out the top. Sprinkle with cheese mixed together in the small bowl.
6. Bake at 350* for 55 to 60 minutes. Cool for 5 minutes and then remove from pan to cool completely.

Recipe from Scrumptious and Sumptuous

Recreated by A Kitchen Hoor's Adventures for Aug 2014 SRC {here}

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