The Scoop
Lynn's Zucchini Cheddar Bread is perfect for move-in days, thanks to its blend of fresh zucchini and sharp cheddar with a tip to keep it sliceable.
The tale of Lynn's Zucchini Cheddar Bread began in the cramped confines of my first apartment's kitchen. It was a chaotic move-in day and what I believed to be adventurous independence quickly morphed into overwhelming responsibility. With boxes still littering the floor, a neighbor crossed the hall, offering up a basket of fresh zucchini plucked from her tiny rooftop garden. Inspired and slightly intimidated, I decided to turn this humble gift into something comforting yet inventive.
Grabbing a grater from a box labeled 'kitchen essentials'—though I assure you, the name was ironic—I started on this journey. Zucchini was new territory, so I squeezed the grated shreds in paper towels, letting liquid drip into a bowl to prevent a soggy loaf, and smelled the earthy freshness of it. That alone was promising enough to conjure some hope. Mixed with sharp cheddar and a few chopped green onions, it promised a balanced savory touch. I couldn't help but remember my cousin's tip, who always stressed the importance of using milk curdled lightly with vinegar for baking to add an unexpected tang.
The loaf baked as the sunlight dipped behind the city skyline. Its scent wrapped around me like a comforting hug, stealing away the stress of cardboard chaos. That evening, as I sliced into the cooled loaf, I found something more than a meal—it was an unexpected community, a new beginning. Always let the bread cool slightly before slicing, or the slices won't hold together well. This zucchini cheddar creation became both tradition and remedy in my new city home, a testament to resourcefulness in the face of transition.
Ingredients
- 1 1/2 cups zucchini, grated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon white vinegar or apple cider vinegar
- 3 tablespoons butter, melted
- 1 egg
- 1 1/2 cups sharp cheddar cheese, grated
- 2 green onions, chopped
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x5-inch loaf pan with nonstick spray.
- In paper towels, add the grated zucchini and wrap it to squeeze out some of the liquid. It doesn't have to be completely dry.
- Place the drained zucchini aside.
- In a separate large bowl, add the flour, the baking powder, the baking soda, and the salt and whisk to combine.
- In a separate small bowl, add the milk and the vinegar and whisk to combine. It is ok if the milk starts to curdle a little.
- Add the melted butter and the egg to the milk-vinegar mixture and whisk to combine.
- Add the wet ingredients mixture to the dry ingredients mixture and whisk until just combined. Be careful not to overmix.
- Add the zucchini, the cheddar, and the green onions to the batter and fold to combine.
- Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour.
- Allow the bread to cool in the pan for 10 minutes.
- Transfer the bread from the pan to a wire rack to cool completely.
- Slice and serve.
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