Description
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1½ cups grated zucchini (180 g)
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2 cups all-purpose flour (240 g)
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2 teaspoons baking powder (8 g)
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½ teaspoon baking soda (2 g)
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½ teaspoon salt (2.5 g)
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1 cup milk (240 ml)
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1 tablespoon white or apple cider vinegar (15 ml)
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1 egg
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3 tablespoons melted butter (42 g)
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1½ cups grated sharp cheddar cheese (170 g)
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2 green onions, chopped (~20 g)
Ingredients
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1½ cups grated zucchini (180 g)
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2 cups all-purpose flour (240 g)
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2 teaspoons baking powder (8 g)
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½ teaspoon baking soda (2 g)
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½ teaspoon salt (2.5 g)
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1 cup milk (240 ml)
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1 tablespoon white or apple cider vinegar (15 ml)
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1 egg
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3 tablespoons melted butter (42 g)
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1½ cups grated sharp cheddar cheese (170 g)
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2 green onions, chopped (~20 g)
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Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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Wrap grated zucchini in paper towels and squeeze gently to remove excess moisture.
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, combine milk and vinegar. Let sit 2 minutes. Whisk in egg and melted butter.
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Add wet ingredients to dry and stir until just combined.
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Fold in zucchini, cheddar, and green onions. Batter will be thick.
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Pour into prepared pan and smooth the top. Bake for 60 minutes, or until a toothpick comes out clean.
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Cool in the pan 10 minutes, then transfer to a wire rack.
Notes
Squeeze zucchini well to avoid soggy bread.
Sharp cheddar gives bold flavor; substitute any cheese you like.
Vinegar + milk = quick buttermilk for tenderness.
Sprinkle extra cheese or scallions on top before baking for extra flair.
Also works well as muffins—bake for 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread / Snack
- Method: Baking
- Cuisine: American