Recipe Try: Cheddar Zucchini Bread

Last week some of the ladies on my floor at work decided to throw a little pre-holiday foodfest. There was also some Baileys involved. I’m not gonna lie.

I was keen to make something and I had come across a recipe for cheddar zucchini bread on the Chatelaine website (I think it was Chatelaine – it was a red wine night). I’d never so much as made banana bread before, so I was a little nervous but it turned out great.

Ingredients (makes 1 loaf):

  • 1 zucchini
  • 2 cups of cheddar cheese (the older the better – old cheddar gives this loaf a more savoury flavour)
  • 1 + 1/2 cups of flour
  • 1/2 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of ground nutmeg
  • 1 teaspoon of salt
  • 1/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 2 eggs
  • 1/3 cup of vegetable oil
  • Butter or margarine (optional)

Instructions:

1) Preheat your oven to 350 degrees

2) Using a grater (the widest holes – dirty!), grate your zucchini with the skin on. Squeeze the grated zucchini over the sink to remove some of the liquid. Then pat dry with a paper towel and set aside.

Grating the zucchini.

Grating the zucchini. Yup, that’s a pink cutting board.

3) Again using the widest holes on your grater, grate 2 cups worth (I eyeballed it as half of one of those massive bricks of cheddar) of cheddar cheese. Set 1/2 cup of it aside and attempt not to snack on as much of the cheese as I did.

4) In a large-ish bowl, mix together the flour, baking soda, baking powder, salt, white sugar, brown sugar and ground nutmeg with a fork.

5) Mix the shredded zucchini and cheddar (remembering to leave 1/2 cup of cheddar aside) into the dry mix. Set aside.

Combine the dry ingredients with the grated zucchini and cheddar.

Combine the dry ingredients with the grated zucchini and cheddar.

6) In another – smaller – bowl, whisk your eggs and vegetable oil together until well blended.

Cheddar Zucchini Bread

Whisking the eggs with vegetable oil.

7) Pour your egg and oil mix into your large bowl containing the dry ingredients plus your zucchini and cheddar.

8) Mix together (I used a hand mixer) until well combined. The mix was a little thicker and drier than I had expected and I freaked a bit but it turned out just fine so don’t panic if it seems a bit..thick. As long as the flour and stuff is mixed in, you’re good to go.

9) Lightly coat your loaf pan with vegetable oil. I poured a bit onto a piece of paper towel and rubbed that across the bottom and sides of the pan.

10) Pour the mixture into your lightly coated loaf pan and smooth out the top as much as possible (I used a spatula for this part).

11) Sprinkle that 1/2 cup of cheddar you had set aside on top (if there’s any left).

Cheddar Zucchini Loaf

Time for the oven!

12) Pop your loaf in the oven for 45-50 minutes or until a knife through the centre of the loaf comes out clean.

Um...confession: I totes forgot to take an 'after photo'. It looked exactly like this, though, I swear. And was so so yummy. Photo source: http://www.tastespotting.com/

Um…confession: I totes forgot to take an ‘after’ photo. It looked exactly like this, though, I swear. And was so so yummy. Photo source: http://www.tastespotting.com/

13) Let cool for 30 minutes before removing from pan. Slice it up!

Serve on its own or with a little butter or margarine if that’s your bag. This was a huge hit at the potluck (phew). I’ll definitely be making this again.

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