Savory Zucchini Bread
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- 1 tsp
- 1 1/2 c
- all purpose flour
- 1 Tbsp
- 1 1/2 tsp
- baking powder
- 1 tsp
- large eggs
- 1/3 c
- olive oil
- 2 Tbsp
- 1/2 Tbsp
- italian herbs
- 1 tsp
- crushed red peppers
- 6 oz
- sharp cheddar cheese cut into chunks, divided
1Pre-heat over to 350 degrees. Spread a think layer of olive oil evenly on to every inner surface of a standard 9x5in loaf pan. Dust with flour to coat evenly. This will keep your loaf from sticking to the pan once it's baked, so make sure you don't miss any spots. You can also line the inside of your pan with parchment paper.
2Remove ends of the zucchinis then shred it into a colander using the large side of the a box grater, add the salt and toss to distribute evenly. Leave the colander in the sink or over a bowl and allow the excess water from the zucchini to drain for at least 15 minutes.
3In a large bowl, whisk flour, sugar, baking powder and paprika together.
4In another bowl beat the eggs, olive oil and water until the mixture has combined and is light and frothy. Add the drained zucchini and herbs/chili peppers in with the egg mixture and stir to combine.
5Dump the egg mixture into the flour mixture and use a spatula to fold everything together until the mixture is just combined. Be careful no to over mix the batter or the bread will be tough.
6Spread half the batter into your prepared loaf pan then add half the cheese. Add the rest of the batter and smooth off the top Stick the remaining cheese on top and then place the pan in the oven.
7Bake until a toothpick comes out clean, about 45 mites in a convection oven.
8When the zucchini bread is done, remove pan from oven and allow to cool for at least 10 minutes in the pan, then transfer the bread to a wire rack and let it cool completely.
Add Italian seasonings
Use shredded parmesan or any other cheese
Add Jalapeños sweet peppers, crushed chili flakes
Cooked and crumbled bacon or sausage
Bake as muffins
10Note: Rather than use shredded cheese that would melt into oblivion, I wanted the cheese to have a big presence. Thats why I cut the cheese into big chunks and layered the blocks of cheese in the middle and on top of the bread.
When it comes out of the oven, the cheese on top forms a crispy golden crust of browned cheese, while the chunks in the center leave hollow pockets in the bread lined with savory melted cheese. Unlike many baked goods, this one is definitely better the second day, so its a great make ahead brunch bread.