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- 2 cups grated zucchini (about 2 medium zucchinis) - 1 ½ cups all-purpose flour - 1 cup shredded sharp cheddar cheese - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon dried oregano - ½ teaspoon dried thyme - 2 large eggs - ½ cup olive oil - ¼ cup milk (or a milk alternative) - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley) Zucchini is the star here. It gives moisture and flavor. You can use yellow squash if you like. For cheese, sharp cheddar is my favorite, but feel free to swap in mozzarella or gouda. You can also use whole wheat flour for a nuttier taste and added fiber. If you're short on eggs, try unsweetened applesauce or a flaxseed mix as a binder. Using fresh ingredients makes a big difference. Fresh zucchini adds moisture and flavor. Fresh herbs, like parsley, bring brightness. They make your bread taste vibrant. Always choose ingredients that look good and smell fresh. This ensures your Zucchini Cheddar Herb Bread is as tasty as possible. For the full recipe, check the link above. To start, gather your ingredients. You will need: - 2 cups grated zucchini (about 2 medium zucchinis) - 1 ½ cups all-purpose flour - 1 cup shredded sharp cheddar cheese - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon dried oregano - ½ teaspoon dried thyme - 2 large eggs - ½ cup olive oil - ¼ cup milk (or a milk alternative) - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley) First, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. You can also line it with parchment paper for easy removal. In a large bowl, mix the grated zucchini, eggs, olive oil, and milk. Stir until everything blends well. In a separate bowl, whisk the flour, baking powder, baking soda, salt, black pepper, oregano, thyme, and dried parsley. Add the dry mix to the wet mix. Fold gently until just combined. Avoid overmixing. Now, fold in the shredded cheddar cheese until it’s evenly mixed throughout the batter. Pour the batter into the prepared loaf pan. Spread the batter evenly with a spatula. Place the pan in the preheated oven. Bake for 45-55 minutes. To check if your bread is done, insert a toothpick into the center. If it comes out clean, your bread is ready. If not, bake for a few more minutes. Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This recipe is simple yet tasty. You can find the Full Recipe at the beginning of this article. Enjoy your warm, cheesy bread! To keep your zucchini cheddar herb bread light and fluffy, follow a few simple tips. First, make sure to squeeze excess moisture from the grated zucchini. This helps prevent sogginess. Second, don’t overmix the batter. Mixing too much can make the bread tough. Lastly, use the right size of pan. A 9x5-inch pan works best for even baking. If you have leftover bread, store it properly to keep it fresh. Place the bread in an airtight container or wrap it in plastic wrap. This keeps moisture in and prevents it from drying out. You can also store it at room temperature for up to three days. For longer storage, freeze slices in a freezer bag. Just remember to thaw slices at room temperature when you're ready to enjoy them again. Adding fresh herbs can really boost the flavor of your zucchini cheddar herb bread. Try mixing in fresh basil, chives, or dill for a twist. You can also increase the amount of dried herbs in the recipe. Just be sure to adjust to your taste. Fresh herbs add a bright touch, while dried herbs offer a deeper flavor. For herb lovers, this is a great way to make each loaf unique. For the full recipe, check out my detailed guide. {{image_2}} You can swap the cheddar for other cheeses. Try mozzarella for a milder taste. Feta adds a salty touch and pairs well with herbs. For a bold flavor, use pepper jack. Just remember, different cheeses melt in different ways. Adjust the amount based on your choice. Zucchini is great, but you can add more veggies. Carrots bring sweetness and color. Spinach adds nutrition and a nice green look. Bell peppers can give a crunchy texture. Just make sure to chop them small. Squeeze out extra moisture so the bread stays fluffy. If you need a gluten-free version, use gluten-free flour. There are many blends available that work well. You may need to adjust the liquid a bit. Add a little more milk if the batter seems too thick. This way, you still enjoy the same tasty bread. Check the Full Recipe to see how these changes fit in! To keep your Zucchini Cheddar Herb Bread fresh, store it in a cool, dry place. Wrap the bread in plastic wrap or foil. This helps prevent moisture loss. If you plan to eat it within a few days, leave it at room temperature. For longer storage, consider refrigeration or freezing. Freezing is a great option if you want to save some bread for later. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or airtight container. This keeps it safe from freezer burn. When frozen, your bread can last up to three months. To enjoy the bread after freezing, thaw it in the fridge overnight. For quick reheating, slice the bread and warm it in a toaster or oven. Set the oven to 350°F (175°C) and heat for about 10 minutes. This will make it warm and soft again. You can also enjoy it cold or at room temperature. For the full recipe, check the details above. To make this bread vegan, you can swap the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. For the milk, use almond, soy, or oat milk instead. You can also use vegan cheese for a dairy-free option. This way, you keep the taste while making it plant-based. Yes! You can use any cheese you like. Try mozzarella for a milder taste. Feta adds a nice tang. If you want a stronger flavor, go for gouda or pepper jack. Each cheese will change the flavor a bit, which makes it fun to experiment. Just remember to shred or crumble it for easy mixing. This bread pairs well with many dishes. Serve it warm with butter or olive oil for dipping. It also works great as a side for soups and salads. For a complete meal, try it with grilled veggies or roasted meats. You can even enjoy it on its own as a snack. Check out the Full Recipe for more ideas! In this blog post, we explored the key steps to make Zucchini Cheddar Herb Bread. We discussed choosing the best ingredients and their possible substitutes. Fresh ingredients matter for taste and quality. We covered preparation, baking, and how to check if your bread is done. For extra tips, I shared ways to keep your loaf light and yummy. Storing and reheating bread can ensure you enjoy it longer. Finally, we answered common questions about variations and serving ideas. Enjoy baking and experimenting with this tasty recipe!

Zucchini Cheddar Herb Bread

Discover the delightful taste of Zucchini Cheddar Herb Bread with this easy recipe! Made with fresh zucchini, a medley of herbs, and sharp cheddar cheese, this bread is perfect for any meal or as a tasty snack. In just about an hour, you can enjoy warm, homemade bread that's bursting with flavor. Click to explore the full recipe and impress your family and friends with your baking skills!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 ½ cups all-purpose flour

1 cup shredded sharp cheddar cheese

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

2 large eggs

½ cup olive oil

1/4 cup milk (or a milk alternative)

2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.

    In a large bowl, combine the grated zucchini, eggs, olive oil, and milk. Mix well until all the wet ingredients are fully incorporated.

      In another bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, oregano, thyme, and dried parsley.

        Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.

          Fold in the shredded cheddar cheese until evenly distributed throughout the batter.

            Pour the batter into the prepared loaf pan and spread it evenly.

              Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8 slices

                    - Presentation Tips: Slice the bread and serve it warm with a sprinkle of fresh parsley on top for added color and flavor. It pairs wonderfully with butter or a side of herb-infused olive oil for dipping. Enjoy!