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- 2 medium zucchinis, grated - 1 cup shredded cheddar cheese - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1/4 cup olive oil - 1/4 cup Greek yogurt - 1 clove garlic, minced - 1 tablespoon fresh dill (or 1 teaspoon dried) - 1/4 cup grated Parmesan cheese (for topping) Gather these ingredients before you start. Fresh zucchini adds moisture and flavor. The cheddar cheese brings a rich taste. Flour helps bind everything together. Baking powder and baking soda give the bread lift. Salt and pepper enhance the flavors. Eggs provide structure. Olive oil keeps the bread moist. Greek yogurt adds creaminess. Garlic gives a wonderful aroma. Dill brings fresh herbal notes. Finally, Parmesan cheese makes a crispy topping. Calories per serving can vary, but expect about 150-200 per slice. Each slice has around: - Carbohydrates: 20g - Fats: 8g - Proteins: 6g This bread offers a good mix of nutrients. You get fiber from the zucchini and protein from the cheese and eggs. You can change this recipe to suit your taste. Try adding other cheeses like feta or mozzarella for different flavors. Incorporating herbs like rosemary or thyme can also brighten up the taste. Experimenting with these options makes the bread unique every time. You can make it your own! 1. Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper. This helps the bread come out easily after baking. 2. Grate the zucchini using a box grater. After grating, place the zucchini in a clean kitchen towel and squeeze out the moisture. This step is key to avoid a soggy bread. 1. In a mixing bowl, combine 1 cup of all-purpose flour with 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon each of salt and black pepper. Mix these dry ingredients well. 2. In another bowl, whisk together 2 large eggs, 1/4 cup of olive oil, 1/4 cup of Greek yogurt, and 1 clove of minced garlic. Make sure this mixture is smooth and well combined. 1. Pour the wet mixture into the dry mixture. Gently fold them together until just combined. It’s okay if some lumps remain; overmixing will make the bread tough. 2. Add 1 tablespoon of fresh dill and mix until evenly distributed. Transfer the batter to your prepared loaf pan. Smooth the top with a spatula and sprinkle 1/4 cup of grated Parmesan cheese on top. 3. Bake in the preheated oven for 45-50 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready! Let it cool in the pan for 10 minutes before removing it. Cool completely on a wire rack before slicing. Grating zucchini can be fun, but you need to do it right. First, choose medium zucchinis that are firm and fresh. Next, use a box grater or a food processor. This gives you the best size for mixing into the bread. To avoid excess moisture, squeeze the grated zucchini in a clean towel or cheesecloth. This step keeps your bread from becoming soggy. You want just the right amount of moisture for a perfect texture. Mixing is key to good zucchini cheese bread. When you combine the wet and dry ingredients, fold gently. Overmixing can make your bread tough. You want to see some lumps; they are okay! As you bake, watch for a golden crust. It should take about 45 to 50 minutes in the oven. An inserted toothpick should come out clean when it’s done. You can enjoy zucchini cheese bread in many ways. Try topping it with a dollop of Greek yogurt for creaminess. Fresh herbs like dill can add a nice touch too. For a meal, pair it with a light salad or soup. This adds balance to your plate and makes it more filling. The bread is also great for breakfast or as a snack. {{image_2}} You can make zucchini cheese bread gluten-free. Use gluten-free flour instead of all-purpose flour. This works because gluten-free flour binds well with the other ingredients. You may need to add a bit more liquid if the batter feels too thick. Want to spice things up? You can add a pinch of cayenne or paprika. This gives your bread a nice kick. You can also include other veggies. Chopped bell peppers or sweet corn add great flavors and textures. These ingredients complement the zucchini well. Mixing cheeses can change the flavor of your bread. Consider using feta for a tangy twist or mozzarella for a creamy texture. Both pair nicely with zucchini. You can also combine different cheeses for a richer taste. Mixing sharp cheddar with creamy cheese creates a lovely balance. To keep your zucchini cheese bread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it in the fridge for up to five days. It will stay tasty and moist if wrapped well. To freeze your zucchini cheese bread, first let it cool completely. Then, slice the bread into pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. This method helps keep the bread fresh for up to three months. When you’re ready to enjoy it, take out a slice. Thaw it in the fridge overnight or at room temperature for a few hours. For a warm treat, reheat slices in the oven or microwave. Check your bread for signs of spoilage. If it has an off smell or shows mold, it’s time to toss it. Also, if the texture feels very dry or hard, it may not taste good anymore. I recommend eating it within five days if stored in the fridge. If frozen, use it within three months for the best flavor. You can check if your zucchini cheese bread is done using the toothpick test. Insert a toothpick into the center of the bread. If it comes out clean, your bread is ready. You can also look for a golden top. It should feel firm to the touch and spring back slightly when pressed. Yes, you can use frozen zucchini! Just make sure to thaw it first. After thawing, squeeze out the extra water. This helps keep your bread from getting too soggy. The flavor will still be great, and it saves time! You can serve zucchini cheese bread warm or at room temperature. It works well for breakfast with yogurt or jam. For lunch, pair it with a salad. For dinner, serve it alongside soup or as a side dish. Try adding a dollop of Greek yogurt on top for a tasty twist. Absolutely! You can add veggies like bell peppers, carrots, or spinach. Just make sure to grate or finely chop them. Adjust the moisture as needed, so your bread stays fluffy. This is a fun way to sneak in more nutrients! This blog post shared a simple recipe for zucchini cheese bread. We discussed key ingredients, step-by-step instructions, and tasty variations. You learned how to store leftovers and ensure freshness. Remember to have fun with this recipe. Feel free to try new cheeses or spices. Your kitchen will smell amazing, and you’ll enjoy every slice. Cooking can be creative and rewarding, so get started today. Enjoy making this dish and share with friends or family!

Zucchini Cheese Bread

Delight your taste buds with this Zesty Zucchini Cheese Bread recipe! This easy-to-follow guide features fresh zucchini and savory cheddar that create a wonderfully moist and flavorful loaf. Perfect as a snack or side dish, this bread will impress your family and friends. Click through to discover step-by-step instructions and tips for serving this delicious treat warm with Greek yogurt or fresh dill!
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Ingredients
  

2 medium zucchinis, grated and excess moisture squeezed out

1 cup shredded cheddar cheese

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1/4 cup olive oil

1/4 cup Greek yogurt

1 clove garlic, minced

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1/4 cup grated Parmesan cheese (for topping)

Instructions
 

Preheat your oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.

    In a mixing bowl, combine the grated zucchini with the shredded cheddar cheese. Mix in the flour, baking powder, baking soda, salt, and black pepper until well incorporated.

      In a separate bowl, whisk together the eggs, olive oil, Greek yogurt, and minced garlic until smooth.

        Pour the wet ingredients into the dry zucchini-cheese mixture and gently fold until just combined. Avoid overmixing; some lumps are okay.

          Add the fresh dill and mix until evenly distributed throughout the batter.

            Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the grated Parmesan cheese on top for a delicious crust.

              Bake in the preheated oven for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

                Allow the bread to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack before slicing.

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

                    - Presentation Tips: Serve warm slices of the zucchini cheese bread with a dollop of plain Greek yogurt or a sprinkle of fresh dill on top for an elegant touch.