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- 2 cups grated zucchini - 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 freshly ground black pepper - ½ teaspoon dried oregano - ½ teaspoon dried thyme - 2 tablespoons fresh parsley - 2 large eggs - ½ cup extra virgin olive oil - ¼ cup milk When you gather your ingredients for Zucchini Cheddar Herb Bread, you’ll notice how simple they are. The main star is zucchini, which adds moisture and flavor. Use about two medium zucchinis to get the two cups you need. Grating them makes the zucchini blend right into the batter, keeping the bread tender. Next up is flour. All-purpose flour is best for this recipe. It gives the bread structure without being too heavy. The sharp cheddar cheese adds a rich, tangy taste that really shines through. Make sure to shred it yourself for the best melt and flavor. The seasonings play a big role in how your bread tastes. Baking powder and baking soda help it rise. Salt and pepper add depth. Oregano and thyme bring a nice herbal note, while fresh parsley adds a pop of color and a fresh taste. For the wet ingredients, you’ll need two eggs. They help bind everything together. Extra virgin olive oil keeps the bread moist and adds healthy fat. Finally, milk rounds out the batter, giving it a nice balance. With this list, you have everything you need for a delicious Zucchini Cheddar Herb Bread. If you want the full step-by-step guide, check out the Full Recipe. - Preheat oven to 350°F (175°C). - Prepare a 9x5-inch loaf pan by greasing it or using parchment paper. - In a large bowl, combine grated zucchini, eggs, olive oil, and milk. - Whisk these wet ingredients until smooth and well mixed. - In another bowl, whisk together flour, baking powder, baking soda, salt, black pepper, oregano, thyme, and parsley. - Gradually add the dry mixture to the wet mixture. - Use a spatula to mix gently. Stop mixing when no dry flour remains. - Carefully fold in the cheddar cheese until evenly mixed. - Pour the batter into the prepared loaf pan. - Bake for 45-55 minutes, until golden brown and a toothpick comes out clean. Make sure to check the Full Recipe for all the details! To make your Zucchini Cheddar Herb Bread perfect, mix well. A proper mix helps it bake evenly. Always check for doneness with a toothpick. Insert it into the center; if it comes out clean, your bread is ready. For a lovely presentation, slice the bread while warm. Serve it on a rustic wooden board or a colorful plate. Garnish with fresh parsley for a pop of color. This bread pairs well with butter or herb-infused olive oil for dipping. Avoid overmixing the batter. This makes the bread dense. Also, let the bread cool properly. Cooling ensures the right texture and flavor. {{image_4}} You can swap the sharp cheddar for other cheeses. Mozzarella gives a nice melt. Feta adds a tangy twist. Feel free to mix them! Adding herbs boosts the flavor. Chives or dill pair well with any cheese. If you need gluten-free bread, use almond or coconut flour. They work well and still taste great. For a vegan option, swap eggs with flax eggs. Use plant-based milk for a dairy-free choice. Want some kick? Add cayenne pepper or red pepper flakes. This will give your bread a spicy touch. You can also toss in more veggies. Try diced bell peppers or corn for extra flavor and texture. To keep your Zucchini Cheddar Herb Bread fresh, store it at room temperature. Use a bread box or wrap it in foil. This keeps the bread soft and moist. It can last up to three days this way. If your kitchen is warm, consider placing it in the fridge. Just remember, this may dry it out a bit. For longer storage, freezing is best. Wrap the cooled bread tightly in plastic wrap. Then place it in a freezer bag. This helps prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it overnight in the fridge. To reheat, slice the bread and place it in a toaster or oven. Set the toaster to medium heat. For the oven, preheat to 350°F (175°C). Bake the slices for about 10 minutes. This will bring back the soft texture and warm flavors. Enjoy it fresh like the day you made it! You can tell the bread is done when the top is golden brown. Insert a toothpick into the center. If it comes out clean, your bread is ready. The edges should pull away from the pan slightly. Yes, you can use other veggies. Carrots or yellow squash work well. They will add a different taste and texture. Each option may change the bread’s moisture level, so adjust accordingly. Serve it warm, sliced, and fresh. It pairs well with butter or herb-infused oil. You can also enjoy it with soups or salads. For a fun twist, try it as a sandwich base! Yes, you can make it ahead. Bake the bread and let it cool completely. Wrap it tightly in plastic wrap. Store it at room temperature for up to three days. For longer storage, freeze it. There are many great options! You can try zucchini fritters, zucchini noodles, or even zucchini muffins. Each of these recipes makes good use of leftover zucchini. Experiment and find your favorite dish! For the full recipe, check out the complete instructions. Enjoy your cooking! This blog post covered how to make Zucchini Cheddar Herb Bread step by step. We discussed all the ingredients, preparation, and baking tips. You now have options to change flavors and adjust for different diets. Store it properly to keep it fresh. Enjoy this tasty bread with your favorite meals. Cooking can be fun, and this recipe proves it. You’ll impress friends and family with your baking skills!

Zucchini Cheddar Herb Bread

Indulge in the delightful flavors of Zucchini Cheddar Herb Bread, a must-try recipe for bread lovers! This easy-to-follow guide will walk you through creating a moist, cheesy loaf packed with fresh herbs. Perfect for breakfast, snacks, or as a side dish, this bread is a burst of color and taste. Click through to explore the full recipe and elevate your baking game today! Your kitchen will thank you for it!
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Ingredients
  

2 cups grated zucchini (approximately 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 freshly ground black pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

2 large eggs, at room temperature

½ cup extra virgin olive oil

¼ cup milk (or a plant-based milk alternative)

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

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it generously or lining it with parchment paper to ensure easy removal of the bread once baked.

    In a large mixing bowl, combine the grated zucchini, eggs, olive oil, and milk. Whisk together until the wet ingredients are thoroughly blended and smooth.

      In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, oregano, thyme, and dried parsley until well mixed. This will ensure even distribution of the leavening agents and herbs throughout the bread.

        Gradually incorporate the dry mixture into the wet ingredients. Use a spatula to fold the two mixtures gently together, taking care to mix just until combined. Overmixing can lead to a dense bread, so stop as soon as you don’t see any dry flour.

          Carefully fold in the shredded sharp cheddar cheese, ensuring that it is evenly distributed throughout the batter without overmixing.

            Pour the batter into the prepared loaf pan, using a spatula to smooth the top and ensure an even layer.

              Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with no wet batter attached.

                Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely, allowing excess moisture to escape and preserving the bread's texture.

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

                    - Presentation Tips: Slice the Zucchini Cheddar Herb Bread while still warm and serve it on a rustic wooden board or a colorful plate. Garnish the top with a sprinkle of fresh parsley for a burst of color and vibrant flavor. This bread pairs beautifully with a pat of butter or a small dish of herb-infused olive oil for dipping. Enjoy every bite!