Cheesy Zucchini Bread

This is an incredibly moist and flavorful savory quick bread that’s so good, you won’t even need butter to enjoy it! Even though it’s packed with two full zucchinis, the flavor is subtle and delicious. The zucchini (also known as courgettes) is the secret to its amazing moistness. This cheesy bread is a fantastic savory treat that’s perfect for a snack or as a side with a meal.

Instructions

1. 1

   Using a standard box grater, grate the zucchini. Measure out 2 packed cups, place them in a bowl, and sprinkle with 3/4 teaspoon of salt, using your fingers to disperse it evenly. Let the zucchini sit for 20 minutes to allow the salt to draw out excess moisture.

2. 2

   After 20 minutes, squeeze handfuls of the grated zucchini to remove the excess water. Place the squeezed zucchini in a separate bowl and set it aside.

3. 3

   Preheat your oven to 180°C (350°F) for all oven types. Lightly butter and line a loaf pan (see Note 3 for pan size).

4. 4

   In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and 1/2 teaspoon of salt.

5. 5

   In a separate bowl, whisk together the wet ingredients: milk, melted butter, canola oil, eggs, crushed garlic, and white vinegar.

6. 6

   Create a well in the center of the dry ingredients. Pour in the wet mixture and mix quickly until the flour is just incorporated. Avoid overmixing. This is a crucial step, as the vinegar activates the baking soda's rising power, so you need to work quickly to get it into the oven (ideally within 5 minutes of mixing).

7. 7

   Quickly stir the squeezed zucchini into the batter until it is evenly distributed.

8. 8

   Spread one-third of the batter into the prepared loaf pan. Top this layer with 4 slices of Swiss cheese.

9. 9

   Spread another third of the batter over the cheese, then top with the remaining 4 cheese slices. Finish by spreading the final third of the batter over the cheese, smoothing the top with a spatula.

10. 10

    Bake for 50 minutes, or until a skewer inserted into the center comes out clean.

11. 11

    For an optional touch, you can brush the top of the bread with a little melted butter immediately after it comes out of the oven.

12. 12

    Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool for at least 20 minutes before slicing.

13. 13

    Store the bread in a container to keep it fresh and moist (see Note 5 for a special tip on storage in humid weather).

Recipe Notes

• Cheese – I used square, pre-sliced Swiss cheese. This recipe works great with any cheese that melts well. If you choose a less salty cheese like mozzarella, you may want to add a couple of extra pinches of salt to the batter. I prefer using cheese slices over shredded cheese because you can actually see and taste the distinct layers of cheese; shredded cheese tends to get lost and dispersed throughout the bread, making the flavor less noticeable unless you use a lot.

• Leavening agents – This recipe uses a combination of both baking powder and baking soda to ensure a great rise, especially with the weight of the cheese slices. The vinegar in the wet ingredients gives the baking soda a quick boost. If you don’t have baking soda, you can substitute it with an extra 4 teaspoons of baking powder. The bread may not have the same beautiful dome on top, but the inside will still be wonderfully spongy.

• Pan size – I used a loaf pan that measures 23 x 13 x 6 cm (9 x 5 x 2.5"). As long as your pan is around this size, the recipe will work well, though the final bread might be a bit flatter or taller. Alternatively, you can make muffins from this batter; simply bake them for about 22 minutes in a standard muffin tin.

• Mixing the batter – It is important not to "faff around" once you mix the wet and dry ingredients together. The reaction between the vinegar and baking soda begins immediately, so you want to get the batter into the oven as quickly as possible to preserve its rising power. Aim to have the batter in the oven within about 5 minutes of mixing.

• Storage – This bread will stay fresh and moist in a container for 4 to 5 days. However, if you live in a hot and humid climate, I recommend wrapping the bread in a clean tea towel instead of a sealed container, as the moisture can encourage mold growth. To be safe, it’s a good idea to move it to the fridge after 2 days in humid conditions.