Savory Zucchini Bread with Cheese (Whole Wheat)
A savory zucchini bread with cheese flavored with garlic and two kinds of cheeses that may make you forget all about the sweet kind. Instructions for making a loaf or muffins.
Servings: 1 loaf
Calories: 181kcal
Equipment
- 1 8.5x4.5 OR 9x5-inch loaf pan -smaller pan recommended for a taller loaf (or 12-cup muffin tin)
- 2-cup glass measuring cup
- large bowl and spoon
Ingredients
- 1/3 cup oil, avocado or sunflower
- 1/3 cup buttermilk*
- 2 large eggs
- 2 cups whole wheat pastry flour or white whole wheat flour (can use all purpose if you need to - all regular whole wheat is not recommended)
- 1/2 cup grated parmesan cheese**
- 1/2 cup grated sharp cheddar cheese**
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried basil or Italian seasoning or herb of your choice
- 1/2 teaspoon black pepper
- 2 cups grated zucchini (no need to squeeze)
Instructions
- Heat oven to 375 degrees. Line a 8.5x4.5-inch loaf pan (or 9x5) with parchment and oil the ends (or oil and flour the whole plan if you don't have parchment). See notes below to make muffins instead.
- Mix oil, milk, and eggs in a 2-cup glass measure (or similar sized bowl), stirring with a fork or whisk to combine.
- In a large bowl stir together all the remaining dry ingredients (flour through black pepper) except the zucchini. Add the grated zucchini to the dry ingredients and mix to coat with flour.
- Pour the wet egg mixture into this flour-zucchini mixture and stir with a spoon just until moistened and no flour is visible (the batter will be thick).
- Spread the dough in prepared pan and smooth the top evenly. Bake 60-65 minutes for an 8.5x4.5" pan, (55-60 minutes for 9x5" pan) or until a toothpick in the center comes out clean. Cool 10 minutes in pan before lifting out with parchment edges onto a rack to cool completely before slicing.
- Store 2-3 days at room temperature or freeze for longer storage. Freeze the loaf whole or slice first and freeze for 4-6 months. You can toast the slices from frozen (loaves will need to be thawed overnight first).
Notes
*To make a buttermilk substitute for this recipe (since most store-bought "buttermilk" is just milk with fillers and thickeners), add 1 teaspoon of vinegar to a cup measure, then fill to the 1/3 cup line with milk and stir. Alternately, you could just use plain milk.
**You can use all of one type of cheese (though the best flavor is with the two).
To make into muffins:
- Grease or line a 12-cup muffin tin and divide batter between them evenly. Sprinkle with more cheese if desired.
- Bake at 375 degrees for 20-25 minutes, or until a toothpick comes out clean.
- Leave in pan 5-10 minutes before turning out to cool on a rack.
Nutrition
Serving: 1Slice (of 12) | Calories: 181kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 291mg | Fiber: 2g | Sugar: 0.7g
