In the Marley Kitchen: Savory Cheddar and Herb Zucchini Bread

December 13, 2017

 Zucchini bread recipes are often sweet, however this year I am putting a twist on my recipe and making it savory by adding cheese, and my boys love it! Try it out and tweet me feedback. 




-1 1/2 cups zucchini, grated
-2 cups flour
-2 teaspoons baking powder
-1/2 teaspoons baking soda
-1/2 teaspoon salt
-1 tsp garlic powder
-1 cup milk
-1 tablespoon vinegar, white or apple cider
-1 egg
-3 tablespoons butter, melted
-1 cups grated sharp cheddar
-1/4 grated parmesan cheese
-2 green onions, chopped
-1 scotch bonnet, finely minced
2 tsp thyme leaves



-Preheat oven to 350 degrees and spray a 9 x 5 bread pan with non stick spray.


-Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases.  You don't need to completely dry it out.  Just a tablespoon of liquid or so.


-In a large bowl, combine flour, baking powder, baking soda, garlic powder and salt.


-In a small bowl, combine milk and vinegar. The milk will curdle a bit. Mix in melted butter and egg.


-Add milk mixture to dry mixture being careful not to over mix.


-Add grated zucchini, cheeses, onions, scotch bonnet pepper and thyme. Mixing lightly until just combined.


-Pour batter into prepared pan and bake at 350 degrees for one hour.


-If toothpick inserted comes out clean, bread is done. Cool for 10 minutes in the pan.  Remove carefully and cool on wire rack.





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