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In the Marley Kitchen: Savory Cheddar and Herb Zucchini Bread

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.

INGREDIENTS -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

DIRECTIONS -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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