Description

This Cheesy Zucchini Bread is a moist and flavorful loaf featuring grated zucchini and melted Swiss cheese slices layered throughout. Combining juicy zucchini, savory cheese, and a tender crumb, this bread is perfect for a savory snack or accompaniment to meals. The recipe uses simple ingredients with a quick mixing method and bakes to a golden, cheesy delight that’s satisfying and mildly tangy thanks to a touch of vinegar activating the baking soda.

Ingredients

Units Scale

Zucchini and Cheese:

2 cups grated zucchini, packed (2 medium zucchinis, 380g / 13 oz)
3/4 tsp salt
8 slices Swiss cheese (200g / 6.5 oz)

Wet Ingredients:

1 1/4 cups / 315 ml milk (any type, low fat recommended)
1/4 cup / 45 g melted unsalted butter
2 tbsp canola oil (or vegetable or other neutral flavoured oil)
2 eggs
2 small garlic cloves, crushed
1 tsp white vinegar

Dry Ingredients:

2 1/4 cups / 335 g plain / all-purpose flour
2 tsp baking powder
1/2 tsp baking soda (bi-carb)
1/2 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare Zucchini: Use a standard box grater to grate the zucchini. Measure 2 cups and place into a bowl. Sprinkle with 3/4 tsp salt and mix using your fingers to distribute the salt evenly over the zucchini. Let it sit for 20 minutes to draw out moisture.
Remove Excess Water: After resting, squeeze handfuls of zucchini tightly to remove excess water. Transfer the squeezed zucchini to a clean bowl and set aside.
Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) on any oven setting. Butter and line a loaf pan approximately 23 x 13 x 6 cm (9 x 5 x 2.5 inches) with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, and 1/2 tsp salt until well combined.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, canola oil, eggs, crushed garlic cloves, and white vinegar until smooth.
Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix quickly until just incorporated to avoid overmixing and losing rising power.
Fold in Zucchini: Gently stir in the grated zucchini until evenly distributed throughout the batter.
Layer Batter and Cheese: Spread about one-third of the batter into the prepared loaf pan. Top with 4 slices of Swiss cheese. Add another third of batter and top with the remaining 4 slices of cheese. Finish with the last third of batter and smooth the top surface.
Bake: Place the loaf in the preheated oven and bake for 50 minutes, or until a skewer inserted into the center comes out clean and the top is golden.
Optional Finishing: If desired, brush the top of the warm bread with a bit of melted butter for extra richness and shine.
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 20 minutes before slicing.
Storage: Store the bread in a container (not necessarily airtight) for up to 4-5 days. In hot or humid climates, wrap with a tea towel and refrigerate after 2 days to prevent mold.

Notes

Cheese Choice: Swiss cheese slices are recommended for their flavor and meltability, but other meltable cheeses can be used. If using low-salt cheeses like mozzarella, add extra salt to the batter to compensate.
Leavening: The combination of baking powder and baking soda along with vinegar helps create a light, risen texture despite the weight of the cheese slices. Baking soda alone won’t produce the same rise; if bi-carb is unavailable, substitute with 4 tsp baking powder.
Pan Size: Using a loaf pan around 23 x 13 x 6 cm yields a well-sized loaf. Smaller pans produce taller loaves that may require longer baking times. This recipe also works well for muffins baked at 22 minutes.
Mixing Timing: Once wet ingredients are combined with dry, bake the batter promptly (within 5 minutes) to capture the chemical leavening reaction activated by vinegar and baking soda.
Storage Tips: Keep the bread moist for days but beware of humidity, which encourages mold growth. Wrapping in a tea towel or refrigeration is recommended in warm weather.

Nutrition

Serving Size: 1 slice (approx. 1/10th of loaf)
Calories: 210
Sugar: 3g
Sodium: 290mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 8g
Cholesterol: 50mg