Description
A savory and moist vegetable bread combining fresh zucchini, tomatoes, green onions, and fragrant herbs with sharp cheddar and parmesan cheeses. Perfect for serving warm as a side or snack, this easy-to-make loaf bakes to golden perfection with a tender crumb and flavorful inclusions.
Ingredients
Scale
Wet Ingredients
- 1 cup milk (any kind)
- 2 eggs, beaten
- ¼ cup extra virgin olive oil
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Vegetables and Herbs
- 1 cup grated zucchini (no need to squeeze out water)
- ½ cup diced fresh tomatoes (seeds and pulp removed)
- ½ cup thinly sliced green onions
- 2 tablespoons chopped fresh basil
- 2 teaspoons minced garlic (about 2 to 3 cloves)
Cheeses
- 1 cup shredded sharp cheddar cheese
- ¼ cup shredded parmesan cheese (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch loaf pan with butter or nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the beaten eggs, milk, and extra virgin olive oil until well combined.
- Combine Dry Ingredients: In a separate bowl or a large measuring cup, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Make Batter: Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined, forming a thick batter.
- Add Vegetables and Cheeses: Fold in the shredded sharp cheddar cheese, grated zucchini, diced tomatoes, sliced green onions, chopped basil, and minced garlic. Mix gently until all ingredients are evenly distributed. The batter will be sticky.
- Fill Pan and Top: Spoon or pour the batter into the prepared loaf pan, smoothing the top slightly. Sprinkle the shredded parmesan cheese evenly over the batter.
- Bake the Bread: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with only a few moist crumbs, avoiding melted cheese spots.
- Cool Before Removing: Allow the bread to cool in the pan for at least 20 minutes to set, then transfer it to a cooling rack or cutting board to finish cooling.
- Slice and Serve: Once cooled to room temperature, slice the bread into 12 pieces. Serve warm or at room temperature and enjoy!
Notes
- Serving Suggestion: Serve warm with butter or alongside pasta, barbecue, eggs, soups, or stews for a delicious complement.
- Storage: Store in an airtight container at room temperature away from direct sunlight, or refrigerate for up to one week.
- Freezing: After completely cooling the bread, wrap tightly in plastic wrap and place in a freezer-safe bag or container. Freeze whole or sliced for up to 6 months. Thaw overnight in the fridge or reheat slices directly from frozen in the microwave or toaster.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 180
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
