I made this today hoping to get rid of the zucchini overflow. It actually only calls for one cup, so I wasn’t that successful. But it was tasty. Not having the correct size loaf pan, I used a muffin tin and reduced the baking time. I’m all about depth of flavor, so I added extra cheese and herbs. -SPants Recipe adapted from Joy of Cooking: Zucchini Cheddar Bread Position a rack in the center of the oven. Preheat the oven to 350 F. Grease a 9 x 5-inch (8-cup) loaf pan. Whisk together in a large bowl: 3 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda Add and toss to separate and coat with flour: 1 cup coarsely shredded zucchini 3/4 cup shredded sharp Cheddar cheese 1/4 cup chopped scallions 3 tablespoons chopped fresh parsley 1 tablespoon snipped fresh dill, or 2 teaspoons dried Whisk together in another bowl: 2 large eggs 1 cup buttermilk 4 tablespoons (1/2 stick) warm melted unsalted butter or vegetable oil Add to the flour mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
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I made this today hoping to get rid of the zucchini overflow. It actually only calls for one cup, so I wasn’t that successful. But it was tasty. Not having the correct size loaf pan, I used a muffin tin and reduced the baking time. I’m all about depth of flavor, so I added extra cheese and herbs.

-SPants

Recipe adapted from Joy of Cooking:

Zucchini Cheddar Bread

Position a rack in the center of the oven. Preheat the oven to 350 F. Grease a 9 x 5-inch (8-cup) loaf pan.

Whisk together in a large bowl:

3 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

Add and toss to separate and coat with flour:

1 cup coarsely shredded zucchini

3/4 cup shredded sharp Cheddar cheese

1/4 cup chopped scallions

3 tablespoons chopped fresh parsley

1 tablespoon snipped fresh dill, or 2 teaspoons dried

Whisk together in another bowl:

2 large eggs

1 cup buttermilk

4 tablespoons (1/2 stick) warm melted unsalted butter or vegetable oil

Add to the flour mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.