Craving warm, cheesy bread but short on time? This no-yeast zucchini bread recipe delivers savory goodness in a flash! Get ready to grate, whisk, and bake your way to a comforting loaf that's bursting with flavor.
Ingredients
Alright, let's gather the goodies to make this cheesy bread happen! You'll need two cups of grated zucchini—that's about two medium ones. Don't forget ¾ tsp of salt for soaking it!
Next, eight slices of Swiss cheese. I love it–but any melty cheese works. For the wet stuff, grab 1 ¼ cups of milk (any kind!), ¼ cup of melted butter, two tablespoons of canola oil, two eggs, two crushed garlic cloves, and one teaspoon of white vinegar. Yeah, vinegar! It is important to use warm milk when baking to help activate ingredients.
Now, onto the dry lineup: 2 ¼ cups of plain flour, two teaspoons of baking powder—make sure it's fresh—½ tsp each of baking soda and salt. Got it all? Perfect, we're almost there.
Instructions
Now with all the ingredients ready, let's get into actually making the cheesy zucchini bread! First—and this is key—grate your zucchini with a box grater. Two cups should do it. Sprinkle with ¾ tsp of salt, mix, and let it sit for 20 minutes.
Next, grab handfuls of the zucchini and squeeze out all that extra water—like you're giving it a firm handshake, squeeze, squeeze, squeeze, and then set it aside. Preheat your oven to 350°F. I like to butter and line my loaf pan, so the bread slides out easily. For easier removal of the bread once it is baked, consider using parchment paper.
In separate bowls, whisk together the dry and wet ingredients. Then, make a well in the dry stuff and pour in the wet stuff. Mix quickly, I mean *quickly*, until the flour's just mixed in! Stir in the zucchini.
Now, spread ⅓ of the batter in the pan, top with 4 cheese slices, repeat, and finish with the last batter. Bake for 50 minutes, and you are done!
Recipe Notes
Now, let's explore into some important recipe notes to help you nail this cheesy zucchini bread! I use pre-sliced Swiss cheese—square, ya know? Find it in the fridge section. Any cheese that melts works, but mozzarella? Add a pinch or two of extra salt 'cause it's less salty.
Baking powder *and* baking soda are my secret weapon! The cheese weighs things down, so we need extra lift from the soda. That's why I add vinegar too—gives it a kick-start. No bi-carb? Use 4 tsp baking powder instead; it'll still be spongy!
My loaf pan is 23 x 13 x 6 cm—or 9 x 5 x 2.5" if you're metrically challenged! Similar size is fine, but bake time varies. Muffins? Try 22 minutes.
Once the wet meets the dry, don't dawdle! The vinegar gets that baking soda movin'. Get it in the oven within 5 minutes, or it loses its oomph!
Nutrition Information
Remember—these are *approximate* figures. Your mileage may vary depending on what kind of cheese you use and how big your slices are! Bake (and eat!) responsibly!
Short Recipe Version
Cheesy Zucchini Bread (No Yeast)
Prep time: 15 minutes
Cook time: 50 minutes
Serving size: 8 slices
Ingredients:
- 2 cups shredded zucchini
- 1/2 cup melted butter
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup shredded cheddar cheese
- 4 slices swiss cheese
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Squeeze excess moisture from zucchini.
- In a bowl, combine zucchini, butter, sugar, eggs, and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in cheddar cheese.
- Pour batter into prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing. Top with swiss cheese slices while still warm.
Nutrition Information (per serving):
- Calories: 280 (estimated)
- Protein: 7g (estimated)
- Carbohydrates: 30g (estimated)
- Fat: 15g (estimated)