Cheesy Zucchini Bread (No Yeast)
A moist, savory quick bread with grated zucchini, garlic, and layers of Swiss cheese. No yeast needed.
By Cookin' Kitchen
- Total: 1 hour 5 minutes
- Servings: 8 servings
Recipe
Cheesy Zucchini Bread (No Yeast)
A moist, savory quick bread with grated zucchini, garlic, and layers of Swiss cheese. No yeast needed.
Cookin' · https://cookin.club/recipes/cheesy-zucchini-bread-no-yeast
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hour 5 minutes
- Servings
- 8
Ingredients
For 8 servings
Zucchini and cheese
Wet ingredients
Dry ingredients
Equipment
- Box grater
- Loaf pan
- Mixing bowls
- Wire rack
- Oven
Instructions
Step 1: Grate the zucchini with a standard box grater. Measure out 2 cups, place it in a bowl, sprinkle with the salt, and use your fingers to disperse the salt. Leave for 20 minutes.
Step 2: Squeeze handfuls of zucchini to remove excess water, place it in a bowl, and set aside.
Step 3: Preheat the oven to 180°C / 350°F.
Step 4: Butter and line a loaf pan.
Step 5: Place the dry ingredients in a bowl and whisk to combine.
Step 6: Place the wet ingredients in a bowl and whisk to combine.
Step 7: Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix quickly until the flour is incorporated.
Tip: Once the wet and dry ingredients are combined, work quickly; the recipe notes that the vinegar activates the baking soda and the batter loses rising power if left too long. About 5 minutes from combining to putting it in the oven is fine.
Step 8: Quickly stir through the zucchini.
Step 9: Spread one-third of the batter in the loaf pan and top with 4 slices of cheese.
Step 10: Spread another layer of batter over the cheese, top with the remaining 4 slices of cheese, then finish with the remaining batter. Smooth the top.
Step 11: Bake for 50 minutes or until a skewer inserted into the center comes out clean.
Step 12: Optional: Brush the top with a little melted butter.
Step 13: Cool in the pan for 10 minutes, then transfer to a rack. Cool for at least 20 minutes before slicing.
Step 14: Store in a container.
Tip: For hot, humid conditions, see the storage guidance in the notes.
Notes
Swiss cheese can be replaced with another cheese that melts. If using mozzarella, add an extra couple of pinches of salt to the batter. The recipe also notes that 4 teaspoons of baking powder can replace the baking soda, though the loaf may not dome as much.
Store the bread in a container for 4 to 5 days. In hot, humid conditions, wrap it in a tea towel instead; after 2 days, refrigerate it.
For muffins, use a standard muffin tin and bake for 22 minutes.
Nutrition per serving
- Calories
- 308 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This savory zucchini quick bread layers grated zucchini and garlic with slices of Swiss cheese for cheesy pockets throughout. It is made without yeast and bakes in a loaf pan.
Salt the grated zucchini before squeezing out excess liquid, then mix the batter quickly once the wet and dry ingredients are combined.
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