Zucchini Cheddar Bread

Posted by in Breads, Cooking, Sides | 0 comments

 

 

 

 

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Hello and Happy Thursday!

 

 

 

 

I’m not going to lie, this whole week has flown by with so much work that I thought today was Wednesday lol. 

 

 

On another note, I’ve been exploring bread concepts as nothing beats fresh bread! What can be a struggle with making a variety of breads featuring veggies is that it ups the moisture content making it harder for the bread to cook all the way through. So in essence, I’d love to pack this bread to the max with more zucchini, but the result will just be a mess lol. 

 

 

 

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What I love about this recipe is that its light, easy, cheesy, packs zucchini, and has a hint of onion and garlic! I also enjoyed the presentation of this bread with the cheese and zucchini peels being seen throughout and how it pairs perfectly with hot soup or vegan chili!

 


 

 

 

 

If you’re looking to find more uses for zucchini in your recipes or simply have even a single zucchini going bad.. 

 

 

You have to try this recipe for vegan Zucchini Cheddar Bread!

 

 

 

 

 

 

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Why this recipe rocks: 

 

 

Minimal ingredients

Flavorful

Cheesy

Zucchini 

Affordable!

Can be made with vegan egg or flax egg!

 

 

 

 

 

 

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Yields 8 slices

Zucchini Cheese Bread

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

  • 2 cups flour
  • 1 1/2 tbs baking powder
  • 1/2 tsp baking soda
  • 1 cup grated zucchini
  • 1 1/2 cups grated vegan Follow Your Heart cheddar
  • 1 cup almond milk, w/ 1 tbs apple cider vinegar
  • 1/3 cup melted vegan Earth Balance butter
  • 2 tbsp vegan Follow Your Heart eggs
  • 2 tbs chives (or more)
  • 1 tsp sea salt
  • 1 tsp garlic powder

Instructions

  1. Preheat your oven to 350 degrees. In a bowl whisk together the flour, baking powder, baking soda, sugar, garlic, salt. In a separate bowl, whisk together the vegan buttermilk (almond milk and apple cider vinegar) and vegan egg powder. Whisk the melted vegan butter into the buttermilk mixture.
  2. Add the buttermilk mixture to the flour mix, and gently combine. Don't over mix the batter. Stir in the vegan shredded cheese, shredded zucchini and chopped chives. Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.
Cuisine: American | Recipe Type: Bread

Notes

- Don't add too much zucchini, will have too much moisture and not cook all the way through. - 1 tbsp white table sugar optional - No vegan egg? Make a flax egg!

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http://www.eatdrinkshrink.com/cooking/zucchini-cheese-bread-2

 

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

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