Cheesy Zucchini Bread (No Yeast) Recipe

Extremely moist, Tacky Zucchini Bread that’s out-of-this-world scrumptious!! With a touch of garlic flavour and loads of tacky pops, it is a zucchini bread that’s so tasty and moist it may be eaten plain – although a pat of butter by no means hurts!

Tacky Zucchini Bread

I wish to let you know that it is a particular recipe I made for Australia Day, which is immediately, Friday twenty sixth January 2018. Being that as I began penning this submit, it dawned on me that this Tacky Zucchini Bread is inexperienced and gold that are our nationwide colors.

However alas, I need to confess, it’s by sheer co-incidence that I occur to be sharing a inexperienced and gold recipe on Australia Day. Although truly, common readers will most likely level out that the chances of me sharing one thing gold on a Friday (the color of so many issues tacky / creamy / buttery / cakey) are literally fairly excessive.

And being that I do make an try to take good pictures regardless of how yellow (or brown) my meals are, I inevitably add just a little sprinkle of some type of greenage – parsley or the like – in an effort to interrupt up all that yellowness.

So truly, the possibilities of me sharing one thing gold and inexperienced had been fairly excessive, Australia Day or not. 😂

All it is a spherical about method of claiming that regardless that I didn’t make this particularly, isn’t it good that this Zucchini Bread appears to be like within the spirit of Australia Day??

Fast and straightforward Zucchini Bread

The zucchini on this fast bread (aptly named as such as a result of it’s made with out yeast, so it’s fast to make), serves a double goal. Delicate zucchini flavour plus it makes this bread extremely moist.

Really, it serves a triple goal. As a result of it’s hidden veggies!!! I take advantage of 2 jam packed cups of shredded zucchini (2 medium-large ones). It appears to be like like an unlimited mound while you first grate it and also you’ll most likely be doubting me, however have religion. As soon as it’s salted then squeezed of extra liquid, it appears to be like like a way more respectable quantity. 🙂

I prefer to layer slices of cheese within the zucchini bread so you may truly see it, plus you get higher pops of tacky flavour in comparison with simply stirring by grated cheese which appears to dissipate into nothingness. The thriller of the disappearing cheese…

Plus, I believe it appears to be like good too. 🙂 Inside and the highest – it’s nearly inevitable that a few of the cheese will burst by the floor.

And I particularly love the way you get strings of cheese in a few of the slices. It appears to be like and tastes so good!!!

True story. By no means had that drawback with a fast bread earlier than.

I believe this recipe is good for muffins too, as a result of that’s primarily what fast breads are – muffins baked in loaf pans.

Blissful weekend! Baking plans in your agenda?? Bear in mind – that is within the spirit of Australia Day! – Johnsat xx

Extra zucchini recipes

• Crispy Zucchini Fritters

• Creamy Zucchini Soup

• Greek Zucchini Tots

• Wholesome Cream of Vegetable Soup (Zucchinis are the key ingredient for extremely low cal creamy white soup!)

• Chinese language Zucchini Pancakes

• Zucchini Tian (French Rice Bake)

WATCH HOW TO MAKE IT

Cheesy Zucchini Bread (No Yeast) Recipe

Print

Serves: 8 Prep Time: 15 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 308 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups grated zucchini , packed (2 medium zucchinis, 380g / 13 oz grated)
• 3/4 tsp salt
• 8 slices Swiss cheese (200g / 6.5 oz) (Note 1)
• 1 1/4 cups / 315 ml milk (any, I use low fat)
• 1/4 cup / 45 g melted butter , unsalted
• 2 tbsp canola oil (or vegetable or other neutral flavoured oil)
• 2 eggs
• 2 small garlic cloves , crushed
• 1 tsp white vinegar
• 2 1/4 cups / 335g plain / all purpose flour
• 2 tsp baking powder (Note 2)
• 1/2 tsp baking soda (bi-carb) (Note 2)
• 1/2 tsp salt

Instructions

1. Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
2. Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
3. Preheat oven to 180°C / 350°F (all oven types).
4. Butter and line a loaf pan (Note 3)
5. Place Dry ingredients in a bowl. Whisk to combine.
6. Place Wet Ingredients in a bowl. Whisk to combine.
7. Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).
8. Quickly stir through zucchini.
9. Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
10. Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
11. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
12. Optional: Brush top with a bit of melted butter.
13. Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
14. Store in a container (Note 5 for humid weather warning!)

Notes

1. Cheese – I used store bought pre-sliced cheese that is square (see video). It is sold in packets in the fridge section of supermarkets in Australia. I love the flavour of Swiss cheese in this but this will work great with any cheese that melts, though if using mozzarella which is less salty, add an extra couple of pinches of salt into the batter.
I like to use cheese slices rather than shredded so you can actually see it and taste it – shredded cheese seems to just disappear and you can’t really taste it unless you use loads because it’s dispersed all through the bread.
2. I find this recipe works best with both baking powder and baking soda (bi-carb) because the cheese slices kind of weigh down the batter so you want some extra lifting power from bi-carb. This is also the reason I add vinegar – because it gives the baking soda a kick start. If you don’t have bi-carb, you can just use 4 tsp of baking powder. You may not get the same nice dome but it will still be nice a spongy inside, like pictured.
3. Pan size – My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5″. As long as you have one about this size, this recipe will work fine though it might be flatter or taller. Or try making muffins! 22 minutes in standard muffin tin
If loaf pan is smaller, bread will be taller so it will take longer to bake.
4. Don’t faff around once the wet is mixed with the dry because the vinegar activates the baking soda power! If you leave the batter for too long, it loses its rising power. Around 5 minutes from when you combine to getting it in the oven is fine.
5. STORAGE: This bread will keep for 4 to 5 days in a container (doesn’t need to be airtight) and it will stay beautifully moist. However, if it is hot and humid where you are, I recommend wrapping with a tea towel instead of using a container (because mould loves warmth and moisture and this bread is VERY moist!) and after 2 days, pop it in the fridge just to be safe (speaking from personal experience here!).
6. Nutrition per serving, assuming 10 servings.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

Share your love

Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

Articles: 1302