Zucchini and Gruyère Bread

Zucchini and Gruyère Bread

Today is the day where my long zucchini journey comes to an end.
For the last two weeks, I’ve used them in so many dishes. And it’s been great!
This time, I decided to make a bread out of them.
Zucchini bread is not a new or very trendy, but I’ve been wanting to make one for a long time.
I chose to add cheese. I recommend Gruyère, Emmental or even a sharp cheddar.
The end result was fantastic! Super moist and fluffy with a nice cheesy flavor!


Servings: 8


1 1/2 cups zucchini, grated
2 cups unbleached all-purpose white flour
2 tsp. baking powder
1/2 tsp.baking soda
1/2 tsp.salt
1 cup of milk
1 Tbsp. of vinegar, white or apple cider
1 egg, beaten
3 Tbsp. of unsalted butter, melted
1 1/2 cups grated Gruyère
2 green onions, chopped




Preheat oven to 350 degrees.

Grease a 9 x 5 bread pan (I use a little bit of olive oil).

Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases (do not skip this step).

In a large bowl, combine flour, baking powder, baking soda, and salt.

In a smaller bowl, combine milk and vinegar. Then, mix in melted butter and egg.

Add milk mixture to dry mixture being careful not to over mix.

Add grated zucchini, Gruyère and onions. Mixing lightly until just combined.

Pour batter into prepared pan and bake for one hour.

If toothpick inserted comes out clean, bread is done. Remove pan from the oven.

Make the bread cool off for 10 minutes in the pan. Remove the bread carefully from the pan and cool on wire rack.

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