Description
This vegetable bread is a savory, moist loaf packed with fresh zucchini, tomatoes, green onions, and aromatic herbs. Enhanced with sharp cheddar and parmesan cheeses, it offers a flavorful twist on traditional bread, perfect as a side for meals or a warm snack.
Ingredients
Scale
Wet Ingredients
- 1 cup milk (any kind)
- 2 eggs, beaten
- ¼ cup extra virgin olive oil
Dry Ingredients
- 2.5 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Vegetables and Cheeses
- 1 cup shredded sharp cheddar cheese
- 1 cup grated zucchini (no need to squeeze out water)
- ½ cup diced fresh tomatoes (seeds and pulp removed before dicing)
- ½ cup thinly sliced green onions
- 2 tablespoons chopped fresh basil
- 2 teaspoons minced garlic (about 2 to 3 cloves)
- ¼ cup shredded parmesan cheese
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch loaf pan with butter or nonstick cooking spray and set it aside to ensure the bread doesn’t stick.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the beaten eggs, milk, and extra virgin olive oil until well combined, creating a smooth liquid base for the bread batter.
- Combine Dry Ingredients: In a separate bowl, sift or stir together the all-purpose flour, baking powder, baking soda, and salt. This helps ensure even distribution of the leavening agents throughout the batter.
- Combine Wet and Dry Mixes: Add the dry ingredients gradually to the wet ingredients, stirring gently with a rubber spatula until just combined to form a sticky batter. Avoid overmixing to keep the bread tender.
- Incorporate Vegetables and Cheese: Fold in the shredded sharp cheddar cheese, grated zucchini, diced tomatoes, sliced green onions, chopped basil, and minced garlic carefully into the batter. Stir until everything is evenly distributed but don’t overmix.
- Prepare for Baking: Pour or spoon the batter evenly into the prepared loaf pan. Sprinkle the shredded parmesan cheese on top for a golden, flavorful crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with only a few moist crumbs, but not melted cheese. If the toothpick shows melted cheese, test another spot.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for at least 20 minutes. Then transfer to a wire cooling rack or a cutting board to cool completely to room temperature for easier slicing and best texture.
- Serve: Slice the bread into 12 pieces and enjoy warm or at room temperature. It pairs wonderfully with butter or as a side to soups, stews, pasta, or barbecue.
Notes
- Serving: This bread tastes delicious served warm with butter or as a savory alternative to biscuits on the side of meals such as pasta, barbecue, eggs, soups, or stews.
- Storage: Store in an airtight container at room temperature away from direct sunlight or refrigerate for up to one week.
- Freezing: After cooling completely, wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 6 months. Thaw in the fridge overnight or reheat slices from frozen in the microwave or toaster.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
