I absolutely love this time of year. Our local farm stands have an abundance of beautiful fresh produce and I’m embracing it every which way I can. 

This savoury zucchini and cheddar loaf is packed with loads of tender zucchini, tangy old cheddar and fragrant fresh herbs from the garden. The recipe was inspired by Helen & Billie from @miakouppa. They made zucchini and cheddar muffins and I decided to make it into a savoury loaf, which baked up with a golden crust and tender zucchini studded crumb and it’s oh so good!

For this recipe you need:

• all-purpose flour
• baking powder
• baking soda
• salt and pepper
• granulated garlic powder
• eggs
• olive oil
• milk
• zucchini
• chives
• basil
• old cheddar

Serve thick warm slices for breakfast, as a side with dinner or with a cheese board.

Print Pin

Zucchini and Cheddar Loaf

Course Side Dish

Ingredients

• 1¾ cups (260 grams) all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp pepper
• 1 tsp granulated garlic powder
• 2 large eggs
• ¼ cup (60 ml) olive oil
• ½ cup (125 ml) milk
• 2 cups (265 grams) zucchini, grated
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh basil, chopped
• 1½ cups old cheddar, grated
• cooking spray

Instructions

• Preheat oven to 350°F.
• In a medium size bowl whisk together the flour, baking powder, baking soda, salt, pepper, and granulated garlic. Set aside.
• In the bowl of your stand mixer beat together the eggs and the oil for 2 – 3 minutes.
• With the mixer speed on low, add in half of the flour mixture.
• Pour in half of the milk. Add the rest of the flour and then the rest of the milk.
• Mix until well combined.
• With the mixer speed still on low add in the grated zucchini, chives and basil.
• Increase speed to medium and add in the grated cheddar.
• Use a rubber spatula to ensure that all ingredients have been incorporated together.
• Prepare your muffin pan. Grease with cooking spray. If you decide to use muffin liners, place them in the muffin tray and the spray the liners with cooking spray.
• Divide the dough evenly between 14 muffin cups. * See note below.
• Bake in the middle rack of your oven for 45 – 50 minutes or until a toothpick inserted into the center comes out clean.
• If the tops begin to brown too much before the muffins are cooked, cover them loosely with aluminum foil.
• When done, allow the muffins to cool for a few minutes in the muffin pan and then transfer to a cooling rack.
• These muffins are delicious slightly warm, or at room temperature.
• * Note: at this stage I poured the mixture into a loaf pan, spread and lined with parchment. The baking time was the same.

  This recipe is from Helen & Billie @miakouppa on Instagram.