Savory Zucchini Bread
This recipe for savory zucchini bread is moist, tender, and cheesy, and uses plenty of garden-fresh shredded zucchini or squash.
Servings: 1 standard loaf quick bread
Ingredients
- 3 cups all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blend info)
- 1 ½ teaspoons xanthan gum (omit if your blend already contains it)
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 4 ounces Parmigiano-Reggiano cheese finely grated
- 3 ounces sharp white cheddar cheese grated
- 9 ounces grated zucchini (from about 1 medium zucchini)
- ½ cup neutral oil (like canola vegetable or grapeseed)
- 3 eggs at room temperature, beaten
- ½ cup plain whole milk yogurt at room temperature
Instructions
- Preheat your oven to 350°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside.
- In a medium-sized bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well.
- Add the grated zucchini, and the Parmigiano-Reggiano and cheddar cheeses, and mix to combine, breaking up any clumps in the grated zucchini or cheeses.
- In a blender or medium-size bowl, place the oil, eggs and yogurt, and blend (or whisk vigorously) until smooth.
- Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until well-combined.
- The batter will be thick. Scrape it into the prepared pan and, with a wet spatula, smooth into an even layer. With a sharp knife, slice about 1/4-inch deep down the center of the loaf.
- Place the pan in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out clean (about 40 minutes).
- Allow to cool for at least 10 minutes in the pan before turning out onto a wire rack to cool completely. Slice and serve.
- Once completely cool, the sliced (or unsliced) bread can be wrapped tightly and frozen for longer storage.
