When I received a chunk of zucchini from my mother-in-law, my mission became using said zucchini to make something different. And by "different" I mean "not zucchini bread" as that was the ONE thing my parents made with zucchini religiously all through my childhood to the point I don't know if I could stand to look at a loaf of the stuff to this day.
So, I came up with two recipes. This was one of them. I had a recipe in one of my cookbooks for cheese bread and thought that zucchini instead of carrots (which the original recipe called for) might work and then I messed with the formula a bit to make the bread lighter by making the recipe into a traditional muffin batter.
The bread is light, fluffy and cheesy and if your kiddo asks what the green things are in it (my daughter was one of those) tell them that the cheese turned green when you baked it. Sure, it's a lie, but it's still getting zucchini in them ;).
- 1 egg
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 cup shredded zucchini
- 1 cup shredded cheddar cheese
- 1/4 cup Parmesan cheese
- 1/4 teaspoon garlic powder
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Heat oven to 350 degrees (325 if using a non-stick pan)
Grease a 9x5" bread pan.
Beat egg. Stir in milk, oil, zucchini, cheddar cheese and Parmesan cheese.
In another bowl combine garlic powder, flour, baking powder and salt.
Add dry ingredients to wet all at once and stir until just combined (batter will be lumpy).
Pour into greased pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Turn out onto a cooling rack to cool. Store leftovers in the refrigerator.