Zucchini Cheddar Quick Bread | Stop & Shop

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while maintaining flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Preheat the oven to 350°F (175°C).

Grease a loaf pan or line it with parchment paper.

Grate the zucchini and squeeze out excess moisture using a clean cloth.

In a mixing bowl, combine the grated zucchini and shredded cheddar cheese.

In another bowl, whisk together the eggs, milk, and olive oil until well combined.

Add the zucchini and cheese mixture to the wet ingredients and mix gently.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, parsley, nutmeg, and cayenne pepper.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cooking Techniques

Spice Level:

Allergens