Cheddar Zucchini Bread



I got Carla Hall's new cookbook when my good friend Lilly and I went to see her at the Atlanta History Center. This is the first recipe that I tried from her new cook book. Very moist savory zucchini bread. I used swiss cheese instead of cheddar because I didn't have any cheddar in my fridge. I want to definitely try this again with cheddar. I grated 1 zucchini to get 2 cups of grated zucchini and did not peel the zucchini when I grated it.

Zucchini Cheddar Bread (~form Carla Hall's cookbook "Carla Hall's Soul Food")

Ingredients
  • Unsalted butter
  • 2 cups grated zucchini
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch of cayenne pepper (omitted)
  • 1 1/2 cups grated cheddar cheese, plus more for sprinkling  (just used 1 1/4 cup swiss in total, including sprinkling on top)
  • 2 tablespoons chopped scallion (used leek)
  • 2 large eggs
  • 3/4 cup buttermilk (used 3/4 cup milk and 1 1/2 teaspoon lemon juice)
  • 1/4 cup extra virgin olive oil

Directions
  1. Preheat oven to 350 degrees F. Butter a 9 by 5 inch loaf pan, line the bottom with parchment paper, and butter the parchment (did not line with parchment paper and just sprayed with cooking spray).
  2. Gently squeeze the zucchini between paper towels to remove excess liquid. Whisk both flours, the baking powder, baking soda, salt, black pepper, and cayenne in a large bowl. Add the zucchini, cheese, and scallion and toss until evenly coated and separated.
  3. Whisk the eggs, buttermilk, and oil in another large bowl until blended. It's okay if the liquid looks a little broken. Add the flour mixture, and fold until evenly moistened. Pour into the prepared pan. Spread evenly and sprinkle a little cheese on top. 
  4. Bake until a tester inserted in the center comes out clean, about 50 minutes (baked for another 5-10 min). Let cool in the pan on a wire rack for 10 minutes, then turn out of the pan and cool completely on the rack. 
  5. Make ahead: you can let the bread cool completely, then freeze for up to 2 months. To serve, thaw and then bake in a 350 degrees F oven until toasted and warm.     


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