Once upon a time, I had a bread maker. I used it pretty often, but eventually it gave out and started to give me fits. So. The era of fresh homemade bread in my house ceased since, as I’ve said before, baking tends to scare me. Alas… with Fall in full effect and Winter just around the corner, I thought… I’d try my hand.
Before, when I used my bread maker, I stuck to the basics. I never ventured out into the world of flavored breads. Not really anyway. Over the past couple of years though, I started to enjoy the homemade bread from ‘the bread man’ at our local Farmer’s Market. It was a game changer.
That’s why I decided to step outside the box a bit and make this cheddar and chive zucchini bread. At first, I was a little skeptical of the zucchini. I was scared that it would make the bread to wet or dense. But, that wasn’t the case at all!
I used the finest grate on my cheese grater to shred this zucchini, which let it blend perfectly into the dough. I also wrapped the zucchini in a paper towel for 5-10 minutes while I prepared the other ingredients and aspects of the dough. This allowed a lot of that moisture in the zucchini to be absorbed and thus didn’t leave me with a soggy mess of dough.
The cheese was some that I grated by hand on a thick grate because I really wanted the cheese to be marbled in through the bread in perfect melty bits of surprise goodness. And the chives on top? They add color and flavor.
Alternatively, you could also mix the chives into the dough!
TheSkinnyFork.com This cheesy homemade bread is quick and easy to make, and nothing tastes better than a scratch made bread that's fresh out of the oven. Loaded with cheese, chives, and zucchini! Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 16 • Serving Size: 1 Slice • Calories: 125 • Fat: 6 g • Saturated Fat: 3 g • Carb: 13 g • Fiber: 1 g • Protein: 5 g • Sugar: 1 g • Sodium: 229 mg
• 1 C. All-Purpose Flour
• 1 C. Whole Wheat White Flour
• 2 Tbsp. Natural Sweetener
• 1 1/2 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Sea Salt
• 1 C. Reduced Fat Milk
• 1 Whole Large Egg
• 1/4 C. Light Butter, Melted
• 1 1/4 C. Shredded Cheddar Cheese
• 1 C. Shredded Zucchini, Squeezed Dry
• 2 Tbsp. Fresh Chopped Chives
Directions:
Preheat the oven to 350 degrees F. and line a 9x5” loaf pan with parchment paper and give it a light coat of non-stick baking spray; set aside.
In a large bowl, whisk together the 1 C. flour, 1 C. whole wheat flour, 2 Tbsp. natural sweetener, 1 1/2 Tsp. baking powder, 1/2 Tsp. baking soda, and 1/2 tsp. sea salt.
In another bowl, whisk together the 1 C. milk, 1 egg, and 1/4 C. melted butter.
Add the milk mixture to the flour mixture and stir until just starting to combine. DO NOT OVER MIX.
Fold in the 1 1/4 C. cheddar and 1 C. zucchini.
Transfer the mixture into the prepared baking pan and sprinkle the chives over the top.
Place the loaf pan into the oven and bake for 45-55 minutes or until an inserted toothpick comes out clean and the top is golden brown.
Remove the pan from the oven and allow to cool slightly before removing to a wire rack to continue to cool.
Once cooled, slice evenly into 16 pieces.
Store in a bread box or paper bag for 3-5 days to enjoy!
Step-by-Step Photos:
Nutritional Claims: Balanced • Sugar Conscious • Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free
