Zucchini Cheddar Cheese Bread

Not yet rated.

Rate this recipe

Rollover and click the number of stars to rate:

  • 1
  • 2
  • 3
  • 4
  • 5


Zucchini Cheddar Cheese Bread

2 cups finely grated Kings organic zucchini (about 2 zucchini)
2 cups shredded Kings sharp yellow cheddar cheese
½ cup grated Parmesan cheese
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp almond extract

Preheat oven to 350 degrees.
1. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper.
2. Combine zucchini, 1 ½ cups cheddar cheese, parmesan cheese, both sugars, oil, extract and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Divide batter between loaf pans. Top with remaining cheddar cheese. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.