Savoury Green Onion & Cheddar Zucchini (Courgette) Bread

1/2 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
pinch of black pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
1/2 cup extra virgin olive oil
1 cup shredded zucchini (courgette), with the skins
1/2 cup thinly sliced green onion
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped cilantro (coriander)
  • Preheat oven to 350 degrees.  Coat a loaf pan with non-stick cooking spray.
  • In a large bowl, combine the flour, salt, pepper, baking soda and baking powder.
  • In a medium bowl, whisk the eggs and oil together.  Add the egg mixture to the flour mixture and stir together.  Fold in the zucchini, green onions, cheddar cheese and cilantro.
  • The batter will be thick, so scrape the batter into the loaf pan and spread out as evenly as possible.  Bake for 50-60 minutes, or until a skewer inserted into the middle of the loaf comes out clean. 
  • Cool for 10 minutes in the pan then remove to wire rack and cool completely.


Author's Notes:
I used whole wheat flour as I love the crunchy texture it gives this bread.  However, just all purpose flour would work great here.  If you want to make this vegan, substitute the eggs with “flax” eggs and leave out the cheddar cheese.  We ate this bread in two days but if you need to save some for later, wrap it tightly in plastic wrap and store in the refrigerator for up to five days or freeze for a later date.

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