I am very excited to be a new member of the Secret Recipe Club!
The Secret Recipe club is a group of bloggers who are secretly assigned another person’s blog, and you have to pick a recipe to make. On the assigned day, you post about what you made, and get to see what someone else made from your blog!
I was assigned Sally from Bewitching Kitchen. I had such a hard time deciding what to make! She has a ton of bread recipes, and I wanted to make all of them!banana blondies with a homemade toffee, which I am definitely going to try!
I chose to make this cheesy zucchini bread. I don’t think I have ever had a savory zucchini bread, and it has 2 different types of cheese in it! I am sucker for anything with cheese
Her recipe called for slicing the zucchini and sautéing it before putting it in the bread, but I opted to grate the zucchini instead. I also used Swiss cheese instead of Gruyere.
However, I really think any type of cheese would work!
Cheesy Zucchini Bread
Print this recipe!
1 medium sized zucchini, grated
3 large eggs
1 3/4 tsp baking powder
1/4 tsp salt
a few grinds of pepper
1/2 cup milk, heated until warm
1/4 cup coconut oil
1 cup all purpose flour
1 cup swiss cheese, grated
4 ounces feta
1/4 cup cilantro leaves, chopped
Preheat the oven to 350 degrees F, and prepare a loaf pan.
Grate the zucchini, and set aside.
In a medium bowl, combine the eggs, baking powder, salt and pepper. With an electric mixer, beat until the eggs are foamy.
Heat up the milk to warm (about 45 seconds in my microware), and add the the mixture. Add the coconut oil to the same measuring cup, and it should melt slightly from the heat of the milk. It doesn’t need to be completely liquefied, just enough to stir in. Add to the egg mixture and stir.
Add the rest of the ingredients, including the zucchini.
Stir well, and pour into the loaf pan. I used my cast iron loaf pan – no greasing needed!
Bake in the preheated oven for 45 minutes, or until browned on the top, and a toothpick entered in the middle comes out clean.
Let sit for 15 minutes to cool, then slice and eat – either room temperature or chilled!
I really loved the cheesy-ness of this bread! Personally, I think it goes good with a glass of milk
Thanks, Sally, for this delicious recipe!