Zucchini Cheddar Loaf

To be honest, I lean toward a savory zucchini bread more than the sweet version. Don’t get me wrong, I do love a Zucchini Lime Drizzle Cake, but the savory version slathered with butter and rich with cheese really get me. And this version is really easy to make with a lot of flavor pay off. It is dense in the best way, with slivers of zucchini throughout and little pops of cheddar. I add a sprinkle of chili powder for a little spark (you could add more or use cayenne if you really want to light it up). A loaf like this is a great way to use up that one last zucchini or to clear out the bounty in your garden. It freezes beautifully so you can have it once the growing season has passed, or it makes a lovely gift wrapped in a pretty napkin or tea towel.

There is no need to drain or squeeze dry the grated zucchini, but you do want to toss it around in the flour mixture with your hands, doing your best to separate the individual strands and coat them in flour. I use sharp cheddar for this, but you could as easily use a smoked cheddar, gruyere or fontina. This makes a very sturdy loaf which I love warm from the oven with lots of butter, but it is a fabulous base for avocado toast, or maybe ricotta toast with tomatoes and a drizzle of olive oil. There is a lot of room for creativity in this bread!