This week’s recipe was kind of a no brainer for me because I grew up on zucchini bread  But did you know that zucchini bread could be both savory and sweet?  So long story short I couldn’t decide which version to make so I made both.  So for the savory I made zucchini/cheddar and for the sweet I made zucchini/blueberry. These savory and sweet zucchini bread versions are so simple to make and come together so fast.  So let’s get started.

Preparing the Pan

     Preparing these loaf pans is super simple.  To start, just take a stick of butter and coat the inside of each pan.  Then place about a tablespoon of flour in the pan.  Then you are going to slowly turn the pan so that the flour evenly coats the pan.  You know that puzzle where you have the marble and you have to manipulate the puzzle to get the marble to go through the maze? It’s a lot like that.

Grate The Zucchini

     So funny story, remember when I said that I grew up on zucchini bread?  I did, that’s not a lie.  But I have never made it.  It was always my nana or my mom or my aunt.  So when I went to make this I thought that I could use my microplane to grate the zucchini.  Yeah, don’t do that.  You have to use a boxed grater or a food processor. After you grate all of this, it’s going to be really watery, so you want to place all of it into a paper towel and wring it out, or pro tip, use cheese cloth.  Paper towel rips and you risk dropping some on the floor.  Ask me how I know that.  Don’t worry too much about getting all the water out.  Just do you best to get a good amount out.

Sweet Version – How to make your blueberries not sink

     Let’s start out with the version that we all know and love.  The sweet version.  The only thing that I want to explain for this recipe is the blueberries.  I hate when I am making a batter with blueberries and they all sink to the bottom.  I am going to show you how to fix that.  After sifting together your dry ingredients for your recipe just take a tablespoon of it and add it to the blueberries.  This will lift the blueberries up prevent them from sinking.

Savory Version – How To Make Buttermilk

     Am I only one that thought that buttermilk was this big intricate thing that couldn’t be made at home?  Well, I was wrong.  It couldn’t be easier.  And you can use just about any milk you want: skim, 2%, whole. Whatever you want.  All you gotta do is take that butter and add a TBSP of vinegar to it, or lemon juice.

      I hope you all try this recipe.  I know you’ll love it.  Follow my blog for more delicious recipes and to make more messes with me.  Follow me on my social medias to see what I am making next and I’ll see you next time.  Bye guys.

Savory Zucchini/ Cheddar Bread

Yield: 1n9x5 Loaf

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A savory version of classic zuchini bread, perfect on the side of any dinner meal. This bread has zucchini and mild chedder cheese running throughout as well as garlic and onion powder for a nice, savory bite.

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Ingredients

• 2 Cups of Bread Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon of Salt 
• 1 Egg
• 1 Cup of Grated Mild Cheddar
• 1 1/2 Cup of Grated Zucchini
• 1 Cup of Buttermilk or 1 Cup of Milk and 1 TBSP of Vinegar or Lemon Juice
• 3 TBSP of Melted Butter

Instructions

1. Using a boxed grater or food processor, grate the zuchini and then place the shredded pieces into a paper towel. Wring out most of the water from the zucchini. Measure out 1 1/2 cups and set aside.
2. Sift together the bread flour,salt,baking powder, baking soda,garlic powder and onion powder in a medium sized bowl. Set aside.
3. If you don't have buttermilk, add 1 TBSP of vinagar or lemon juice to the 1 cup of milk. Let that sit for 5-10 minutes to curdle.
4. Preheat the oven to 350• and coat a 9x5 inch loaf pan with butter and then add about a tbsp of flour to the pan and turn the pan to get the flour to coat every last inch. Set aside.
5. In a large bowl add the cooled melted butter, the egg and the buttermilk and stir to combine.
6. Add in the zucchini and cheese and stir to combine.
7. Add in the dry ingrediants a bit at a time and fold until all combined.
8. Scoop the batter into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
9. Let it cool and turn it out onto a cutting board. Slice the bread with a sirated knife. Store leftovers in an airtight container or wrapped in plastic wrap for up to a week.

Sweet Blueberry/Zucchini Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

A nice,fluffy, spongy loaf of traditional zucchini bread,sprouced up with some sweet and tangy fresh blueberries.

Print

Ingredients

• 2 Cups of All Purpose Flour
• 1 teaspoon of Baking Soda
• 1 teaspoon of Baking Powder
• 1 teaspoon of Salt
• 2 Eggs
• 1/2 cup of vegetable oil 
• 2 teaspoons of Vanilla Extract
• 1 Cup of Granulated Sugar
• 1 1/2 of a Cup of Grated Zucchini
• 1 Cup of Fresh Blueberries

Instructions

1. Using a boxed grater or food processor, grate the zuchini and then place the shredded pieces into a paper towel. Wring out most of the water from the zucchini. Measure out 1 1/2 cups and set aside.
2. Sift together the flour,salt,baking powder, and baking soda in a medium sized bowl. Add 1 tablespoon of this mixture to the blueberries and mix to evenly coat them. Set both of these things aside.
3. Preheat the oven to 350• and coat a 9x5 inch loaf pan with butter and then add about a tbsp of flour to the pan and turn the pan to get the flour to coat every last inch. Set aside.
4. In a large bowl add the vegetable, the eggs and the sugar and stir to combine.
5. Add in the zucchini stir to combine.
6. Add in the dry ingrediants a bit at a time and fold until all combined.
7. Lastly, add in the blueberries and fold until evenly distributed.
8. Scoop the batter into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
9. Let it cool and turn it out onto a cutting board. Slice the bread with a sirated knife. Store leftovers in an airtight container or wrapped in plastic wrap for up to a week.
   

     If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email. 

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