Description

This savory quick bread achieves a perfect structural balance by carefully managing the moisture content of the zucchini and utilizing a precise chemical leavening combination. The resulting tender, moist loaf balances the richness of sharp cheddar with the aromatic notes of green onion. It offers a reliable, scientific approach to savory baking, proving that precision is key to avoiding a dense or soggy outcome.

Ingredients

2 cups All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Morton’s Coarse Kosher Salt
1 tbsp White or Apple Cider Vinegar
1 Large Egg, room temperature
1 cup Milk (whole recommended)
3 tbsp Unsalted Butter, melted and cooled
2 chopped Green Onions
1 1/2 cups Sharp Cheddar Cheese, grated
1 1/2 cups Shredded Zucchini, liquid squeezed out

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Instructions

Preheat your oven to 350°F (175°C). Prepare a 9 x 5 inch bread pan using non-stick spray. Shred the zucchini and wrap it in a clean paper towel, squeezing gently to remove approximately 1 tablespoon of liquid.
In a large glass bowl, whisk together the flour, baking powder, baking soda, and salt until the leaveners are distributed evenly.
In a separate small vessel, combine the milk and vinegar and let it rest for 120 seconds until slight curdling occurs. Whisk in the room temperature egg and the melted butter until the mixture is homogenous.
Pour the liquid mixture into the dry ingredients. Use a wide spatula to fold the components together, stopping as soon as no dry flour streaks remain to avoid gluten over-development.
Fold in the squeezed zucchini, the grated cheddar, and the chopped green onions, using no more than ten folds for even distribution.
Transfer the batter to the prepared pan and smooth the surface. Bake at 350°F (175°C) for 60 minutes, or until the internal temperature reaches 200°F (93°C). Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure all ingredients, especially the egg, are at room temperature (around 70°F) before mixing; this helps create a more stable emulsion and results in higher loaf volume. When measuring flour, weighing it to 250 grams is the most accurate way to prevent a dense or dry loaf. If substituting cheeses, ensure the fat content is similar to cheddar to maintain the desired crumb structure. If making a gluten-free version using a 1:1 blend, expect to increase the bake time by about 5 minutes to fully set the internal structure.

Prep Time: 15 mins
Cook Time: 60 mins
Category: Quick Bread
Method: Baking
Cuisine: American