Vegetable Bread

Use your garden harvest to make a loaf of this healthy vegetable bread! It features zucchini and other veggies, fresh basil, cheddar and parmesan cheeses, and fresh garlic. You'll love the savory flavor.

Course Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 208kcal

Author Lizzie Streit, MS, RDN

Equipment

Loaf pan

Ingredients

1 cup milk can use any kind
2 eggs beaten
¼ cup extra virgin olive oil
2.5 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup shredded sharp cheddar cheese
1 cup grated zucchini no need to squeeze out the water
½ cup diced fresh tomatoes any kind, seeds and pulp removed before dicing
½ cup thinly sliced green onions
2 tablespoons chopped fresh basil
2 teaspoons minced garlic from about 2 to 3 cloves
¼ cup shredded parmesan cheese

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F (177 degrees C). Grease a 9-inch loaf pan with butter or nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the eggs, milk, and olive oil.
In a separate bowl or large measuring cup, combine the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the bowl with the wet ones. Stir with a rubber spatula until combined.
Fold in the cheddar cheese, followed by the grated zucchini, diced tomatoes, sliced green onions, chopped basil, and minced garlic. Stir with a rubber spatula until everything is incorporated throughout the batter. The batter will be sticky.
Pour or spoon the batter into the greased loaf pan. Sprinkle with the parmesan cheese.
Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. If the toothpick hits a piece of cheese and comes out with melted cheese on it, try again in another spot to ensure that the bread is cooked through.
Let the bread cool for at least 20 minutes before taking it out of the loaf pan. Let it finish cooling on a cutting board or wire cooling rack.
Slice the bread into pieces. Enjoy!
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Notes

Serving: This tastes delicious served warm with butter, in lieu of biscuits or on the side of pasta, barbecue, eggs, or soups and stews.
Storage: Keep in an airtight container, on the counter away from direct sunlight or in the fridge, for up to a week.
Freezing: Let the bread cool completely. Freeze as a whole loaf or individual slices, wrapped tightly in a couple layers of plastic wrap. Transfer to a freezer-safe bag or container and freeze for up to 6 months. Thaw in the fridge overnight, or reheat slices from frozen in the microwave or toaster.

Nutrition