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Garden Vegetable Bread with Cheese

Delicious Garden Vegetable Bread with Cheese for Summer Bites

This Garden Vegetable Bread with Cheese combines savory cheddar with fresh summer veggies for a delightful, quick bread perfect for any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Lunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Milk any kind of milk based on preference
  • 2 large Eggs acts as a binder
  • 1/4 cup Extra Virgin Olive Oil can be substituted with melted butter
  • 2 cups All-Purpose Flour can switch to whole wheat flour
  • 1 tablespoon Baking Powder for leavening
  • 1/2 teaspoon Baking Soda additional leavening agent
  • 1 teaspoon Salt adjust according to dietary needs
For the Vegetables and Cheese
  • 1 cup Shredded Sharp Cheddar Cheese key flavoring ingredient
  • 1 cup Grated Zucchini no need to squeeze
  • 1 cup Diced Fresh Tomatoes seeds and pulp removed
  • 1/4 cup Thinly Sliced Green Onions
  • 1/4 cup Chopped Fresh Basil for aromatic flavor
  • 2 cloves Minced Garlic for robust flavor
  • 1/4 cup Shredded Parmesan Cheese for topping

Equipment

  • 9-inch loaf pan
  • mixing bowls
  • whisk
  • Wooden Spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and grease a 9-inch loaf pan with olive oil.
  2. Whisk together 2 eggs, 1 cup of milk and 1/4 cup of olive oil until smooth.
  3. Sift together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt in another bowl.
  4. Pour the dry mixture into the wet mixture and stir gently until just combined.
  5. Fold in 1 cup of cheddar cheese, 1 cup of grated zucchini, 1 cup of diced tomatoes, 1/4 cup of green onions, 1/4 cup of basil, and 2 minced garlic cloves.
  6. Pour the batter into the greased pan and sprinkle 1/4 cup of parmesan cheese on top.
  7. Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 20 minutes before transferring to a rack to cool completely.

Notes

Grease well, avoid overmixing, check for doneness in multiple areas, and cool before slicing. Customize with different cheeses or additional vegetables as desired.