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I love making bread and this one turned out really good. It also freezes well if you want to make some mini loaves in advance. My son ate this one up and enjoyed helping momma in the kitchen to make it. We ate it with some tomato basil soup, but really you can have it with anything.

Cheesy Garlic Zucchini Bread

(Adapted from Emily Shares)


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Preheat oven to 350 & prep a loaf pan (I used a mini-loaf pan)


Whisk together your dry ingredients:

– 3 c all purpose flour

– 4 tsp baking powder

– 1 tsp salt

– 1/2 tsp baking soda

– 1/2 tsp garlic powder


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Then add:

– 1 c shredded zucchini

– 3/4 c shredded cheddar cheese

– 1/4 c of finely chopped green onion

– 1 Tbs fresh dill (or 2 tsp dry dill)


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Toss and coat the above ingredients with the flour mixture.

In a separate bowl, whisk together the following:

– 2 lg eggs

– 1 c buttermilk

– 4 Tbs (1/2 stick) of melted butter (salted)


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Add the wet ingredients to the flour mixture, and gently mix until just moistened.  The batter will be lumpy.


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Pour it in your loaf pan and put it in the oven.  If baking in a regular-sized loaf pan, cook for about 50 minutes, or until it passes the toothpick test.


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(*edit: I’ve had several questions about the mini loaf pan and cook time, etc. To clarify, I used a mini loaf pan that contains 8 “slots” in one large pan (like this one). This batter makes multiple small loaves. It’s been so long since I made these, but I would set the oven timer to 20-30 minutes and then watch for browned edges, wait until they smell done, and test them to see if a toothpick comes out cleanly; these are clues to let you know they’re done.

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