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Cheesy Garlic Zucchini Bread



3 cups grated zucchini

2 teaspoons salt

1 ½ cups flour

1 tablespoon baking powder

1 medium onion, diced

2 cups grated cheddar

1 tablespoon garlic powder

1 teaspoon black pepper

½ cup butter, melted

3 eggs


Combine the zucchini and salt in a colander and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water.

Preheat the oven to 350 F. Grease a 7×11 inch baking dish with butter or lard.

Stir together the flour and baking powder in a medium bowl. Add the onion, zucchini, cheese, garlic powder and pepper. Mix well with a fork, breaking up any clumps of zucchini. Whisk together eggs and butter in a small bowl. Pour into the zucchini mixture and mix well. Spread evenly in the baking dish.

Bake for about 35 minutes, until golden. You want the whole top golden and the entire pan cooked through, so don’t be afraid to give it some extra time if needed. The batter is very thick and moist.

Let cool on a wire rack for 5 minutes. Cut into squares and serve warm or at room temperature. Store leftovers (if there are any) in the refrigerator.

When using gluten free flour the bread tends to take much longer to bake and be heavier.

Recipe & photo courtesy of Laurie Neverman


Look for local Utah companies where ever you shop: farmers markets, farm stands, or local retailers. During farm season you can find Utah grown zucchini. Year round you can find Utah flour, onions, cheddar, butter and eggs.