Breakfast Bread - Savory Zucchini Bread

Zucchini, zucchini, zucchini - so much zucchini and what to do with it all? After making several types of sweet zucchini bread, I decided to look for something that had a savory flavor. This recipe comes from Erin at thealmondeater.com. It has an abundance of flavor from the chives, zucchini and cheddar cheese, and can be ready in a little over an hour. 

Savory Zucchini Bread

2-1/2 cups all-purpose flour

1 teaspoon garlic powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup almond milk (or milk of your choice)

1/4 cup coconut oil, melted (I used grapeseed oil)

3 tablespoons chives, chopped

1/2 cup grated cheddar cheese

1-1/4 cups zucchini, shredded

1. Preheat oven to 350℉. If using coconut oil, melt and set aside. Wait for oil to come to room temperature before using it.
2. Combine flour, baking soda, salt, and garlic powder in a bowl. Then, add eggs, milk, oil and chives and stir until combined. Last, stir in the cheese and grated zucchini.
3. Grease a loaf pan with coconut oil or nonstick spray, then add batter to the pan. Bake bread for 50 minutes, or until a toothpick comes out clean.
4. Wait 10 minutes after bread is out of the oven, then run a knife along the edges and carefully invert bread onto a cooling rack. Wait until bread cools before slicing.
5. Enjoy this bread on its own, or for even more flavor, with cream cheese of chive cream cheese!

Note:

You do not have to squeeze the liquid out of the shredded zucchini.