Spinach Zucchini Bread

If you're starting to grow tired of all the sweet breads that use zucchini, then this savory spinach zucchini bread is just the thing.  It's a great breakfast bread, has no sugar, and is another great way to use your garden's bounty of zucchini.  You can even make this as muffins, freeze them, grab a quick one in the morning, pop it in the microwave for a few seconds, and head out the door with a delicious healthy choice.

You will need:
1 medium zucchini
1/2 teas. kosher salt
2 cups all purpose flour
2 teas. baking powder
1/2 teas. baking soda
2 eggs
1 teas white vinegar
1 cup milk
4 Tabs olive oil
1 bunch spinach
5 ounces Cheddar cheese, (coarsely grated)
3 green onions, (finely chopped)

Preheat your oven to 400 degrees.
Spray 2 smaller, (or 1 larger), bread loaf pans with baking spray.

Wash the spinach, remove the stems, and rough chop the leaves.

Bring 2 quarts of water to a boil.  Quickly blanch the spinach for a couple of minutes.

Drain the spinach and squeeze out all the excess moisture.

Note:  You can also substitute ONE 10-ounce package of frozen spinach leaves, (thawed, the liquid squeezed out, and rough chopped).

Combine the vinegar and milk and let sit while the milk starts to curdle, (note: you can also substitute 1 cup of buttermilk).

Grate the zucchini, sprinkle with 1/4 teaspoon of the kosher salt.  Let sit for 10 minutes.  Squeeze out the excess moisture.  You will need approximately 1 1/2 to 2 cups of zucchini after the moisture has been removed.

 In a large bowl, whisk together the flour, baking powder, baking soda, and the remaining 1/4 teaspoon of kosher salt.

In a medium bowl, combine the eggs, the curdled milk, and olive oil.  Whisk together to incorporate well.

 Add to the flour mixture.

Add the green onions to the flour mixture.

Add the zucchini to the flour mixture.

Add the spinach to the flour mixture.

 Add the shredded Cheddar cheese to the flour mixture.

Fold the ingredients together, making sure not to over mix.

 Pour the mixture into the loaf pans, (or 12 sprayed muffin tins).

Bake for 23 to 27 minutes, until a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 5 minutes on baking racks.

Once they have cooled for 5 minutes, you can remove them from the pan, and allow to cool on baking racks, until you can handle the bread loafs.

You can serve the bread warm, or room temperature.

Notice the light fluffy layers.  The wonderful spinach, cheddar cheese, and the zucchini.  This is not a dessert, sugary bread.  It is a wonderful savory bread.  Great for breakfast, or with a meal.

A little creamery butter on a slice of warm spinach zucchini bread taste heavenly.

So, gather up one of your zucchini and give this bread a try.

Enjoy!