The idea for this savory zucchini flatbread recipe came about due to having leftover egg yolks from making my easy chocolate mousse. And while I thought, why not make more mayonnaise hair treatment (yes I actually do hahaha), I needed to use the leftover zucchini from making this delicious Italian favorite fried zucchini with mint and balsamic dressing which is an amazing spring and summer zucchini recipe.
And with National Zucchini Bread Day around the corner, making this easy zucchini bread with cheddar cheese was a no-brainer. What you will love about this recipe is how easy it is to make. You do not need a stand mixer or oven. The homemade flatbread is beautifully soft and leftovers can also be very easily reheated in the oven.
This zucchini flatbread is a wonderful way to use up leftovers you may have on hand. The addition of cheddar cheese amplifies the savory flavor that marries well with the sauteed zucchini. I hope this will make it to your leftover zucchini recipe go-to’s. So will you be making this easy cheddar zucchini bread to dip in your soups or packing it for lunch? Either way, the whole family will love this!
Cheesy Zucchini Bread Ingredients
The zucchini cheese bread doesn’t complex or requires many ingredients. All you need for this easy zucchini bread recipe is:
Egg yolks: But zucchini bread with eggs? Yes, this helped with keeping this cheesy zucchini flatbread tender. You can use the leftover egg whites for chocolate mousse. I mean why not?
Bread flour: Flour should have 12% protein or higher.
Zucchini: I use the round /eight ball zucchini, however, you could use the sausage-shaped zucchini.
Cheese: As this recipe was made with the intention of making it child friendly, I opted for the mild and creamy cheddar cheese. But should you like bold flavors, you could try mature cheddar cheese.
Milk: You can use skimmed if you do not have full-fat milk
Butter: Use softened unsalted butter. Should you choose to use salted butter, you would need to reduce how much salt you use.
Yeast: I use instant yeast which doesn’t require stirring through the warm liquid for activation. If you do not have any instant yeast, use 7g of active dry yeast, you will need to stir this through the milk and let that sit for a few minutes to activate. You will know the active yeast is ready if it foams up.
Salt: You could use either table or sea salt.
How to Make Zucchini flatbread
Make the Zucchini Bread Dough
Sift the flour into a large bowl. Whisk the warm milk into the eggs. Make a ‘well’ in the middle of the flour and pour in the wet ingredients and the yeast.
Incorporate the flour into the wet ingredients from the inside out. Once a shaggy dough is formed, let the dough rest for 10 minutes.
Add the salt and butter, and fold the dough into itself by sealing in the butter; then tip it onto your working surface and knead for roughly 10 minutes or until smooth and springs back when pressed.
Transfer the dough to a lightly buttered bowl, cover it with cling film and leave to rise until double in size in a warm and draught-free space.
While the dough proofs, work on the zucchini.
Sauté the Zucchini
Cut the zucchini into slices and then into matchsticks. Heat a non-stick pan over medium heat, drizzle in 3 tablespoons of olive oil and sauté until lightly golden brown.
To avoid mushing the zucchini, toss the pan to turn them instead. Once ready, drain the excess oil on a paper towel, sprinkle a pinch of salt over them then roughly chop.
Leave to cool before mixing with the cheddar cheese. At this point, you can add any preferred spices like black pepper, chili flakes, etc.
Combine
Punch back the dough once doubled in size and equally portion the dough into 9. Each one will be about 60g
Roll each one into a ball then press to make room in the middle and fill with 1 tablespoon of the zucchini and cheddar cheese mixture.
Fold the dough into itself to seal in the filling, then roll it to a thickness of 0.5cm and 10cm wide. Do the same for the rest.
Cover them with cling film and leave to proof for a further 30 minutes
Cook
Heat a non-stick skillet at medium heat, lightly butter it and add in the flatbread. Cover and let each side cook for 2-3 minutes. When ready, both sides should be nicely brown and the bread will puff up.
Store in an airtight container lined with a paper towel.
Storage
Keep in an airtight container.
How to reheat
In the oven at 200°C / 392°F for about 3 minutes or until hot enough. The zucchini flatbread can also be reheated in the microwave
You can enjoy this tasty flatbread on its own, or you can pair it with some of your favorite dips or spreads for an extra burst of flavor.
Please give the zucchini flatbread with cheddar cheese a thumbs up below.
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Easy zucchini bread with cheddar cheese
(+15 rating, 3 votes)
Loading...A delicious and soft savory flatbread filled with sauteed zucchini and mild, creamy cheddar cheese.
Ingredients
- 300g Bread flour
- 6g Instant yeast
- 3 egg yolks (56g) at room temperature
- 166ml Full-fat milk
- 1 tsp (10g) Salt
- 47g Softened, unsalted butter
- 3 tbsps Olive oil
- 150g Zucchini
- 80g grated Cheddar cheese
Instructions
Make the dough
Sift the flour into a large bowl. Whisk the warm milk into the eggs. Make a 'well' in the middle of the flour and pour in the wet ingredients and the yeast.
Incorporate the flour into the wet ingredients from the inside out. Once a shaggy dough is formed, let the dough rest for 10 minutes.
Add the salt and butter, and fold the dough into itself by sealing in the butter; then tip it onto your working surface and knead for roughly 10 minutes or until smooth and springs back when pressed.
Transfer the dough to a lightly buttered bowl, cover it with cling film and leave to rise until double in size in a warm and draught-free space.
While the dough proofs, work on the zucchini.
Sauté the zucchini
Cut the zucchini into slices and then into matchsticks. Heat a non-stick pan over medium heat, drizzle in 3 tablespoons of olive oil and
sauté until lightly golden brown.
To avoid mushing the zucchini, toss the pan to turn them instead. Once ready, drain the excess oil on a paper towel, sprinkle a pinch of salt over them then roughly chop.
Leave to cool before mixing with the cheddar cheese.
Combine
Punch back the dough once doubled in size and equally portion the dough into 9. Each one will be about 60g
Roll each one into a ball then press to make room in the middle and fill with 1 tablespoon of the zucchini and cheddar cheese mixture.
Fold the dough into itself to seal in the filling, then roll it to a thickness of than 0.5cm and 10cm wide. Do the same for the rest.
Cover them with cling film and leave to proof for a further 30 minutes
Cook
Heat a non-stick skillet at medium heat, lightly butter it and add in the flatbread. Cover and let each side cook for 2-3 minutes. When ready, both sides should be nicely brown and the bread will puff up.
Store in an airtight container lined with a paper towel.
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