Cheesy Zucchini and Chive Loaf

Prep: 30 mins

Cook: 40 mins

Serves: 1 loaf

A homemade cheesy zucchini and chive loaf fresh from the oven is wonderfully comforting. Packed with tender shredded zucchini, sharp melted cheese, and the delicate onion-like flavour of fresh chives, this savoury loaf is the perfect balance of hearty and wholesome. It’s a fantastic way to take advantage of summer zucchini while creating something that feels both nourishing and indulgent.

The zucchini keeps every slice incredibly moist, while the cheese adds rich, savoury flavour and a beautifully golden crust. Fresh chives bring a subtle pop of brightness that complements the cheese without overpowering it. Whether served warm with a generous spread of Mirage Margarine, alongside a bowl of soup, or enjoyed as part of a leisurely brunch, this loaf is as versatile as it is delicious.

For more summer baking inspiration, visit @mirage_margarine on Instagram.

Vegetarian

Ingredients

Zucchini Loaf

2 cups

green zucchini, grated

eggs

1 tsp

salt

1 tbsp

brown sugar

1/3 cup

Mirage Margarine, melted

1 cup

cheddar cheese, grated

1/4 cup

chives, thinly sliced

1 1/2 cups

all-purpose flour

1 1/2 tsp

baking powder

1 tsp

paprika

Directions

Preheat your oven to 350°F.

Lightly grease a small round baking dish with some extra Mirage Margarine.

In a large mixing bowl mix the grated zucchini with the egg, salt sugar and melted margarine until even.

Fold the cheddar and chives into the wet mixture. Be sure to save a small amount of grated cheddar cheese to sprinkle on top later.

In a separate bowl, combine the flour, baking powder and paprika.

Add the dry into the wet and gently mix, just until you can no longer see the flour.

Once mixed, pour the batter into the prepared pan, top with the reserved grated cheese, and bake in the oven for 35-40 minutes, or until completely golden brown and firm to the touch.

Remove the loaf from the oven and allow it to rest within the pan until it’s cooled slightly, 25-30 minutes.

Go ahead and remove the loaf from the pan, and keep it covered once it has been cut into. It should hold at room temperature for about 3 days.