Zucchini Bread Is Even Better When You Make It Cheesy

Gather the ingredients. Preheat the oven to 350 F. Roast the garlic. Slice the top off of a head of garlic, drizzle with a little oil, and bake for about 30 minutes or until soft and lightly browned. Reserve the extra garlic cloves for other dishes. While the garlic is roasting, line a baking sheet with parchment paper. Distribute the shredded zucchini onto the parchment, sprinkle with a pinch of salt, and bake for about 30 minutes, stirring now and then. Add flour, cornmeal, baking powder, and salt to a large bowl and mix well. In a blender, blend together the buttermilk, eggs, and roasted garlic until smooth. Pour the wet ingredients into a large mixing bowl. Add the dry ingredients and mix until about half combined, then add the melted butter, cheddar, rosemary, and baked zucchini and fold to distribute, taking care not to over-mix. Coat a 4 x 8 loaf pan with pan-release spray, butter or oil. Fill with the batter, place on a sheet pan, and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. After removing the loaf from the oven, wait 10 minutes, then de-pan and cool on a rack before slicing. Serve and enjoy!