Savory Zucchini Cheddar Quick Bread! Â Got a few zukes hanging around? Â This is a perfect way to use them!
Whether you grow your own or buy them at your grocer, zucchini are always plentiful this time of year. Â I love them grilled but I’ll take them installed in some of this delish easy to make cheesy bread!
Quick bread is a bread that uses leveners, like baking soda and baking powder instead of yeast.  A lot like a biscuit dough only gooier.  The beauty of this bread, besides the amazing flavor, is it’s all mixed in one bowl and no waiting around for it to rise!
This bread is so easy, no knead for too much detail. Â (knead, get it?….a little bread humor. Ya, I know…ugh).
Tips to make this Savory Zucchini Bread!
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 Do not  skip the step where you squeeze a bit of the moisture out of the grated zucchini,  or you could end up with mushy bread.
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We used a combination of one cup milk to 1 tablespoon vinegar to make the buttermilk. Â But if you prefer, simply omit the vinegar and use one cup of buttermilk.
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I used a 9 x 5 Loaf Pan. Â Here is my favorite! Â
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This is a great way to use little chunks of cheese you might have left over and and can’t bring  yourself to toss out.
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Toast this up the next day for a fabulous breakfast!
We love this with  our Chorizo and White Bean Soup or  Mexican Shrimp and Corn Chowder!
To quick breads and a knead for cheese!
Clink!
Kathi
Â
Savory Zucchini Cheddar Quick Bread
Ingredients
- 1 1/2 cups zucchini, grated
- 2 cups all purpose white flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup milk I used 2% but whole or non fat would be fine
- 1 tablespoon vinegar, white or apple cider
- 1 egg
- 3 tablespoons butter, melted
- 1 1/2 cups grated sharp cheddar
- 2 green onions, chopped
Instructions
- Preheat oven to 350 degrees and spray a 9 x 5 bread pan with non stick spray.
- Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases. You don't need to completely dry it out. Just a tablespoon of liquid or so.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In a small bowl, combine milk and vinegar. The milk will curdle a bit. (you just made homemade buttermilk!) Mix in melted butter and egg.
- Add milk mixture to dry mixture being careful not to over mix. (over mixing will make for a low rising bread).
- Add grated zucchini, cheese and onions. Mixing lightly until just combined.
- Pour batter into prepared pan and bake at 350 degrees for one hour.
- If toothpick inserted comes out clean, bread is done! Cool for 10 minutes in the pan. Remove carefully and cool on wire rack.
Notes
Nutrition
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Becky says
Can you use almond flour?
Melanie says
I was wondering the same thing??
Kathi & Rachel says
I have not tried almond flour in this recipe so it’s impossible for me to say if it will work, but in general if you swap half the flour for almond flour you should have decent results.
Patricia says
Looks Amazing! Do you think this would work, if I used a gluten free flour blend?
Kathi @ LaughingSpatula.com says
Hi Patricia – I am sorry but I have never used gluten free flour. Maybe one of our readers has subbed it? Anybody out there have advice for Patricia?
Edwyna says
I always have to use GF flour, no matter what shape or taste because of celiac disease. I just don’t have a choice. Aloha
Robin says
yes you can use gluten free flours just make sure you add a teaspoon of xanthum gum to your flour mix. I like to use a mix of tapioca and corn starch and rice flour… 1/2 cup of each.
Kathi @ LaughingSpatula.com says
Thank you Robin! Love our followers!
Brenda Worst says
Would love to try the recipe for savory zucchini cheddar quick bread. I didn’t see the amount of shredded zucchini needed?
Kathi @ LaughingSpatula.com says
first ingredient on the list Brenda :). 1 1/2 cups.
Jocelyne Hunt says
just wondered if you peel the zuccini or not. Also my batter was very sticky and thick. Is that normal? It turned out ok.
Kathi @ LaughingSpatula.com says
Hi Jocelyne – no need to peel and yes, it’s a sticky consistency!
Kristi says
I really want to make this, but I don’t have the green onion that I thought I did. Do you think it is necessary or could i sub in some onion powder? Thanks!
Kathi & Rachel says
Do you have green pepper, white onion or jalapeno? If not you could try a teaspoon of onion powder, it won’t be exactly the same but still good cheesy bread!
Kristi says
Thank you for the quick reply! I am going to try it with some finely chopped white onion and hope for the best 🙂
Kay says
Specks.
Kay says
I peel zucchini because if the kids see green decks they won’t eat it.
Sandy says
Wonder if this would work in a bread machine?
Kathi @ LaughingSpatula.com says
Hi Sandy – This recipe does not require yeast or rising so you don’t need the bread machine! You can use the machine to mix and bake though…just don’t set a rising time.
Laura says
Made this and a sweet quick bread (cranberry orange) to share with coworkers. I doubled the recipe and baked in a 9×13 glass pan. It baked to perfection in 45 mins.
Minor recipe adjustments:
– used 50:50 mix of AP and whole wheat flour
-added 1 diced jalapeno and ~ 1 tbsp of a no-salt seasoning blend
Turned out great and got rave reviews.
Jessica says
Could this be made in an 8×8 square pan?
Kathi @ LaughingSpatula.com says
Yes! It will not be as high and will probably cook in about half the time. Check for doneness with a toothpick in the center. IF it comes out clean it’s done!
Claire says
Took about 40 minutes in a mini pan. Great recipe.
Bruce Deniger says
i really loved it!!!
Kathi @ LaughingSpatula.com says
thank you for the nice note Bruce!
Monica Luther says
Do you think this would work for mini loaves?
Kathi @ LaughingSpatula.com says
Oh my gosh yes! Would make super cute little gifts! Just reduce the cook time by about half. I havnt made them in mini loaves so can’t say for sure how long it would take. 15 minutes or so? Just keep checking until a toothpick inserted in the middle comes out clean!
Monica Luther says
Thanks, I’ll let you know how they turn out.
Daniela Farcas says
What did I do wrong..? The bread didn’t bake inside. It made a hard outside layer which tastes amaaaaazing 🙂 but inside it’s not baked…
Tips? Anyways I’ll try it again
Kathi & Rachel says
Hi Daniela – sorry it didn’t work for you! It sounds like your baking soda could be out of date.
T says
Mine was exactly the same even though I opened new / fresh containers of Baking Powder and Baking Soda. I think my error was with the butter. I messed up the calculation – I am in Britain and used to weights in recipes – I think that a British ‘cup’ is different to US ‘cup’. Hubby won’t touch the bread – but you’re right – the crust is gorgeous. Not sure I will try it again – unless someone puts up a recipe in weights where I don’t have to guess how much 3 tablespoons of meted butter will weigh when it is cold (nod and wink to Kathi & Rachel 🙂 )
Christin pelleriti says
Can you just use buttermilk instead of milk and vinegar? Thanks!
Kathi @ LaughingSpatula.com says
Hi Christian, Yes, you sure can!
Agness of Run Agness Run says
Yum! Such an easy and tasty bread recipe! What did of milk do you usually use?
Agness of Run Agness Run says
kind*
Kathi @ LaughingSpatula.com says
Hi Agnes! I used 2% (good question – I’ll update the recipe!). But non-fat will work. I actually prefer almond milk but I wanted a buttermilk base for the recipe and don’t think the vinegar would curdle almond milk :). If anyone out there uses coconut or nut milk let us know how it turns out!
Michelle says
We make buttermilk with dairy free milk all of the time. I’m also going to make it gluten free. 😉
Kim says
We’re gf and I’d love to hear how yours turned out and which gf flour you used!
Ameena says
I use almond milk with lemon for homemade buttermilk and it works every time 🙂
This looks amazing! Can’t wait to try it!
Will try in muffin tins😊
Terri says
If you use dairy free milk …. How about dairy free cheese?… would that work?
C Frost says
Looks delicious–white vinegar?
Kathi @ LaughingSpatula.com says
White or Apple Cider will work great!