Savory Zucchini Cheddar Quick Bread! Got a few zukes hanging around? 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. 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. (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. 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. Here is my favorite!
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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
Savory Zucchini Cheddar Quick Bread
A savory quick, one bowl, bread thats full of fresh zucchini and cheddar! Make this to go with soups, salads or toast it up for a delicious breakfast!
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Servings: 8
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
To use buttermilk; Simply omit the milk and vinegar combination and replace with one cup of buttermilk.
Bread will keep 3 days at room temp, another day in the fridge and frozen up to 3 months.
This post may contain affiliate links, which means I might receive a very small commission should you chose to purchase that linked item. I only link to items I know and trust. Thank you for your support! Clink!
Nutrition
Calories: 269kcal | Carbohydrates: 27g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 407mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 4.7mg | Calcium: 245mg | Iron: 1.9mg
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Katherine says
LOVE this recipe!! It’s a staple in our house, and I take it to potluck and it’s always a hit! We like spicy stuff, so instead of green onions, I put in a few jalapeños!
Kathi & Rachel says
So glad you love it Katherine! thank you so much for the nice note! Kathi
Kathy says
Summer is over, and the zucchini is in the freezer now. Have you tried this recipe with frozen shredded zucchini? I think it would need to be thawed and squeezed out. Thanks
Kathi & Rachel says
Hi Kathy – yes you nailed it, thawed and squeezed out. Like you would frozen spinach. Hope you love it! Kathi
Sue Wilson says
My partner couldnt get enough! It was truly delish. Will make again!
Kathi & Rachel says
yay! so glad you like it!
Sisan says
This bread is amazing. Such a welcome change from sweet zucchini bread. Will be making again! Thanks for this recipe!
Kathi & Rachel says
Thank you! We are so glad you love it! Kathi
Radha says
Hi I have just tried it, 🤞👌♥️the easiest savory bread ever. Thanks a million 🙏♥️
Leena says
Super tasty! Made it today following the recipe exactly, insides stayed mushy though even after 80min in the oven. Will make again and next time try baking it in the muffin tin.
Opal says
Love this recipe! I’ve commented before and am commenting again since I made tonight. Made it for years and it’s always amazing. I always make two batches – one large loaf for my husband and I and then four small loaves to give as gifts. I do add a touch of garlic powder or fresh garlic and lots of green onion/chives. In my oven I do 70 minutes for large loaf and 40 minutes for small loaf – then let them cool completely. Every oven different – and my zucchini from garden is very moist even though I strain it. It is a lovely recipe – thank you again!
Wendy says
This is so good and a nice change from sweet breads. I’ve given this recipe to so many friends and they love it, too.
Amanda L says
Taste of this bread is amazing. I’ve made it 4 times now. But I will say, for some reason every time I make this, the middle is mushy. I follow directions exactly and even get most of the liquid out of the zucchini to see if that helps. And my baking powder and soda are not old. I don’t have issues baking other things in my oven so I’m not sure what the consistent problem is. Still tastes great but no matter what I try and adjust, it ALWAYS comes out mushy in the middle
Skye says
I made this recipe last night for the first time. I did a quick search for “savoury zucchini bread”, and this is the recipe I chose. Good choice. Excellent, considering that my fussy 10-year-old child LIKES this dish and wants me to make it again. Probably tonight, since we ate the whole thing yesterday for dinner bd today for lunch.
I suggest serving this with some marinara sauce. I made a huge pot of a beef/tomato-based sauce yesterday, too, with my homegrown onions, zucchini, broccoli, celery, carrots, and herbs, and today’s lunch at work is just the sauce and the bread. Mm!
Kathi & Rachel says
We are so happy that you love this recipe, even better that your fussy 10 year old did! They make great muffins too if you want to make a big batch and freeze for her. Thanks for the nice note and 5 stars! Kathi
Heidi says
I have only ever made traditional sweet zucchini bread and I like that BUT I love this savory zucchini bread!! Right out of the oven I wanted to eat the whole loaf! Highly recommend!