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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Heather Bramwell-Hollander says
Like it, will definitely make again, I can see it becoming a household favorite.
JBF says
I would love to make these in a muffin tin. Would you recommend a general bake time, please? Thanks—great looking recipe!