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
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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; Â 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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Can you use almond flour?
I was wondering the same thing??
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.
Looks Amazing! Do you think this would work, if I used a gluten free flour blend?
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?
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
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.
Thank you Robin! Love our followers!
Would love to try the recipe for savory zucchini cheddar quick bread. I didn’t see the amount of shredded zucchini needed?
first ingredient on the list Brenda :). 1 1/2 cups.
just wondered if you peel the zuccini or not. Also my batter was very sticky and thick. Is that normal? It turned out ok.
Hi Jocelyne – no need to peel and yes, it’s a sticky consistency!
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!
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!
Thank you for the quick reply! I am going to try it with some finely chopped white onion and hope for the best 🙂
Specks.
I peel zucchini because if the kids see green decks they won’t eat it.
Wonder if this would work in a bread machine?
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.
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.
Could this be made in an 8×8 square pan?
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!
Took about 40 minutes in a mini pan. Great recipe.
i really loved it!!!
thank you for the nice note Bruce!
Do you think this would work for mini loaves?
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!
Thanks, I’ll let you know how they turn out.
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
Hi Daniela – sorry it didn’t work for you! It sounds like your baking soda could be out of date.
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 🙂 )
Can you just use buttermilk instead of milk and vinegar? Thanks!
Hi Christian, Yes, you sure can!
Yum! Such an easy and tasty bread recipe! What did of milk do you usually use?
kind*
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!
We make buttermilk with dairy free milk all of the time. I’m also going to make it gluten free. 😉
We’re gf and I’d love to hear how yours turned out and which gf flour you used!
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😊
If you use dairy free milk …. How about dairy free cheese?… would that work?
Looks delicious–white vinegar?
White or Apple Cider will work great!