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Laughing Spatula / Recipe Index / Bread / Savory Zucchini Cheddar Quick Bread

Savory Zucchini Cheddar Quick Bread

By Kathi & Rachel

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Savory Zucchini Cheddar Quick Bread!  Got a few zukes hanging around?  This is a perfect way to use them!

Zucchini Bread baked in a loaf pan

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!

 

warm zucchini and cheddar bread sliced on a white board

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!

  •  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.

  • 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.

  • I used a 9 x 5 Loaf Pan.  Here is my favorite!  

  • 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.

  • 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!
4.45 from 357 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Author: Kathi & Rachel

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.
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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Filed Under: Bread, Fast and Fresh, Most Popular Recipes, snacks, Vegetables

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Reader Interactions

Comments

  1. Becky says

    August 16, 2018 at 2:36 pm

    5 stars
    Can you use almond flour?

    Reply
    • Melanie says

      September 23, 2021 at 7:54 am

      I was wondering the same thing??

      Reply
      • Kathi & Rachel says

        September 23, 2021 at 8:34 am

        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.

        Reply
  2. Patricia says

    August 12, 2018 at 1:30 pm

    Looks Amazing! Do you think this would work, if I used a gluten free flour blend?

    Reply
    • Kathi @ LaughingSpatula.com says

      August 13, 2018 at 7:59 am

      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?

      Reply
      • Edwyna says

        October 25, 2018 at 11:44 pm

        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

        Reply
    • Robin says

      August 19, 2018 at 10:30 am

      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.

      Reply
      • Kathi @ LaughingSpatula.com says

        August 19, 2018 at 10:41 am

        Thank you Robin! Love our followers!

        Reply
  3. Brenda Worst says

    August 11, 2018 at 10:51 am

    Would love to try the recipe for savory zucchini cheddar quick bread. I didn’t see the amount of shredded zucchini needed?

    Reply
    • Kathi @ LaughingSpatula.com says

      August 11, 2018 at 11:32 am

      first ingredient on the list Brenda :). 1 1/2 cups.

      Reply
  4. Jocelyne Hunt says

    June 25, 2018 at 11:18 am

    4 stars
    just wondered if you peel the zuccini or not. Also my batter was very sticky and thick. Is that normal? It turned out ok.

    Reply
    • Kathi @ LaughingSpatula.com says

      June 25, 2018 at 11:25 am

      Hi Jocelyne – no need to peel and yes, it’s a sticky consistency!

      Reply
    • Kristi says

      August 23, 2021 at 8:35 pm

      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!

      Reply
      • Kathi & Rachel says

        August 24, 2021 at 6:29 am

        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!

        Reply
        • Kristi says

          August 24, 2021 at 2:28 pm

          Thank you for the quick reply! I am going to try it with some finely chopped white onion and hope for the best 🙂

          Reply
        • Kay says

          October 7, 2021 at 5:04 am

          Specks.

          Reply
    • Kay says

      October 7, 2021 at 5:03 am

      I peel zucchini because if the kids see green decks they won’t eat it.

      Reply
  5. Sandy says

    May 20, 2018 at 3:18 pm

    Wonder if this would work in a bread machine?

    Reply
    • Kathi @ LaughingSpatula.com says

      May 20, 2018 at 5:17 pm

      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.

      Reply
  6. Laura says

    May 16, 2018 at 7:39 am

    5 stars
    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.

    Reply
  7. Jessica says

    May 15, 2018 at 7:04 am

    Could this be made in an 8×8 square pan?

    Reply
    • Kathi @ LaughingSpatula.com says

      May 15, 2018 at 7:07 am

      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!

      Reply
      • Claire says

        July 21, 2021 at 8:30 am

        Took about 40 minutes in a mini pan. Great recipe.

        Reply
  8. Bruce Deniger says

    May 13, 2018 at 10:58 pm

    5 stars
    i really loved it!!!

    Reply
    • Kathi @ LaughingSpatula.com says

      May 14, 2018 at 9:24 am

      thank you for the nice note Bruce!

      Reply
  9. Monica Luther says

    November 18, 2017 at 1:11 am

    Do you think this would work for mini loaves?

    Reply
    • Kathi @ LaughingSpatula.com says

      November 18, 2017 at 1:16 am

      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!

      Reply
      • Monica Luther says

        November 20, 2017 at 6:24 am

        Thanks, I’ll let you know how they turn out.

        Reply
    • Daniela Farcas says

      August 25, 2020 at 4:42 am

      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

      Reply
      • Kathi & Rachel says

        August 25, 2020 at 7:13 am

        Hi Daniela – sorry it didn’t work for you! It sounds like your baking soda could be out of date.

        Reply
      • T says

        November 4, 2022 at 8:05 am

        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 🙂 )

        Reply
  10. Christin pelleriti says

    November 7, 2017 at 3:18 am

    Can you just use buttermilk instead of milk and vinegar? Thanks!

    Reply
    • Kathi @ LaughingSpatula.com says

      November 7, 2017 at 2:02 pm

      Hi Christian, Yes, you sure can!

      Reply
  11. Agness of Run Agness Run says

    August 12, 2017 at 10:10 am

    5 stars
    Yum! Such an easy and tasty bread recipe! What did of milk do you usually use?

    Reply
    • Agness of Run Agness Run says

      August 12, 2017 at 10:11 am

      kind*

      Reply
    • Kathi @ LaughingSpatula.com says

      August 12, 2017 at 2:26 pm

      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!

      Reply
      • Michelle says

        July 28, 2020 at 1:58 pm

        We make buttermilk with dairy free milk all of the time. I’m also going to make it gluten free. 😉

        Reply
        • Kim says

          September 2, 2020 at 7:59 pm

          We’re gf and I’d love to hear how yours turned out and which gf flour you used!

          Reply
      • Ameena says

        February 19, 2023 at 9:11 pm

        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😊

        Reply
  12. C Frost says

    August 3, 2017 at 6:06 pm

    Looks delicious–white vinegar?

    Reply
    • Kathi @ LaughingSpatula.com says

      August 4, 2017 at 12:01 am

      White or Apple Cider will work great!

      Reply
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