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
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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Stacey says
Good Morning. I have not yet made this recipe (plan to today), It looks amazing. I was wondering how long it is good for once made? Can this bread be frozen and if so, how long would it last in the freezer? Thanks so much.
Kathi & Rachel says
Hi Stacey – it will keep 3 days at room temp, another day in the fridge and frozen up to 3 months.
Elizabeth says
Hi! Really looking forward to trying this recipe, it looks and sounds amazing! Do you think this would work with a plant-based cheese? Need to make “regular” for one of my children, and “plant-based” for the other. Was hoping this recipe could be adapted to make them both happy.
Kathi & Rachel says
Hi Elizabeth – I have never cooked with plant based cheese but I think it’s worth a try since the cheese is not a part of the baking component, like flour, soda etc. Would be more of a texture thing. Let us know please!
Karen says
In the oven now. Can I freeze this?
Kathi & Rachel says
Like everything fresh is better but yes, you can freeze for up to 3 months…hoping you love it!
Sharal says
I made this bread for my bake sale it turn out great tastes great but very moist is it supposed to a moist bread I extra towel dried my zucchini what did I do wrong?
Kathi & Rachel says
Hi Sharal – the zucchini definitley makes for a moist bread but if you felt it was on the too moist side check a couple things. 1.) the expiration date on your baking soda and baking powder and 2.) that your oven is true temp. You’d be surprised how off many can be. You can buy a cheap oven temp gauge to check. Hope that helps! Glad you still loved it!
Margaret Turner says
Sooo good! I substituted about 1/3 c of ghost pepper cheddar for sharp cheddar just to add some zip. Thank you for a great recipe!
Kathi & Rachel says
That sounds delish! Thanks for the tip!
Marjie says
I made this a few times. I love it. Today I had zucchini that had to be used but made this recipe into muffins instead of a loaf. I used a 12 muffin pan and there was still a bit of batter left so I put that into a small cast iron skillet. I baked the muffins at 350’ for 15 minutes. A toothpick came out clean but I baked an additional 2 minutes to add color. The muffins are moist and just as delicious as the bread. I baked the skillet separately in case it was a different time. It took the same 15-17 minutes as the muffins.
M K V says
Wondering why mine took so long to cook in the middle? Would it have been the zucchini was too wet?
Kathi & Rachel says
It could be a couple things, certainly wet zucchini but also outdated baking soda or baking powder. Lastly make sure your oven is true to temp. You can purchase a very inexpensive oven thermometer to check. Mine was almost 50 degrees off with out new house! Hope that helps! Kathi
Maria says
This was delicious! I used unsweetened almond milk as I did not have any dairy milk on hand. It turned out just fine. Husband approved!
Lenore says
I put my twist on it but using half whole flour. It was yummy with the homemade soup I made. Thanks for sharing.
Justyna says
I’m so glad I found this recipe. Have been making lots of zucchini bread this year but never made a savory one. Made it today and it came out amazing. The taste is just perfect and so easy to make. Next time I will have some tomato soup ready to have with it. Highly recommended!!
Jeannie says
I used casava flour to make it gluten free and buttermilk. It came out very good.
MRS CAT says
I am wondering if it could be done in a muffin tin? Serving ribs, baked beans and coleslaw so thought that would work out great!
Kathi & Rachel says
Yes, it works great in muffin tins! Makes 12. Bake for about 20-25 minutes.
Naomi says
I made this according to the recipe except with vegan milk and cheese because of a dairy allergy, it is delicious as is.
Olivie Farm says
It’s in the oven! Can’t wait to serve with pork chops and garden green beans tonight for supper.
Thank you for a great savory zucchini bread recipe.
Mimi G says
Delicious! Made it exactly as your recipe indicated (only substitute was faux egg due to an allergy). So moist and flavorful! Now I’m trying it with added bacon and red bell pepper. Smells fabulous and it’s still in the oven!
Suzanne says
This looks so good! What a great healthy and hearty snack to make for kids in the summer!