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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Tracey says
I have made so many sizes and loaves of this bread. I don’t use onions I use 1 jalepeno per batch. Also on some I have added sausage for quick breakfast on the go. Freezes great!
Kathi & Rachel says
Those are great add ins! So glad you love the recipe 🙂 Kathi
Sarah B says
I had a huge zucchini in the garden and am trying this recipe with your jalapeno suggestion! I’m also trying it with wheat flour 🤞🏼
Pamela Hoy says
What did I do wrong?? Inside is mush??
Kathi & Rachel says
Oh no! Make sure your baking powder and soda are not expired and check the temp of your oven to see if it’s true. Its usually the culprit of expired baking soda…sorry it didnt work! Kathi
Augusta says
Thank you for this amazing recipe, I made this savory zucchini bread. I baked it for 60 minutes.
I test with a toothpick before I took it out, however, after sitting on the counter too cool it deflated.
I cut a piece off and realize that the bottom part wasn’t done, and I put it back in the oven and baked
it for another 10-15 minute, after cooling I ate a slice with cream cheese and pepper jelly,
that pepper jelly really took that bread to another level of goodness, I will definitely be making this
bread again.
t it in the oven
Bonnie says
I haven’t made this yet, BUT, I have found with breads, muffins not to waste time with poking it to see if done. If an instant read thermometer says 205 degrees, it is done.
Kathi & Rachel says
Great Tip Bonnie! Hope you get a chance to test this recipe out! Kathi
Alyce Carney says
This was very tasty! Both my son and grandson are fans. I am just waiting for my second one this week to come out of the oven, I added some rosemary and coarse ground pepper this time so I am excited to sample.
Kira says
Just made this with 4% greek yogurt instead of the milk and used aged cheddar. Turned out amazing! I can’t stop eating it – the soft gooey cheesey texture is incredible. Thank you for a fantastic recipe!
Lori Bell says
I am going to try making these into muffins. Hope it works.
Chris says
This bread was so amazing and delicious!
Caroly Miller says
I wonder if because I added the flour to the wet mixture if maybe that is why the top raised and separated from the bottom of the bead. Also because I am used to sitting a bread pan too cool on its side the bread slid to the other side of the pan. Next time, I will not sit it on its side nor will I add the dry ingredients to the wet. I will do as showed in the video.
Kathi & Rachel says
Hi Caroly – I’m not sure I understand exactly what you mean but double check the size of your loaf pan. If it’s too small the bread will rise then fall a bit in the center. I agree to cool it right side up as it’s a moist bread. Hope you have better luck next time! Kathi
Kathy Andrews says
This recipe caught my attention the first time I saw it. Rest assured I’ll be trying it in the very near future.
It such a joy receiving these recipe notifications and checking out how the rest of the world cooks. I always make the first try following the recipe exactly. Then, from there I do my own ‘tweaks’ to my liking and jot them down, but always noting where the recipe came from . Thank you so much Kathi and Rachel for sharing with us.
Kathi & Rachel says
What a nice note! Hope you enjoy all of the recipes, let us know! Kathi
Laura M. says
Made this today. Used buttermilk. We loved it. Came out amazing!
Beth Beck says
Love this recipe. I made fo church coffee hour. Made original and added bacon bits to second one. I also baked in a small baking dish (15X9) baked for 20-25 minutes. Thanks🤗
Kelly says
I love this!! I found this recipe last year for a way to use up my abundance of zucchini and it’s now a staple at my house. I make mini loaves and freeze them. I love having it with vegetable soup in the winter. I was grateful for a zucchini recipe that wasn’t another baked good full of sugar. Thanks!
Gail says
Ive made different recipes before and found them too have too much density, this one was perfect! I made them into muffins to share at work – just about the same cook time for me as the bread – about 48 mins in the oven. i added 1-2 jalapeños, diced into the batter and then with a slice on top of the muffin. highly recommend and will be making again.
Lynne Carpenter says
Just sampled my first attempt! My mom loves it! I used yellow zuchinni in a large shred well squeezed. Italian seasoning instead of onion, and medium cheddar. Topped with melted butter in last 5 minutes. Pretty and moist without being heavy. Might use a tad more salt next time! Good one!
Megan says
Going to make this today, but wanted to know if almond milk would be ok? I know it sounds odd, but we don’t have milk till we go to town….
Kathi & Rachel says
I have not tried this recipe with Almond milk but you might want to skim the comment section, perhaps someone else has. Sorry I couldnt help!
Serena Christine says
Hello, this looks great, what would I need to substitute the egg. I have an allergy to eggs 🙁
Kathi & Rachel says
Hi Serena – you can add 1/4 cup applesauce for moisture and an additional teaspoon of baking soda for leavening. I have not tried this menthod on this recipe but have been told it works! Let us know!
Karen says
Delicious! I have an abundance of zucchini at the moment and stubbles across your recipe when trying to figure out what to do with it all. I followed the recipe exactly as written and it turned out beautifully! I plan to make it again and think I’ll add jalapeños or hatch chili’s …. a little heat would go well with the flavors. Thanks for sharing!!