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
Â
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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Susan says
Could Coconut Flour be used instead of white flour?
Margaret Alicea says
This was so good!! Ive always been intimidated to make buttermilk. Not anymore!!! Loved this bread,so easy.
Sandi says
Can frozen zucchini be used if drained well ?
LaughingSpatula.com says
as long as it’s dried well it should be okay.
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! What a great way to use up some zucchini!
Gayle George says
I am so disappointed as have made this twice with same sad results. It has a wonderful savory flavor but is underdone and soggy inside. Top is golden brown. Wrung out Zucchini well so now what. Can’t figure out what I am doing wrong.
LaughingSpatula.com says
Hi Gayle – I am so sorry this is isn’t working for you! It could be two things. 1.) Your oven temp is off. Mine was 35 degrees to low in my new house. Get a temp gauge and check it. 2.) Your baking soda is expired. I know this recipe works! Check out the successful loaves on Pinterest! https://www.pinterest.com/pin/497788565058133476/
Carol says
Can I use Vidalia onions instead of green ones?
LaughingSpatula.com says
Hi Carol, you bet! Mince them rather than chop so they are not too big. Hope you love it!
Marcia says
Made these in my PC mini square loaf pan; didn’t have quite 1 1/2 cups of cheddar, so added a bit of Parmesan. Substituted fresh chives for onion. Oh my!!!! So good! Thanks for the recipe!!
Carol says
Could you please.tell me How much chives did you use in place of the green onion?
LaughingSpatula.com says
2-3 tablespoons should do it!
Vanessa says
Can’t wait to try this. Have you tried freezing leftovers (if any :-)!)
LaughingSpatula.com says
Hi Vanessa! I have not tried freezing it but it should do fine, just like a loaf of bread. Of course everything is better fresh! Hope you get a chance to give it a try!
Ann says
Came out looking just like your picture. Will try when it cools. Let you know in a few.
Lisa says
This looks delicious. I’ve never made a quick ride before. Would it be OK to sub unsweetened applesauce instead of butter? Thank you!
Rahila says
Hello, can we use regular milk instead of buttermilk and white onions instead of green onions for this recipe?
LaughingSpatula.com says
Hi Rahila, you can use regular milk, simply add one tablespoon of vinegar or lemon juice to curdle it. Yes, plain white onions finley chopped will be fine!
Patsy says
Have you froze these loaves?
cherri says
can this be made gluten free i have g/f flour
LaughingSpatula.com says
Yes, you can sub GF Flour. There have been other comments where it works!
Jeanne says
I made this in mini muffin tins and they were delish! Big favorite now at parties. Great finger food, just a couple of bites but so tasty. Leftovers go in the fridge then can be heated up a bit with any preferred topping added. Yum!
LaughingSpatula.com says
That is a brilliant idea! Savory little bites…love it!
Bridget Neumann says
Can I use shredded frozen zucchini from my garden that has been thawed for this recipe?
LaughingSpatula.com says
Yes! You sure can!