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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Saima says
Hi I have been searching a zucchini bread recipe which is not too eggy, and yours seems to be perfect, can I ask if the oven temperature is for a fan forced oven or conventional? shall I reduce temperature for a fan forced oven?
Kathi & Rachel says
Ho Saima – The temp is for conventional. When using a fan forced or convection oven most reduce by 25 degrees automatically. All recipes, mine and otherwise, will always be conventional oven unless otherwise noted.
Saima says
I made this bread yesterday, turned out perfect! I baked at 160 C in a Fan forced oven.I read several comments and bought fresh baking soda to be sure. I added a table spoon of sun dried tomato strips. Thank you so much for the perfect recipe.
Dee Lehr says
Fantastic flavor and easy to make. We love it toasted too! Thank you for a great recipe.
Sarah says
I made this but the middle never fully cooked. Did I not get enough moisture out of the zucchini? We did eat the end pieces of the loaf and it was delicious!
Kathi & Rachel says
Hi Sarah – it’s possible that’s the culprit. It’s also possible that your oven cooks a bit low in temperature (very common) and the loaf needed a bit more time and also check the date on your baking soda to be sure it’s fresh!
Maya says
Can I use another cheese?
Kathi & Rachel says
Sure – any firmer type cheese like swiss or parmesan would work well. Stay away from softer oilier cheeses like havarti which may affect the texture. Hope that helps!
Suzanne says
Can you use self raising flour instead?
Kathi & Rachel says
Yes. Simply reduce the salt by half and omit the baking soda. I have not tried this recipe with self rising flour, this is just the standard formula for swapping the two out.
Karen says
Made this and loved it. Slight modifications in that I lined the tin with very very thinly sliced bacon and added sun dried tomatoes. I also us3d the oil from the sun dried tomatoes for an extra hit of flavour. Thanks for a great recipe.
Karen says
This recipe was super easy to whip up, baked up a beautiful looking loaf of zucchini bread. I used whole milk and squeezed as much moisture as I could out of the zucchini wrapped in a cloth. Be sure to test for doneness-I did forget to do this as it looked like a perfect golden loaf and I was hungry and anxious to try it. Following the 10 minute cool, I took it out of the pan and it didn’t look done on the bottom. I cut a slice to try and it was a bit gummy. I tried to give it 15 more minutes of bake time but not surprisingly, it didn’t fix the gumminess (I realize this isn’t a proper baking fix-I’ll add more time the next time I make it and remember to test for doneness). The flavor is quite nice and I will definitely try to make it again as I like that it’s not a sweet bread. I may try it in muffin cups or smaller loaves.
Mahima says
I squeezed out the moisture from the zucchini yet my knife still wont come out clean after an hour and 10 mins. Another weird thing that happened is that the crust rose very high above the pan…I got so excited….then I realized that only a layer of the bread rose, the rest was sitting low and there is this huge gap between the top crust and the rest of the bread….any advice???
Stephanie says
it was delicious! really enjoyed the savory aspect of this.
Adrienne says
you can use lemon juice instead of vinegar ????????
Kathi & Rachel says
thats a great substitute! Thanks for the tip!
Judy Symonds says
Can I use gluten free flour with this recipe?
Kathi & Rachel says
We have heard from a few people who have and said it was a success! I have not tried it myself so can not fully recommend.
Vickie says
Awesome!!! It was a total hit at our weekly get together!!! Thank you????
Becky Bird says
Oh my gosh this bread WAS PHENOMENAL!!!!!!
We LOVED this SO MUCH!!!! Thank you so much for this recipe!!!!
Julia says
Taste was amazing, but I baked for an additional 30 minutes and it was still squishy in the middle. Need to get even more moisture out of the zucchini maybe?
LaughingSpatula.com says
Hi Julia, it’s been my experience that loafs that come out undercooked could be due to two things: 1.) expired baking soda or 2.) you’re oven is off temp. It’s extremely comment have an oven that is 15 even 30 degrees off. I’m so glad you loved it though! Thank you for the note!
Merri Ramirez says
So I made this and it tasted amazing plus it was easy to make… However mine collapsed a bit and on one side. Lol… Any ideas why?
LaughingSpatula.com says
Hi Merri – it is most likely due to an uneven oven. Try turning the loaf midway through baking for even heating or check with a levler and adjust your oven height.
Carin says
Mine was still raw inside after over an hour and half. Had to throw away
LaughingSpatula.com says
Hi Carin! I am so sorry it didn’t work for you! Check the expiration on your baking soda and the temp of your oven. Both could be culprits.