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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Adara says
Hello. Have you ever tried to do this in the instant pot?
Janet Healy says
Great recipe, family enjoyed & looked so pretty out of pan. Great tidbit on vinegar & milk to make buttermilk. The store I went to did not have buttermilk.
Susan says
Can you use yellow squash instead of Zucchini?
Kathi & Rachel says
Hi Susan – yes I think that would be fine.
Denise M says
Thinking about making muffins!
Kathi & Rachel says
That would be great! I see lots of pictures on Pinterest of people who make these into muffins!
Kathy says
I made this today, 7-24-2020. It is really delicious; but, remembering your instructions, I mixed it ever so lightly and gently. Yet, it still fell after the hour of baking at 350 degrees. I know it was done because the toothpick came out clean. But it fell once I removed it from the pan, and the bottom half was much denser. Do you think I should have baked it a few minutes longer? Either way, the flavor is wonderful, and hubby liked it better than the sweet zucchini breads I make.
Kathi & Rachel says
Hi Kathy – the reason most breads (or cakes for that matter) fall is because they rise higher than the pan you are using and it needs to rise more so it falls. Try a bit larger loaf pan. Glad you liked the bread though!
Patty says
Made this bread today. I added a tsp of garlic powder and red pepper flakes. Yummy!
Dani says
I made a spicy version of this fantastic bread by adding fresh-picked jalapenos and using some pepper jack with the cheddar. I sliced another jalapeno to put on top of the bread. Oh my, what a delight! Thanks for a wonderful recipe. I see so many sweet zucchini breads and I had to hunt for a savory one. I love this recipe!
Rosa says
Question— can you make this gluten free if using almond flour and coconut flour? Any idea how much?
Thank you.
Mari D. says
This bread is delicious and easy to make. I made it 3 times already. My family loves it. Thank you for the delicious recipe!
Annemarie says
Hello,
I had a very bad experience with buttermilk, where my muffins turned out very bitter and left a burning sensation in the mouth. Any other way around the milk and vinegar, or buttermilk components of this recipe? Can these two ingredients be left out, at least the vinegar? I am just scared that I will end up with a repeat of my previous experience with the batch of muffins, which I had to throw out!
Kathi & Rachel says
You can substitute lemon juice for the vinegar or just use store bought buttermilk .
Ileen says
2nd time I make this. This time I used more cheese, more zucchini, more green onions and poured melted butter as it cooked and OMG! DELICIOUS
Dee Lehr says
I am addicted to this bread! I make it every week, and love it toasted with a cup of coffee for breakfast. My husband loves it any time of the day any way. Have not tried doubling the recipe, when I make two loaves I make it twice. Will try it with Cup for Cup Gluten free flour next time. I put in one whole zucchini each time, and different styles of cheddar cheese. This is an awesome recipe, thank you so very much!
Melanie Cavaletto says
OH MY HECK!! I am not suppose to eat bread, but I finshed off 1/2 a loaf on my own. I can’t wait to share this with family and friends.
Rita says
My new neighbor has put in a little garden and one of the first veggies ready to pick, Zucchini. He gave me 3 yesterday and this morning I made your Savory Zucchini Cheddar Cheese Bread. It is delicious. Nice cheesy, onion flavor and moist. Followed your directions and it turned out perfect… Thanks, I will be making it again. Taking a few slices to my neighbor…
Kathi & Rachel says
Thank you for the nice comment Rita! So glad you loved the recipe. Neighbors who share their garden veggies are the best neighbors to have!
Leisa says
Can you freeze this? I’m looking for recipes to bake and freeze for a family trip in July for 20!
Lorraine says
I baked the loaf for 60 minutes and the toothpick came out clean. After a couple of minutes, the loaf began to sink. I let it cool and sliced it. The bottom inch was wet and gummy. I broiled the slices a bit and it tasted good, but the texture was gummy. I reviewed the recipe and I did follow the directions properly. Any ideas or thoughts?
Kathi & Rachel says
Hi Lorraine – the most common reason for a sunken loaf is an over filled pan. The heavy dough needs some structure or it will collapse. Another reason could be outdated baking soda. Check the box for expiration. It sounds like you did a good save and are making the best of it!