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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Cassandra says
Currently in the oven with 5 minutes left. Looking and smelling amazing.
Jean Johnson says
I added some extra cheddar cheese on top. Really good bread.
I bet, chopped jalapenos would also be a great addition
Blessed Nana says
This is an amazing recipe! Thank you.
Deneise says
Can I use white and wholemeal flour half and half
Kathi & Rachel says
Hi Deneise – a half and half mixture of white and whole wheat will work fine.
Judy says
Does this freeze well?
Kathi & Rachel says
Hi Judy! I think like all things fresh is better but yes. You can definitely freeze this. Wrap in plastic wrap then into a freezer bag for up to 3 months.
Kristan says
Is there a flour substitution? Like almond or coconut?
Kathi & Rachel says
Hi Kristan – several followers have used almond flour and had great results. I have not tried it personally. I am not familiar with coconut flour. Hope that helps!
Arvind says
Hi Kathi,
awesome recipe so moist and delicious, to kick up the savoury aspect I added 1/2 jalapeño finely diced. It kicked the flavour a notch with mild spice.
Thank you
Arvind
Kathi & Rachel says
Love the addition of jalapeño Arvind! Glad you loved it!
Andrea says
My whole family loves this recipe I even snuck 2 jalapeños in it and was an extra hit. My kids loves it even for breakfast!
raela guernsey says
Soooo dang good!
Pauline fox says
Lovely loaf thank you really yummy
marlene says
This was DELICIOUS ! 🙂 Thanks for posting the recipe!
Kathi & Rachel says
So glad you liked it!
Teri Campbell says
Very good 🙂
Marianne says
Made this yesterday. FANTASTIC! Wouldn’t change a thing! Will this freeze well? Want to make more while the Zucchini is in season.
Mary says
So I’ve made this bread twice and it’s collapsed both times. Am I over mixing the dough? When you are mixing the dough are you doing it by hand to ensure not to over mix? Or maybe I’m not squeezing out enough liquid from the zucchini? It tastes delicious, just comes out flat/collapsed.
Kathi & Rachel says
Hi Mary – it’s more likely due to your loaf pan being too small. It rises but has no where to go so it falls. Use a bit larger loaf pan or try making muffins from it and you should be fine!
Lisa Stanley says
Wow! What a delicious recipe! I just made a 2nd loaf of this after making my first the day before yesterday. So easy and so good! Everyone loves it. Thank you!
Ana says
Good & simple. Used Apple cider vinegar and worked great. I would maybe do more salt next time but overall a delicious option in my aim to sneak veggies to toddlers.