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!
-
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.
-
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.
-
I used a 9 x 5 Loaf Pan. Here is my favorite!
-
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.
-
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
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
SaveSave
Claire says
Can you use yellow squash? I have a ton of it and I don’t know what to do with it.
Kathi & Rachel says
of course! Yellow zucchini would work perfect!
Angela says
I have a ton of extra zucchini from the garden this is a great idea.
Emily says
This bread is delicious! I’ve made four loaves in 2 days and will continue to make more and freeze them.
Kathi & Rachel says
We love hearing this! Thank you Emily!
Marilyn Sommers says
We tried this recipe a few days ago. The bread came out picture perfect and tasted even better. We made sandwiches with it, etc. Definitely will make this recipe very soon. Thanks for sharing your recipe.
Heather says
Could you used dried chives instead of green onion?
Kathi & Rachel says
Hi Heather – yes, that would be a great sub for the green onion!
Heidi says
Can you freeze this bread?
Liz says
Hello can I use carrots as well as zucchini to total 1 1/2 cups.
Looks lovely
Carol says
Can this be frozen?
Victoria says
Would it be possible to use self raising flour instead of all-purpose flour and omit the baking soda?
Kathi & Rachel says
Hi Victoria – it makes sense in theory but I have not tried it so couldnt recommend.
Julie says
Lovely recipe thank you. I am assuming it needs to be stored in the fridge?
Kathi & Rachel says
You can keep at room temp for 2-3 days then store in refrigerator for another two. Freezes very well up to 3 months.
Janine Peck says
Super easy receipe, thank you. Definately going to be making this one more often now its zuchini season in South Africa 😁
Rebecca says
I’ve made this a few times, I added lots of extra chives and jalapenos. Also, salt the zucchini after you squeeze the water out. It’s great!
Frances says
Can you make this using frozen grated zucchini?
Kathi & Rachel says
You can. You will need to thaw and really wring it out well.
Lori says
I have made this several times. Delicious! My family’s favorite way is as muffins, nice crust on every muffin edge from the cheese. Only takes about 30 minutes too.
Kathi & Rachel says
Love the idea of muffins! Thank you for the nice note!
Ruth says
Have you ever used garlic or Parmesan cheese?
Kathi & Rachel says
Hi Ruth, I think both would be great additions! Try 2 chopped garlic cloves and 1/4 cup of parmesan.
Natalee says
This came out great! It toasted a piece and it was delicious!