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!

Course bread, Side Dish, Snack

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 269kcal

Author Kathi & Rachel

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.

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Nutrition