Zucchini Cheddar Bread

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Zucchini Cheese Bread is a savory cheddar quick bread that'smoist, cheesy, and ready in about an hour. A tasty way to use up garden zucchini!

Prep Time 15

Cook Time 1

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

2 cups all purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
1 egg
¼ cup butter, melted
1½ cups cheddar cheese old or sharp cheddar cheese, divided
1½ cups shredded zucchini drained

Instructions

Preheat the oven to 350 °F. Spray a 9x5 bread pan with cooking spray.
In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt together until well mixed. Set aside for a minute.
In a medium mixing bowl, whisk together the buttermilk with the egg and melted butter.
Add the buttermilk egg combination to the bowl with the flour mixture and stir until just mixed together.
Reserve a quarter cup of the cheese and set it aside for now. Add the remaining 1 and 1/4 cup cheese and shredded zucchini. Stir until they are evenly mixed throughout the batter.
Spoon the batter into the prepared loaf pan and bake for 50 minutes.
Remove from the oven and top the bread with the reserved quarter cup of cheese. Bake for an additional 10 minutes. If you want the cheese on the top to be crispy, place the loaf until high broil for 5 minutes.
Remove from the oven and cool in the pan for 10-15 minutes in the pan before serving warm.

Notes

Not all zucchini bread has to be sweet. This Savoury Zucchini Cheddar Bread is fluffy, soft and moist with a tang from the sharp cheddar. This warm bread is like a meal on its own, is so easy to prepare and allows you to use up all of those zucchini that your neighbours drop off.
• Store leftovers. covered, in the fridge for up to 6 days. Warm in the microwave for 10-15 seconds before enjoying.
• Of course you can freeze this bread. Place in a plastic bag or airtight container before freezing for up to 3 months. Thaw in the fridge when you are ready to eat.
• Zucchini is very, very watery. You really want the zucchini to be drained properly. I like to shred the zucchini then placing in cheesecloth and squeezing the juice out.
• Add some chives or mined garlic to the batter for bit of a kick.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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