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Savory Zucchini Cheddar Quick Bread

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (about 10 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This savory zucchini cheddar quick bread is soft, cheesy, and packed with fresh zucchini. It’s an easy, no-yeast bread that comes together in minutes. Perfect for breakfast, snacking, or serving as a side with soups and salads.

Ingredients

Units Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano (or thyme)
  • 2 large eggs
  • 1/2 cup (120ml) buttermilk (or whole milk with 1 teaspoon vinegar)
  • 1/3 cup (80ml) olive oil or melted butter
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons chopped fresh chives or green onions

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
  • Prepare zucchini: Shred the zucchini and squeeze out excess moisture using a kitchen towel. Set aside.
  • Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and oregano.
  • Mix wet ingredients: In another bowl, whisk the eggs, buttermilk, and olive oil until smooth.
  • Combine: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
  • Fold in zucchini and cheese: Gently fold in the shredded zucchini, cheddar cheese, Parmesan, and chives.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • This bread freezes well! Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
  • You can swap cheddar with Monterey Jack or Gouda for a different flavor.

Find it online: https://quickbiteskitchen.com/savory-zucchini-cheddar-quick-bread/