Description
This Savory Zucchini Cheddar Quick Bread is a moist and flavorful bread perfect for a quick snack or a savory side. Packed with grated zucchini, sharp cheddar cheese, and fresh green onions, it combines wholesome ingredients with a tender crumb. With simple preparation and baking in just about an hour, this bread is perfect for any skill level and can complement soups, salads, or be enjoyed on its own.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 tablespoon vinegar
- 1 egg
- 3 tablespoons melted butter
Other Ingredients
- 1 1/2 cups grated zucchini
- 1 1/2 cups grated sharp cheddar cheese
- 2 green onions, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch bread pan to ensure the bread doesn’t stick during baking.
- Prepare Zucchini: Wrap the grated zucchini in a paper towel and squeeze lightly to remove some of the excess moisture, which helps prevent the bread batter from becoming too wet.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Prepare Wet Mixture: In a small bowl, mix the milk and vinegar and let it sit for a few minutes until it slightly curdles, creating a buttermilk substitute. Then stir in the melted butter and egg until fully combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid over-mixing which can make the bread tough.
- Add Zucchini, Cheese, and Onions: Carefully fold in the grated zucchini, grated sharp cheddar cheese, and chopped green onions to distribute them evenly throughout the batter.
- Bake the Bread: Transfer the batter to the prepared bread pan and bake in the preheated oven for about one hour, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Notes
- For best results, squeeze out as much excess moisture from the zucchini as possible to avoid a soggy bread.
- You can substitute sharp cheddar cheese with other cheeses like mozzarella or gouda for a different flavor profile.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely; this helps the bread firm up.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be sliced and toasted the next day for a delicious snack or breakfast option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of loaf)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 55mg
Keywords: zucchini bread, savory bread, cheddar cheese bread, quick bread, snack bread, zucchini cheddar bread
