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Breads made with yeast can be intimidating to bake at home. It took me years before I realized how fun and easy they can be, but I also never saw what all the fuss was about when quick breads are so easy to produce with almost unerring results.
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For the hundreds of times that I’ve made quick breads like chocolate chip banana bread or sweet chocolate zucchini bread, I’ve only recently started making savory versions. In the summer, when I’ve got tons of zucchini growing in our garden or I see it priced low at the farmers market, whipping up an exquisite loaf of this Zucchini Cheddar Bread is a most affordable and mouthwatering treat.
Savory. Simple. Zucchini Cheddar Bread
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups grated zucchini
- 1 1/2 cups grated cheddar cheese
- 1/4 cup chopped scallions
- 3/4 cup buttermilk
- 2 large eggs
Instructions
- Preheat oven to 350° F.
- In a bowl, whisk together the flours, baking soda, baking powder, and salt.
- Add in the zucchini, cheese, and scallions and toss to coat.
- In a small bowl, whisk together the buttermilk and eggs. Add to the flour mixture and stir until just combined. Do not over mix. Pour the batter into a greased loaf pan and bake for 55-60 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool and serve.
- * Loaves can be cooled, wrapped in plastic wrap or foil, placed in freezer bags, labeled and frozen for up to 3 months. Place in refrigerator overnight to defrost.
love a good quick bread & this combo sounds delicious!
This was SCRUMPTIOUS! Cheesy deliciousness! I didn’t have any scallions so I took your advice and substituted some onion powder. We also didn’t have any white flour on hand, so we used half whole wheat flour and half whole wheat pastry flour. We followed Catherine’s recommendation and only used 1/4 tsp of salt. We’ll definitely be making this again. Thank you Catherine for another incredibly yummy and healthy recipe!
Me likey. I used the suggestion to cut the salt to 1/2 tsp & I’m happy I did. This bread looked beautiful. It gets kind of crisp on the outside but is very moist. Next time I will use a sharper cheddar. I think basil might a yummy addition.
It taste a bit too salty with the cheese and salt. I will maybe cut it down to 1/2 tsp salt next time.
That’s a crckaerjack answer to an interesting question
I put a little vinegar in with regular milk to give it a tang like buttermilk in my banana bread (1 TBSP for 1 cup milk).. I bet it would work in this recipe too! can’t wait to try!
It’s in my oven as I type! Can’t wait to try it. Thanks for the amazing recipes!
I will be trying this instead of cornbread as a side for homemade veggie chili! thank you!
I would use regular whole milk!
Would cream work instead of the buttermilk… or regular whole milk? I have both of those on hand but no buttermilk. I’ll also be skipping the scallions as I do not have any on hand either. Thanks for the easy recipe 🙂
Would regular milk work in place of buttermilk?
Sara, according to my husband, scallions and every other form of onion can and must be omitted from every recipe I make! You could add a little extra cheese, a little more zucchini, or sub something like thinly slice bell pepper instead…
The scallions add a lovely onion flavor, but the bread is still delish without them if you don’t have any! If you still want the onion flavor you could add 1/2 teaspoon onion powder!
I have all these ingredients except scallions. Can they be omitted?
What seems to be a favorite egg replacer for many people is 1 tablespoon ground flax seed plus 3 tablespoons water to equal 1 egg!
Looks delish, however my kiddo has an egg allergy. Would there be any way to make this without eggs?