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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.
Turned out so dry and hard…i used 3/4cup whole milk not buttermilj.
It is a pretty thick dough before it is baked.
I was wondering the same. Mine was very thick and dry after it was mixed.
I was wondering what the texture is supposed to be when it is all mixed together?
I don’t use a bread machine so I’m not completely sure, but I have read that you can make most quick bread recipes in a bread machine without altering the recipe. 🙂
Do you know if I can make these in a bread machine?
Just made these as muffins and they are delicious! Both my boys (3yrs and 1yrs) devoured them. So nice to have a savory muffin recipe — thanks!!!!
Yum! Looks great!
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Hmmm unfortunately without being there I can’t know for sure. Make sure to preheat your oven before baking the bread to ensure it is up to temp. A great tip when baking is to have all your ingredients at room temperature before mixing them all together. That way everything is even in temperature by the time it gets in the oven. How long did you bake it and at what temperature? Did you make any substitutions to the recipe?
Help. I made this tonight and for some reason the inside of it just did not cook. . . .What did I do wrong?
I think it would work well as muffins! I would check the muffins at 20 minutes, but you may need to leave them in for 25.
Can these be made into muffins? If so, what cooking time would you recommend? 25 minutes?
Oh no!! What about it was so horrible? Was there a specific taste you didn’t like? Was it the texture? I love the combination of zucchini cheese and scallions! Let’s figure out what went wrong!
i followed the recipe exactly, except i did not have any buttermilk, so I did the 1tbs vinegar/1 cup milk substitute, and it came out horrible. a friend and I both tried it, and were very disappointed. I threw out the whole loaf. I have had luck with many other recipes I found on this site, so I will keep on searching for the right zucchini bread recipe for me. I did really like the idea of a savory zucchini bread, so I may try again with a LOT of adjustments.
Hi , unrelated to the recipes, but how do I upload a picture of myself on my profile icon ? thanks