Description
Savory Zucchini Cheddar Quick Bread is a delightful and moist bread that combines the subtle flavor of zucchini with the sharpness of cheddar cheese. This quick bread requires no yeast, making it an easy and fuss-free option for breakfast, snacks, or as an accompaniment to soups and salads.
Ingredients
Scale
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (2% recommended, but whole or non-fat works too)
- 1 tablespoon vinegar (white or apple cider)
- 1 large egg
- 3 tablespoons melted butter
- 1 1/2 cups shredded sharp cheddar cheese
- 2 green onions, chopped
Instructions
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Preheat & Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
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Prepare Zucchini:
- Wrap the grated zucchini in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture. This ensures the bread doesn’t become too dense.
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Combine Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
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Prepare Wet Ingredients:
- In a separate bowl or large measuring cup, mix the milk and vinegar. Let it sit for about 5 minutes to curdle slightly, creating a buttermilk substitute.
- Add the melted butter and egg to the milk mixture, whisking until fully combined.
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Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix to avoid a tough bread.
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Incorporate Zucchini, Cheese, and Onions:
- Fold in the grated zucchini, shredded cheddar cheese, and chopped green onions until evenly distributed.
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Transfer to Pan:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
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Bake:
- Place the pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool:
- Allow the bread to cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.
Notes
- Serving Suggestions: This savory bread pairs wonderfully with soups, salads, or simply toasted with a pat of butter.crockpotgirl.com
- Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.
- Variations: For added flavor, consider mixing in herbs like chopped chives or parsley. You can also add a pinch of garlic powder or dried basil to the dry ingredients.