Zucchini Cheddar Bread

Zucchini Cheddar Bread is a delicious and easy-to-make bread that is a perfect way to use up all the zucchini from your garden or local farmers' market. The combination of zucchini and cheddar cheese creates a savory flavor that will leave you wanting more of this moist zucchini bread.

Prep Time20

Cook Time1

Cool Time10

Total Time1 30

Course: bread, Breakfast, Snack

Cuisine: American

Keyword: zucchini bread

Servings: servings

Calories: 214kcal

Author: Jessica & Nellie

Ingredients

3 cups flour
4 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
1 cup zucchini shredded
1 cup cheddar cheese shredded, divided
¼ cup scallions chopped
3 TBSP parsley chopped
1 tsp. onion powder
2 large eggs
1 cup buttermilk
4 TBSP butter melted

Instructions

Prep: Start by positioning a rack in the center of the oven, then get the oven preheating to 350°F. After that, grease a 9x5-inch loaf pan with nonstick baking spray and set it aside.
Get the zucchini prepped for baking as well. Use a cheese grater, shred the zucchini to collect the 1 cup needed for the batter. Use a paper towel to squeeze some of the liquid out of it and set it aside. Dice the scallions and parsley (if using fresh parsley) into small pieces and set them aside.
Batter: In a large bowl, whisk the flour, baking powder, salt, and baking soda thoroughly.
Add the zucchini, ¾ cup cheddar cheese, scallions, parsley and onion powder. Toss to separate and coat with flour.
Whisk together the eggs, buttermilk and butter in a separate bowl. Add to the four mixture and mix lightly just until the dry ingredients are moistened. Do not overmix; the batter will not be smooth.
Bake: Transfer batter to prepared bread pan. Bake 45 minutes, then top with remaining cheddar cheese. Bake another 10-15 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a rack for 5 to 10 minutes before overturning bread pan to remove loaf & cool completely on the rack. Slice and enjoy!

Notes

Wrap the bread tightly in plastic wrap or aluminum foil to keep it from drying out and it will last 4-5 days. Avoid storing it in direct sunlight or in a humid area as this may cause it to spoil faster.

If you want to store the bread for longer than a week, it can be frozen. Wrap the bread tightly in plastic wrap or aluminum foil and place it in a freezer-safe container and it will stay good up to 3 months.

Nutrition