Cheddar and Zucchini Quick Bread

Name: Cheddar and Zucchini Quick Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 2 tsp Baking Powder; 0.25 cup Butter; 0.5 cup Buttermilk; 2 whole Eggs; 1 tbsp Fresh Chives; 1 tbsp Green Onion; 0.5 tsp Salt; 4 oz Shredded Cheddar Cheese; 1 whole Zucchini

Breakfast 🍳Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Sugar-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Cheddar and Zucchini Quick Bread bakes up with a crisp, golden crust and a tender, moist crumb dotted with melted cheddar and fresh herbs. The gentle sweetness of zucchini balances the salty cheese, while chives and green onion add a fresh lift. Serve warm with soup or salad, or slice for a savory breakfast alongside eggs.

Prep15 mins
Cook1 hr
Serves10
DifficultyEasy

1

Gather all ingredients.
2

Preheat the oven to 350 degrees F (175 degrees C).
3

Coat a 9x5-inch loaf pan with cooking spray.
4

Coarsely shred the zucchini.
5

Wrap the shredded zucchini in a clean kitchen towel or cheesecloth.
6

Squeeze well and discard the excess liquid, then set aside.
7

Whisk the flour, baking powder, and salt together in a large bowl.
8

Whisk the buttermilk and egg together in a bowl, then stir in the melted butter.
9

Stir the buttermilk mixture into the dry ingredients, taking care not to overmix.
10

Fold in the shredded zucchini, cheese, green onions, and chives until combined (the batter will be thick).
11

Spread the batter evenly in the prepared pan.
12

Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 55 to 60 minutes.
13

Allow the bread to cool in the pan for 15 minutes.
14

Remove from the pan and cool completely on a wire rack.
15

Recipe developed by Barrett Heald.