Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 8
This is an amazing bowl of savoury and quick bread made with zucchini. A healthy loaf that pairs so well with soups and salads. You can also toast it for a quick and simple breakfast.
I love this recipe. It’s so easy, I can make it in just a single bowl, there is no waiting for the batter to rise, and kneading is not required. This is one of the best zucchini recipes that you can try very soon!
Ingredients
1 Egg
1 1/2 c. zucchini, grated
2 c. all-purpose white flour
1/2 tsp baking soda
2 tsp baking powder
1 c. milk I used 2% but whole or non-fat
1 tbsp vinegar, white or apple cider
1 1/2 c. grated sharp cheddar
3 tbsp butter, melted
2 green onions, chopped
1/2 tsp salt
How to make Savory Zucchini Cheddar Quick Bread
Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick spray, grease a 9 x 5-inch bread pan.
Step 2: In a paper towel, wrap the grated zucchini and squeeze until the liquid is released. Note that you do not have to completely dry the zucchini out, just about 1 tbsp liquid is okay.
Step 3: Place the flour, baking powder, baking soda, and salt in a large bowl. Mix well until combined.
Step 4: Whisk the milk with vinegar in a small bowl. Stir in the melted butter and egg.
Step 5: To the dry mixture, add the milk. Mix well until just combined. Then, add the grated zucchini, cheese, and onions. Lightly mix until just blended.
Step 6: Into the prepared pan, pour the batter and bake for about 1 hour in the preheated oven. The bread is done when a toothpick inserted in the centre of the bread comes out clean.
Step 7: Remove from the oven when done and let the bread cool for about 10 minutes in the pan before carefully inverting the bread on a wire rack.
Note:
Substitute the milk and vinegar combination with 1 cup buttermilk.
Nutrition Facts:
Amount Per Serving: Calories 269, Calories from Fat 117, Fat 13g20%, Saturated Fat 7g35%, Cholesterol 57mg19%, Sodium 407mg17%, Potassium 272mg8%, Carbohydrates 27g9%, Fiber 1g4%, Sugar 2g2%, Protein 10g20%, Vitamin A 500IU10%, Vitamin C 4.7mg6%, Calcium 245mg25%, Iron 1.9mg11%
Ingredients
- 1 Egg
- 1 1/2 c. zucchini, grated
- 2 c. all-purpose white flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 c. milk I used 2% but whole or non-fat
- 1 tbsp vinegar, white or apple cider
- 1 1/2 c. grated sharp cheddar
- 3 tbsp butter, melted
- 2 green onions, chopped
- 1/2 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick spray, grease a 9 x 5-inch bread pan.
Step 2: In a paper towel, wrap the grated zucchini and squeeze until the liquid is released. Note that you do not have to completely dry the zucchini out, just about 1 tbsp liquid is okay.
Step 3: Place the flour, baking powder, baking soda, and salt in a large bowl. Mix well until combined.
Step 4: Whisk the milk with vinegar in a small bowl. Stir in the melted butter and egg.
Step 5: To the dry mixture, add the milk. Mix well until just combined. Then, add the grated zucchini, cheese, and onions. Lightly mix until just blended.
Step 6: Into the prepared pan, pour the batter and bake for about 1 hour in the preheated oven. The bread is done when a toothpick inserted in the centre of the bread comes out clean.
Step 7: Remove from the oven when done and let the bread cool for about 10 minutes in the pan before carefully inverting the bread on a wire rack.
Notes
Substitute the milk and vinegar combination with 1 cup buttermilk.
