If you are looking for a quick, simple and easy bread to serve for breakfast, brunch or snack, you are in the right place. This Zucchini Cheddar Cheese Buttermilk Quick Bread, is truly a quick bread. You can have a freshly baked cheesy delicious bread in less than 1 1/2 hour. It is so cheesy, soft, moist with a nice savory flavor. I cannot stress how much I love this bread, so I guess you just have to give it a try.
This Zucchini Cheddar Buttermilk Quick Bread is one of my favorite savory quick bread. The bread batter is so versatile you can easily tweak it to make different variation. A slight substitution in some of the ingredients can give you a slightly different variation every time you make it. But the BEST part of this, this is such an easy recipe to make. Want a proof? I made a video to show you how I made it. Take some time to watch it to give you the idea, I am hoping that seeing how I made it will convince you to give this bread a try.
Summer brings abundance of a lot of fruits and vegetables. Berries for sure, stone fruits like Peach and Apricot, and not to forget Mango. Apart from fruits, abundance of fresh vegetables are also on the table. I started my flower and vegan table garden last year but this year is the first year I am reaping the fruits of my labour, including the abundance of Zucchini.
Uses of Zucchini
I used to look at zucchini as something I can only use for making vegetable dishes or salad, but not any more. Zucchini has more use than for savory dishes. Few years ago, i discovered the use of Zucchini in baked goods, and I was blow away by the concept and the by product itself. I wouldn’t think of using zucchini for chocolate cake, muffin, brownies and quick bread. I am glad I got into it, it was amazing! You wouldn’t be able to taste the zucchini in the baked products but it contributes a lot on how moist and soft the texture. So next time you think of Zucchini, think out of the box and try using it for baking. Savory dishes, soups, salads, meatballs, are all good way to use Zucchini. But why stop there when you can expand your option to using it for bake products as well. I have quite a few of my favorite Zucchini baked goods in my website, and now I am adding this savory quick bread in my list.
This bread is so moist and soft, with the right savoury salty taste from sharp cheddar cheese and a nice fresh green onion flavor. Nothing overwhelming, plain, simple and delicious. Just like that.
Why Use Buttermilk?
Buttermilk helps produce a tender soft bread. Being an acidic ingredients, buttermilk is best use for recipe that calls for baking soda as leavening agent. This is because baking soda requires an acidic ingredient to activate it. Once the ingredients are mix together and as soon as it hits the oven, the chemical reaction between the baking soda and the acidic ingredients happen. You may even notice bubbles starts forming when you leave the batter sitting for long. The bubbles is the product of the reaction, causing the bread to rise producing a good height and texture for the bread.
Buttermilk is normally sold in large package, here in Vancouver, the minimum size that we have is 1L which is really a lot unless I plan to use it for something else. The good news is that you do not really have buy buttermilk if you do not have anything else to use it. You can make your own. Simply mix milk with lemon juice or white vinegar and let it sit for 10 minutes until it curdle. That’s it! homemade buttermilk.
Can I Use Regular Milk?
Yes you can, but it might not be as tender as when using buttermilk. There will also slight difference in how the bread will rise. I suggest making your own buttermilk instead.
Tips in Making This Bread
- Make sure to squeeze as much water that you can from Zucchini. A wet Zucchini could make the batter too watery and could also affect the baking time.
- Use a flavorful cheese to get a better tasting bread. I always like using sharp cheddar cheese in most of my savory bread, quick bread or pull-apart bread.
- Parchment Paper for the Pan, I find it easier to remove the bread when the pan is lined with parchment paper. This way, you only have to lift it and pull it. Also, since there is a lot of cheese in the recipe, this prevents sticking in the pan.
- 2 cups All-Purpose Flour
- 2 tablespoon Sugar
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 Egg
- 1/4 cup melted unsalted Butter
- 1 cup Buttermilk
- 1 1/4 cup shredded Old Cheddar Cheese
- 2 tablespoon chopped fresh Green Onion
- 1 cup shredded Zucchini – grated and squeezed (no need to peel)
- Buttermilk – Regular milk + 1 teaspoon lemon juice or white unflavored vinegar
- Green Onion – chives or pickled or fresh jalapeno peppers
- Pre-heat the oven to 350F and line a 9 x 5 baking tin with parchment paper
- Dry Ingredients: In a bowl, mix all purpose flour, sugar, baking powder, baking soda, salt, cheese, and zucchini.
- Wet Ingredients: In a separate bowl, mix the buttermilk, egg and melted butter
- Dry + Wet Ingredients: Pour the wet ingredients to dry ingredients and mix until just combined.
- Pan: Transfer in mixture in the prepared pan and level the top.
- Bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes then remove and transfer in a cooling or wire rack. Do not leave the bread in the pan as it could produce steam that will make the bottom of the bread wet
Makes 8 slices
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