Hello, baking enthusiasts and savory snack lovers! Today, we’re diving into a recipe that’s perfect for any time of year, not only Summer!—Homemade Zucchini Cheese Bread. This delightful bread combines the freshness of garden-grown zucchini with the rich, savory goodness of melting cheese, creating a loaf that’s moist, flavorful, and incredibly satisfying. This is a quick bread that you can serve for breakfast and can be made in one hour.

Why zucchini and cheese, you might ask? Zucchini adds a wonderful moisture to the bread, keeping it tender and soft, while the cheese brings a depth of flavor that’s both comforting and irresistible. This bread is versatile enough to be enjoyed as a side with soups and salads, as a snack on its own, or even as a tasty addition to your breakfast spread. Serve it as is, but my favorite way to enjoy a slice of this bread is by toasting it and spreading a lot of butter on top. Try it!

In this blog, I willl walk you through the steps of making this delicious bread from scratch. From grating the zucchini to mixing the batter and baking it to golden perfection, you’ll find that this recipe is straightforward and rewarding. I will also also share tips on how to customize your bread with different types of cheese and add-ins, making it easy to tailor to your taste preferences.

So, preheat your oven and get ready to fill your kitchen with the mouthwatering aroma of freshly baked bread. Whether you’re an experienced baker or just starting out, this Zucchini Cheese Bread is sure to become a favorite in your recipe collection. Happy baking!

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.

Grating the Zucchini

You need to grate the zucchini and lightly squeeze it. I used a fine grater so that it will give a nice specs of green in the bread but not a chucky strands of zucchini. Squeeze the zucchini to get the moisture out. Do not skip this step to avoid gettign a soggy bread. The zucchini juice, do not throw it out. You can add it in your juice and drink it.

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.

Ingredients:

• 2 cups All-Purpose Flour
• 1/4 cup granulatedn Sugar
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon table Salt
• 1 teaspoon Garlic Powder
• 130g shredded Old Cheddar Cheese
• 250g shredded Zucchini – grated and squeezed (no need to peel)
• 2 tablespoon chopped fresh Green Onion
• 1 Egg
• 1/4 cup melted unsalted Butter
• 1 cup Buttermilk
• 2 tablespoon Cream Cheese – (optional)

Substitution:

• Buttermilk – Regular milk + 1 teaspoon lemon juice or white unflavored vinegar
• Green Onion – chives or pickled or fresh jalapeno peppers

Instructions:

1. Pre-heat the oven to 350F and 2 7-inch loaf pan lined with parchment paper
   • Alternative: Bake in a 9 x 5-inch loaf pan
2. Dry Ingredients: In a bowl, mix all purpose flour, sugar, baking powder, baking soda, salt, cheese, and zucchini.
3. Wet Ingredients: In a separate bowl, mix the buttermilk, egg and melted butter
4. Dry + Wet Ingredients: Pour the wet ingredients to dry ingredients and mix until just combined.
5. Pan: Transfer in mixture in the prepared pan and level the top. Add diced cream cheese.
6. Bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean.
7. 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

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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