The first time I made this bread, it was purely out of necessity. I had an abundance of zucchini from our garden and a hungry crowd to feed. My initial plan was to make a traditional zucchini loaf, but a sudden craving for something savory led me to experiment by adding sharp cheddar and a handful of fresh green onions. The result was a mouthwatering, savory bread that quickly became a family favorite.
What I love about this Zucchini Cheddar Quick Bread is its versatility. It pairs wonderfully with a bowl of soup on a chilly day, makes a great addition to a picnic spread, and even works as a quick breakfast on busy mornings. The combination of tender zucchini, tangy cheddar, and the subtle bite of green onions creates a flavor profile that’s both comforting and unique. Plus, it’s a fantastic way to sneak some veggies into your diet, especially for the little ones!
Over the years, I’ve tweaked the recipe slightly, sometimes adding a bit of garlic powder for an extra kick or substituting different cheeses depending on what I have on hand. The beauty of this bread lies in its simplicity and the ease with which you can adapt it to suit your taste.
I hope you enjoy baking and eating this delightful Zucchini Cheddar Quick Bread as much as my family and I do. It’s a recipe that’s sure to become a staple in your kitchen, just as it has in mine.
Making Zucchini Cheddar Quick Bread
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Ingredients
- 1 tablespoon vinegar (white or apple cider)
- 1 cup milk (2% works, but whole or non-fat is fine too)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups grated zucchini
- 3 tablespoons melted butter
- 1 egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 green onions, chopped
- 1 1/2 cups grated sharp cheddar
Directions
- Preheat your oven to 350 degrees and spray a 9 x 5 bread pan with non-stick spray.
- Wrap the grated zucchini in a paper towel and squeeze out some liquid, leaving a bit of moisture.
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- In a small bowl, mix milk and vinegar, allowing it to curdle. Stir in melted butter and egg.
- Combine the milk mixture with the dry ingredients, mixing just until combined to avoid overmixing.
- Gently fold in zucchini, cheddar, and green onions until evenly distributed.
- Pour the batter into the prepared pan and bake for one hour at 350 degrees.
- Check doneness with a toothpick; it should come out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
FAQs:
Why do I need to squeeze the liquid out of the zucchini?
Squeezing the liquid out of the grated zucchini helps prevent the quick bread from becoming too soggy. Zucchini contains a lot of moisture, and removing some of it ensures the bread has the right texture. However, you don’t need to dry it completely; just removing a tablespoon or so of liquid is sufficient.
Can I use a different type of cheese instead of sharp cheddar?
Yes, you can use different types of cheese based on your preference. While sharp cheddar adds a distinct flavor, other cheeses like mozzarella, Monterey Jack, or even a blend of cheeses can work well in this recipe. Just ensure the cheese you choose melts nicely and complements the other ingredients.
What can I use as a substitute for vinegar in this recipe?
If you don’t have white or apple cider vinegar on hand, you can substitute it with lemon juice. The purpose of the vinegar is to react with the baking soda, helping the bread to rise. An equal amount of lemon juice will achieve the same result.
How do I store Zucchini Cheddar Quick Bread?
To store Zucchini Cheddar Quick Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. For longer storage, place the wrapped bread in an airtight container or a resealable plastic bag and refrigerate for up to a week. You can also freeze the bread for up to 3 months; just make sure to wrap it well to prevent freezer burn.
Can I add other vegetables or ingredients to this quick bread?
Absolutely! This recipe is quite versatile. You can add other ingredients such as grated carrots, chopped bell peppers, or even herbs like basil or parsley. Just be mindful of the moisture content of additional vegetables and adjust the recipe accordingly to maintain the right batter consistency.
Why is it important not to overmix the batter?
Overmixing the batter can lead to a denser bread with a tougher texture. Mixing the batter just until the ingredients are combined helps to ensure the bread rises properly and has a light, tender crumb. Overmixing can develop the gluten in the flour too much, which is not desirable for quick bread.
Zucchini Cheddar Quick Bread
Ingredients
- 1 1/2 cups grated zucchini
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk 2% works, but whole or non-fat is fine too
- 1 tablespoon vinegar white or apple cider
- 1 egg
- 3 tablespoons melted butter
- 1 1/2 cups grated sharp cheddar
- 2 green onions chopped
Instructions
- Preheat your oven to 350 degrees and spray a 9 x 5 bread pan with non-stick spray.
- Wrap the grated zucchini in a paper towel and squeeze out some of the liquid. You don’t need to dry it completely, just a tablespoon or so of liquid should be enough.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In a small bowl, combine the milk and vinegar. Let it sit for a bit to curdle. Then, mix in the melted butter and egg.
- Add the milk mixture to the dry ingredients, mixing just until combined. Be careful not to over mix to ensure the bread rises well.
- Fold in the grated zucchini, cheddar, and chopped green onions, stirring lightly until just incorporated.
- Pour the batter into the prepared pan and bake at 350 degrees for one hour.
- Check if the bread is done by inserting a toothpick into the center; it should come out clean. Let the bread cool in the pan for 10 minutes before carefully removing it to cool on a wire rack.
