Savoury Cheddar Zucchini Quick Bread

 Got too many zukes in your garden? This Savoury Cheddar Zucchini Quick Bread is a deliciously simple way to use them!

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It has been hot and humid here in Ontario lately. The result is our garden has burst to life. Our tomatoes still need to ripen, but our cucumbers and zucchini are abundant. The kids and I went away last weekend and I forgot to ask my SO to harvest the garden while I was gone. Needless to say when we went out on Tuesday, we found a HUGE zucchini and many cukes begging to be picked. 

Since large zucchini tend to have bigger seeds, I knew I wanted to use this one for baking. I simply use a spoon to remove the seeds (similar to removing cantaloupe or squash seeds), then I grate up my zucchini, using the large side of my box grater. This baby yielded 5 cups of grated zucchini!

My daughter asked if we could make my Old Fashion Zucchini Cake, and I wanted to try making a lemon zucchini loaf. However we got side tracked by a zucchini cheddar bread we saw on Pinterest. I figured this would be something great to make, to bring with us to the cottage. So the lemon zucchini loaf will have to wait until next week.

I decided to make 2 loves of this delicious savoury quick bread. One to try right away and one to bring to the cottage. Let me tell you, as it was baking, the smell was delightful. The garlic and cheese smelled amazing and had our tummies rumbling. So much so that my daughter tried stealing a slice as I was trying to take my photos for this blog post. It was a total hit! Savoury, with a subtle hint of garlic and salty cheese. The zucchini adds gorgeous green flecks, mixed in with the marbling of the cheese. 

What is Quick Bread?

Quick bread is a bread that uses leavening such as baking powder and baking soda, instead of yeast. It requires no kneading, which is why it is considered to be quick. Quick breads are most commonly sweet (banana bread, pumpkin bread), but more and more savoury recipes are popping up. 

How do I make my own Buttermilk?

Buttermilk is a fermented dairy drink. Most often it is the liquid left after churning cream into butter. While buttermilk is sold in stores, many people do not have it readily on hand. Therefore making your own substitute has become a popular method in households around the globe. It is as simple as adding 1 TBS of vinegar, or lemon juice, to 1 C of milk. Stir the mixture and let sit for 2-4 minutes. Most people use 2% milk, but I use low fat milk with no issues.

Should I squeeze the water out of my Zucchini when using it in Quick Bread?

Certain recipes ask for grated zucchini to be squeezed or patted dry. This will ensure that your loaf isn't too wet and mushy when it bakes. Too much moisture in quick bread can lead to a soft and mushy loaf, that will still be wet once baked through. In this recipe it is important to pat your zucchini dry. I like using clean dish towels to do this.

Should I peel my Zucchini before grating it?

As tempting as it is to peel your zucchini before grating it, or even adding it to other dishes, it is not necessary. The skin on the zucchini is very thin and practically melts away while it bakes in the quick bread. As it does so, it adds wonderful moisture to the loaf.

PIN IT!!

Equipment needed for this recipe

• box grater
• clean kitchen towels
• mixing bowls (2)
• measuring cups for both wet and dry measures
• measuring spoons
• 9x5 inch loaf pan
• parchment paper
• mixing spoon or rubber spatula
• fork
• small microwave safe bowl

Savoury Cheddar Zucchini Quick Bread

• 
  1 1/2 cups zucchini, grated and patted dry
• 2 cups all purpose white flour
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 tsp garlic powder
• 2 tsp garlic and herb seasoning (I used Pampered Chef)
• 1 cup milk I used non fat without an issue
• 1 tablespoon lemon juice or white vinegar,
• 1 egg
• 1/4 C butter, melted
• 1 1/2 cups grated sharp old cheddar

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan and line it with parchment paper.

Using the large side of your box grater, grate the zucchini, making sure to stop at the stem. Lay grated zucchini on a clean kitchen towel, in a single layer and place a second clean kitchen towel on top. Gently press down onto the grated zucchini, so that the kitchen towels absorb any water. 

In a measuring cup, combine the milk and lemon juice, mixing with a fork. Let it sit while you prepare the remaining ingredients.

In a microwave safe bowl, melt the butter using 30 second increments. Let cool slightly.

In a mixing bowl, combine the flour, baking powder, baking soda, garlic powder, garlic and herb seasoning and salt. Add in the grated cheddar and toss to coat.

In a separate mixing bowl combine the milk mixture, egg and cooled melted butter. Using a fork mix to break the yolks.

Pour the wet ingredients into the dry ingredients and mix until most of the flour is incorporated. Add in the zucchini until mixture is just combined. 

Pour the batter into your prepared baking pan and bake in preheated oven for 50-60 minutes; until a toothpick inserted in the center comes out clean.

Let cool 10-15 minutes before removing from pan. Serve warm with butter, or let cool completely. 

**One slice is 5 WW points on the purple plan 💜