Cheddar zucchini bread is the perfect recipe to use up that extra garden zucchini! This tender quick bread is filled with shredded zucchini, cheddar cheese, garlic, and chives. Best served warm with butter.
1 ½cupsgrated zucchiniliquid squeezed out after measuring
2 ¼cupsall purpose flour
2teaspoonsbaking powder
½teaspoonbaking soda
1 teaspoongarlic powder
½teaspoonsalt
1cupbuttermilkroom temperature
2largeeggsroom temperature
¼cupunsalted buttermelted
1 ½cupsshredded sharp cheddar cheese
2tablespoonsfresh chopped chives
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a 9x5 loaf pan with parchment paper (or grease the bottom and sides) and set aside.
Wrap shredded zucchini in a paper towel and squeeze gently to remove excess liquid. Set aside.
In a large bowl, add your dry ingredients: flour, baking powder, baking soda, garlic powder, and salt. Whisk to combine.
In a separate bowl, add your wet ingredients: zucchini, buttermilk, egg, and melted butter. Stir to combine. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just combined. Add cheese and chives and stir until incorporated.
Pour batter into prepared loaf pan. Bake for about 50-60 minutes, or until browned across the top and a toothpick inserted into the center comes out with crumbs, not wet batter.
Notes
*The original recipe used 1 large egg. I've since increased it to 2 large eggs for added structure and moisture.
Sharp cheddar can be substituted with mild cheddar, monterey jack, or pepper jack cheeses.
Zucchini bread will keep for 2-3 days in a sealed container at room temperature, up to a week in a sealed container in the refrigerator, or up to 3 months tightly wrapped in the freezer.
Use the small side of a box grater to finely grate your zucchini. It will bake seamlessly into your bread. Or, use the large side of a box grater for a bit of texture.