Breads made with yeast can be intimidating to bake at home. It took me years before I realized how fun and easy they can be, but I also never saw what all the fuss was about when quick breads are so easy to produce with almost unerring results.
For the hundreds of times that I've made quick breads like banana or sweet zucchini bread, I've only recently started making savory versions. In the summer, when I've got tons of zucchini growing in our garden or I see it priced low at the farmers market, whipping up an exquisite loaf of this Zucchini Cheddar Bread is a most affordable and mouthwatering treat.
Savory. Simple. Zucchini Cheddar Bread (1 9 x 5 inch loaf - 12 servings)
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 cups grated zucchini
- 1 1/2 cups grated cheddar cheese
- 1/4 cup chopped scallions
- 3/4 cup Buttermilk
- 2 large eggs
Preheat oven to 350° F.
In a bowl, whisk together the flours, baking soda, baking powder, and salt.
Add in the zucchini, cheese, and scallions and toss to coat.
In a small bowl, whisk together the buttermilk and eggs. Add to the flour mixture and stir until just combined. Do not over mix. Pour the batter into a greased loaf pan and bake for 55-60 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool and serve.
* Loaves can be cooled, wrapped in plastic wrap or foil, placed in freezer bags, labeled and frozen for up to 3 months. Place in refrigerator overnight to defrost.