Introduction
Oh, hello there, friend! Do you ever find yourself with an abundance of garden zucchini, wondering what magical treat you can whip up? Or maybe you’re just craving a slice of something savory, warm, and utterly comforting? Well, I’ve got the perfect recipe for you that’s going to be your new go-to: Garden Zucchini Cheddar Quick Bread! It’s so incredibly simple to make, perfect for a quick weeknight bake, and tastes like pure happiness in every single bite. Imagine the smell wafting through your kitchen… pure bliss!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you can have this delicious bread baking in less time than it takes to pick up takeout!
- Easy: No fancy techniques here, just simple mixing and baking. Perfect for beginners and seasoned bakers alike.
- Giftable: Wrap a warm loaf in some pretty paper, and you’ve got an instant, heartfelt gift for neighbors, friends, or just because!
- Crowd-pleasing: Whether it’s for breakfast, lunch, or a snack, this savory bread is always a hit. The cheesy, zesty goodness is universally loved!
Ingredients
Gather up these goodies – they’re all pretty common pantry staples, with that wonderful zucchini adding a secret healthy-ish twist!
- 1 1/2 cups shredded zucchini: The star of our show! Make sure to squeeze out as much excess moisture as you can.
- 2 cups all-purpose flour: Your trusty base for any good quick bread.
- 2 teaspoons baking powder: This is what gives our bread its lovely lift!
- 1/2 teaspoon baking soda: Works with the baking powder to ensure a perfect texture.
- 1/2 teaspoon salt: To enhance all those delicious savory flavors.
- 1 cup milk (2%, whole, or nonfat): I like to use 2% for a good balance, but whatever you have works!
- 1 tablespoon white or apple cider vinegar: This little trick creates a “buttermilk” effect with the milk, making your bread super tender.
- 1 large egg: For binding everything together and adding richness.
- 3 tablespoons unsalted butter, melted: Adds that wonderful buttery flavor and moisture.
- 1 1/2 cups sharp cheddar cheese, grated: Oh, the cheese! Sharp cheddar brings a fantastic tang and gooeyness.
- 2 green onions, chopped: For a pop of fresh, mild onion flavor and a pretty green color.
How to Make It
Alright, let’s get our aprons on and dive into this easy-peasy recipe. You’ll be so proud of yourself!
- Get the oven ready: Preheat your oven to 350°F (175°C). While it’s heating up, grab your 9×5 inch loaf pan and give it a good grease and flour. This helps ensure your beautiful bread releases perfectly.
- Dry ingredients unite! In a nice, big bowl, whisk together the flour, baking powder, baking soda, and salt. Give them a good swirl so everything’s evenly distributed.
- The magical milk mixture: In a separate medium bowl, pour in your milk and add the tablespoon of vinegar. Give it a quick stir and then let it sit for about 5 minutes. You’ll see it start to look a little bit curdled – that’s exactly what we want!
- Wet ingredients come out to play: To that slightly curdled milk mixture, add your egg and the melted butter. Whisk it all together until it’s nice and smooth.
- Combine wet and dry: Now, pour those lovely wet ingredients into the bowl with your dry ingredients. Stir them together just until they’re combined. This is super important – overmixing can lead to a tough bread, and we want tender, fluffy goodness! A few little lumps are perfectly fine.
- Fold in the stars: Gently fold in the shredded zucchini, the grated cheddar cheese, and those chopped green onions. Be careful not to stir too vigorously; we want to keep all that air in our batter.
- Pan it up! Pour your beautiful batter into the prepared loaf pan and spread it out evenly. Give the pan a little tap on the counter to settle it.
- Bake to perfection: Pop that pan into your preheated oven and bake for 50-60 minutes. The best way to check if it’s done is to insert a wooden skewer or a toothpick into the center. If it comes out clean, your bread is ready!
- Cool down time: Let your gorgeous loaf cool in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully invert it onto a wire rack to cool completely. Patience is a virtue, especially when it smells this good!
Substitutions & Additions
This recipe is already fantastic, but here are some ways you can make it your own!
- Cheese: If sharp cheddar isn’t your jam, try Monterey Jack, Gruyere, or even a spicy pepper jack for a kick!
- Herbs: Fresh chives are a great alternative to green onions, or you could add a sprinkle of dried dill or thyme to the dry ingredients.
- Veggies: A little finely chopped red bell pepper or a handful of corn kernels would be delicious additions!
- Spice: For a little warmth, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the wet ingredients.
Tips for Success
A few little tricks up my sleeve to ensure your Zucchini Cheddar Bread is absolutely perfect every time!
- Squeeze that zucchini! This is probably the most crucial step. If your zucchini is too wet, your bread can turn out soggy. Use a clean kitchen towel or cheesecloth to wring out as much liquid as possible.
- Don’t overmix the batter: Seriously, I can’t stress this enough! A light hand makes for a tender crumb.
- Prep Ahead: You can shred your zucchini and chop your green onions a day in advance and store them in airtight containers in the fridge.
- Even Baking: Ovens can be a little quirky! If you notice one side browning faster than the other, you can rotate the pan halfway through baking.
How to Store It
This bread is best enjoyed fresh, but it stores beautifully too!
Once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, or slice and freeze individual portions for up to 3 months. Just pop a slice in the toaster or microwave to reheat!
FAQs
- Can I use a different type of cheese? Absolutely! While sharp cheddar is wonderful, feel free to experiment with other cheeses like Monterey Jack, Gruyere, or even a blend.
- What if I don’t have any zucchini? While this recipe is specifically for zucchini bread, you could try substituting other grated vegetables like carrots or even finely chopped broccoli florets, but the flavor and texture will be different.
- My bread is a little dense. What did I do wrong? The most common culprit is overmixing the batter. Make sure to stir just until the dry and wet ingredients are combined. Also, ensure your baking powder and baking soda are fresh!
- Can I make mini loaves or muffins? Yes! You can bake this batter in muffin tins (reduce baking time to about 20-25 minutes) or mini loaf pans (bake time will be around 30-35 minutes). Keep an eye on them as they’ll bake faster than a full-sized loaf.
Garden Zucchini Cheddar Quick Bread
An easy, savory, and irresistible quick bread recipe featuring shredded zucchini and sharp cheddar cheese, perfect for a weeknight bake or a thoughtful gift.
Equipment
- 9x5 inch loaf pan Greased and floured
- Large bowl
- Medium bowl
- Whisk
- Spatula
- Wire rack
- Wooden skewer or toothpick
- Clean kitchen towel or cheesecloth For squeezing zucchini
Ingredients
Main ingredients
- 1.5 cups shredded zucchini Squeeze out excess moisture
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup milk 2%, whole, or nonfat
- 1 tablespoon white or apple cider vinegar
- 1 large egg
- 3 tablespoons unsalted butter Melted
- 1.5 cups sharp cheddar cheese Grated
- 2 green onions Chopped
Instructions
- Get the oven ready: Preheat your oven to 350°F (175°C). While it's heating up, grab your 9x5 inch loaf pan and give it a good grease and flour. This helps ensure your beautiful bread releases perfectly.
- Dry ingredients unite! In a nice, big bowl, whisk together the flour, baking powder, baking soda, and salt. Give them a good swirl so everything's evenly distributed.
- The magical milk mixture: In a separate medium bowl, pour in your milk and add the tablespoon of vinegar. Give it a quick stir and then let it sit for about 5 minutes. You'll see it start to look a little bit curdled – that's exactly what we want!
- Wet ingredients come out to play: To that slightly curdled milk mixture, add your egg and the melted butter. Whisk it all together until it's nice and smooth.
- Combine wet and dry: Now, pour those lovely wet ingredients into the bowl with your dry ingredients. Stir them together just until they're combined. This is super important – overmixing can lead to a tough bread, and we want tender, fluffy goodness! A few little lumps are perfectly fine.
- Fold in the stars: Gently fold in the shredded zucchini, the grated cheddar cheese, and those chopped green onions. Be careful not to stir too vigorously; we want to keep all that air in our batter.
- Pan it up! Pour your beautiful batter into the prepared loaf pan and spread it out evenly. Give the pan a little tap on the counter to settle it.
- Bake to perfection: Pop that pan into your preheated oven and bake for 50-60 minutes. The best way to check if it's done is to insert a wooden skewer or a toothpick into the center. If it comes out clean, your bread is ready!
- Cool down time: Let your gorgeous loaf cool in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully invert it onto a wire rack to cool completely. Patience is a virtue, especially when it smells this good!
Notes
Once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or slice and freeze for up to 3 months.