Introduction
Oh, the joy of a fresh-baked loaf! There’s something so incredibly comforting and rewarding about pulling a warm, fragrant bread out of the oven, isn’t there? Especially when it’s packed with delicious flavors and made with ingredients you might already have in your kitchen. Today, we’re diving into a recipe that’s become a staple in my home, especially during those garden-heavy months: Garden Zucchini Cheddar Quick Bread. It’s ridiculously easy, comes together in a flash, and the savory combination of tender zucchini and sharp cheddar is just pure magic. Get ready to impress yourself (and anyone lucky enough to snag a slice)!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’ll be smelling this deliciousness baking in no time. Perfect for those moments you need a quick treat or a last-minute side dish.
- Easy: No fancy techniques or complicated steps here! If you can stir ingredients together, you can make this bread. It’s a fantastic recipe for beginners or when you just don’t have a lot of time.
- Giftable: Imagine bringing a warm loaf of this savory bread to a friend, neighbor, or as a hostess gift. It’s homemade goodness that’s always appreciated!
- Crowd-pleasing: The irresistible combination of mild zucchini, sharp cheddar, and fresh green onions is a hit with pretty much everyone. It’s perfect for brunches, potlucks, or just a cozy family dinner.
Ingredients
Let’s gather up what you’ll need for this delightful loaf. Don’t worry, it’s all pretty straightforward!
- 2 green onions: These add a subtle oniony bite that complements the cheese beautifully. I like to use both the white and green parts.
- 1 ½ cups zucchini: Make sure to give it a good shred! This is where the moisture and tenderness come from.
- 1 large egg: Our binder that holds everything together.
- 2 teaspoons baking powder: This helps our bread get nice and fluffy.
- ½ teaspoon baking soda: A little extra lift and browning power.
- 2 cups all-purpose flour: The sturdy foundation of our bread.
- ½ teaspoon table salt: To enhance all those savory flavors.
- 1 tablespoon white or apple cider vinegar: This reacts with the baking soda for an extra tender crumb.
- 1 cup milk: Any kind works here – whole, 2%, or even a plant-based alternative.
- 3 tablespoons unsalted butter: Melted, it adds richness and a lovely golden hue.
- 1 ½ cups sharp cheddar cheese, grated: Go for sharp cheddar for the best flavor punch!
How to Make It
Ready to create some kitchen magic? Let’s get this loaf in the oven!
- Preheat and Prep: First things first, let’s get that oven going. Preheat it to 350°F (175°C). Then, grab your trusty 9×5 inch loaf pan and give it a good grease and flour. This ensures your beautiful bread doesn’t stick.
- Dry Ingredients Unite: In a nice big bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. Give it a good mix so everything is evenly distributed.
- Wet Ingredients Whisk: In a separate, slightly smaller bowl, crack your egg and whisk it with the milk, your melted butter, and that tablespoon of vinegar. A good whisk will get them nicely combined.
- Combine, But Don’t Overmix: Now, pour those wet ingredients into the bowl with your dry ingredients. Stir them together gently until just combined. It’s okay if there are a few little lumps; we don’t want to overwork the dough.
- The Flavor Stars: Time to add the stars of the show! Gently fold in your shredded zucchini, your chopped green onions, and all that glorious grated cheddar cheese. Give it a few gentle stirs to distribute them evenly throughout the batter.
- Pan It Up: Pour your beautiful batter into the prepared loaf pan. Use a spatula to spread it out evenly so it bakes up nice and level.
- Bake to Perfection: Pop that pan into your preheated oven and let it bake for about 50 to 60 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean.
- Cool Down: Patience is a virtue, especially with freshly baked bread! Let the loaf cool in the pan for about 10 minutes. Then, carefully flip it out onto a wire rack to cool completely. This is the hardest part, but trust me, the aroma is worth the wait!
Substitutions & Additions
Want to put your own spin on this already amazing recipe? I love getting creative in the kitchen, and this bread is perfect for it!
- Cheese Swap: Not a fan of sharp cheddar? Monterey Jack, Gruyere, or even a bit of Parmesan would be delicious! A mix of cheeses is always a good idea too.
- Herb Power: Fresh chives or a little fresh parsley would be lovely additions along with or instead of the green onions.
- Spice It Up: For a little kick, try adding a pinch of red pepper flakes to the batter.
- Veggie Variations: Finely diced bell peppers or a little bit of corn could also be fun additions.
Tips for Success
A few little pointers to ensure your Garden Zucchini Cheddar Bread turns out absolutely perfect every time.
- Don’t Overmix: This is key for any quick bread! Overmixing develops the gluten too much, leading to a tough loaf. Mix until just combined.
- Squeeze That Zucchini: While this recipe doesn’t explicitly call for it, if your zucchini seems exceptionally watery, you can give it a gentle squeeze after shredding to remove some excess moisture. I usually don’t bother for this recipe because the liquid adds to the moistness, but it’s an option if you prefer a slightly firmer crumb.
- Prep Ahead: You can shred your zucchini and grate your cheese the day before and store them in airtight containers in the refrigerator.
- Oven Variations: Ovens can be finicky! Keep an eye on your bread in the last 10 minutes of baking. If it’s browning too quickly on top, you can loosely tent it with aluminum foil.
How to Store It
Once your beautiful loaf has cooled, you’ll want to store it properly to keep it fresh and delicious.
Store your cooled Garden Zucchini Cheddar Bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If you live in a warm climate or want it to last longer, you can also store it in the refrigerator. For even longer storage, wrap it well and freeze it for up to 3 months. Thaw at room temperature or gently warm slices in the oven or toaster.
FAQs
Got a few lingering questions? Let’s tackle them!
Q: Can I make this bread gluten-free?
A: You can try substituting a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
Q: My zucchini is really watery, will this make the bread soggy?
A: The moisture from the zucchini is what keeps this bread so tender! While you can lightly squeeze excess water if you prefer a denser crumb, most of the liquid is absorbed beautifully during baking.
Q: Can I add meat to this bread?
A: Absolutely! Cooked and crumbled bacon or small bits of cooked ham would be a fantastic savory addition.
Q: How do I know if the bread is baked through?
A: The best way is to use a toothpick or thin wooden skewer. Insert it into the thickest part of the loaf. If it comes out clean with no wet batter clinging to it, your bread is ready!
Savory Garden Zucchini Cheddar Bread
Equipment
- Loaf pan 9x5 inch
- Mixing bowls One large, one medium
- Whisk
- Measuring Cups
- Measuring spoons
- Spatula
- Wire rack
- toothpick or wooden skewer for testing doneness
Ingredients
Main ingredients
- 2 green onions green onions both white and green parts, chopped
- 1.5 cups zucchini shredded
- 1 large egg
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 cups all-purpose flour
- 0.5 teaspoon table salt
- 1 tablespoon white or apple cider vinegar
- 1 cup milk any kind
- 3 tablespoons unsalted butter melted
- 1.5 cups sharp cheddar cheese grated
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.2 green onions green onions
- In a separate, medium bowl, whisk together the egg, milk, melted butter, and vinegar.2 green onions green onions
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the shredded zucchini, chopped green onions, and grated cheddar cheese.2 green onions green onions
- Pour the batter into the prepared loaf pan and spread evenly with a spatula.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then carefully flip it out onto a wire rack to cool completely.