Herbs & Cheddar Zucchini Bread

I like zucchini bread just fine. But, every once in awhile, I crave something a little more savory. That’s where this Herbs & Cheddar Zucchini Bread comes to the rescue, in more ways than one. 

True story: I confess that I’m tiptoeing my way out to the garden lately. My fear? Finding even more zucchini to pull off the vine. Big note to self: Planting just 2 seeds next year will be enough or else we may as well just open a farm stand. Here’s the current situation.

I mean, I love zucchini, especially this recipe I shared a few posts ago. However, I have now sliced and grated a bunch for the freezer. What’s more, I have hidden it recently in all kinds of dinner entrees and sauces. Looks like I have officially hit zucchini fatigue. Although, in trying out new recipes in a valiant effort to find another tasty way to use it, I am happy to say I found a winner. 

Zucchini bread is a summertime treat for many. Every year, at our extended family reunion, my Aunt Connie would dole out loaves of it before everyone went home. Even though she has since passed away, I have that sweet memory of her and that little tradition to hold on to.

What Makes This Bread So Tasty

My recipe, however, is a big twist on the traditional. First, it’s not sweet. This bread is savory and crispy and loaded with flavor – no bland bread here. Another plus is it’s easy to make. My handy OXO box grater makes quick work of shredding zucchini and measuring it without making a mess all over my kitchen. Win-win!

There are many things to love about this Herbs & Cheddar Zucchini Bread:

1. It uses up zucchini.
2. You don’t have to knead the dough.
3. There aren’t a bunch of special ingredients needed.
4. It bakes up in an hour so you can toss it in the oven and do other things, like pick more zucchini in my case.
5. There’s cheese in it and everyone loves cheese, right? Right.

A Few Helpful Baking Tips:

• To grease the pan, you can use cooking spray or coat the pan with oil. I always use coconut oil because I love the crispy finish and no-mess removal. Plus, it’s healthier than other oils. Oh, and it does not make your recipe taste like a tropical delight. Trust me.
• If you don’t have buttermilk, there’s no need to run out to the store. Just stir a tablespoon of lemon juice, apple cider vinegar, or white vinegar into a cup of milk and wait 5-7 minutes until it curdles.
• No chives? You can stir in 3 tablespoons of green onions instead.
• You’ll want to use a tangy cheese. That’s why sharp cheddar works well, although fresh parmesan or asiago would probably also be delicious! 
• There’s no need to knead the dough, but I like to use my hands at the last step to really mix the cheese and cheddar into the dough.
• If you can’t tolerate gluten, you can substitute a gluten-free baking mix in place of the flour.

This Herbs & Cheddar Zucchini Bread pairs well with soup, but would also toast up nicely in the morning for a quick breakfast. It is so crispy-chewy on the outside and full of flavor inside, you will want to make it again and again. I’m putting the extra zucchini in my garden on notice.

Herbs & Cheddar Zucchini Bread

Ingredients:

• 1 1/2 cups shredded zucchini
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1 cup buttermilk (I used lowfat; see notes)
• 1 egg
• 3 tablespoons unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese (see notes)
• 3 tablespoons chopped chives (or green onion)

Directions:

1. Preheat your oven to 350 and grease a loaf pan.
2. Shred zucchini on a box grater and blot or press with a paper towel to absorb extra moisture.
3. Combine flour, baking powder, baking soda, salt and Italian Seasoning in a large bowl.
4. In a separate bowl, whisk the buttermilk, melted butter and egg together.
5. Add the milk mixture to your flour mixture and stir until combined. It will be a little on the dry side. 
6. Next, add the zucchini, chives, and cheese and stir in thoroughly. 
7. Transfer the dough to the pan and smooth out the top.
8. Bake for 55 minutes to 1 hour or just until golden brown.

Wait at least 10 minutes before removing from the pan. Enjoy on its own or with a delicious soup. Or toast some up in the morning for a quick breakfast.

If you loved this Herbs & Cheddar Zucchini Bread, let me know how you enjoyed it in the comments!