Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread
This Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread is a great addition to your dinner table! In about 1 hour you can have fresh baked bread to serve alongside your soups, stews or casseroles.
Zucchini, zucchini, zucchini. It’s everywhere. So what to do with it all? Have no fear, I’ve been cooking and baking with it pretty much non-stop over the last week, so I’ve got plenty of delicious ideas for you! Our crazy busy summer got me inspired to hunker down in my kitchen and get cooking and baking again. I feel very inspired right now which feels so good, and it’s good news for you too…this means more recipes for you!
I actually couldn’t wait to share this Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread recipe with you. It’s the kind of recipe that makes you just want to bake it and eat it…with slabs of butter…or dipped in soup. This quick bread should be on your baking list this fall & winter. I know it will be on ours more than once!
About Buttermilk Quick Breads
Buttermilk quick breads are a great way to serve freshly baked bread for your family. I love them because they require NO kneading, NO rising and really NO fuss. Just stir together some simple ingredients, bake it for an hour and you’ve got fresh bread ready to devour. So far I’ve made Cheddar & Dill Buttermilk Quick Bread, Mozzarella & Parmesan Buttermilk Quick Bread, and now this new and delicious version using the bountiful summer vegetable, the zucchini. Since zucchini has such a mild flavour, I decided to add a sharp cheese and fresh chives to make sure the flavours were strong, and it turned out beautifully!
Make this quick bread and have it on your table in just over an hour! Is there any better smell or cozy feeling than bread baked in your own oven? The kind that you can serve warm with butter…I think not. I hope you enjoy this recipe! 😉
Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread Recipe Tips
- ** Edited to Add: Some readers have mentioned that their loaves took a really long time to bake, and I think this may be due to the zucchini being ‘wet’ after being grated. So you may wish to squeeze out the excess juice, using a tea towel, before adding it to the batter. I have made a few of these loaves and haven’t experienced this problem, but I wanted to add this note for you. **
- I like to line my baking tin with parchment paper so I can lift the loaf out once it’s done cooling.
- This bread freezes well.
- Use a flavourful cheese for this bread…the more flavour it has, the more flavour the bread will have. Opt for sharp or old cheddar cheeses.
Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread
This Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread is a great addition to your dinner table! In about 1 hour you can have fresh baked bread to serve alongside your soups, stews or casseroles.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Category: Bread
Ingredients
- 2 cups flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg
- 1/4 cup melted butter
- 1 1/4 cup shredded cheddar cheese (use an Old Cheddar)
- 2 tbsp chopped fresh chives
- 1 cup shredded zucchini
Instructions
- Preheat your oven to 350 degrees.
- In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, whisk together the buttermilk and egg.
- Whisk the melted butter into the buttermilk mixture.
- Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter.
- Stir in the shredded cheese, shredded zucchini and chopped chives.
- Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.
Notes
** Edited to Add: Some readers have mentioned that their loaves took a really long time to bake, and I think this may be due to the zucchini being ‘wet’ after being grated. So you may wish to squeeze out the excess juice, using a tea towel, before adding it to the batter. I have made a few of these loaves and haven’t experienced this problem, but I wanted to add this note for you. **
Looking for more zucchini recipes? Here are some great ones to try:
- Zucchini Bake
- Zucchini Skillet
- Zucchini Fritters
- Tomato, Basil & Zucchini Goat Cheese Tart
- Zucchini Pancakes
- Zucchini Muffins
- Zucchini Loaf/Bread
- Chocolate Zucchini Cake
Love Quick Bread Recipes? Here are more great ones!
Mozzarella and Parmesan Buttermilk Quick Bread
Cheddar & Dill Buttermilk Quick Bread
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Have a delicious day!
I have to agree that after 1.25hr mine was mushy as well. And I’m a baker. So I knew enough to squeeze the zucchini, but next time I’d lightly salt it first, then aggressively squeeze it, and then be very very sure to break it up out of the packed cup to make sure it didn’t clump. I might also toss it in some of the flour, as well. The flavor is there, we’ll see if another half hour out of the tin helps things dry out. It’s a lot of ingredients to waste, but I’m hopeful.
Hmmm I’ve never had this happen and I’ve made it quite a few times, but I do think you’re right in that the zucchini may need to be squeezed to release excess liquid before it is added to the batter. I will edit my post to add this precaution. Thank you for your feedback, I really appreciate it! 🙂
i made this recipe today, it was excellent so i made another 2. Thanks for sharing.
You are so welcome! I’m happy you enjoyed it!
I’ve made this recipe twice now and it’s fantastic!!! I could probably make it every week, it’s so popular with friends and family!! Thanks for the recipe…now that I’ve subscribed to your newsletter, can’t wait to see what other recipes will be coming 🙂
Have you tried freezing this bread for when zucchini is no loner in season?
I’ve never tried freezing it, as I’m not sure how well it would freeze as zucchini tends to get runny after being frozen.
This bread is so delicious! After reading the reviews I made sure to really wring out the zucchini….amazing how much water came out! Baked the full hour and it was perfect. I will definitely be making again!
Oh that is fantastic! Thank you so much for sharing with me, I really love to hear when people try a recipe and love it!
The original post calls for 5 1/2 tsp of baking powder. When you forward to the actual instructions , it calls for only 1 1/2 tsp. Whivh is correct? Could this be why SO MANY are having unsuccessful results! Very expensive error !
Omg I just noticed that and mine just went into the oven with 1 and half tsp baking powder … fingers crossed for a good result, so many people were unsuccessful ?
Hi Rubz,
The baking powder amount you used (1 1/2 tsp) is correct. I think the loaves that didn’t turn out are due to the zucchini being too wet.
J0-Anna
Hi Patti! I’m wondering where it says 5 1/2 tsp of baking powder? The only place I have the amount is in the recipe card which states 1 1/2 tsp.