bread/ recipe/ zucchini

Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread

A loaf of sliced Zucchini, Cheddar and 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!

Zucchini, Cheddar & Chive Buttermilk Quick Bread

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 BreadMozzarella & 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!

Zucchini, Cheddar & Chive Buttermilk Quick Bread

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.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 1 loaf 1x
  • Category: Bread


  • 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


  1. Preheat your oven to 350 degrees.
  2. In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
  3. In a separate bowl, whisk together the buttermilk and egg.
  4. Whisk the melted butter into the buttermilk mixture.
  5. Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter.
  6. Stir in the shredded cheese, shredded zucchini and chopped chives.
  7. 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.


** 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. **

Keywords: quick bread, zucchini bread

Looking for more zucchini recipes?  Here are some great ones to try:

Love Quick Bread Recipes?  Here are more great ones!

Mozzarell and Parmesan Buttermilk Quickbread Feature

Mozzarella and Parmesan Buttermilk Quick Bread

Jalapeno Cheddar Quick Bread {A Pretty Life}

Jalapeno Cheddar Quick Bread

Cheddar and Dill Buttermilk Quick Bread 3a{A Pretty Life}

Cheddar & Dill Buttermilk Quick Bread

 – – – – – –

Have a delicious day!

Zucchini Cheddar and Chive Buttermilk Quick Bread

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  • amber.m
    September 8, 2015 at 9:12 AM

    I love zucchini but I’m the only one in my family that does! This would be perfect to make with all the zucchini that doesn’t get eaten quick enough!

    Thanks for sharing and linking up with us at the Best of the Blogosphere!

  • Steph
    September 10, 2015 at 8:17 AM

    This looks so tasty – I overbought zucchini for another recipe, so I’ve been looking for something else to use it in. I especially love that this recipe doesn’t require a bread machine. Thanks for sharing your recipe!

    • Jo-Anna@APrettyLife
      September 10, 2015 at 9:36 AM

      That’s what I love most about it too – it’s so easy to put together! I hope you try it and enjoy it!

  • Audra @ Renewed Projects
    September 10, 2015 at 1:51 PM

    These pictures look so good I think I can smell it thru the computer screen! Yum!

  • Lou Lou Girls
    September 12, 2015 at 12:44 PM

    I’m stopping by to let you know that your bread will be featured at our party on Monday at 7 pm. Woo Hoo! It’s also been pinned and tweeted. I hope to see you at the party! Lou Lou Girls

  • Erin @ The Speckled Palate
    September 12, 2015 at 5:35 PM

    Oh my goodness, does this bread look incredible! I’m a sucker for quick breads of any variety, and I’m really excited to give this one a go because zucchini is my fave, and I’m trying to eat ALL of it before the season is over.

    Just wanted to stop by from the SITS Saturday Sharefest and say hello! Happy weekend to you!

    • Jo-Anna@APrettyLife
      September 13, 2015 at 1:05 PM

      Thank you so much Erin! I’m a sucker for quick breads too – they’re just so easy to make and delicious!

  • Ann from Sumptuous Spoonfuls
    September 12, 2015 at 8:00 PM

    This bread looks wonderful! I’m totally going to try it … 🙂

  • Joni
    September 13, 2015 at 12:02 PM

    This looks so good, can I use almond flour or coconut flour in place of regular flour in this recipe? Thanks

    • Jo-Anna@APrettyLife
      September 13, 2015 at 1:03 PM

      Hi Joni! I’ve never tried to make this recipe with anything other than all purpose flour. From my experience with using almond flour and coconut flour, I don’t think it would turn out…I think it would be very mushy!

  • Shellie Bowdoin
    September 14, 2015 at 8:32 AM

    This bread looks fabulous! Thanks for joining us on Oh My Heartsie Girl Wordless Wednesday!

  • Shellie Bowdoin
    September 14, 2015 at 8:32 AM

    This bread looks fabulous! Thanks for joining us on Oh My Heartsie Girl Wordless Wednesday!

  • Jamie
    September 18, 2015 at 12:30 PM

    I always great up with zucchini bread being sweet and for dessert – never heard of a recipe like this!! Cannot wait to try it!! 🙂

  • Tere
    January 27, 2016 at 8:34 AM

    This looks tasty! How many zucchinis equal 1 cup?

    • Jo-Anna@APrettyLife
      January 29, 2016 at 12:43 PM

      Hi! Roughly 1 medium zucchini should get you 1 cup! Happy baking!

  • Jennifer
    May 12, 2016 at 1:43 PM

    Do you peel your zucchini before shredding or not? I see a lot of green in the bread, but not sure if that’s chives or zucchini.

    • Jo-Anna@APrettyLife
      May 12, 2016 at 2:03 PM

      Hi Jennifer! I always leave the skin on the zucchini…happy baking!

  • dori l andelin
    June 12, 2016 at 1:47 PM

    It needs to cook longer than stated–mine was still squishy in the middle–even after 1 1/2 hrs.

    • Jo-Anna@APrettyLife
      June 14, 2016 at 12:38 PM

      I’m not sure why yours would take so long to bake…I’ve never had one take longer than my suggested baking time. I guess all of our ovens are a little different.

    • Tiffany Forsberg
      August 16, 2016 at 7:08 AM

      I had an issue with mine too and it ended up in the garbage 🙁
      The outsides that did cook were DELISH but I baked much longer than recommended and it just wouldn’t get done for me 🙁
      Yes, I did wring out the zucchini and I followed the recipe exactly (I think 😐 .. )
      I’ll probably give it another shot because what I did taste was well worth it but definitely looking for any tweaks anyone had to make (not an experienced baker here so don’t really know what I could do to get better results).

      Side note – do you remove the seeds from yours or leave them in?

    • Tamara
      September 6, 2016 at 5:28 PM

      I had the same issue. I baked it 2 different times for over 1 1/2 hours each time, and each time it was trashed. But yes, the outside crust was delicious. It’s just a shame that so much of it was inedible due to still being uncooked.

  • Latika
    June 26, 2016 at 12:13 PM

    Can I make this without eggs? What can I substitute for eggs

    • Jo-Anna@APrettyLife
      June 26, 2016 at 12:59 PM

      Hi! I haven’t made this without eggs, so I’m not sure how it would turn out. I don’t bake with egg substitutions so I don’t know how they would work in this particular recipe. If you try something that works out, let me know!

  • Brittany n
    July 1, 2016 at 11:14 AM

    Hello! I’m so excited to bake this but was wondering when to add the 2 tbsp of sugar? Thank you!

  • Kris H
    July 1, 2016 at 9:49 PM

    After two hours of baking, it still was mushy in the middle. I don’t understand! But the smell is heavenly.

  • Nina
    July 7, 2016 at 9:06 AM

    Just made this recipe this morning- was very excited to try it after reading about it! However, I’m sad to say that it didn’t come out at all as I had expected. The bread fell in the middle, so it’s not a pretty loaf. Additionally, it tastes very sweet! I like sweet quick breads and of sweet-savory combos but for something that has cheddar and chives in it, the base is too sweet! I went back and looked to make sure I followed the recipe properly, and I did. I’m wondering if you should remove the added sugar (2 tbs) because the buttermilk already adds a sweetness

    • Nina
      July 7, 2016 at 9:14 PM

      Well….. I screwed up! My wife and I were baking this recipe together and, after talking to her, I have come to learn that the error (and sweetness) has nothing to do with your recipe and everything to do with her reading it incorrectly 🙂 My SWEET wife put in two CUPS of sugar, instead of the suggested 2 tbsp!!! No wonder it sunk in the middle and came out so sickeningly sweet! So sorry that I posted too soon! We are looking forward to making this again, following the recipe more closely! 🙂

      • Jo-Anna@APrettyLife
        July 15, 2016 at 8:14 PM

        Oh whew! I hope you enjoy this recipe without the added sugar! 😉 Happy baking!

  • Kristen
    July 19, 2016 at 8:27 PM

    I just made this and it’s amazing! Thanks for the recipe ?

  • Jane
    July 22, 2016 at 3:38 PM

    I added about an extra 1/2 cup of flour and made into drop biscuits! Flavor is great!

    • Jo-Anna@APrettyLife
      July 26, 2016 at 4:30 PM

      Great idea! I’m glad you enjoyed this recipe!

    • Stella
      July 27, 2016 at 1:50 PM

      So you made them as a biscuit that’s an idea thanks for sharing.

  • Karen
    July 29, 2016 at 3:54 PM

    I was so excited to make this and I was very disappointed in it. I baked it a lot longer then recipe said and the knife came clean out of it. I took it out and it collapsed. I cut it to only find out it was still wet inside. I did take a slice but found it to be flavorless. I surely won’t make this again.

    • Jo-Anna@APrettyLife
      August 2, 2016 at 3:59 PM

      Oh no I wonder what happened! I’ve never had any problems with this recipe and I’ve made it countless times! 🙁

  • Cheriwan.
    August 14, 2016 at 4:09 PM

    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.

    • Jo-Anna@APrettyLife
      August 15, 2016 at 9:08 AM

      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! 🙂

  • Paul
    August 28, 2016 at 4:15 PM

    i made this recipe today, it was excellent so i made another 2. Thanks for sharing.

    • Jo-Anna@APrettyLife
      September 3, 2016 at 9:47 PM

      You are so welcome! I’m happy you enjoyed it!

  • Anna
    September 6, 2016 at 4:35 PM

    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 🙂

  • Lisa Porria
    September 7, 2016 at 12:10 PM

    Have you tried freezing this bread for when zucchini is no loner in season?

    • Jo-Anna@APrettyLife
      September 8, 2016 at 9:11 AM

      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.

  • Laurie
    October 2, 2016 at 5:43 PM

    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!

    • Jo-Anna@APrettyLife
      October 3, 2016 at 12:59 PM

      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!

  • Patti
    October 27, 2016 at 10:49 AM

    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 !

    • Rubz
      October 27, 2016 at 12:35 PM

      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 ?

      • Jo-Anna@APrettyLife
        October 27, 2016 at 4:41 PM

        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.

    • Jo-Anna@APrettyLife
      October 27, 2016 at 4:36 PM

      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.