Zucchini, Cheddar & Herb Quick Bread
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Serves: I Loaf
Here we have the best of all worlds – bread that you don’t have to wait on to rise, and besides that it’s brimming with chunks of cheddar cheese and herbs. It’s so good when it’s warm right from the oven, or toasted the next day with plenty of butter. Give him a try with our Chicken & Corn Chili recipe, or get crazy and make a grilled cheese sandwich with it. This recipe has been adapted from the 1997 edition of ‘Joy of Cooking’. If you haven’t picked up a copy of this treasure, it might be a great addition to your Christmas list. It’s a treasured resource for inspiration for me, and hope it will be for you too!
  • 3 cups unbleached all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 Tablespoons dried herbs – I have used Penzy’s Italian Herb Blend, Bouquet Garni, and Herbs de Provence at one time or another. You can use any combination of dried herbs you like too: how about Oregano, Marjoram, Dill, Basil, Tarragon, etc. Be careful if you use Rosemary since it’s so strong.
  • 1 cup crumbled medium to sharp cheddar cheese, crumbled or diced – not shredded
  • 2 Tablespoons grated cheddar cheese or other cheese of your preference for topping the loaf
  • 1 cup shredded zucchini – squeezed as dry as you can between your hands
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup canola or other neutral oil
  1. Preheat your oven to 350 degrees and generously spray a loaf pan with cooking or baking spray.
  2. In a large mixing bowl, combine the flour, baking powder, salt, baking soda, and dried herbs.
  3. Add the cheese and gently stir into the flour mixture.
  4. Add the zucchini and gently stir into the flour mixture.
  5. In a separate small bowl, combine the eggs, buttermilk, and oil.
  6. Stir into the flour mixture, only until the ingredients are combined. Try not to over mix the dough or you’ll end up with a tough loaf, which is not our desired outcome.
  7. Spoon the dough into your prepared pan, and sprinkle on grated cheese.
  8. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Baking time depends on your oven and type of loaf pan – mine have been known to bake for an hour and 15-20 minutes sometimes if I use a narrower pan.
Recipe by Bird's Nest Bites at https://birdsnestbites.com/zucchini-cheddar-herb-quick-bread/