Savory Zucchini Quick Bread
A deliciously moist bread that combines grated zucchini with herbs and cheese, perfect as a side dish or a standalone snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder Ensure freshness.
- ½ teaspoon baking soda Ensure freshness.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Wet Ingredients
- 2 large eggs Can substitute with flaxseed meal for a vegan option.
- ½ cup vegetable oil
- ½ cup buttermilk or milk Use milk with lemon juice as a substitute.
Mix-ins
- 2 cups grated zucchini Drain excess moisture before adding.
- ½ cup grated cheese (cheddar or your choice) Can be omitted for a dairy-free version.
- ½ cup chopped green onions
Instructions
Preparation
- Gather all your ingredients on a clean, flat surface.
- Grate the zucchini and set it aside to drain excess moisture.
Mixing Dry Ingredients
- In a large mixing bowl, combine grated zucchini with flour, baking powder, baking soda, salt, black pepper, and garlic powder.
Mixing Wet Ingredients
- In another bowl, whisk together eggs, vegetable oil, and buttermilk until well-blended.
Combining Ingredients
- Pour wet ingredients into the dry ingredient mixture and gently mix until just combined.
- Fold in grated cheese and chopped green onions.
Baking
- Grease a loaf pan and pour the batter, smoothing the top.
- Bake in a preheated oven for 50-60 minutes or until a toothpick comes out clean.
Cooling and Serving
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve either warm or at room temperature.
Notes
Best served with cream cheese or herb-infused butter. Store leftovers in an airtight container at room temperature for up to three days.