Zucchini Cheddar Bread

This savory zucchini bread bakes up perfectly and has a touch of heat from the cayenne in the recipe.

5 from 1 vote

Prep Time: 15

Cook Time: 1

Cool: 10

Servings: 12 slices/1 loaf

Equipment

Ingredients

2 cups grated zucchini (1 medium-large zucchini)
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 pinch cayenne pepper
1 1/2 cups grated cheddar cheese plus more for sprinkling on top
2 Tbs scallion/green onion chopped
2 large eggs
3/4 cup buttermilk (I used 3/4 cup milk and 1 teaspoon lemon juice)
1/4 cup extra virgin olive oil

Instructions

Preheat oven to 350 degrees F. Butter (or use cooking spray) a 9 by 5 inch loaf pan, line the bottom with parchment paper, and butter the parchment.
Gently squeeze the zucchini between paper towels to remove excess liquid. Whisk both flours, the baking powder, baking soda, salt, black pepper, and cayenne in a large bowl. Add the zucchini, cheese, and scallion and toss until evenly coated and separated.
Whisk the eggs, buttermilk, and oil in another large bowl until blended. It's okay if the liquid looks a little broken. Add the flour mixture, and fold until evenly moistened. Pour into the prepared pan. Spread evenly and sprinkle a little cheese on top.
Bake until a tester inserted in the center comes out clean, about 50-60 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out of the pan and cool completely on the rack.

Notes

Make ahead: you can let the bread cool completely, then freeze for up to 2 months.

To serve, thaw and then bake in a 350 degrees F oven until toasted and warm.

Recipe from Carla Hall's Soul Food: Everyday and Celebration

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition