I love sweet quick breads, but also really love savory ones. This zucchini and cheese bread is such a great example. It is perfect on it’s own, or served with your favorite meal. It’s just so good. I prefer it warm, but will also take it once it’s cooled! Plus, tis the season of zucchini. It’s currently taking over our home!
Make sure and grate your zucchini before starting to mix the batter, you will need to squeeze out the liquid before starting.
I never keep fresh buttermilk anymore, just powdered buttermilk. It’s so much more easy to keep.
Make sure everything is prepped and ready before you start mixing.
Here’s the amount of liquid I squeezed from my cup of zucchini, I was able to squeeze out about 1 tablespoon. It’s quite a bit!
2cupswhole wheat pastry flouryou can also use a all purpose flour or even a gluten free flour mix.
1 1/2teaspoonbaking powder
1cupbuttermilkI used powdered buttermilk, but use fresh if you prefer.
1cupgrated cheeseI used Gruyere, but you could use cheddar or even pepper jack if you prefer.
1cupzucchini, grated and squeezed.
2tablespoonsgreen onions, minced
1/3cupoil or melted butter
Preheat oven to 350 degrees.Prepare pan. I used am 8×4 1/2, but you could also use muffin tins if you prefer. I used spray, but you could also butter them. Make sure and grate the zucchini and squeeze the excess liquid before mixing.Mix the flour, baking powder, baking soda and salt in a small bowl.In another larger bowl, mix egg, oil and buttermilk. Add to this the zucchini, cheese, minced garlic and green onions. Combine wet and dry, being careful not to over mix. Pour into pan.Bake until toothpick inserted comes out almost clean. You want it to continue baking even once it's removed. When baking with wheat flour, if you bake it all the way to begin with, you run the risk of over baking and drying out the bread.Remove from pan within a few minutes. You don't want it to sweat, it gives it the soggy bottom, gross.Allow to cool slightly, then slice.