bread,Recipes,snacks,vegetarian,Whole Grain

Zucchini and Cheese Buttermilk Bread

posted on : August 2, 2019 posted by : Amy 0 Comment
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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!

Mix, but don’t overmix.

Place in pan and get into oven quickly.

Let it cool slightly before cutting.

The smell is incredible and so hard to resist!

Now, sit back and enjoy. You deserve it.

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Zucchini and Cheese Buttermilk Bread

This savory bread is so delicious, flavorful and quick to make. Try it and you will be hooked!
Course Quick Bread
Cuisine American
Keyword quick bread, quick bread ideas, Whole grain, whole wheat, whole wheat quick breads, zucchini and cheese bread, zucchini bread, zucchini bread variations, zucchini recipes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 10 servings

Ingredients

  • 2 cups whole wheat pastry flour you can also use a all purpose flour or even a gluten free flour mix.
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk I used powdered buttermilk, but use fresh if you prefer.
  • 1 egg
  • 1 cup grated cheese I used Gruyere, but you could use cheddar or even pepper jack if you prefer.
  • 1 cup zucchini, grated and squeezed.
  • 1 teaspoon minced garlic
  • 2 tablespoons green onions, minced
  • 1/3 cup oil or melted butter

Instructions

  • 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.

About The Author

Amy

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