A nice and easy, satisfying savory zucchini bread for Easter brunch or anytime.
Note: I originally published this post in July 2008. I’ve updated the recipe and photos here. Original text follows.
On Friday afternoon, during what, until very recently, was called naptime (don’t it always seem to go that you don’t know what you’ve got til it’s gone?), the preschooler and I made this scrumptious bread. This may not surprise you coming from someone called Umami Girl, but I always find there’s something extra enticing about savory aromas, as opposed to sweet ones, wafting from the oven on a baking day. The sharp little bursts of shallot, cheddar, basil and dill coming from this one made me wish that my computer had a scratch and sniff button. How much would you rather have that than a new version of Excel?
This quickbread is great as is, or with a little butter, on the day you make it. It’s also excellent toasted on subsequent days. Its only real flaw, to my thinking, is the relatively small amount of zucchini it uses per fairly giant loaf. If you find yourself with a couple of very large zucchini, you may find yourself baking a loaf or two for everyone you know.
Talk to you soon.
Zucchini Cheddar Bread
This savory, satisfying loaf is adapted from Joy of Cooking.
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- A few good grinds black pepper
- 1 cup shredded zucchini
- 1 1/4 cups shredded extra-sharp cheddar
- 1/4 cup grated Parmigiano Reggiano
- 1 shallot, minced
- 3 tablespoons chopped fresh basil, minced chives or a combination
- 1 tablespoon snipped fresh dill, or 1 teaspoon dried
- 2 large eggs
- 1 cup buttermilk
- 4 tablespoons melted butter, cooled slightly
Preheat the oven to 350° F with a rack in the center. Grease a 9 x 5-inch (8-cup) loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, salt and pepper. Add the zucchini, cheeses, shallot and herbs and toss to separate and coat with flour.
In a small bowl or glass measuring cup, whisk together the eggs, buttermilk and melted butter. Pour into the bowl with the flour mixture and mix until just combined. Bake for about 55-60 minutes, until a toothpick or cake tester inserted in the center comes out clean. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.