Savory Zucchini Bread with Cheddar from Joy of Cooking
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This nice and easy, satisfying loaf of savory zucchini bread with cheddar, parmesan, shallots, and herbs works equally well for Easter brunch, after-school snacks, or baaaasically any time.
Try experimenting with flavors if you like. Swap in smoked gouda for the cheddar, or change up the herbs to suit the contents of your garden or fridge.
Savory zucchini bread scratch and sniff
On Friday afternoon, during what, until very recently, was called nap time (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?
Try this savory zucchini bread toasted with butter
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.
- 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.