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Savory Zucchini Bread with Cheddar and Herbs 780 | Umami Girl
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4.50 from 22 votes

Savory Zucchini Bread with Cheddar and Herbs

This savory, satisfying loaf has so many great flavors going on that it's a total delight to eat. And yet it's super-easy to make. No sifting and no mixer required. You can use zucchini or substitute another summer squash (like yellow squash) that has a similar texture to zucchini.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Muffins and Quickbreads
Cuisine: American
Keyword: savory zucchini bread
Servings: 12
Calories: 236kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 3 cups (360 grams) all-purpose flour
  • 4 teaspoons (16 grams) baking powder
  • ½ teaspoon (3 grams) baking soda
  • 1 teaspoon (6 grams) fine sea salt
  • A few good grinds black pepper
  • 1 cup (135 grams) shredded zucchini
  • 1 ¼ cups (142 grams) shredded extra-sharp cheddar
  • ¼ cup (28 grams) grated Parmigiano Reggiano
  • 1 medium 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 (235 ml) buttermilk
  • 4 tablespoons (56 grams) melted butter, cooled slightly

Instructions

  • 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 wet ingredients into the bowl with the flour mixture and mix until just combined.
  • Bake for 55-60 minutes, until a 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 a rack.

Video

Notes

    1. This recipe is adapted from Joy of Cooking, which was hands-down the cookbook we used most when I was growing up. It's a classic and worth having for sure.
    2. You'll need a larger-size loaf pan like this one for this recipe.
    3. If substituting a summer squash with large seeds, remove them before shredding.
    4. This bread stays fresh for several days stored tightly wrapped on the counter. It's also great toasted with butter on subsequent days.

Nutrition

Calories: 236kcal | Carbohydrates: 28.1g | Protein: 8.7g | Fat: 9.8g | Fiber: 1.2g