As I mentioned last week, it is finally garden harvest time! One of the must-have vegetables we had in our garden growing up was zucchini. Zucchini is super versatile and it tastes great as a component in many different dishes. One of the most common things to make with zucchini seems to be zucchini bread.
If you have never had zucchini bread, I highly recommend it. It is often taken in the sweet direction, much like banana bread. It is a quick bread too, which means that it does not have yeast or the rising time that goes with traditional yeast breads. Instead, quick bread uses baking powder and baking soda to cause it to rise. It goes right into the oven after mixing the dough together, which is why I am assuming it is called “quick” bread.
While the sweeter versions of zucchini bread are certainly delicious, the recipe I am sharing today is a savory version. This particular recipe tastes similar to the addictive biscuits you get at Red Lobster, but in bread form! All you would need to do to get the full effect is add garlic butter at the end. Yum!
The zucchini is shredded, which is added to the cheesy bread mixture. I freshly shred it and the recipe works perfectly, so there is no need to worry about the extra moisture in the zucchini. The bread is a very moist, soft bread that tastes amazing with any meal. Yay for another way to use all that zucchini from your garden!
Cheesy Zucchini Bread
Ingredients
- 1 cup zucchini, grated
- 1 egg
- ½ cup sour cream
- ¼ cup buttermilk
- ¼ cup butter, melted and cooled
- 1¾ cups all-purpose flour
- ½ tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp dried chives
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350°.
- Spray a 9×5 loaf pan with nonstick spray and set it aside for later.
- In a large bowl, combine the zucchini, egg, sour cream, buttermilk, and butter. Mix well.
- Add all of the remaining ingredients and mix until just blended – do not overmix.
- Pour the bread mixture into the prepared loaf pan.
- Bake for 55 minutes, or until an inserted toothpick comes out clean.
- Allow to cool for about 10 minutes before transferring to a cutting board/plate to slice and serve.
