Savory Cheddar Zucchini Bread Recipe Is a High-Protein Snack or Side Dish by Jan Mostrom

As summer comes to a close (sigh), I keep looking for more ways to use the beautiful and budget-friendly zucchini from my generous friends. This easy cheddar zucchini bread recipe is so delicious, and is a wonderful after-school snack or high-protein side dish with dinner.

Here is your shopping list for this farm-to-table cheesy zucchini bread recipe: fresh zucchini (check out the health benefits of zucchini), flour (all-purpose or gluten-free), baking powder, salt, buttermilk or milk, eggs, butter, cheddar cheese, green onions (check out the health benefits of scallions) and fresh chives. 

This savory cheddar zucchini loaf is so easy and adaptable. Try substituting gouda, pepper-jack or colby-jack cheese to mix up this easy and tasty easy bread recipe. I made my bread with gluten-free flour and it was great, though it might not rise as much as breads made with traditional all-purpose flour. And don’t forget to add the fresh sliced green onions and chives to add the little bits of flavor in every bite! Plus check out the health benefits of protein.

Serve slices of the fresh zucchini bread as a side dish with dinner or as a savory, high-protein snack during the day.

Cuisine: American
Prep Time: 15 minutes plus time to cool
Cook Time: 1 hour
Total Time: 1 1/2 hours
Servings: 8

Ingredients

• 1 medium zucchini
• 2 cups all-purpose flour or gluten-free flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk or milk
• 2 large eggs
• 1/4 cup butter, melted
• 1 cup shredded cheddar cheese (or your favorite)
• 1 tablespoon green onions, finely chopped, white and some green included
• 1 tablespoon fresh chives, chopped

Here's how to make it: 

1. Wash and grate your zucchini into a paper towel or clean kitchen towel. Wrap it tight and really squeeze out as much liquid from the zucchini as possible and place to the side.
   
2. In a medium bowl add flour, baking powder and salt. Stir with a fork to combine.
   
3. In another bowl whisk the buttermilk and egg. Add in the melted butter and stir.
   
4. Gently pour the wet ingredients into the dry and mix to blend. Be careful not to overmix.
   
5. Add the zucchini, cheese, onions and chives.
   
6. Fold until just blended. The batter will be very thick.
   
7. Use a spatula to scrape the batter into a 9x5-inch loaf pan that's been sprayed with nonstick cooking spray. (Alternately, you could line the pan with parchment paper, overlapping on the sides so it is easy to remove.) Bake in a preheated 350-degree F oven for 55 to 60 minutes, or until a toothpick inserted into the loaf middle comes out clean. Remove bread from oven and let sit in the pan to cool for 15 minutes. After 15 minutes run a butter knife around the edges of the pan to remove and cool for another 15 minutes on a wire rack.
   
8. Serve and enjoy! Keep the bread in an airtight container to keep it fresh longer.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.