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Savory Zucchini Bread​

Savory Zucchini Bread​

This savory twist on classic zucchini bread is packed with sharp cheddar, Parmesan, and herbs—perfect as a side for soup or a stand-alone snack!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups grated zucchini drained
  • 1½ cups sharp cheddar cheese shredded
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon dried basil or 3 tbsp fresh
  • 2 large eggs
  • 1 cup buttermilk or milk
  • ¼ cup melted butter

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. Place grated zucchini in a colander with a pinch of salt; let sit for 10 minutes, then squeeze out moisture.
  3. In a large bowl, mix flour, baking powder, baking soda, and salt.
  4. Stir in zucchini, cheddar, Parmesan, and basil.
  5. In another bowl, whisk eggs, buttermilk, and melted butter.
  6. Combine wet and dry mixtures, stir until just mixed.
  7. Pour into loaf pan, smooth top.
  8. Bake for 55–60 mins, or until a toothpick comes out clean.
  9. Let cool 10 mins in pan, then transfer to a rack.

Notes

  • Add scallions or red pepper flakes for extra flavor.
  • Freezes well for up to 3 months.
  • Try Gruyère or mozzarella instead of cheddar for a twist.