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