It’s mid-September and the summer squashes are still coming in strong.
A savory zucchini bread is a great change from the typical zucchini quick bread, that is sweet. Once you try this you might never want a sweet version again. It’s rich, slices great and is so much better than biscuits with a bowl of hot soup.
And it uses three ingredients straight from the garden, including fresh green onions and eggs from our chickens.
Zucchini Cheese Bread
- 1½ cups zucchini, shredded (do not squeeze)
- ¼ cup green onion, white and light green parts, thinly sliced and chopped
- 2 large eggs, whisked
- ¾ cup sour cream
- ¼ cup (half a stick) unsalted butter, melted and cooled
- 1½ cups grated cheddar cheese (6 ounces)
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
Preheat oven to 350°. Liberally oil a 9×5″ bread pan.
In a large mixing bowl stir the zucchini, green onions, eggs, sour cream and butter together.
Stir in the cheese.
Add in the flour, baking powder, baking soda, and salt. Add to the wet ingredients, stir until just mixed.
Scrape the batter into the prepared pan.
Bake for 60 to 65 minutes, until golden on top and a butter knife in the center comes out clean.
Let cool for 15 minutes, loosed on the sides, turn over on a cooling rack until the bread drops out. Let cool before flipping over. (Do not force the bread out or flip too early, as the bread is fragile when hot. It firms up fully once cooled.)
Store in a bread bag once cooled.
Makes 1 loaf.
Do not squeeze the zucchini. The wetness is needed in the batter. Use smaller zucchini for best taste/moisture. The bigger bat size ones tend to be drier and more seedy.