I remember the last time I had zucchini bread. I was about 11. I remember putting it in my mouth and instantly spitting it out. I thought it was the worst thing I’d ever tasted.
But tastes change is 8 years, right? So when Charity of Sweet Charity Pie sent me this recipe, I figured it was time to try it again.
The zucchini bread I had was sweet, I’m not sure what was in it, but it was nothing like this. This bread is savory and delicious. I substituted onions for the scallions and left out the parsley, and it came out wonderfully. Plus, it’s totally gorgeous, the green and the orange.
I will definitely be having zucchini bread again. Thanks for making me a believer, Charity! Be sure to go to her blog, she should have a post on this bread up today.
Zucchini Cheddar Bread
10-12 servings.
Position a rack in the center of the oven. Preheat the oven to 350 F. Grease a 9 x 5-inch (8-cup) loaf pan.
Whisk together in a large bowl:
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Add and toss to separate and coat with flour:
1 cup coarsely shredded zucchini
3/4 cup shredded sharp Cheddar cheese
1/4 cup chopped scallions (or white onion)
3 tablespoons chopped fresh parsley
1 tablespoon snipped fresh dill, or 2 teaspoons dried
Whisk together in another bowl:
2 large eggs
1 cup buttermilk
4 tablespoons (1/2 stick) warm melted unsalted butter or vegetable oil
Add to the flour mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
P.S. No buttermilk? Add a touch of vinegar to 1 cup of milk. That’s what I did and it worked perfectly.
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