This Rustic Zucchini Cheddar Loaf is a cozy, cheesy quick bread that brings together the earthiness of fresh zucchini, the tang of buttermilk, and the bold flavor of sharp cheddar in a moist, no-fuss loaf. Whether served warm beside a bowl of soup or toasted the next morning with a slather of butter, it’s sure to become your go-to savory bake.
Looking for inspiration? Try creamy-cheesy-garlic-parmesan-chicken-pasta to serve with this bread.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 2 tablespoons |
| Baking powder | 1½ teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Buttermilk | 1 cup |
| Egg | 1 large |
| Butter (melted) | ¼ cup |
| Sharp cheddar (shredded) | 1½ cups (aged preferred) |
| Zucchini (shredded) | 1½ cups (squeeze dry) |
| Chives (chopped) | 3 tablespoons |
Directions
Step 1: Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick spray or line with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In another bowl, whisk the egg into the buttermilk, then stir in the melted (not hot) butter.
Step 4: Build the Batter
Pour the wet mixture into the dry. Mix just until combined — do not overmix, or your loaf might turn out dense. Fold in the cheddar, zucchini, and chives.
Step 5: Bake the Bread
Transfer the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick comes out clean. If the top browns too quickly, tent it with foil halfway through.
Step 6: Cool and Slice
Let the loaf cool for 10 minutes in the pan, then transfer to a wire rack. Wait another 5-10 minutes before slicing to help it firm up.
Tips for the Best Rustic Zucchini Cheddar Loaf
- Drain that zucchini! Wrap it in a kitchen towel and squeeze hard. Too much moisture will make your bread soggy and dense.
- Use strong cheddar. Aged or extra sharp adds bold flavor that shines through the zucchini.
- Customize it. Toss in cooked bacon, sautéed onions, or even chopped olives for a Mediterranean twist.
- Make-ahead friendly. Freeze extra slices in parchment paper and reheat for quick meals.
Don’t miss our garlic-cheese-bombs-recipe for another comforting bake.
What to Serve With It
Pair this savory loaf with:
- Summer Corn Salad with Avocado
- Creamy pumpkin or broccoli soup
- Tomato and feta salad
- A fried or poached egg for breakfast
Discover great ideas like cranberry-and-pistachio-bread if you love rustic breads.
Storage and Reheating
- Room Temperature: 2 days in an airtight container.
- Refrigerator: 4-5 days.
- Freezer: Up to 2 months (slice before freezing for easy reheating).
To reheat, pop it in a toaster oven or microwave for 15–20 seconds.
FAQs
Can I freeze Rustic Zucchini Cheddar Loaf?
Yes, tightly wrap slices and freeze. Thaw at room temp or warm in the oven.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend. Don’t forget to adjust the liquid if your mix absorbs more moisture.
Is this recipe suitable for vegetarians?
Absolutely — it’s meat-free. Just ensure your cheddar is made with vegetarian rennet.
Can I add other mix-ins?
Yes! Try crumbled feta, sun-dried tomatoes, or cooked bacon.
Why is my bread too dense?
You may have overmixed or didn’t drain the zucchini thoroughly. It’s crucial to wring out the zucchini well.
Can I make muffins instead?
Yes! Divide batter into a muffin tin and bake at 350°F for 20–25 minutes.