Zucchini Cheddar Bread

By devogirl

For the hundreds of times that I've made quick breads like banana or sweet zucchini bread, I've only recently started making savory versions. In the summer, when I've got tons of zucchini growing in our garden or I see it priced low at the farmers market, whipping up an exquisite loaf of this Zucchini Cheddar Bread is a most affordable and mouthwatering treat.
* Loaves can be cooled, wrapped in plastic wrap or foil, placed in freezer bags, labeled and frozen for up to 3 months. Place in refrigerator overnight to defrost.

Ingredients

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups grated zucchini
• 1 1/2 cups grated cheddar cheese
• 1/4 cup chopped scallions
• 3/4 cup buttermilk
• 2 large eggs

Details

Servings 1
Preparation time 10mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350° F.

In a bowl, whisk together the flours, baking soda, baking powder, and salt.

Add in the zucchini, cheese, and scallions and toss to coat.
In a small bowl, whisk together the buttermilk and eggs. Add to the flour mixture and stir until just combined. Do not over mix. Pour the batter into a greased loaf pan and bake for 55-60 minutes, or until a wooden toothpick inserted in the center comes out clean.

Cool and serve.

* Loaves can be cooled, wrapped in plastic wrap or foil, placed in freezer bags, labeled and frozen for up to 3 months. Place in refrigerator overnight to defrost.