Cheesy Zucchini Bread -

5 from 2 votes

Cheesy Zucchini Bread

This Cheesy Zucchini Bread is packed with summer flavor! Toast up a slice of this savory quick bread and serve it next to salad or soup for an easy meal.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Bread

Cuisine: American

Keyword: cheese, quick bread, zucchini

Servings: slices

Calories: 340kcal

Author: David

Ingredients

For the Topping

2 Tbsp unsalted butter room temperature
1 Tbsp finely chopped parsley
½ tsp minced garlic
½ tsp Italian seasonings
¼ tsp kosher salt

For the Zucchini Bread

1¾ cups shredded zucchini ~1 large or 2 medium zucchini
2¼ cups all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
1 large egg
¼ cup unsalted butter melted
1½ cups shredded Cabot Seriously Sharp Cheddar Cheese
¼ cup chopped green onions

Instructions

For the Topping

Using a small bowl, whisk together all ingredients; set bowl aside.

For the Zucchini Bread

Preheat oven to 350°F.
Spray a 9”x5” loaf pan with nonstick cooking spray; set pan aside.
Place shredded zucchini in a large bowl and press firmly with paper towels to absorb as much liquid as possible; set zucchini aside.
Using a large mixing bowl, add flour, sugar, baking powder, baking soda and salt; mix until well combined.
Using a separate bowl, whisk together the buttermilk, egg and melted butter.
Pour liquid ingredients into bowl with the dry ingredients; stir until just combined.
Add shredded cheese, chopped green onions and grated zucchini; stir mixture until just combined.
Transfer batter into prepared pan.
Bake for 75-80 minutes, or until a toothpick inserted into center of bread comes out mostly clean. (Note: Check loaf around 55-60 minutes. If the top is browning too quickly, tent the pan with a piece of aluminum foil.)
Remove pan from oven. While bread is still hot, brush the butter topping (from above) onto the bread.
Let bread cool in pan for 15 minutes before turning onto a wire rack to finish cooling.

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