Zucchini Cheddar Bread

3 cups all purpose flour

4 tsp baking powder

1 tsp salt

1/2 tsp baking soda


Add and toss to separate and coat with flour:

1 cup coarsely shredded zucchini

3/4 cup cheddar cheese (or asiago)

1/4 cup chopped scallions (or finely chopped onion)

3 tsp chopped fresh parsley

1 tsp snipped fresh dill or 2 tsp dried dill


Whisk together in another bowl:

2 large eggs

1 cup buttermilk

4 tsp Delizia Butter Extra Virgin Olive Oil or Delizia Extra Virgin Olive Oil


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 flour, powder, salt, and soda ingredients together in a large bowl.  Add to the flour mixture and mix with a few light strokes the zucchini, cheese, parsley, garlic and dill.  Add in eggs, buttermilk and oil just until dry ingredients are moistened.  Do not over mix; the batter should not be smooth (at this point it will look almost like the dough for dumplings or biscuits).  Bake until a toothpick inserted in the middle comes out clean, 55 to 60 minutes.  Let cool in the pan on rack for 5 to 10 minutes before unfolding to cool completely on the rack.

Makes 1 loaf

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