Zucchini Cheese Bread
This Zucchini Cheesy Quick Bread couldn’t be any easier! This savory bread is perfect for sandwiches! Especially grilled cheese!! I skipped a step by using Bisquick, (or your favorite baking mix) instead of mixing all the dry ingredients together.
If you are a follower of this little blog of mine, you know that I am crazy about quick breads. You can incorporate just about any fresh or frozen ingredient that you are trying to get rid of. If you have a bundle of parsley or thyme or rosemary in your refrigerator that you have to use up quickly, throw it in a savory quick bread and serve it as a side for just about any meal.
You can use either fresh or frozen, thawed zucchini. If you use fresh zucchini, use 2 cups shredded zucchini. If you use frozen, thawed zucchini, use approximately 4 cups (amount before freezing) of grated zucchini.
When using frozen ingredients, make sure you thaw them completely and drain the excess water very well or your bread will fall. In the case of the zucchini, I grate them when fresh in the summer and place in food storage bags. If you use this method, you really should wring the excess water out by squeezing in you hands because they store large amounts of water that will ruin your bread.
What cheese is best to use in cheese bread?
Truly, any semi hard cheese can be used in cheese bread. In this case, I used a sharp cheddar. Other cheeses that would be equally delicious include, gouda, swiss, colby, muenster or gruyere, amoung others! Hard cheeses, such as Parmesan, Romano or Asiago could also be used for a different flavor profile!
Every different cheese would result in a totally unique bread so the possibilities are literally endless.
Can you substitute other vegetables in this cheesy quick bread?
Absolutely, you can substitute other vegetables in the quick bread. Use grated carrot or parsnip, instead of the zucchini. Substitute dill, parsley, rosemary or basil for the green onion. Just like the cheese, every different addition will give you another flavor profile! The possibiliies, are, once again, endless!
Can you freeze cheese bread?
Yes, you can freeze this cheese bread for at least 3 months.
What you need
- Jiffy brand baking mix
- cheddar cheese
- zucchini
- green onion, scallions or chives
- eggs
- milk or buttermilk
To make it without baking mix
- flour
- baking powder
- baking soda
- salt
- milk or buttermilk
- eggs
- salt
How to make it
- Grate cheese.
- Slice green onions.
- Drain zucchini, if using frozen.
- Break eggs into small bowl. Whisk.
- Measure milk or buttermilk. To make buttermilk from plain milk, add one tablespoon of lemon juice or vinegar to the milk. Let it sit for 5 minutes.
- Measure baking mix or measure dry ingredients and mix together.
- Add wet ingredients and stir well to mix.
- Add zucchini, cheese and green onions.
- Mix well.
- Pour batter in 2 9″ x 5″ bread pans. Fill 2/3 full.
Bake at 350°F for 45 minutes to 1 hour, until tester or toothpick comes out clean in the middle.
How to store it
Cheese Bread can be stored in a paper bag on the counter for 2-3 days, in the refrigerator for about 5 days, or wrapped in freezer paper and frozen for up to 3 months.
Other delicious quick breads
- Lemon Zucchini Bread
- Chocolate Banana Quick Bread
- Orange Cranberry Pumpkin Quick Bread
- Peach Pecan Quick Bread
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Zucchini, Green Onion, Cheesy Quick Bread
Ingredients
- 4 cups Bisquick, or your favorite baking mix
- 2 eggs lightly beaten
- 2 cups buttermilk
- 2 cups grated zucchini
- 1 cups grated sharp cheddar
- 2 scallions chopped
If making without baking mix
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Grease 2 – 9″ x 5″ loaf pans..
- Mix eggs and buttermilk in mixer bowl and beat until combined. Add baking mix. and mix together.2 eggs, 2 cups buttermilk, 4 cups Bisquick, or your favorite baking mix
- Add zucchini, cheese and scallions and just mix through.2 cups grated zucchini, 1 cups grated sharp cheddar, 2 scallions
- Bake 1- 1 1/4 hours until tester inserted in middle comes out clean.
- Cool thoroughly on wire rack.
If making without baking mix
- Carefully measure dry ingredients. Mix together. Then proceed with recipe above adding the dry ingredients where it says to add the baking mix in step 3.4 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
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Notes
Nutrition
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Originally Published 3/23/2017 Updated 4/3/2020
It says to use vegetable oil, but doesn’t say how much or when to add, not using a baking mix, help!
Hi Charles. We’re sorry the list of ingredients in the article was wrong. There is no need to add oil. Just substitute the flour, baking soda and powder, and salt for the baking mix. The article has been corrected. Sorry for the confusion!
Hi Beth, Thank you for answering so quickly. Yes I tested with a toothpick-does that qualify?
I noticed that on recipe it directs us to bake @ 350 for 1-1 1/4 hr and up above, in the beginning of page, it says 45 – 1 hour
Regardless-I baked for 1 hr 20 minutes
I’m also wondering if the cheese in this bread works as the fat.
Thank You,
Alyson
That’s odd. The toothpick came out clean? Maybe it was the difference in the cheeses used. Some cheese will be oilier than others. I usually use sharp or extra cheddar. I’ve made it several times. What did you use? Perhaps I should change the recipe to specify that! Thanks!