Zucchini Cheddar Bread

Ahhhhh the perils of breadmaking…
I was sure this was an impossible task only left to those with fancy bread ovens, those who knew the art of yeast rising, and the wonderful Amish families I buy my sourdough bread from on Saturday mornings at the Farmers Market. Between moving and recording a new album, I have had little time for cooking (and less time for blogging). Cooking is my therapy, I don’t have to pay for a shrink (yet-thank the Lord), and I am thrilled to mindlessly stare into a mixing bowl while stirring. I found this particular recipe from a great food blog named Honey and Jam that I adore! The bread freezes fabulously, when I have time I try and make a few loaves so I can hand them to friends right out of the freezer (wrapped in foil) as gifts. This will impress everyone you know, it is insanely easy and absolutely delectable. Also, there’s just something about baking and Jay Z that inspired me for the newest “Listening Pleasure” below…

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99 problems Jay Z
Forever Young Jay Z
Empire State of Mind Jay Z
Can I Get A… Jay Z
“Hard Knock LifeJay Z

10-12 servings. 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 together in a large bowl:

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Add and toss to separate and coat with flour:

  • 1 cup coarsely shredded zucchini
  • 3/4 cup shredded sharp Cheddar cheese
  • 1/4 cup chopped scallions or white onion (optional)
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon snipped fresh dill, or 2 teaspoons dried

Whisk together in another bowl:

  • 2 large eggs
  • 1 cup buttermilk
  • 4 tablespoons (1/2 stick) warm melted unsalted butter or vegetable oil

Add to the flour mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before removing to cool completely on the rack. I have left it to cool in the pan before I bought a rack and it works fine that way also.

* No buttermilk? Add a touch of vinegar to 1 cup of milk.


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6 Responses to Zucchini Cheddar Bread

  1. Carrie December 7, 2012 at 8:16 pm #

    Hi Holly, thanks so much for sharing this recipe! I made it this afternoon and it turned out amazing! Easy as pie, perfect for the amateur bread baker such as myself. Glad I found your blog!

  2. Janna@littlemagnoliakitchen August 24, 2012 at 3:21 am #

    My friend Linda who lives in Nashville suggested that I check out your blog (I live in Texas) I am sooo glad she did….I am definitely trying this recipe!
    It looks really yummy….love all the pictures!!

  3. Amanda Hardin July 6, 2012 at 6:08 pm #

    This recipe looks great! We buy from the same family at FM and their bread is delicious! Look forward to trying this!

  4. Stephanie Chapman April 25, 2012 at 5:44 am #

    Ah, another blog to love and adore! Glad I found this. It seems we were destined to be friends and then I went and had miss adorable baby girl and fell into a black hole.

    let me know if you ever wanna cook/eat together or if you get hard up for harmonies on this new project ; )

    s. chapman

  5. Rebecca Day April 24, 2012 at 3:14 pm #

    Can not wait to try this recipe! Even for a highly amateur hobby baker like myself, this seems doable for me! Thanks Holly!

  6. Janey April 6, 2012 at 10:55 pm #

    Yummy! You never cease to amaze Holly! Can’t wait to try out this recipe! Thanks so much for sharing.

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