Savoury Zucchini and Cheese Bread

This was my second attempt  at baking a savoury zucchini bread. The first time it turned out really soggy and wet inside. I have several sweet zucchini breads in my website, like the Zucchini Coconut Bread or the Chocolate Zucchini Apple Bread and there was no problem at all baking them. Please link me to your favourite, savoury zucchini bread. Thanks and wish you a wonderful weekend. I look forward to the weekend because I don’t have to run in the morning…..

Please assemble ingredients before you start

In a bowl whisk together the flour, sugar, baking powder, baking soda, salt and cayenne or Kashmiri chilli. Make a well in the centre. In a separate bowl, whisk together the buttermilk, egg and melted butter.

Add the buttermilk mixture to the flour, and gently combine. Do not over mix the

Gently fold in the zucchini, green onions and cheese(s).

Spoon the batter into the prepared loaf pan. Scatter the extra 1-tablespoons cheese on top.

Bake 60-75 minutes, or until a toothpick inserted in the centre of the bread comes out clean. (I baked 65 minutes).

Savoury Zucchini and Cheese Bread

Preparation time: 10 minutes; Baking time: 65-75 minutes; Makes: 8.5 x 4.5 inch loaf

Ingredients

  • 250g (2 cups, 8.8oz, 2 cups) all-purpose flour
  • 2 tablespoons sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼-½ teaspoon cayenne or Kashmiri chilli powder
  • 1 scant cup buttermilk
  • 1 egg
  • ¼ cup melted butter or margarine, or vegetable oil
  • 1 cup coarsely shredded, cheddar cheese
  • 1 tablespoon finely chopped green onions (or fresh herbs or chives)
  • 1 cup coarsely shredded zucchini (about 135g, 5oz) 
  • 1 tablespoon all-purpose flour extra 
  • 1 tablespoons grated cheese, extra for topping

Instructions

  1. Preheat your oven to 325ºF (160ºC). Grease and flour an 8.5 x 4.5 inch loaf pan. Mix the grated zucchini with the extra tablespoon flour and set aside.
  2. In a bowl whisk together the flour, sugar, baking powder, baking soda, salt and cayenne or Kashmiri chilli. Make a well in the centre.
  3. In a separate bowl, whisk together the buttermilk, egg and melted butter. Add the buttermilk mixture to the flour, and gently combine. Do not over mix the batter.
  4. Gently stir in  the cheese, green onions and zucchini. Spoon the batter into the prepared loaf pan. Scatter the extra 1-tablespoons cheddar cheese on top. Bake 60-75 minutes, or until a toothpick inserted in the centre of the bread comes out clean. (I baked 65 minutes).

Points to Note

  • You can any of your favourite cheese(s). I used a mixture of Jalapeño havarti and mature cheddar.
  • For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml American cup.

myfavouritepastime.com

.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

12 thoughts

  1. I made a double batch–one large loaf and two small–using yellow crookneck summer squash, chives, and aged sharp cheddar cheese. They are moist loaves and the slices definitely benefit from heating (at least) or toasting (ideally) to release all the flavors of the cheese, seasonings, and veg. I think I will increase the heat in my next batches using hot peppers, fresh thyme, chives, and a combination of aged cheddar and Parmesan cheeses. I love having a savory base to work with!

    1. I am glad to hear you made a double batch and it went so well. I really love this bread and it’s very easy to make. Thank you so much for the feedback!
      Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s