Description
A moist and flavorful quick bread combining summer zucchini, green onions, and tangy cheddar. Squeezed zucchini and vinegar-milk buttermilk substitute balance texture, while cold butter and white vinegar prevent bitterness. Ideal for breakfast, toast, or sides.
Ingredients
2 cups all-purpose flour
2 tablespoons baking powder
1/2 tablespoon baking soda
1/2 tablespoon kosher salt
1 cup milk
1 tablespoon vinegar
3 tablespoons unsalted butter, melted and cold
1 large egg, room temperature
1 1/2 cups shredded zucchini (1 1/2 medium zucchinis)
1 1/2 cups grated sharp cheddar cheese
2 green onions, finely chopped (white and green parts)
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5 inch bread pan with non-stick spray or parchment paper
Shred 1 1/2 medium zucchinis using fine grater
Place shredded zucchini in paper towel, squeeze to remove ~1 tablespoon liquid
In a bowl, combine flour, baking powder, baking soda, and salt
In another bowl, mix milk and vinegar to create buttermilk substitute
Add melted but cold butter and room temperature egg to the wet ingredients
Fold in squeezed zucchini, grated cheddar, and chopped green onions
Pour batter into prepared bread pan
Bake for 60 minutes or until golden and a toothpick inserted comes out clean
Cool completely before slicing
Notes
Use bleached flour for a finer crumb
Nonfat milk works well and reduces calories
Cold butter retains air bubbles for a lighter texture
Cooling before slicing is crucial to maintain structure
- Prep Time: 25
- Cook Time: 60
- Category: Bread recipes
- Method: Baking
- Cuisine: American