Garden Zucchini Cheddar Bread
A savory zucchini and cheddar bread with toasted almonds and fragrant herbs, perfect for brunch, lunch, or as a snack for everyone who loves cheesy vegetable baked goods.
Ingredients
Instructions
- Saute chopped onion in margarine in a skillet until tender.
- Cool slightly.
- Combine the sautéed onion, baking mix, minced parsley, dried basil leaves, dried thyme leaves, and milk in a bowl.
- Beat vigorously for 1 minute.
- Stir in shredded zucchini, shredded Cheddar cheese, and toasted chopped almonds.
- Spread the batter in a greased and floured 9-inch round baking pan.
- Bake at 400°F (200°C) for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before removing from the pan.
Tips & Substitutions
For added moisture, you can substitute half of the zucchini with grated carrots or use Greek yogurt in place of some of the milk. If you want a more savory flavor, consider adding crumbled feta cheese. Be sure to squeeze excess moisture from the zucchini before mixing to prevent a soggy bread. This recipe is versatile and can be adapted to include other veggies like grated carrots or bell peppers.
Serving Suggestions
Serve this delicious zucchini cheddar bread warm with a dollop of butter or cream cheese. It pairs beautifully with a fresh garden salad or a bowl of soup for a light meal. For a unique twist, try it alongside a Root Beer Float for a delightful contrast of flavors. This bread also makes a great addition to brunch spreads, alongside other vegetarian recipes.
Storage & Reheating
Store any leftover zucchini cheddar bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm slices in a toaster oven or microwave until heated through. You can also enjoy it cold as a snack or lunch addition.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Zucchini Cheddar Bread contains roughly 538 calories, with 22g protein, 38g carbohydrates, and 35g fat. It is an excellent source of iron (53% of the Daily Value), protein (44% of the Daily Value), and calcium (44% of the Daily Value). Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of baking mix?
Yes, you can use regular all-purpose flour instead of buttermilk baking mix, but you'll need to add baking powder, baking soda, and salt to mimic the leavening effect. For every cup of flour, use 1 tablespoon of baking powder and 1/2 teaspoon of salt, along with a cup of buttermilk or sour milk for moisture.
Can I freeze the zucchini cheddar bread?
Absolutely! This bread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, thaw in the refrigerator overnight and reheat as desired.
Is this recipe suitable for vegetarian diets?
Yes, this zucchini cheddar bread is suitable for vegetarian diets as it contains no meat or meat by-products. It’s a great way to incorporate vegetables into your meals while still enjoying a hearty bread. You can also make it vegan by substituting eggs with flaxseed meal and using a dairy-free cheese option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).