text: bread | recipe | zucchini
  Zucchini, zucchini, zucchini. It's everywhere. So what to do with it all? Have no fear, I've been cooking and baking with it pretty much non-stop over the last week, so I've got plenty of delicious ideas for you! Our crazy busy summer got me inspired to hunker down in my kitchen and get cooking and baking again. I feel very inspired right now which feels so good, and it's good news for you too…this means more recipes for you!
  I actually couldn't wait to share this Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread recipe with you. It's the kind of recipe that makes you just want to bake it and eat it…with slabs of butter…or dipped in soup. This quick bread should be on your baking list this fall & winter. I know it will be on ours more than once!
  About Buttermilk Quick Breads
  Buttermilk quick breads are a great way to serve freshly baked bread for your family. I love them because they require NO kneading, NO rising and really NO fuss. Just stir together some simple ingredients, bake it for an hour and you've got fresh bread ready to devour. So far I've made Cheddar & Dill Buttermilk Quick Bread, Mozzarella & Parmesan Buttermilk Quick Bread, and now this new and delicious version using the bountiful summer vegetable, the zucchini. Since zucchini has such a mild flavour, I decided to add a sharp cheese and fresh chives to make sure the flavours were strong, and it turned out beautifully!
  Make this quick bread and have it on your table in just over an hour! Is there any better smell or cozy feeling than bread baked in your own oven? The kind that you can serve warm with butter…I think not. I hope you enjoy this recipe! 😉
  Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread Recipe Tips
  I like to line my baking tin with parchment paper so I can lift the loaf out once it's done cooling.
  Use a flavourful cheese for this bread…the more flavour it has, the more flavour the bread will have. Opt for sharp or old cheddar cheeses.
  Keywords: quick bread, zucchini bread
  Looking for more zucchini recipes? Here are some great ones to try:
  I love zucchini but I'm the only one in my family that does! This would be perfect to make with all the zucchini that doesn't get eaten quick enough!
  Thanks for sharing and linking up with us at the Best of the Blogosphere!
  This looks so tasty – I overbought zucchini for another recipe, so I've been looking for something else to use it in. I especially love that this recipe doesn't require a bread machine. Thanks for sharing your recipe!
  That's what I love most about it too – it's so easy to put together! I hope you try it and enjoy it!
  These pictures look so good I think I can smell it thru the computer screen! Yum!
  I'm stopping by to let you know that your bread will be featured at our party on Monday at 7 pm. Woo Hoo! It's also been pinned and tweeted. I hope to see you at the party! Lou Lou Girls
  Oh my goodness, does this bread look incredible! I'm a sucker for quick breads of any variety, and I'm really excited to give this one a go because zucchini is my fave, and I'm trying to eat ALL of it before the season is over.
  Thank you so much Erin! I'm a sucker for quick breads too – they're just so easy to make and delicious!
  This bread looks wonderful! I'm totally going to try it … 🙂
  This looks so good, can I use almond flour or coconut flour in place of regular flour in this recipe? Thanks
  Hi Joni! I've never tried to make this recipe with anything other than all purpose flour. From my experience with using almond flour and coconut flour, I don't think it would turn out…I think it would be very mushy!
  This bread looks fabulous! Thanks for joining us on Oh My Heartsie Girl Wordless Wednesday!
  I always great up with zucchini bread being sweet and for dessert – never heard of a recipe like this!! Cannot wait to try it!! 🙂
  This looks tasty! How many zucchinis equal 1 cup?
  Hi! Roughly 1 medium zucchini should get you 1 cup! Happy baking!
  Do you peel your zucchini before shredding or not? I see a lot of green in the bread, but not sure if that's chives or zucchini.
  Hi Jennifer! I always leave the skin on the zucchini…happy baking!
  dori l andelin says:
  It needs to cook longer than stated–mine was still squishy in the middle–even after 1 1/2 hrs.
  I'm not sure why yours would take so long to bake…I've never had one take longer than my suggested baking time. I guess all of our ovens are a little different.
  Tiffany Forsberg says:
  I had an issue with mine too and it ended up in the garbage 🙁
  The outsides that did cook were DELISH but I baked much longer than recommended and it just wouldn't get done for me 🙁
  Yes, I did wring out the zucchini and I followed the recipe exactly (I think 😐 .. )
  I'll probably give it another shot because what I did taste was well worth it but definitely looking for any tweaks anyone had to make (not an experienced baker here so don't really know what I could do to get better results).
  Side note – do you remove the seeds from yours or leave them in?
  I had the same issue. I baked it 2 different times for over 1 1/2 hours each time, and each time it was trashed. But yes, the outside crust was delicious. It's just a shame that so much of it was inedible due to still being uncooked.
  Can I make this without eggs? What can I substitute for eggs
  Hi! I haven't made this without eggs, so I'm not sure how it would turn out. I don't bake with egg substitutions so I don't know how they would work in this particular recipe. If you try something that works out, let me know!
  Hello! I'm so excited to bake this but was wondering when to add the 2 tbsp of sugar? Thank you!
  After two hours of baking, it still was mushy in the middle. I don't understand! But the smell is heavenly.
  Just made this recipe this morning- was very excited to try it after reading about it! However, I'm sad to say that it didn't come out at all as I had expected. The bread fell in the middle, so it's not a pretty loaf. Additionally, it tastes very sweet! I like sweet quick breads and of sweet-savory combos but for something that has cheddar and chives in it, the base is too sweet! I went back and looked to make sure I followed the recipe properly, and I did. I'm wondering if you should remove the added sugar (2 tbs) because the buttermilk already adds a sweetness
  Well….. I screwed up! My wife and I were baking this recipe together and, after talking to her, I have come to learn that the error (and sweetness) has nothing to do with your recipe and everything to do with her reading it incorrectly 🙂 My SWEET wife put in two CUPS of sugar, instead of the suggested 2 tbsp!!! No wonder it sunk in the middle and came out so sickeningly sweet! So sorry that I posted too soon! We are looking forward to making this again, following the recipe more closely! 🙂
  Oh whew! I hope you enjoy this recipe without the added sugar! 😉 Happy baking!
  I just made this and it's amazing! Thanks for the recipe ?
  I added about an extra 1/2 cup of flour and made into drop biscuits! Flavor is great!
  Great idea! I'm glad you enjoyed this recipe!
  So you made them as a biscuit that's an idea thanks for sharing.
  I was so excited to make this and I was very disappointed in it. I baked it a lot longer then recipe said and the knife came clean out of it. I took it out and it collapsed. I cut it to only find out it was still wet inside. I did take a slice but found it to be flavorless. I surely won't make this again.
  Oh no I wonder what happened! I've never had any problems with this recipe and I've made it countless times! 🙁
  Cheriwan. says:
  I have to agree that after 1.25hr mine was mushy as well. And I'm a baker. So I knew enough to squeeze the zucchini, but next time I'd lightly salt it first, then aggressively squeeze it, and then be very very sure to break it up out of the packed cup to make sure it didn't clump. I might also toss it in some of the flour, as well. The flavor is there, we'll see if another half hour out of the tin helps things dry out. It's a lot of ingredients to waste, but I'm hopeful.
  Hmmm I've never had this happen and I've made it quite a few times, but I do think you're right in that the zucchini may need to be squeezed to release excess liquid before it is added to the batter. I will edit my post to add this precaution. Thank you for your feedback, I really appreciate it! 🙂
  i made this recipe today, it was excellent so i made another 2. Thanks for sharing.
  I've made this recipe twice now and it's fantastic!!! I could probably make it every week, it's so popular with friends and family!! Thanks for the recipe…now that I've subscribed to your newsletter, can't wait to see what other recipes will be coming 🙂
  Have you tried freezing this bread for when zucchini is no loner in season?
  I've never tried freezing it, as I'm not sure how well it would freeze as zucchini tends to get runny after being frozen.
  This bread is so delicious! After reading the reviews I made sure to really wring out the zucchini….amazing how much water came out! Baked the full hour and it was perfect. I will definitely be making again!
  Oh that is fantastic! Thank you so much for sharing with me, I really love to hear when people try a recipe and love it!
  The original post calls for 5 1/2 tsp of baking powder. When you forward to the actual instructions , it calls for only 1 1/2 tsp. Whivh is correct? Could this be why SO MANY are having unsuccessful results! Very expensive error !
  Omg I just noticed that and mine just went into the oven with 1 and half tsp baking powder … fingers crossed for a good result, so many people were unsuccessful ?
  The baking powder amount you used (1 1/2 tsp) is correct. I think the loaves that didn't turn out are due to the zucchini being too wet.
  J0-Anna
  Hi Patti! I'm wondering where it says 5 1/2 tsp of baking powder? The only place I have the amount is in the recipe card which states 1 1/2 tsp.