Simple Garden Zucchini Bread

Finding ways to use up all those summer zucchini from your garden (or your neighbor’s enthusiastic sharing) can feel like a never-ending task. We’ve all been there – staring at a pile of fresh zucchini on the counter, wondering how to turn it into something the whole family will actually want to eat.

That’s where this no-knead zucchini bread comes in: it’s incredibly easy to make, perfect for busy weekends, and a great way to sneak some vegetables into a treat that kids and adults alike will love. Plus, you don’t have to worry about any complicated kneading techniques – just mix, pour, and bake.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread since they tend to have the perfect balance of flesh and moisture. If you’re using larger zucchini from your garden, make sure to remove the seedy center first, as it can make your bread too wet. For the best results, pick zucchini that are firm to the touch and have smooth, unblemished dark green skin. After grating, you don’t need to squeeze out the moisture from the zucchini – the recipe is designed to work with its natural water content, which helps keep the bread moist and tender.

Options for Substitutions

This easy bread recipe is pretty forgiving and allows for several substitutions:

• Zucchini: You can swap grated zucchini with yellow summer squash, or even grated carrots. Just make sure to squeeze out excess moisture before using.
• White flour: While standard white flour works best here, you can use whole wheat flour for up to half the amount. Using all whole wheat will make the bread denser.
• Milk and vinegar combination: This is basically a buttermilk substitute. You can use real buttermilk instead, or keep the milk-vinegar mix. Plant-based milk works too – just stick to unsweetened varieties.
• Cheddar cheese: Feel free to experiment with other firm cheeses like Monterey Jack, Gouda, or even Gruyere. Just avoid soft cheeses as they can make the bread too wet.
• Green onions: You can swap these with chives, finely chopped red onions, or even 1 teaspoon of dried onion flakes. If you skip them, consider adding some dried herbs for flavor.
• Butter: Oil can work instead of melted butter – try olive oil or vegetable oil. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when working with zucchini is its high water content – make sure to squeeze out as much moisture as possible from your grated zucchini using a clean kitchen towel or paper towels, otherwise your bread will end up dense and soggy.

When mixing the ingredients, avoid overmixing the batter as this can lead to tough, chewy bread – stir just until the dry ingredients are incorporated, and a few small lumps are perfectly fine.

Temperature control is crucial for this recipe, so bring your milk and egg to room temperature before starting, as cold ingredients can prevent proper rising and result in an uneven texture.

For the best cheese flavor distribution, save about 1/4 cup of the shredded cheddar to sprinkle on top before baking, and if your bread starts browning too quickly in the oven, simply cover it loosely with aluminum foil to prevent over-browning while the center continues to cook.

What to Serve With Zucchini Bread?

This savory zucchini bread makes a perfect side dish for soups and stews – I especially love serving it alongside a bowl of hot tomato soup or beef chili. Since it’s packed with cheese and vegetables, it also works great as part of a brunch spread alongside scrambled eggs and crispy bacon. For dinner, try serving warm slices with a pat of butter next to a big garden salad or your favorite pasta dishes. If you have leftovers, they’re amazing toasted the next day with a fried egg on top for breakfast!

Storage Instructions

Keep Fresh: This zucchini bread stays good at room temperature for about 2 days when wrapped well in plastic wrap or stored in an airtight container. For longer storage, pop it in the fridge where it’ll keep fresh for up to 5 days. The cheese and zucchini make this bread extra moist, so refrigeration helps maintain its quality!

Freeze: Want to save some for later? Cut the cooled bread into slices, wrap them individually in plastic wrap, and place in a freezer bag. It’ll keep well in the freezer for up to 3 months. This way, you can grab just what you need when you’re craving a slice!

Warm Up: To enjoy your stored bread at its best, let frozen slices thaw in the fridge overnight. Give room temperature or refrigerated slices a quick toast or warm them in the oven at 350°F for a few minutes. The cheese gets all melty again – so good!

Preparation Time	15-20 minutes
Cooking Time	60 minutes
Total Time	75-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 50-60 g
• Fat: 80-90 g
• Carbohydrates: 180-200 g

Ingredients

• 1 1/2 cups grated zucchini
• 2 cups standard white flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk (2% used, but whole or skim is also fine)
• 1 tablespoon vinegar (white or apple cider)
• 1 egg
• 3 tablespoons butter, melted
• 1 1/2 cups shredded sharp cheddar cheese
• 2 green onions, sliced

Step 1: Prepare Oven and Pan

Preheat your oven to 350 degrees Fahrenheit.

While the oven is warming up, prepare a 9 x 5-inch bread pan by spraying it with non-stick spray to prevent sticking.

Step 2: Prep the Zucchini

Grate the zucchini and wrap it in a paper towel.

Squeeze gently to release some of the liquid.

It’s not necessary to remove all the moisture, just aim for about a tablespoon of liquid removal.

Step 3: Mix Dry Ingredients

In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.

Stir together until evenly mixed.

Step 4: Prepare Homemade Buttermilk and Wet Ingredients

In a small bowl, combine the milk and vinegar.

Allow the mixture to sit for a moment as the milk curdles slightly, thus creating homemade buttermilk.

Stir in the melted butter and the egg until the wet ingredients are well combined.

Step 5: Combine Mixtures and Add Remaining Ingredients

Pour the buttermilk mixture into the bowl with the dry ingredients.

Mix gently and avoid overmixing to ensure the bread rises properly.

Add the grated zucchini, cheese, and onions into the batter, folding them in lightly until everything is just combined.

Step 6: Bake the Bread

Pour the prepared batter into the greased bread pan.

Place it in the preheated oven and bake for one hour at 350 degrees Fahrenheit.

To check for doneness, insert a toothpick into the center of the bread; if it comes out clean, the bread is done.

Step 7: Cool and Serve

Once baked, allow the bread to cool in the pan for about 10 minutes.

Carefully remove it from the pan and place it on a wire rack to cool completely before slicing and serving.