Zucchini Cheddar Bread

When the summer garden is overflowing with zucchini, I always make sure to put plenty of it in the freezer so that we can have fresh zucchini cheddar bread all winter long. It’s so nice to have this fresh bread as a quick side for your meal or even with soup. When we have extra fresh zucchini, I simply shred it up and use a silicone tray to freeze it. Then when I’m ready to make bread, I pop one out to unthaw and make this delicious fresh bread.

There are just those recipes that are tied to your memories and this is one of them. I have great memories of slathering butter on a slice of zucchini bread and eating garden vegetables during the summers of my childhood. There is nothing better than picking the garden in the morning, and eating fresh vegetables that same night. We always had a big garden and ate fresh vegetables all summer long. We also preserved all summer long so we could eat fresh vegetables all winter long! Shredded zucchini was always something we put into the freezer so we could have zucchini bread even in the winter.

When I talk about zucchini bread, many people assume it’s a sweet bread, but this is a cheesy savory bread that is good way to use that extra zucchini from the garden. Of course, you can make it with fresh zucchini, but probably the best part about this recipe is, you can use frozen zucchini too! Both ways are quick, easy, and it is a great addition to any meal.

I hope you enjoy this recipe as much as we do!

Zucchini Cheddar Bread

Recipe by Ellie @ourlifefromscratchblogCourse: BreadCuisine: AmericanDifficulty: Easy

Servings

10-12

servings

Prep time

20

minutes

Cooking time

30

minutes

Ingredients

• 1/2 cup of onion

• 1/4 cup of butter

• 2 1/2 cups of Bisquick

• 1 Tablespoon of parsley

• 1/2 teaspoon of basil

• 1/2 teaspoon of thyme

• 1/2 teaspoon of garlic powder

• 1/4 cup of milk

• 3 eggs

• 1 1/2 cup of shredded zucchini (make sure to drain well if there’s extra liquid)

• 1 cup of shredded cheese

• salt and pepper to taste

Directions

• Cook onion in butter until tender.
• Add all ingredients and mix well.
• Pour into a greased 9×13 casserole dish.
• Bake at 400º for 30 minutes or until the knife comes out clean.

If looking for another bread, try Mama’s cheesy cornbread!

Here’s what I used: