Have you ever craved something warm, cheesy, and comforting that comes together without the fuss of kneading or waiting for dough to rise? That’s exactly what you get with Cheddar Chive and Zucchini Quick Bread. This savory bread is perfect when you want to whip up something hearty for breakfast, a side dish, or even a quick snack. Imagine slicing into a loaf that’s tender, loaded with cheddar cheese, fresh chives, and moist zucchini—every bite is a burst of flavor and satisfaction.
I remember the first time I baked this bread. The kitchen was filled with the irresistible aroma of melted cheese and fresh herbs. It quickly became my go-to recipe for family gatherings and lazy weekend mornings. If you’re looking for a way to sneak some veggies into your meals while indulging in cheesy goodness, this recipe is for you. Best of all, it’s simple, quick, and requires no special equipment. Let’s dive into what makes this bread so special and how you can make it at home.
Why You’ll Love This Cheddar Chive and Zucchini Quick Bread
- Quick and easy: No yeast or rising time required.
- Flavor-packed: Combines the richness of cheddar, the freshness of chives, and the moisture of zucchini.
- Versatile: Perfect for breakfast, brunch, or a savory snack.
- Kid-friendly: A tasty way to add vegetables to your diet.
- Freezer-friendly: Make a loaf and save some for later.
Ingredients
| Ingredient | Amount |
|---|---|
| Zucchini (shredded, unsqueezed) | 1 ½ cups |
| Chives (diced) | ¼ cup |
| Eggs (large) | 2 |
| Sour cream | ¾ cup |
| Butter (melted, cooled) | ¼ cup |
| Cheddar cheese (shredded) | 1 ½ cups |
| All-purpose flour | 2 cups |
| Baking powder | 1 ½ teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Garlic powder | ½ teaspoon |
Step-by-Step Instructions
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Shred the Zucchini
Grate the zucchini using a box grater. Don’t squeeze out the moisture; the liquid helps keep the bread moist and tender.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, sour cream, and melted butter until smooth. Stir in the shredded zucchini and diced chives.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Step 5: Mix Everything Together
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the shredded cheddar cheese until evenly distributed.
Step 6: Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.
Tips for Success
- Use fresh zucchini: Freshly grated zucchini adds moisture and texture.
- Don’t overmix: Overmixing can make the bread dense. Stir until ingredients are just combined.
- Cool completely: Allow the bread to cool before slicing to avoid crumbling.
- Customize: Add cooked bacon bits or swap chives for green onions for variety.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Sugars | 2 g |
| Protein | 9 g |
| Sodium | 400 mg |
Note: Nutritional values are approximate and may vary depending on ingredients used.
Creative Variations
Bacon and Cheddar Twist
Add ½ cup of cooked, crumbled bacon to the batter for a smoky, savory flavor.
Spicy Version
Mix in 1 teaspoon of red pepper flakes or diced jalapeños for some heat.
Herb Medley
Replace chives with a mix of fresh parsley, dill, and basil for a herbaceous loaf.
Gluten-Free Option
Use a 1:1 gluten-free flour blend to make this bread suitable for gluten-sensitive eaters.
Serving and Storage
Serving Suggestions
- Enjoy warm with a pat of butter.
- Serve alongside soups, salads, or roasted meats.
- Toast slices for a crispy breakfast treat.
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to a week.
- Freezer: Freeze slices in a zip-top bag for up to 3 months. Thaw and reheat as needed.
FAQs About Cheddar Chive and Zucchini Quick Bread
1. Can I use yellow squash instead of zucchini?
Yes, yellow squash works well and has a similar texture and flavor.
2. Do I need to peel the zucchini?
No, the skin is thin and adds color and nutrients.
3. Can I use Greek yogurt instead of sour cream?
Absolutely. Greek yogurt provides a similar tang and texture.
4. How can I make this bread healthier?
Use whole wheat flour for added fiber and reduce the cheese slightly.
5. Can I make muffins with this recipe?
Yes, simply divide the batter into a muffin tin and bake for 20-25 minutes.
6. What’s the best way to reheat this bread?
Toast slices or warm them in the oven at 300°F (150°C) for 10 minutes.
Final Thoughts and Next Steps
Baking Cheddar Chive and Zucchini Quick Bread is more than just making a loaf—it’s about bringing warmth, flavor, and joy to your kitchen. This versatile bread suits any occasion, from casual breakfasts to fancy dinners. Its combination of cheesy goodness and fresh herbs is irresistible, and the zucchini keeps it perfectly moist.
So why not try it yourself? Gather your ingredients, preheat your oven, and let the delightful aroma of fresh-baked bread fill your home. Once you’ve made it, don’t be surprised if it becomes a staple in your kitchen—you might even find yourself baking a double batch next time!
Cheddar Chive and Zucchini Quick Bread
Ingredients
- 1 ½ cups of shredded zucchini do not squeeze out the moisture
- ¼ cup of diced chives
- 2 large eggs
- ¾ cup of sour cream
- ¼ cup of melted and cooled butter
- 1 ½ cups of shredded cheddar cheese
- 2 cups of all-purpose flour
- 1 ½ teaspoons of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- ½ teaspoon of garlic powder
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Zucchini: Shred the zucchini with a grater. Do not squeeze out the moisture, as it keeps the bread tender and moist.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, sour cream, and melted butter until smooth. Stir in the shredded zucchini and diced chives.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, salt, and garlic powder until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in the shredded cheddar cheese evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.