I really couldn't hold back to share this Zucchini, Cheddar Cheese and Chive Buttermilk Quick Bread formula with you. It's the sort of formula that makes you simply need to heat it and eat it… with pieces of spread… or plunged in soup. This speedy bread ought to be on your heating list this fall and winter. I realize it will be on our own more than once!
Buttermilk brisk breads are an extraordinary method to serve naturally prepared bread for your family. I love them since they require NO massaging, NO rising and actually NO object. Simply mix together some basic fixings, heat it for an hour and you have crisp bread prepared to eat up. So far I've made Cheddar and Dill Buttermilk Quick Bread, Mozzarella and Parmesan Buttermilk Quick Bread, and now this new and delectable adaptation utilizing the plentiful summer vegetable, the zucchini. Since zucchini has such a gentle flavor, I chose to include a sharp cheddar and new chives to ensure the flavors were solid, and it turned out wonderfully!
- 2 cups flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg
- 1/4 cup melted butter
- 1 1/4 cup shredded cheddar cheese (use an Old Cheddar)
- 2 tbsp chopped fresh chives
- 1 cup shredded zucchini
- Preheat your oven to 350 degrees.
- In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, whisk together the buttermilk and egg.
- Whisk the melted butter into the buttermilk mixture.
- Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter.
- Stir in the shredded cheese, shredded zucchini and chopped chives.
- Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.
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