This savory quick bread is based on a cornbread recipe. Corn is a natural partner for zucchini—they’re both summer crops and naturally mingle together in salads and succotash. Here they team up with cheddar, roasted garlic, and rosemary in a tender, delicate loaf that makes a great addition to a bake sale, housewarming, or simply sliced for an afternoon snack.
Like cornbread, this cheesy zucchini loaf can contribute to a wide variety of culinary occasions. Enjoy at breakfast underneath a fried egg. Try making it into croutons or toasted crumbs to scatter atop soup or salad. Whether you’re seeking an outlet for a bumper crop of summer squash or simply trying to sneak vegetables into your children's meals, this bread is here to help.
Though easy to make, there are a few things to keep in mind for success: it’s important not to overmix quick breads, as doing so can lead to a dense finished product. Stop mixing once the liquids are incorporated. Dehydrating the squash in the oven is also a key step in achieving the proper consistency, as zucchini’s high water content would otherwise sweat out during baking, resulting in a gummy loaf. Finally, don’t forget to de-pan the loaf after baking so you can maintain a lightly crispy crust.
- 5 cloves garlic
- 1/2 teaspoon oil
- 1 cup zucchini (shredded)
- 9 ounces all-purpose flour
- 4 ounces yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 3 ounces melted butter
- 3 ounces sharp cheddar cheese (shredded)
- 1 tablespoon fresh rosemary (chopped)
Gather the ingredients. Preheat the oven to 350 F.
Roast the garlic. Slice the top off of a head of garlic, drizzle with a little oil, and bake for about 30 minutes or until soft and lightly browned. Reserve the extra garlic cloves for other dishes.
While the garlic is roasting, line a baking sheet with parchment paper. Distribute the shredded zucchini onto the parchment, sprinkle with a pinch of salt, and bake for about 30 minutes, stirring now and then.
Add flour, cornmeal, baking powder, and salt to a large bowl and mix well.
In a blender, blend together the buttermilk, eggs, and roasted garlic until smooth.
Pour the wet ingredients into a large mixing bowl. Add the dry ingredients and mix until about half combined, then add the melted butter, cheddar, rosemary, and baked zucchini and fold to distribute, taking care not to over-mix.
Coat a 4 x 8 loaf pan with pan-release spray, butter or oil. Fill with the batter, place on a sheet pan, and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
After removing the loaf from the oven, wait 10 minutes, then de-pan and cool on a rack before slicing.