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Cheddar Bread

3 cups all-purpose flour

1 1/2 Tablespoons baking powder

1 teaspoon cayenne Pppper

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded zucchini, well drained

Mill-Aged Cheddar Cheese

1/3 cup chopped scallions

1 teaspoon freshly grated lemon zest

1 cup buttermilk

2 large eggs

1/4 cup canola oil

  1. Preheat 350 degrees F.
  2. Grease the interior of a 9 x 5 inch bread pan. Set aside.
  3. In a large mixing bowl, add flour, baking soda, cayenne pepper, and salt stir to combine. Add zucchini, cheddar cheese, scallions, and lemon zest, tossing to completely combine ingredients.
  4. In another mixing bowl combine buttermilk, eggs and oil. Once well blended add the liquid to the flour/zucchini mixture, stirring to combine. Batter should be moist, but not wet and smooth.
  5. Scrape mixture into the greased bread pan. Place in pre-heated oven and bake 50-60 minutes or until cake tester inserted into center of loaf comes out clean.
  6. Let cool on wire rack for 15 minutes before removing from bread pan.
  7. Serve warm or cooled. Freezes well.

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