Zucchini Cheddar Bread
This savory quick bread recipe from Terri McCarty will help you put your seasonal herbs and vegetables to delicious use, plus it took home a Blue Ribbon at last year’s Ohio State Fair. So even though the Fair is canceled this year, you can still get a taste of it without leaving home. And for more delicious Ohio State Fair recipes, check out the Ohio State Fair Blue Ribbon Recipe Book collection.
- 3 cups all-purpose flour
- 4 tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- 1 cup coarsely shredded zucchini
- ¾ cup shredded sharp cheddar cheese
- ¼ cup chopped scallions
- 3 tbsp. chopped fresh parsley
- 1 tbsp. snipped fresh dill
- 2 large eggs
- 1 cup buttermilk
- 4 tbsp. warm melted unsalted butter
Preheat oven to 350° F.
Position the rack in the center of the oven.
Grease a 9” x 5” loaf pan.
Whisk together the flour, baking powder, salt and baking soda.
Add and toss to separate and coat the flour with zucchini, cheddar cheese, scallions, parsley, dill.
Whisk together in another bowl the eggs, buttermilk and melted butter.
Add this to the flour mixture and mix until the dry ingredients are moist. Do not over mix and the batter should not be smooth.
Cook for 55-60 minutes or until the center comes out clean with a toothpick.
Let cool for 5-10 minutes before unfolding and letting cool completely on the rack.
Recipe Source: Terri McCarty, Hamilton, Ohio – 1st Place, Quick Breads (Vegetable Bread loaf), Ohio State Fair 2019
Broad & High host Kate Quickel is whipping up fun, simple and delicious treats in our new food segment called Kate’s Quick Bites. Visit wosu.org/katesquickbites for more recipes and videos.