Here is a savory and lightly sweet bread made with fresh summer squash, cheese and chives. I am a fan of the sweet dessert zucchini bread recipes but this is a different animal. It works great with a soup, think gazpacho, or as a cornbread alternative for barbecue meals. I have been known to toast and smother a big slice with butter and homemade strawberry jam too.
We are in the middle of summer and the garden is in full production. I can never seem to get my squash planting quite right. One year, too many squash plants and the next year, too few. This year I definitely have too few plants. I started the summer with Black Beauty and Eight Ball varieties. They were producing like gangbusters for a while and then a long period of gloomy weather hit our California coast. My squash was seriously affected…….. Anyway, our season is long and I have started a second planting that will include my favorite yellow squash and more Black Beauty zucchini.
The point - any variety of summer squash works in this bread. I have made it with green varieties, yellow varieties and a mixture of both. It all works. Use whatever you have in your garden or available to you from the farmer’s markets. Only the color is slightly affected.
I used chives because I have a ton and I like the flavor. Basil, cilantro and dill are also good options too. Remember to chop extra herbs and grate extra cheese to top your loaf. Is it just me or does “top your loaf” sound funny. You get the idea - cheese on top makes things crunchy and crunchy is one of my favorite food groups.
Cheesy Zucchini Bread can work as an awesome muffin - adjust the cooking time. The recipe doubles well if you or feeding a crowd or want to stock the freezer.
Cheesy Zucchini Herb Bread
1 cup grated summer squash, any variety or color
1 1/2 cups of all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon black pepper
3 tablespoons finely chopped chives, plus more for the top
3/4 cup granulated sugar
1/2 cup olive oil
1/4 cup buttermilk
1/2 grated sharp cheddar cheese, plus extra for the top
Preheat oven to 350 degrees. Spray a loaf (9"x5") pan with oil.
Grate zucchini and set aside.
Grate cheese and set aside.
Whisk flour, baking soda, salt, pepper and chives in a small bowl.
In a separate bowl, whisk eggs and sugar until frothy. Whisk in olive oil and buttermilk. Stir in grated zucchini.
Stir dry ingredients into the wet. When combined, stir in the grated cheese.
Pour batter into prepared loaf pan and top with extra grated cheese and chopped chives. Bake for about 50 minutes or until tester comes out clean (time will vary depending on pan size).
Cool on wire rack for 10 minutes and then remove loaf from pan. Serve warm or room temperature.