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Zucchini-Cheddar Quick Bread

This easy quick bread is so savory and moist from zucchini, pancetta, sharp Cheddar, and chives. It’s perfect for a snack or breakfast.

Serves 8
Ready in 70 mins
Prep time 20 mins
Cooking time 50 mins
312 calories per serving


> Cooking spray
> 1 medium zucchini
> 1 (4 oz) pkg diced pancetta
> 2 cups all-purpose flour
> 1 tsp baking soda
> 1/2 tsp baking powder
> 1/2 tsp salt
> 1 cup low-fat buttermilk
> 1 large egg
> 1/4 cup olive oil
> 1 cup shredded sharp Cheddar cheese
> 1/3 cup finely chopped chives


Preheat oven to 350°F. Grease a 9x5-inch loaf pan with cooking spray. Halve the zucchini lengthwise. With a small spoon, scrape out the seeds. Using a box grater, coarsely grate zucchini to yield about 1 cup. Add the pancetta to a microwave-safe dish and microwave 60–90 sec., until crispy. Blot pancetta with paper towels.
Meanwhile, in a large bowl, combine the flour, baking soda, baking powder, and salt. In another large bowl, whisk the buttermilk, egg, and oil until combined. Add pancetta, cheese, and chives, stirring until combined. Add dry ingredients to wet ingredients in batches, mixing between additions until well combined. Fold in grated zucchini.
Pour batter into prepared loaf pan and bake 50–60 min., until toothpick inserted in center comes out clean. Cool for 10 min. before serving.

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