Tuesday, June 22

Get Excited Over Savory Zucchini Bread with Cilantro, Scallions, and Cheddar

Savory Zucchini Bread with Cilantro, Scallions, and Cheddar

It's too early to get excited over zucchini. I know. There is a reason it's called "summer squash."

But when you stop at a road-side farm stand where they're selling big, no, make that colossal zucchini 4/ $1 you buy them. Then you try desperately to figure out how two people will eat all that zucchini, all 12 pounds of it.

farm fresh zucchini

Turns out, it's not that hard. So far, I have made breaded, baked zucchini, sauteed zucchini and onions, and sauteed zucchini and fennel. I have added zucchini to our nightly salad, tossed it in a veggie soup, and ate some raw with hummus. Of course, I made zucchini bread. How could I not?

Though I adore my Mom's Zucchini Bread with Pineapple and Coconut, I wanted to try a savory zucchini bread instead. Since I had a hankering for Mexican food the morning I made this, I adapted Mom's recipe by omitting the pineapple, coconut, and vanilla, and adding black pepper, cheddar cheese, cilantro, and pepitas. This savory zucchini bread is muy deliciosis.

Savory Zucchini Bread with Cilantro, Scallions, and Cheddar

Here are a few tips on how to eat this savory zucchini bread:

1. Always cut it into thick slabs. Who likes skinny slices of zucchini bread?
2. Eat a slice when it's hot-out-of-the-oven with a generous pat of creamy butter.
3. Toast leftover zucchini bread on a griddle, and use it to make a sandwich.

I think I'll take a drive back to that road-side farm stand on Sunday. I'm all out of zucchini, and I feel a craving for savory zucchini bread coming on.

Savory Zucchini Bread with Cilantro, Scallions, and Cheddar
Makes 2 (8 1/2 X 4 1/2-inch) loaves
Print recipe only here.

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking soda
1 teaspoon baking powder
3 large eggs
1 1/2 cups sugar
1 cup canola oil
2 cups shredded zucchini, with the skins
3 scallions, chopped (about 1/2 cup)
1 cup shredded Cheddar cheese (or mixed Mexican cheeses)
1/3 cup finely chopped fresh cilantro
2 tablespoons unsalted pepitas

1. Place oven rack in center of oven, and preheat to 350 degrees F. Coat 2 (9 X 5) loaf pans with cooking spray.

2. In a large bowl combine flour, salt, black pepper, baking soda, and baking powder.

3. In a medium bowl beat eggs and sugar with an electric mixer. Add oil and beat until combined. Add the wet ingredients to the dry, and stir by hand. Fold in zucchini, scallions, cheese, and cilantro.

4. Divide batter evenly between two pans. Sprinkle the top of each loaf with 1 tablespoon pepitas. Bake for 50-60 minutes, or until a cake tester inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack.

Note about scallions: If you prefer, you can saute the scallions first by warming 1 teaspoon canola oil in a small skillet over medium heat. Saute 3 minutes, or until lightly browned and wilted.

You might also like these quick bread recipes from Food Blogga:
Jalapeno Cheddar Cornbread
Lemony Blueberry Cornbread with Basil
Healthy Cherry, Banana, and Oatmeal Breakfast Bread

You might also like these zucchini bread recipes:
Zucchini Cheddar Bread recipe from Honey and Jam
Savory Onion Zucchini Bread recipe from What Geeks Eat
Zucchini Bread with Roasted Red Peppers and Feta recipe from Closet Cooking

30 comments:

Janelle said...

Okay, my great-grandmother's recipe is the best zucchini bread I (or anyone else who's ever tried it) has ever had, but this savory recipe is intriguing to me. I'm going to have to make it.

Jessica @ How Sweet said...

This may be the best zucchini bread I have ever seen. Incredible!

Unplanned Cooking said...

Love zucchini bread but for some reason never make it. Wonder which month I'll have it in my CSA delivery.

Joanne said...

I adore zucchini bread, with some nutmeg and cinnamon and ginger. Total yum!

However, this savory version really intrigues me! Definitely trying it this summer.

Jacqueline said...

You have me drooling here. It just sounds wonderful. Mmmmmmmmm! I'd have a thick slice smeared with butter.

If you do get stuck for ideas, I have just posted a zucchini roundup for No Croutons Required. There are some exceptionally gorgeous soups and salads. Serendipity or what :)

Susan from Food Blogga said...

janelle-How can that be? My mom's is the best! ;)

jessica-Wow! Thanks!

unplannedcooking-Most likely all of July and August!

joanne-Great! It's a delicious alternative to the sweet kind.

jacqueline-I love serendipity, but not as much as I love a thick slab of zucchini bread smeared with creamy butter!

Ciao Chow Linda said...

Thick slabs - oh yes, and with plenty of butter. Love the topping of pepitas too.

The Food Hunter said...

I've actually never had zucchini bread. I think I will give this a try.

Abby said...

I've never seen savory zucchini bread! I'm going to make this immediately, because you just KNOW my N.C. gardening dad has given me a ton of the stuff already!

Half Baked said...

I've never had savoy zucchini bread but this looks so good. I can't wait to try this with this summer's zucchini crop!!

saveur said...

This looks so interesting. Can't wait to try it later this summer. :)

Johanna GGG said...

I am excited though I would like to use less sugar - hope you find lots more zucchinis over the summer

Julie B said...

Last year I was overwhelmed with the number of zucchini that my garden produced - I had literally eaten zucchini 6 ways to Sunday and still was faced with a counter full of it. My solution. Zucchini relish. It used up about 12 zucchini for the batch which I canned (about 11 half pints) and gave as hostess gifts, etc. I'm down to one jar left in the basement and I cannot wait to make more. It was so good that people have started to ask when I will be making more because they want to put an order in. Let me know if you want the recipe.

bellini valli said...

I do prefer savoury over sweet Susan:D

Jessica said...

Oh the yummy, versatile zucchini...love 'em! I always try new zucchini bread recipes when I come across them, and this one is no exception. Thanks for sharing!

jessyburke88@gmail.com

Susan from Food Blogga said...

linda-The crunchiness of the pepitas makes it even more fun to eat!

foodhunter-Never? Oh, please try it. It's so delicious. Sweeter versions are more traditional, but I love them both.

abby-Oh, I know that is true! My former NC neighbors couldn't give enough of them away ever summer!

paula-Great! Zucchini growers need lots of recipes!

saveur-It's worth the wait.

johanna-You could reduce the sugar, but I like the sweetness.

julie-Zucchini relish? I have never heard of it, but it sounds delicious. Sure, I'd love to have the recipe. Thanks!

val-Smart girl. :)

jessica-Good! That's what I like to hear!

Cailin @ Stir Crazy said...

I never would have come up with that combination... love it! Such a nice change from the traditional zucchini breads I've had.

Barbara @ VinoLuciStyle said...

I love this; have never tried anything BUT sweet versions of zucchini bread.

When it's abundant, I grate two cup measures of it and freeze in plastic bags...great for winter bread when your ton of zucchini are no more!

RamblingTart said...

Awww, Susan, this is brilliant! I love the idea of a savory zucchini bread - especially with cheese!! DELISH! :-)

Lori Lynn said...

I vote for savory! The bread sounds awesome!
LL

Susan from Food Blogga said...

cailin-It is non-traditional, which is why I love it!

barbara-Thanks for the tip! That's a good one.

lorilynn-yay! another vote for savory!

ramblingtart-Everything's better with cheese baked inside. :)

The Teacher Cooks said...

Susan, What are pepitas? This Georgia girl has never heard of them. I am getting a boat load of squash already in my CSA box so I must try this savory bread.

Aparna said...

I'll take this savoury recipe over sweet any day. And I an excited 'cos it is zucchini season here.
I'm going to make this soon.

Susan from Food Blogga said...

teachercooks-They're pumpkin seeds that are popular in Mexican cooking. I love them! You can find them at Mexican specialty stores as well as most organic markets. Hope you try them!

aparna-I'm so happy to hear it! I was really pleasantly surprised.

Pepper Gourmet said...

Zucchini Bread with Cilantro, Scallions, and Cheddar that deserves the famous Kampot pepper for its subtle flavors and spicy!

The Gourmet Groupie said...

This Zucchini bread is delicious. Pulled it out of the oven an hour ago, very yummy. My grandmother makes the most incredible sweet zucchini bread but this Savory is delicious. I'm definitely going to have to blog about it as well.

Nicole said...

I'm curious, why so much sugar in this recipe? I made this last night and I think it has great potential, but the sweetness overpowers all the good stuff. You can't really taste the cilantro or scallion with all that sugar. Any idea from a kitchen chemistry view what would happen if I say used 1/2 cup sugar?

Susan from Food Blogga said...

gourmetgroupie-Great! Let me know!

nicole-I think it's a matter of taste. I have made it a few times now and don't find it sweet. I also taste the scallions and cilantro a lot. I would suggest you try it with less sugar to suit your taste. I'm not sure what will happed from the chemistry pov. I hope you find a combination you enjoy!

Riley said...

I am enjoying this bread as I type this, on a Monday morning at work... and it is truly delightful! Thank you!

Susan from Food Blogga said...

riley-Yay! I'm so happy to hear that. Thanks for letting me know. :)

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