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A tasty and healthy savory zucchini quick bread made with sharp cheddar and fresh chives. Perfect served with salads, soups and stews, or on its own! Gluten free and vegetarian.
I have a self-proclaimed "savory tooth". It's just like people with a sweet tooth, only it's for savory things!
Yes, I totally just made up that word but I guess it explain in parts why I'm obsessed with this cheddar chive zucchini bread and was so happy to eat a slice every day for lunch when I was working on this post.
And why I plan to make another loafvery soon. The combo of sharp cheddar cheese with fresh chives and the hint of cornmeal is just addictive!
Let me show you how to make this bread so you can try it ASAP too!
How to make this cheddar chive zucchini bread – step by step
In a large bowl, mixtogether all the dry ingredients – oat flour, tapioca starch, cornmeal, baking powder, baking soda, salt and pepper(step 1)
Add the eggs, olive oil, chopped chives + parsley (step 2),and mix until batter starts to form(step 3)
Add grated zucchini and grated cheddar to the bowl(step 4), and mix until everything is well combined(step 5).
Add the batter to a greased loaf pan (step 6) and bake for 60 to 65 minutes, until a toothpick comes out clean and the top is golden brown(photo below).
Let it cool completely before trying to take it out of the pan and slice it (be patient! :))
Now that we got the most important part out of the way, let's dig a little bit deeper!
Is zucchini bread healthy?
Now, that's a good and though question. As I was doing some research for this post, I realized that it's a question a lot of people ask themselves. Zucchinis are a vegetable – healthy by essence – so people are wondering if azucchinibread is healthy too.
The short answer is: it dependson the recipe.
Not every zucchini bread recipe is but I consider this cheddar chive zucchini bread healthy, yes.
But this is not your typical zucchini bread, because it has no white flour and no sugar (Can I get a high five?)
Instead of using plain white flour, I'm using a mix of oat flour (basically ground oats, super easy to make yourself), tapioca flour (or arrowroot) and cornmeal. In addition to making it gluten free, it also makes it more nutritious.
Everyone has a different definition of "healthy". This bread is made with wholesome, real, non processed ingredients. It's filling. I personally eat mostly dairy free, but a little cheese here and there never killed anyone. So yeah, it's healthy in my book 🙂
What, no need to squeeze the zucchini?
Every single zucchini bread out there will tell you to squeeze out as much liquid as you possible can from the zucchini before adding them to the batter. The punishment if you don't being a soggy bread that'll never fully bake. Boo!
Honestly, I always thought this step was a pain in my... I mean, who wants to dirty a clean towel just for a couple cups of shredded zucchini? Not me.
But rejoice! You do NOT need to squeeze the liquid out of the zucks with this recipe. I repeat, you do NOT. The mix of flours will basically take care of all that moisture for you. So.much.easier, right?
And do not worry, this zucchini bread is still perfectly and deliciously moist!We do not settle for a dry zucchini bread here. Nope.
How to store zucchini bread?Can you freeze zucchini bread?
- This cheddar chive zucchini bread freezes well!Slice it, place the slices in an airtight freezer friendly container, separating each slice with a piece of parchment paper so they don't stick to each other. Reheat 30 seconds to 1 minute in the microwave when ready to eat.
- Store the zucchini bread in an airtight container in the fridge for up to 5 days. It keeps well in the fridge – perfect if you meal prep or want to make it ahead.
If you tried this cheddar chive zucchini bread,don’t forget torate the recipe belowand let me know how it went in the comments – I love hearing from you! You can also follow me onInstagram,PinterestandFa
5 from 8 votes
Gluten-Free Cheddar Chive Zucchini Bread
A tasty and healthy savory zucchini quick bread made with sharp cheddar and fresh chives. Perfect served with salads, soups and stews! Gluten free and vegetarian.
CourseAppetizer, Main Course, Side Dish
CuisineAmerican
Keywordcheddar chive zucchini bread, gluten free quick bread, gluten free zucchini bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 227 kcal
Ingredients
- 1cupoat floursee notes to easily make your own
- ¼cuptapioca starchor arrowroot
- ½cupcornmealfine grind, not polenta
- 1teaspoonbaking powder
- ½teaspoonbaking soda
- 1teaspoonsea salt
- ¼teaspoonblack pepper
- ½cupextra virgin olive oil
- 2large eggs
- ½cupminced chives
- ¼cupminced parsley
- 1 ½cupgrated zucchini
- 1 ½cupsgrated sharp cheddar
- Flaky sea saltto taste
Instructions
Preheat oven to 350F (175C) degrees.
In a large mixing bowl, whisk together oat flour, tapioca starch, cornmeal, baking powder, baking soda, salt and pepper.
Stir in olive oil, eggs and herbs until batter begins to form.
Fold in zucchini and cheddar.
Add batter to a greased 9x5 loaf pan in one even layer. Top with flaky sea salt.
Bake for 60-65 minutes or until golden brown and when a toothpick inserted into the center comes out clean.
Set aside to cool completely before slicing.
Recipe Notes
- How to make your own oat flour:simply add some oats (quick or rolled) in your food processor or blender and pulse until it's a fine powder.
- Freezing / Storing / Make ahead:
- This cheddar chive zucchini bread freezes well!Slice it, place the slices in an airtight freezer friendly container, separating each slice with a piece of parchment paper so they don’t stick to each other. Reheat 30 seconds to 1 minute in the microwave when ready to eat.
- Store the zucchini bread in an airtight container in the fridge for up to 5 days.It keeps well in the fridge – perfect if you meal prep or want to make it ahead.
Nutrition Facts
Gluten-Free Cheddar Chive Zucchini Bread
Amount Per Serving (1 slice)
Calories 227Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 42mg14%
Sodium 343mg15%
Potassium 205mg6%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 420IU8%
Vitamin C 7.9mg10%
Calcium 134mg13%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
More zucchini breads and other zucchini recipes:
- Paleo Lemon Poppy Seed Zucchini Bread
- Gluten Free Double Chocolate Zucchini Bread
- Zucchini Lasagna (made with zucchini sheets instead of pasta!)
- Gluten Free Zucchini Feta Chive Muffins
« Quick and Easy Turkey Bolognese with Zucchini Pasta
Healthy Peach Blueberry Streusel Muffins (Gluten Free) »
Reader Interactions
Comments
Linda Nortje
My family will go nuts for this cheddar chive zucchini bread ! And I am glad it is freezer friendly, which means I can make a couple of loaves at a time and use as needed !
Marie
Yes exactly! Thanks Linda 🙂
Lisa
The flavors of cheddar and chive sound so good. I'll be making this one soon. Thanks!
Marie
Thanks Lisa 🙂 It's such a delicious combo, love it!
Kelly Anthony
I love baking, and now is the time use up all the zucchini! Perfect timing! Sounds yummy, too 🙂
Marie
Thanks so much Kelly!
Danielle
This loaf is a great way to sneak some extra veggies in. Looks pretty simple to make too!
Marie
Sneaky veggies are the best!
Jennifer
This bread looks delicious! I love that you don't have to squeeze the water out of the zucchini for this recipe...that's always the one thing I hate about using zucchini in baked goods!
Marie
I know, right? So annoying!
Leslie
While I am happy to have this gluten free/sugar free recipe, I would hardly call 15 grams of fat healthy...delicious maybe, "healthy", no. Will substitutinng the sharp cheese with half as much extra sharp cheese affect the texture? Moisture?
Marie
Like I said, everyone has it's own definition of healthy. "Healthy" does not equal "diet food", it's not the same. The bread might not be low fat, it doesn't make it un-healthy. That being said, you could use 1 cup extra sharp cheese instead of 1.5 cups – you won't taste the cheese as much but the texture and moisture won't be affected 🙂
Ian
Lovely recipe. Thank you for sharing
Lisa Bibisi
I just made this bread and it's delicious! It's hearty and flavorful and I love the texture from the cornmeal...BUT, after baking, the edges were brown but the inside was still somewhat soft AND, when removed from the oven, it caved in somewhat in the middle. Help?
Marie
Hi Lisa! Sounds like the oven temperature is off: Usually it’s running too hot, and the outside looks brown before the center is baked through. But a low oven temperature can also fool you too– you think you’ve baked long enough, but it’s actually running 50 degrees too cool. Home ovens can be off by 50 to 75 degrees F, so check with an inexpensive oven thermometer! Hope this helps!
Elizabeth
This was delicious. Followed almost exactly as written and it came out perfectly. I agree that it is healthy-real food, veggies, gluten free, home made goodness. Thanks for a great recipe!
Marie
Super happy to read Elizabeth! Now I want to make another loaf, thanks for reminding me of this recipe 😉
Karen
I don't like Cornmeal. Is there anything that it can be changed with that won't affect the moisture level.
Marie
Hi Karen,
This recipe has been tested specifically using cornmeal so I can't say for sure it would work with a substitute (and cornmeal isn't easy to substitute). You could try using semolina but I can't guarantee it would work. Sorry I can't help you more!
Elizabeth
Absolutely INCREDIBLE. The cornmeal added a delightful crunch. I used flax eggs to make it vegan. I also baked it into muffin tins for smaller portions. And I used Ground White Pepper instead of Black Pepper, which added lots of flavor. Thank You for this wonderful surprising recipe ; )
Marie
So happy you like it
