This savoury zucchini bread recipe is full of the flavours of chilli, mixed herbs and cheesy cheddar goodness. A slice of this zucchini loaf pairs perfectly with a spread of homemade chilli butter.
Chili Butter
Ingredients
1 tsp Chilli flakes
190g Western Star Unsalted Butter, softened
Method
Mix butter and chilli together
Zucchini Bread
Ingredients
375g plain flour
4 tsp baking powder
½ tsp bicarb soda
1 tsp salt
1 cup grated zucchini, excess liquid squeezed out and drained
1 ¼ cups grated cheddar
1 shallot, finely chopped
1/3 cup mixed herbs, chopped (chives, dill, basil)
2 eggs
240ml buttermilk
60g Western Star Unsalted Butter, melted
Method
Preheat oven to 180°C. Grease and line an 8-cup capacity loaf tin
In a large bowl, mix together the flour, baking powder, bicarb soda and salt. Add the zucchini, cheese, shallot, herbs and mix through flour mixture
In a separate bowl whisk together the eggs, buttermilk and melted butter. Add to the flour and zucchini mixture and mix together until just combined. Transfer into the loaf tin and place into the oven and bake for 1 hour or until golden and when skewer comes out clean when tested
Remove loaf from the oven and then allow to cool completely in the tin. Remove from the tin and serve with a spread of Chilli Butter
Tips & Hints
Store Zucchini Bread in a cool place wrapped in cling film for up to 5 days.
