Garden Harvest Quick Bread
Capture the essence of your garden's bounty with this savory Garden Harvest Quick Bread, a flavor-packed loaf that blends wholesome vegetables, sharp cheddar cheese, and fresh herbs. This easy-to-make bread features grated zucchini, carrot, parsley, and chives, creating a moist, tender texture with vibrant color in every slice. Buttermilk and olive oil ensure a rich, soft crumb, while a touch of cheddar adds a delightful savory kick. Perfect as a side for cozy soups or a stand-alone snack, this nutritious quick bread is ready in just over an hour and requires no yeast or excessive kneading. Whether you're looking to use up fresh produce or impress guests with a unique homemade baked treat, this recipe is a must-try for any baking enthusiast.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 0.25 cups granulated sugar
- 1 cup zucchini, grated
- 1 cup carrot, grated
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 pieces eggs, large
- 1 cup buttermilk
- 0.25 cups olive oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
Fold in the grated zucchini, grated carrot, shredded cheddar cheese, chopped parsley, and chopped chives until evenly distributed. Set aside.
In a separate bowl, beat the eggs, then add buttermilk and olive oil. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be thick and slightly lumpy.
Spoon the mixture into the prepared loaf pan and spread it evenly with the spatula.
Bake in the preheated oven for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This bread pairs wonderfully with a pat of butter or a side of soup.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 5210 mg | 227% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 79.3 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1315 mg | 101% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2373 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
