Garden Patch Quick Bread
Bursting with garden-fresh flavors, this Garden Patch Quick Bread is a savory, wholesome treat perfect for any occasion. Packed with grated zucchini and carrots, aromatic herbs like parsley and dill, and a touch of sharp cheddar cheese, this no-yeast bread is a delicious way to showcase summer produce. The recipe is quick to prepare and bakes to golden perfection in under an hour, making it ideal for busy weeknights or last-minute gatherings. Each slice is tender, moist, and loaded with vibrant textures and earthy flavors, perfectly complemented by a hint of black pepper for added zest. Serve it warm with a pat of butter or alongside a hearty soup or salad for a comforting, garden-inspired meal. With easy-to-follow steps and pantry staples, this quick bread is a must-have addition to your recipe repertoire.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 large Eggs
- 1 cup Buttermilk
- 0.25 cups Olive oil
- 1 cup Zucchini, grated
- 1 cup Carrot, grated
- 0.25 cups Green onions, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 0.75 cups Cheddar cheese, shredded
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper. Set aside.
In a medium mixing bowl, beat the eggs, then whisk in the buttermilk and olive oil until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
Fold in the grated zucchini, grated carrot, green onions, parsley, dill, and shredded cheddar cheese until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Serve as is or warm with a slather of butter. Store leftover bread in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 5043 mg | 219% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 31.0 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1165 mg | 90% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2532 mg | 54% | |
*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.
