Chive, Cheddar and Zucchini Bread

I hate buying buttermilk.  It's gross, always seems to expire super fast and I never finish an entire carton.  A recipe calls for 1 cup of the stuff, yet every single market near my house only sells 1 quart cartons.  I know I can make my own by mixing vinegar in milk, but it's just not the same.

For months I've been dying to make buttermilk waffles.  I almost always make buckwheat berry waffles (Octavian's fav), but I had a sudden urge to mix things up and eat something a little less healthy.  Buttermilk waffles were calling my name.  I kept reaching for the buttermilk in the store and kept putting it back; I just could not waste anymore buttermilk.  I assumed the waffle craving would subside, but the itch would not go away.  Rushing through TJ's last week I caved and bought a carton.  But, with one condition...  

I had to use the entire 4 cup carton.

The next morning I cracked open the buttermilk and finally scratched the buttermilk waffle itch that would not go away.  A couple days later, as I was searching through the fridge, there it was, the remaining buttermilk.  Tick Tock,-Tick-Tock, I needed to use the rest of the stupid buttermilk.  So onto Pinterest I went.

I came across this recipe and it's like it was meant to be.  I had the zucchini, the cheese, chives and buttermilk!  I followed pretty close to the original recipe with a few minor changes. You guys, this bread is amazing.  And definitely worth buying the buttermilk.  It reminds me of the cheddar biscuits from Red Lobster, but better.  Plus, you get a little extra veggies with your meal and who doesn't love that?   It's a delicious, savory bread perfect alongside your favorite hot bowl of soup.

Chive, Cheddar and Zucchini Bread

Prep Time:  15 min  /  Cook Time:  1 hour  /  Total Time:  1 hour 15 min
Inspired by A Pretty Life


2 cups all purpose flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
1/4 cup butter, melted but not scorching hot
1 1/2 cups sharp cheddar cheese, shredded (get the aged, stinky stuff)
3 Tbsp chives, chopped
1 1/2 cups shredded zucchini, squeezed of excess water


  1. Preheat oven to 350 degrees F.
  2. In a bowl whisk together the flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the buttermilk and egg.  Once mixed, add the butter the the buttermilk mixture.  Whisk until fully combined.
  4. Add the buttermilk mixture to the flour mixture until just combined.  Important: do not over mix!
  5. Mix in the shredded cheese, shredded zucchini and chopped chives.
  6. Spray a 9 x 5 bread loaf tin with non-stick cooking spray and bake for one hour, or until toothpick inserted into the center comes out clean.


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