Zucchini With 2 Cheese Bread With Chilli Butter

Prep Time
Cook Time
1h 15m
Ready In

"This original recipe comes from Western Star Butter, a butter manufacturer here in Australia. Actually it's the only butter I like to use. I am always looking for recipes when Zucchini are in season so I have changed this a tad, but I can't wait to try this one over summer. NOTE: It will depend on the size of you Zucchini but 1 cup is what is needed for this recipe."

Original recipe yields 10-12 servings


  • Serving Size: 1 (185.6 g)
  • Calories 495.9
  • Total Fat - 30.4 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 254.1 mg
  • Sodium - 657.8 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 4.5 g
  • Sugars - 8.9 g
  • Protein - 21.2 g
  • Calcium - 501.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.3 mg

Step 1

For the Chili Butter:

Step 2

Mix the butter, honey and chili together. Place in small container and refrigerate if needed.

Step 3

For the Zucchini Bread; Preheat oven to 180°C. Grease and line an 8-cup capacity loaf tin

Step 4

In a large bowl, mix the flour, baking powder, bicarb soda and salt together. Add the zucchini, cheese's, spring onions, herbs and mix through flour mixture

Step 5

Using a separate bowl whisk together the eggs, buttermilk and extra melted butter then add to the flour and zucchini mixture mixing together until just combined. Transfer the mix into the loaf tin and place into the oven and bake for 1 hour or until golden,

Step 6

When skewer comes out clean when tested

Step 7

Remove the loaf from the oven and then allow to cool completely in the tin. Remove from the tin and serve warm with a good dollop of Chilli Butter

Tips & Variations

No special items needed.

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