This savory zucchini cheese bread with whipped goat cheese & dill is the perfect quick bread for summer when zucchinis are in abundance.
Preheat oven to 350 degrees F and line a 9x5-inch bread pan with parchment paper and grease with butter.
Wrap the shredded zucchini in a clean kitchen towel and ring out all excess water. Set aside and ring out one more time before using.
In a medium mixing bowl, whisk together flour, sugar, baking soda, paprika, and salt.
Make a well in the center of the dry ingredients and add egg and buttermilk. Whisk just the buttermilk and egg in the center until combined and then fold the dry ingredients into the wet just until combined (too much mixing will cause the final bread to be tough so you'll want to be careful here).
Mix in cheese, zucchini, and dill and transfer to prepared baking pan.
Bake for 45 minutes to 1 hour, or until a toothpick comes out clean from the center and the top is browned.
Remove from oven and let cool for 15 minutes before slicing. Serve slices with whipped goat cheese and fresh dill.
Using a stand mixer with the whisk attachment, whisk together the cream cheese and goat cheese until light and creamy. With the stand mixer running, slowly add in 1 Tbsp of milk. The end result should be fluffy and spreadable. If it's still too thick, add in another tablespoon of milk and whisk until combined.
Use right away or store in an airtight container in the fridge.