Green Onion Zucchini Cheddar Quick Bread Recipe

Introduction

This Green Onion Zucchini Cheddar Quick Bread is a moist, savory treat perfect for any time of day. Packed with fresh zucchini, sharp cheddar, and a subtle tang from homemade buttermilk, it’s an easy bread that comes together quickly without yeast.

Ingredients

• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 cups all-purpose flour
• 1/2 tsp salt (Morton’s Coarse Kosher Salt preferred)
• 1 tbsp white or apple cider vinegar
• 1 large egg (room temperature)
• 1 cup milk
• 3 tbsp unsalted butter (melted and slightly cooled)
• 2 chopped green onions
• 1 1/2 cups grated sharp cheddar cheese
• 1 1/2 cups shredded zucchini (from about 1 1/2 medium zucchini, squeezed dry)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a 9 x 5 inch bread pan with non-stick spray. Wrap the shredded zucchini in a paper towel and gently squeeze out about a tablespoon of excess liquid.
2. Step 2: In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix thoroughly to distribute the leavening agents evenly.
3. Step 3: In a small bowl, mix the milk with the vinegar and let it sit until it curdles slightly to form homemade buttermilk. Whisk in the melted butter and egg until smooth.
4. Step 4: Add the wet mixture from Step 3 to the dry ingredients from Step 2. Gently fold together, being careful not to overmix.
5. Step 5: Fold in the squeezed zucchini, grated cheddar cheese, and chopped green onions until just combined. Optionally, add a pinch of cracked black pepper for extra flavor.
6. Step 6: Pour the batter into the prepared pan and smooth the top. Bake for about one hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Make sure to squeeze out excess liquid from the zucchini to avoid a soggy loaf.
• Use sharp cheddar for a robust flavor, or swap with a milder cheese for a subtler taste.
• Add a pinch of cayenne or smoked paprika for a spicy or smoky twist.
• Let the wet ingredients come to room temperature to improve the bread’s rise and texture.

Storage

Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use zucchini that isn’t shredded?

Shredding the zucchini helps distribute moisture and texture evenly throughout the bread. Using larger pieces may result in uneven baking and pockets of moisture, so shredding is recommended.

Can I make this bread dairy-free?

Yes, substitute the milk with a plant-based milk and use a dairy-free butter alternative. Be sure to use a dairy-free cheese substitute or omit the cheese for a fully dairy-free version.

Green Onion Zucchini Cheddar Quick Bread Recipe

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★★★★★

4.6 from 77 reviews

This Green Onion Zucchini Cheddar Quick Bread is a moist, savory loaf packed with sharp cheddar cheese, fresh green onions, and tender zucchini. Made with simple pantry ingredients and baked to golden perfection, it’s a versatile quick bread perfect for breakfast, snacking, or alongside soups and salads.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 cups all-purpose flour
• 1/2 tsp salt (Morton’s Coarse Kosher Salt preferred)

Wet Ingredients

• 1 tbsp white or apple cider vinegar
• 1 large egg (at room temperature)
• 1 cup milk (2%, whole, or nonfat)
• 3 tbsp unsalted butter (melted and cooled slightly)

Add-ins

• 2 chopped green onions
• 1 1/2 cups grated sharp cheddar cheese
• 1 1/2 cups shredded zucchini (from about 1 1/2 medium zucchini, squeezed dry)

Instructions

1. Prepare Baking Pan and Zucchini: Preheat your oven to 350°F (175°C) and spray a 9 x 5 inch bread pan with non-stick spray. Meanwhile, wrap the shredded zucchini in a paper towel and gently squeeze to remove about a tablespoon of excess liquid. The zucchini should be somewhat dry but not completely drained.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix thoroughly to evenly distribute the leaveners and salt throughout the flour.
3. Create Buttermilk and Mix Wet Ingredients: In a separate small bowl, combine the milk and vinegar. Allow it to sit for a moment until the milk curdles slightly, creating a homemade buttermilk. Whisk in the melted butter and the room temperature egg until the mixture is smooth.
4. Combine Wet and Dry Mixtures: Add the wet milk mixture to the dry flour mixture. Gently fold them together, being careful not to overmix to avoid a dense bread.
5. Add Zucchini, Cheese, and Green Onions: Fold the squeezed shredded zucchini, grated sharp cheddar cheese, and chopped green onions into the batter. Mix just until everything is evenly distributed. Optionally, add a pinch of cracked black pepper for extra flavor.
6. Bake and Cool the Bread: Pour the batter into the prepared bread pan and smooth the top. Bake at 350°F (175°C) for about one hour, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• Allow the egg and milk to come to room temperature before mixing for better emulsification and rise.
• Do not overmix the batter to keep the bread light and tender.
• Remove excess moisture from zucchini to prevent soggy bread.
• Store leftover bread wrapped at room temperature for up to 2 days or refrigerate for up to a week.
• This bread can be toasted for extra crispness and flavor.

Keywords: zucchini bread, savory quick bread, green onion bread, cheddar cheese bread, easy bread recipe