Green Onion Zucchini Cheddar Quick Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
