Green Onion Zucchini Cheddar Quick Bread Recipe

Introduction

This Green Onion Zucchini Cheddar Quick Bread is a moist and savory treat perfect for any time of day. Packed with fresh zucchini, sharp cheddar, and a hint of green onion, it’s an easy recipe that comes together quickly and bakes to golden perfection.

Ingredients

• 1 1/2 cups shredded zucchini
• 2 cups plain white flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1 cup milk (2%, whole, or nonfat)
• 1 tbsp white or apple cider vinegar
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 1/2 cups sharp cheddar cheese, grated
• 2 chopped green onions

Instructions

1. Step 1: Preheat the 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 the excess liquid.
2. Step 2: In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix thoroughly to distribute the dry ingredients evenly.
3. Step 3: In a small bowl, combine the milk and vinegar. Let it sit for a few minutes to create a buttermilk substitute, then whisk in the melted butter and egg until smooth.
4. Step 4: Add the wet milk mixture to the dry ingredients and gently fold together until just combined.
5. Step 5: Fold in the shredded zucchini, grated cheddar cheese, and chopped green onions until they are evenly distributed throughout the batter.
6. Step 6: Pour the batter into the prepared bread pan and bake at 350°F (175°C) for about one hour. Let the bread cool in the pan before transferring it to a wire rack to cool completely.

Tips & Variations

• For extra moisture, try adding a tablespoon of sour cream or Greek yogurt to the wet ingredients.
• Swap sharp cheddar for a milder cheese like mozzarella or Monterey Jack for a softer flavor.
• Use fresh herbs like dill or parsley in place of or alongside green onions for a different herbaceous note.
• Grate zucchini with larger holes for a chunkier texture or finer for a more uniform crumb.

Storage

Store the quick bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, wrap and freeze the bread for up to 3 months. Thaw at room temperature and warm gently in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this bread?

Yes, but be sure to thaw it completely and squeeze out as much moisture as possible to avoid a soggy bread.

Is this bread gluten-free?

This recipe uses plain white flour and is not gluten-free, but you can try substituting a gluten-free all-purpose flour blend that measures cup-for-cup for the flour.

Green Onion Zucchini Cheddar Quick Bread Recipe

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★★★★★

4.6 from 137 reviews

This Green Onion Zucchini Cheddar Quick Bread is a moist, savory loaf perfect for breakfast, snacks, or as a side dish. Combining shredded zucchini with sharp cheddar cheese and fresh green onions, it offers a delightful blend of flavors and textures. Easy to prepare and baked to golden perfection, this quick bread is a wholesome way to enjoy vegetables in a delicious baked treat.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Cheese

• 1 1/2 cups shredded zucchini
• 1 1/2 cups sharp cheddar cheese, grated
• 2 chopped green onions

Dry Ingredients

• 2 cups plain white flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt

Wet Ingredients

• 1 cup milk (2%, whole, or nonfat)
• 1 tbsp white or apple cider vinegar
• 1 large egg
• 3 tbsp unsalted butter, melted

Instructions

1. Prepare Baking Pan and Zucchini: Preheat your oven to 350°F (175°C). Spray a 9 x 5 inch bread pan with non-stick spray to prevent sticking. Wrap the shredded zucchini in a paper towel and gently press to remove excess moisture, ensuring your bread isn’t soggy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir thoroughly to ensure even distribution of leavening agents and seasoning.
3. Create Buttermilk and Mix Wet Ingredients: In a small bowl, mix the milk with vinegar and let it sit for a few minutes to create a buttermilk substitute. Whisk in the melted butter and the large egg until the mixture is smooth and cohesive.
4. Combine Wet and Dry Mixtures: Pour the wet milk mixture into the bowl with dry ingredients. Gently fold them together until just combined, taking care not to overmix which can make the bread tough.
5. Add Zucchini, Cheese, and Green Onions: Fold in the shredded zucchini, grated cheddar cheese, and chopped green onions, mixing until they are evenly incorporated throughout the batter.
6. Bake and Cool the Bread: Pour the prepared batter into your greased bread pan. Bake in the preheated oven for about one hour, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely, ensuring the perfect texture and ease of slicing.

Notes

• Be sure to squeeze out as much liquid as possible from the zucchini to prevent sogginess.
• The baking time may vary slightly depending on your oven; start checking for doneness at around 50 minutes.
• You can substitute the sharp cheddar with other cheeses like gouda or mozzarella for different flavors.
• Store leftovers wrapped in plastic wrap or in an airtight container to maintain freshness.
• This bread freezes well; slice before freezing for easy thawing.

Keywords: zucchini bread, savory quick bread, cheddar zucchini bread, green onion bread, vegetable bread, easy quick bread