Green Onion Zucchini Cheddar Quick Bread Recipe
If you’re on the hunt for a delightful savory treat that combines fresh garden flavors with rich cheese goodness, you absolutely must try this Green Onion Zucchini Cheddar Quick Bread. It’s a wonderfully moist and tender bread bursting with sharp cheddar, the subtle sweetness of zucchini, and the fresh bite of green onions. Perfect for breakfast, a snack, or alongside your favorite meal, this quick bread recipe offers a wonderfully simple way to elevate humble ingredients into a crowd-pleaser. You’ll love how the flavors play off each other and the ease with which this come-together dish whips up!
Ingredients You’ll Need
This Green Onion Zucchini Cheddar Quick Bread recipe calls for everyday ingredients that are easy to find but pack a serious punch in flavor and texture. Each component plays its part, from tender shredded zucchini adding moisture and freshness, to sharp cheddar cheese bringing bold, savory depth, and green onions lending a gentle crunch and oniony zing.
- Shredded zucchini: Adds moisture and a subtle sweetness that keeps the bread tender and delicate.
- Plain white flour: The sturdy base that provides structure to the bread while keeping it light.
- Baking powder and baking soda: These leavening agents make sure your quick bread rises beautifully and has the perfect crumb.
- Table salt: Balances flavors and enhances the cheesy, fresh notes.
- Milk: Moisturizes and combines all ingredients while creating a soft crumb—choose 2%, whole, or nonfat per your preference.
- Vinegar: Reacts with baking soda to give the bread lift and creates homemade buttermilk without the fuss.
- Large egg: Acts as a binder and contributes to the bread’s tender texture.
- Unsalted butter, melted: Brings richness and a silky crumb without overpowering the other ingredients.
- Sharp cheddar cheese, grated: Bursts of cheesy goodness throughout, giving the bread a savory, zesty character.
- Chopped green onions: Freshness and mild onion flavor that perfectly accents the cheddar and zucchini.
How to Make Green Onion Zucchini Cheddar Quick Bread
Step 1: Prepare Baking Pan and Zucchini
Start by preheating your oven to 350°F (175°C) and greasing a 9 by 5-inch bread pan with non-stick spray to make sure your bread releases easily after baking. While the oven warms, take your freshly shredded zucchini and wrap it in a paper towel. Gently squeeze out about a tablespoon of liquid—not too much, just enough so your loaf doesn’t turn out soggy but stays moist and tender.
Step 2: Mix Dry Ingredients
Grab a large bowl and whisk together the white flour, baking powder, baking soda, and table salt. This step is crucial to distribute the leavening agents evenly throughout the flour. When these dry ingredients are properly mixed, your bread will rise evenly and develop a light, fluffy crumb that’s just the right texture.
Step 3: Create Buttermilk and Mix Wet Ingredients
In a smaller bowl, combine the milk with the vinegar and let it sit for a few minutes so the milk curdles slightly—this homemade buttermilk is what gives the bread a lovely depth and tender crumb. Next, whisk in the melted butter and large egg until you achieve a smooth, silky mixture. I’ve found that letting these wet ingredients come to room temperature really helps the bread rise and bake evenly.
Step 4: Combine Wet and Dry Mixtures
Pour the wet milk mixture into the dry ingredients bowl. Using a spatula, gently fold the mixtures together until just combined. It’s important not to overmix here, as doing so can lead to dense, flat bread instead of that desirable soft and airy texture.
Step 5: Add Zucchini, Cheese, and Green Onions
Gently fold in the squeezed shredded zucchini, grated sharp cheddar cheese, and chopped green onions. This step fills your bread with wonderful bursts of flavor and texture. For a little extra oomph, you can add a pinch of freshly ground black pepper to the batter. Just mix until everything is evenly incorporated—your quick bread batter is now ready for baking!
Step 6: Bake and Cool the Bread
Transfer the batter to your prepared bread pan, smoothing the surface evenly. Pop it into the oven and bake at 350°F (175°C) for about 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. After baking, let the bread rest in the pan for 10 minutes before removing it to a wire rack. This little pause helps the bread set and makes slicing a breeze.
How to Serve Green Onion Zucchini Cheddar Quick Bread
Garnishes
This quick bread shines on its own, but a handful of fresh chopped herbs like chives or parsley sprinkled on top can add a bright pop. A little pat of butter right off the loaf amplifies the cheesy richness wonderfully too.
Side Dishes
Consider pairing your Green Onion Zucchini Cheddar Quick Bread with hearty soups or stews for a satisfying meal. It’s fantastic alongside tomato soup, chili, or a fresh garden salad, where the bread acts as a comforting foil to bold, savory flavors.
Creative Ways to Present
Slice it thick and serve warm for breakfast with scrambled eggs or softened cream cheese. You can also cube the bread and toast it for crunchy, flavorful croutons that elevate any salad or soup. For parties, cut into finger-sized pieces for easy appetizers—add a slice of roasted red pepper or a dollop of pesto on top for a real crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Wrap leftover quick bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. It stays moist and delicious, making it perfect to enjoy over a few days.
Freezing
If you want to keep this Green Onion Zucchini Cheddar Quick Bread for longer, slice it and freeze in a resealable freezer bag. It will hold up well for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.
Reheating
To bring back the freshly baked warmth, toast slices in a toaster or warm gently in the oven at 300°F for about 10-15 minutes. This wards off any dryness and revives the melty cheddar flavor beautifully.
FAQs
Can I use a different type of cheese instead of cheddar?
Absolutely! Sharp cheddar provides a classic cheesy kick, but feel free to experiment with cheeses like gouda, fontina, or even pepper jack for a spicy twist. Just make sure it melts well.
Do I have to peel the zucchini before shredding?
Not at all. Keeping the skin on adds lovely color and extra nutrients to your bread. Just make sure to wash it thoroughly before shredding.
Can I use gluten-free flour for this recipe?
You can try using a gluten-free all-purpose flour blend, but keep in mind that the texture might be slightly different. Using a blend with xanthan gum can help mimic the structure wheat flour provides.
Why do I need to squeeze the zucchini before adding it?
Squeezing out excess moisture prevents the bread from becoming soggy while still keeping it tender. You don’t want all the liquid gone because this moisture helps keep the crumb soft.
Is it possible to make this bread vegan?
With some ingredient swaps like plant-based milk with vinegar, vegan butter, and an egg substitute such as flaxseed meal mixed with water, you can make a tasty vegan version. Just expect a slight change in texture and flavor.
Final Thoughts
Once you try this Green Onion Zucchini Cheddar Quick Bread, I promise it will become a go-to favorite for its unbeatable combination of fresh, cheesy, and savory flavors packed into a moist bread. Whether you’re baking for breakfast, a snack, or to accompany your dinner, it’s sure to bring smiles around the table. Roll up your sleeves and give it a go—you’re going to love every bite!
Print
Green Onion Zucchini Cheddar Quick Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
This Green Onion Zucchini Cheddar Quick Bread is a moist, savory loaf perfect for breakfast or a snack. Packed with shredded zucchini, sharp cheddar cheese, and fresh green onions, it offers a delicious blend of flavors and textures. Made with simple pantry ingredients and baked in just one hour, it’s an easy and wholesome quick bread that pairs wonderfully with soups or salads.
Ingredients
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
- 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. Wrap the shredded zucchini in a paper towel and gently squeeze to remove about a tablespoon of excess liquid. This step prevents the bread from becoming too soggy while keeping enough moisture for softness.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and table salt. Stir thoroughly to evenly distribute the leavening agents and salt throughout the flour mixture.
- Create Buttermilk and Mix Wet Ingredients: In a small bowl, combine the milk and vinegar. Let it sit briefly until the milk slightly curdles, forming homemade buttermilk. Whisk in the melted butter and egg until smooth. Letting these wet ingredients come to room temperature can improve the bread’s rise.
- Combine Wet and Dry Mixtures: Add the wet milk mixture to the dry flour mixture. Gently fold them together carefully, making sure not to overmix. Overmixing can cause a dense texture and reduce the bread’s rise.
- Add Zucchini, Cheese, and Green Onions: Fold the squeezed shredded zucchini, grated cheddar cheese, and chopped green onions into the batter. Mix just until all ingredients are evenly incorporated. Optionally, add a pinch of cracked black pepper for extra savory 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. This resting time helps firm the bread for easier slicing.
Notes
- Do not overmix the batter to keep the bread light and tender.
- Removing excess moisture from zucchini prevents the bread from becoming soggy.
- You can substitute white flour with whole wheat flour for a healthier option, but expect a denser loaf.
- The bread is best enjoyed within 2-3 days stored in an airtight container at room temperature.
- Feel free to add herbs like thyme or parsley for additional flavor variations.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the loaf)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 55mg
Keywords: Green Onion, Zucchini, Cheddar, Quick Bread, Savory Bread, Baking, Easy Snack, Vegetarian
