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
Scale
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
