If you’re looking for the ultimate savory quick bread to shake up your baking routine, look no further than Green Onion Zucchini Cheddar Quick Bread. This mouthwatering loaf brings together fresh zucchini, sharp cheddar cheese, and the subtle zing of green onions for a bread that’s moist, cheesy, and irresistible in every bite. Whether you serve it alongside a cozy weeknight dinner or sneak a slice for breakfast, you’ll fall in love with how simple and crowd-pleasing it is!
Ingredients You’ll Need
The beautiful thing about Green Onion Zucchini Cheddar Quick Bread is how it transforms straightforward ingredients into something delightfully flavorful. Each element plays a crucial role—some keep it moist, some bring richness, and others pack the bread with savory depth and color.
- Zucchini (1 1/2 cups, shredded): Adds moisture and the perfect mild texture, plus sneaks in a bit of green veggie goodness.
- Plain White Flour (2 cups): The base structure for the bread, giving it the perfect crumb.
- Baking Powder (2 tsp): Helps the bread rise tall and stay airy.
- Baking Soda (1/2 tsp): Works with the buttermilk to give extra lift and a tender bite.
- Table Salt (1/2 tsp): Balances flavors and awakens the cheese and onion notes.
- Milk (1 cup): Brings everything together and keeps the crumb super soft; any type from nonfat to whole works.
- White or Apple Cider Vinegar (1 tbsp): Mixed with milk to make a quick homemade buttermilk for tang and tenderness.
- Large Egg (1): The binding agent, helping form a cohesive loaf.
- Unsalted Butter, melted (3 tbsp): Rich flavor and added moisture—don’t skip it!
- Sharp Cheddar Cheese, grated (1 1/2 cups): Melts into gooey pockets that make every bite cheesy and extra comforting.
- Green Onions, chopped (2): Lends fresh, oniony brightness and flecks of color; tailor the amount to your taste.
How to Make Green Onion Zucchini Cheddar Quick Bread
Step 1: Prepare Baking Pan and Zucchini
Preheat your oven to 350°F (175°C) and coat a 9 x 5 inch loaf pan with non-stick spray. While the oven warms up, wrap your shredded zucchini in a paper towel and gently squeeze out a bit of moisture—about a tablespoon’s worth will do. The goal is to keep the loaf moist, never soggy, so don’t worry about getting the zucchini bone dry. Set it aside for now and get ready for the fun part: mixing!
Step 2: Mix Dry Ingredients
In a large bowl, combine your flour, baking powder, baking soda, and salt. Give everything a good whisk so the leavening agents are evenly scattered. This step ensures that every slice of your Green Onion Zucchini Cheddar Quick Bread gets an even rise and perfectly balanced flavor.
Step 3: Create Buttermilk and Mix Wet Ingredients
Pour the milk into a separate small bowl and stir in the vinegar—you’ll see the milk thicken slightly after a couple of minutes, which means your homemade buttermilk is ready! Next, whisk in the melted butter and egg until everything is smooth and cohesive. If you want your bread to be extra fluffy, use room-temperature ingredients; it really does make a difference.
Step 4: Combine Wet and Dry Mixtures
Now comes the moment when wet meets dry. Pour your buttermilk mixture into the dry flour mixture and gently fold everything together. Don’t overdo it! A few streaks of flour are fine; over-mixing can toughen your loaf, but gentle folds will keep it light and tender.
Step 5: Add Zucchini, Cheese, and Green Onions
Time for the stars of the show. Add the squeezed zucchini, grated sharp cheddar cheese, and chopped green onions right into the batter. Stir just until everything looks evenly mixed in—this helps avoid a dense loaf. If you love a little heat, a pinch of cracked black pepper or even a dash of cayenne at this stage is fantastic.
Step 6: Bake and Cool the Bread
Pour your batter into the prepared pan and smooth out the top. Slide it into your hot oven and bake for about 1 hour, or until a toothpick poked in the center comes out clean. Let the bread cool in the pan for 10 minutes before removing it to finish cooling on a rack. This short rest helps it set up perfectly, so slicing is a breeze.
How to Serve Green Onion Zucchini Cheddar Quick Bread
Garnishes
A sprinkle of chopped green onions or a handful of freshly grated cheddar across the top makes your Green Onion Zucchini Cheddar Quick Bread look bakery-worthy. For an extra inviting touch, brush the warm loaf with melted butter and finish with a pinch of flaky salt or cracked pepper—simple, but oh-so-good.
Side Dishes
This savory bread pairs wonderfully with all sorts of mains! Serve thick slices alongside a bowl of classic tomato soup, tuck pieces into your brunch spread with scrambled eggs and crispy bacon, or offer it beside a green salad drizzled with vinaigrette. Its versatile, cheesy flavor even makes it a fantastic base for a savory toast.
Creative Ways to Present
Cube up your Green Onion Zucchini Cheddar Quick Bread for a fun appetizer board with dips or spreads. You can also pan-toast thick slices in a little butter and serve with a soft-poached egg on top—it’s Sunday brunch heaven. Or, go picnic-style and wrap slices for a road trip snack or lunch on the go.
Make Ahead and Storage
Storing Leftovers
To keep your Green Onion Zucchini Cheddar Quick Bread fresh, wrap the cooled loaf tightly in plastic wrap or stash it in an airtight container. It will stay delicious at room temperature for up to two days, or chill it in the fridge for up to five days—just bring it to room temp or give it a quick warm-up before serving for the best texture.
Freezing
This bread freezes beautifully! For long-term storage, slice the baked and cooled loaf, layer parchment between slices, and seal in a freezer bag. It’ll keep for up to three months. Thaw slices at room temperature or pop them in the toaster or oven when cravings strike.
Reheating
To revive leftover Green Onion Zucchini Cheddar Quick Bread, warm slices gently in a toaster or oven at 300°F until just heated through. This brings the cheese back to life and refreshes the crumb. Avoid microwaving, which can make the bread rubbery—oven or toaster is the way to go!
FAQs
Can I use whole wheat flour instead of white flour?
You can definitely substitute up to half the flour with whole wheat to boost the nutrition, but keep in mind that it may make the bread slightly denser. For best results, stick with at least 50 percent plain white flour to preserve the ideal tender crumb.
What kind of cheddar works best?
Sharp cheddar is the classic choice for Green Onion Zucchini Cheddar Quick Bread because it delivers bold flavor that balances the zucchini’s subtlety. A medium or mild cheddar will work too, but the sharp variety gives the best cheesy punch in every bite.
How do I know when the bread is done baking?
Start checking your loaf at the 55-minute mark. When a toothpick or skewer inserted into the center comes out with just a crumb or two and no raw batter, it’s done. If the top is getting too dark before the center is set, loosely cover with foil for the last 10 minutes.
Can I add other vegetables or herbs?
Absolutely! This recipe is forgiving and lends itself nicely to experimentation. Try stirring in chopped roasted red peppers, a handful of fresh basil, or even some spicy jalapenos if you want extra zing.
Is this bread suitable for freezing and meal prep?
Yes, Green Onion Zucchini Cheddar Quick Bread freezes wonderfully and works well for meal prep. Just slice, freeze, and reheat as needed for fast breakfasts, lunchbox additions, or snacking any time you please.
Final Thoughts
If you’re ready to bake something fresh, savory, and seriously satisfying, Green Onion Zucchini Cheddar Quick Bread will be your new favorite go-to. It’s simple enough for a busy weeknight, yet special enough for sharing with loved ones. Don’t be surprised if this flavorful loaf disappears faster than you expect—go ahead, give it a try and let the cheesy, herby, goodness win you over!
Print
Green Onion Zucchini Cheddar Quick Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Green Onion Zucchini Cheddar Quick Bread is a savory and flavorful bread that is perfect for breakfast, brunch, or as a side dish. The combination of zucchini, sharp cheddar cheese, and green onions creates a moist and delicious bread that is sure to be a hit with your family and friends.
Ingredients
Shredded Zucchini:
1 1/2 cups shredded zucchini
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
Additional Ingredients:
1 1/2 cups sharp cheddar cheese, grated, 2 chopped green onions
Instructions
- Step 1: Prepare Baking Pan and Zucchini
Preheat oven to 350°F (175°C) and spray a 9 x 5 inch bread pan with non-stick spray. Wrap shredded zucchini in a paper towel and gently squeeze out excess liquid. - Step 2: Mix Dry Ingredients
In a large bowl, combine flour, baking powder, baking soda, and salt. Mix thoroughly. - Step 3: Create Buttermilk and Mix Wet Ingredients
In a small bowl, combine milk and vinegar. Let it sit, then whisk in melted butter and egg until smooth. - Step 4: Combine Wet and Dry Mixtures
Add milk mixture to flour mixture. Gently fold together. - Step 5: Add Zucchini, Cheese, and Green Onions
Fold in zucchini, cheddar cheese, and green onions until evenly distributed. - Step 6: Bake and Cool the Bread
Pour batter into prepared pan and bake at 350°F (175°C) for about an hour. Cool in the pan before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding a pinch of cracked black pepper to the batter.
- This bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
