Green Onion Zucchini Cheddar Quick Bread is a moist, savory bread that combines the fresh flavors of zucchini and green onions with the richness of sharp cheddar cheese. Perfect for breakfast, brunch, or as a side with soups and salads, this bread is both hearty and flavorful. It’s a versatile quick bread that can be prepared in under an hour, making it ideal for busy mornings or casual entertaining. The combination of zucchini, green onions, and cheddar creates a deliciously balanced flavor profile, with the vegetables adding moisture and the cheese providing a savory richness.
The secret to a perfectly tender quick bread lies in the careful balance of wet and dry ingredients. The zucchini adds moisture naturally, while milk and vinegar provide slight acidity, which reacts with baking soda for a tender crumb. Sharp cheddar cheese adds flavor depth and melt-in-your-mouth texture, while green onions contribute a mild oniony freshness that elevates the bread. By using plain white flour and proper leavening agents, the bread rises evenly, creating a soft, fluffy interior with a slightly golden crust. This bread is not only delicious but also a great way to sneak vegetables into your meal in a flavorful, satisfying way.
Ingredients
Vegetables & Cheese: 1 1/2 cups shredded zucchini, 2 chopped green onions, 1 1/2 cups sharp cheddar cheese, grated. 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.
Equipment Needed
You’ll need a large mixing bowl, medium bowl, whisk or fork, spatula, measuring cups and spoons, grater for zucchini and cheese, loaf pan (8×4 or 9×5-inch), and a cooling rack.
Step-by-Step Method
Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper. In a small bowl, combine 1 cup milk and 1 tablespoon vinegar, and let it sit for 5 minutes to create a buttermilk-like mixture. In a large mixing bowl, whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In another bowl, combine the milk-vinegar mixture, 1 large egg, and 3 tablespoons melted butter, whisking until smooth. Stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Fold in 1 1/2 cups shredded cheddar cheese, 1 1/2 cups shredded zucchini, and 2 chopped green onions, mixing gently to distribute evenly. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
Tips for Perfect Zucchini Cheddar Quick Bread
Grate zucchini finely and squeeze out excess moisture to prevent the bread from becoming too wet. Use freshly grated sharp cheddar for the best flavor and melt. Avoid overmixing the batter to keep the bread tender and soft. For added texture, sprinkle a little extra cheddar on top before baking. Make sure to preheat the oven thoroughly to ensure even baking and proper rise. Experiment with different cheese varieties, such as mozzarella or Colby, to change the flavor profile.
Variations
Add cooked bacon or ham for a smoky, savory twist. Mix in fresh herbs like rosemary, thyme, or chives for extra aromatic flavor. Substitute half of the white flour with whole wheat flour for a nuttier taste and slightly denser texture. Add a pinch of garlic powder or paprika to the batter for subtle flavor enhancement. Incorporate other vegetables like grated carrot or finely chopped bell pepper for additional nutrition and color.
Serving Suggestions
Serve Green Onion Zucchini Cheddar Quick Bread warm for breakfast or brunch with butter, cream cheese, or your favorite spread. Pair it with soups, stews, or a crisp salad for a satisfying lunch or dinner. This bread is also excellent for snack time or as a side for sandwiches. Leftovers can be wrapped and stored at room temperature or refrigerated for 2–3 days, and lightly toasted slices bring back freshness.
Storing and Reheating
Store in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 5 days. Freeze for up to 2 months by wrapping tightly in plastic wrap and aluminum foil. Reheat slices in a 350°F (175°C) oven for 5–10 minutes or toast slices to restore crispness and flavor.
Frequently Asked Questions (FAQs)
Can I use zucchini without peeling? Yes, leaving the skin on adds color and nutrients. Can I make this dairy-free? Substitute milk with almond or oat milk and butter with coconut oil or dairy-free butter. Can I add more cheese? Yes, increase cheddar by 1/2 cup for extra richness. Can I use other flours? Whole wheat or oat flour works, but adjust liquid slightly for consistency. Can I make muffins instead of a loaf? Yes, divide batter into a greased muffin tin and bake 20–25 minutes until a toothpick comes out clean. Do I need to squeeze zucchini? Yes, to prevent excess moisture from making the bread soggy.
Print
Green Onion Zucchini Cheddar Quick Bread: Moist, Savory, and Full of Flavor
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
A savory quick bread packed with shredded zucchini, sharp cheddar cheese, and fresh green onions. Perfect as a snack, side, or breakfast bread!
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
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a small bowl, combine milk and vinegar; let sit 5 minutes to create buttermilk.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Stir in shredded zucchini, cheddar cheese, and chopped green onions.
- In another bowl, whisk together the egg, melted butter, and prepared buttermilk.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
Notes
- Do not overmix the batter to keep the bread tender.
- You can substitute zucchini with grated carrots for a different flavor.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: American
Conclusion
Green Onion Zucchini Cheddar Quick Bread is a moist, flavorful, and savory bread that combines fresh vegetables with rich cheese for a delicious, versatile dish. Quick to prepare and packed with flavor, it’s perfect for breakfast, brunch, lunch, or as a side for dinner. The tender crumb, cheesy richness, and subtle onion freshness make it a family favorite and a great way to incorporate vegetables into meals. Serve warm, sliced, and enjoy the combination of textures and flavors in every bite.