Green Onion Zucchini Cheddar Quick Bread Recipe

If you’re looking for a cozy, savory treat that’s perfect for any time of day, you absolutely must try this Green Onion Zucchini Cheddar Quick Bread. It’s like a warm hug in bread form—packed with the fresh brightness of green onions, the subtle sweetness and moisture from zucchini, and the rich, melty goodness of sharp cheddar. What I love most is how effortlessly all these flavors blend together into a quick bread that’s both hearty and light. Whether you’re serving it as a snack, side, or simple breakfast, this bread brings a delightful twist to classic quick breads that you and your loved ones will keep coming back to.

Ingredients You’ll Need

Getting started on this Green Onion Zucchini Cheddar Quick Bread is simple because each ingredient plays a vital role in making the bread deliciously tender, flavorful, and rise just right. From the moist zucchini to the sharp cheddar, every item has a reason for being here—and none require fancy shopping trips!

• 1 1/2 cups shredded zucchini: Adds moisture and a subtle earthiness without overpowering other flavors.
• 2 cups plain white flour: The foundation for structure and crumb in the bread.
• 2 tsp baking powder: Helps the bread rise for a light, airy texture.
• 1/2 tsp baking soda: Works alongside the baking powder for optimal lift.
• 1/2 tsp table salt: Enhances all the flavors and balances the savory elements.
• 1 cup milk (2%, whole, or nonfat): Makes the batter moist and tender; creating homemade buttermilk adds extra tang.
• 1 tbsp white or apple cider vinegar: Turns milk into buttermilk, activating the baking soda.
• 1 large egg: Binds ingredients and contributes to the bread’s rich texture.
• 3 tbsp unsalted butter, melted: Adds a silky richness and depth of flavor.
• 1 1/2 cups sharp cheddar cheese, grated: Bursts of savory goodness are scattered throughout every bite.
• 2 chopped green onions: A fresh, slightly spicy pop that brightens the loaf.

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 giving your 9 x 5 inch bread pan a quick spritz with non-stick spray—this step is key so the bread comes out perfectly in one piece. Next, gently squeeze the shredded zucchini wrapped in a paper towel to release just about a tablespoon of its excess liquid. This little trick ensures your bread is moist but not soggy, striking that perfect balance.

Step 2: Mix Dry Ingredients

In a large bowl, mix together the flour, baking powder, baking soda, and salt until combined evenly. This uniform distribution is essential for the bread’s proper rise and seasoning, ensuring each slice is balanced and has that ideal crumb.

Step 3: Create Buttermilk and Mix Wet Ingredients

Combine the milk with vinegar in a small bowl and let it rest until it’s slightly curdled—this homemade buttermilk trick gives the bread a subtle tang and helps it rise beautifully. Whisk in the melted butter and egg until the mixture is smooth. I always recommend bringing these ingredients closer to room temperature before mixing to encourage a better texture and rise in your bread.

Step 4: Combine Wet and Dry Mixtures

Pour your wet mixture into the dry ingredients and gently fold them together. This part is critical: mixing just until combined prevents your quick bread from becoming tough or dense, preserving a tender crumb that melts in your mouth.

Step 5: Add Zucchini, Cheese, and Green Onions

Fold in the squeezed zucchini, grated sharp cheddar, and chopped green onions evenly. This step is where the magic truly happens as each ingredient infuses flavor and texture. If you want a little extra savory complexity, I recommend a pinch of freshly ground black pepper here—it complements the cheddar and onions wonderfully.

Step 6: Bake and Cool the Bread

Pour your batter into the prepared pan and smooth the top with a spatula. Bake at 350°F (175°C) for about one hour or until a toothpick inserted in the center comes out clean. When it’s done, let the bread rest in the pan for 10 minutes. This resting helps it firm up and makes slicing a dream. Then transfer to a wire rack to cool completely, allowing all the flavors to set perfectly.

How to Serve Green Onion Zucchini Cheddar Quick Bread

Garnishes

A smear of soft butter or a dab of herb cream cheese elevates this bread beautifully. For an extra pop of freshness, sprinkle a few chopped green onions or even some fresh chives on top right before serving. It’s simple yet makes every bite bright and appealing.

Side Dishes

This bread plays wonderfully alongside fresh garden salads, soups like tomato bisque or creamy potato leek, and makes a hearty companion to roasted veggies or simple grilled chicken. It’s versatile enough to pair with many dishes and even shine as a main snack on its own.

Creative Ways to Present

Slice it thick and serve warm with an assortment of dips such as garlic herb butter or tangy sour cream-based dips. Or create bite-sized cubes for party spreads alongside cheeses and cured meats. You can even transform it into a savory bread pudding by cubing and layering it with eggs, cream, and extra cheddar for a brunch showstopper!

Make Ahead and Storage

Storing Leftovers

Your Green Onion Zucchini Cheddar Quick Bread keeps beautifully at room temperature for up to two days when wrapped in foil or stored in an airtight container. For longer storage, it’s best to refrigerate after the second day to maintain freshness.

Freezing

Freezing this bread works like a charm. Wrap it tightly in plastic wrap and then aluminum foil or place slices in a freezer-safe bag. It will keep well for up to three months. When you’re ready, just thaw overnight in the fridge or on the counter for a few hours.

Reheating

To refresh slices, toast or warm them in a preheated oven at 325°F (165°C) for 8–10 minutes until heated through. The warmth revives the cheddar’s gooey texture and reawakens the fresh flavor of the green onions, making each bite taste freshly baked.

FAQs

Can I use other types of cheese in this bread?

Absolutely! While sharp cheddar brings a wonderful bite and richness, you can try mozzarella for a milder flavor or pepper jack for a little heat. Just be mindful that the cheddar’s sharpness complements the zucchini and onions best.

Do I need to peel the zucchini before shredding?

No peeling needed! The skin adds color, nutrients, and texture, plus it softens nicely during baking, contributing to that tender crumb we all love.

Can I make this bread gluten-free?

Yes, by substituting the plain white flour with a gluten-free all-purpose blend that includes xanthan gum, you can make a gluten-free version. Be sure to follow your blend’s specific measurement and mixing instructions for best results.

Is it possible to make this bread vegan?

To make this vegan, replace the egg with a flax or chia egg, use plant-based milk with vinegar to curdle it like buttermilk, and swap the butter for a vegan alternative. Opt for vegan cheddar or nutritional yeast for that cheesy flavor.

How long does it take to bake the bread?

Plan for about one hour at 350°F (175°C). The key sign your Green Onion Zucchini Cheddar Quick Bread is perfectly baked is when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Final Thoughts

Making this Green Onion Zucchini Cheddar Quick Bread is like opening the door to a new family favorite. It’s easy to prepare yet packed with vibrant flavors and inviting textures that make every bite feel special. I truly hope you give this recipe a go—it’s an effortless way to brighten your baking routine and impress friends or family with something both comforting and unique. Once you try it, I’m confident it will become your go-to savory quick bread too!

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