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Green Onion Zucchini Cheddar Quick Bread Recipe

Green Onion Zucchini Cheddar Quick Bread Recipe
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★★★★★

5 from 6 reviews

This Green Onion Zucchini Cheddar Quick Bread is a moist and savory loaf perfect for a snack or light meal. Featuring shredded zucchini, sharp cheddar cheese, and fresh green onions, it’s a quick bread that combines fresh vegetable goodness with cheesy richness. The bread uses simple pantry ingredients and comes together with buttermilk made from milk and vinegar, resulting in a tender crumb and delightful flavor.

Ingredients

Scale

Vegetables & 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

  1. 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, ensuring the zucchini is moist but not soggy.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and table salt. Mix thoroughly to evenly distribute the leavening agents and salt within the flour.
  3. Create Buttermilk and Mix Wet Ingredients: In a separate small bowl, combine the milk and vinegar; let it sit briefly for the milk to curdle slightly, making homemade buttermilk. Then whisk in the melted butter and egg until smooth. Letting these wet ingredients come to room temperature helps the bread rise better.
  4. Combine Wet and Dry Mixtures: Add the wet milk mixture to the dry ingredients and gently fold together. Be careful not to overmix to avoid dense bread.
  5. Add Zucchini, Cheese, and Green Onions: Fold in the squeezed shredded zucchini, grated cheddar cheese, and chopped green onions until evenly distributed. Optionally, add a pinch of cracked black pepper for extra savory flavor.
  6. Bake and Cool the Bread: Pour the batter into the prepared bread pan, smoothing the top. Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely, helping it firm up for easier slicing.

Notes

  • Do not overmix the batter to keep the bread light and fluffy.
  • Squeeze excess moisture from zucchini but keep it slightly moist for best texture.
  • Room temperature wet ingredients improve rise and texture.
  • Use freshly grated sharp cheddar for richest flavor.
  • Optional: Add black pepper or herbs like thyme for additional flavor layers.
  • Store bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread can also be sliced and toasted for breakfast or sandwiches.

Nutrition

Keywords: zucchini bread, savory quick bread, cheddar bread, green onion bread, vegetable bread, quick bread recipe

Find it online: https://thedishspot.com/green-onion-zucchini-cheddar-quick-bread-recipe/