Green Onion Zucchini Cheddar Quick Bread Recipe

Say hello to your next baking obsession: Green Onion Zucchini Cheddar Quick Bread. This delightful loaf packs crisp green onions, creamy cheddar, and plenty of fresh zucchini into a tender, savory bake that’s perfect for any time of day. Whether you’re serving it warm from the oven or toasting a slice the next morning, every bite brings a hit of cheesy goodness, subtle oniony zing, and a whisper of vegetal freshness that keeps you coming back for more. If you love breads that are unpretentious yet crave-worthy, this one may just become a permanent fixture in your kitchen.

Ingredients You’ll Need

What makes this loaf truly special is the way humble, familiar staples join forces to create something mouthwatering. Each ingredient plays a starring role, contributing body, flavor, moisture, or that irresistible cheesy pull you crave from a savory quick bread.

• Zucchini: Adds moisture, subtle sweetness, and a tender crumb—don’t skip the squeeze to keep the bread from getting soggy.
• Plain white flour: The sturdy backbone of your bread, keeping it light while giving form to every delicious slice.
• Baking powder and baking soda: Help the loaf rise high and stay fluffy, so every bite is beautifully soft (not stodgy).
• Table salt: Balances all the savory flavors and sharp cheese for a more satisfying taste.
• Milk (2%, whole, or nonfat): Adds richness and moisture; use whatever you have on hand!
• White or apple cider vinegar: Quickly turns milk into homemade buttermilk, giving tang and lightness to the crumb.
• Large egg: Binds all the goodness together and adds lift.
• Unsalted butter, melted: A touch of richness and a beautiful flavor that pairs perfectly with cheddar and onion.
• Sharp cheddar cheese, grated: The star of the show, bringing a punch of umami and gooey texture throughout.
• Green onions, chopped: Scatter pops of fresh flavor and color that brighten every slice.

How to Make Green Onion Zucchini Cheddar Quick Bread

Step 1: Prepare Baking Pan and Zucchini

First things first: set your oven to 350°F (175°C) so it’s ready to work its magic. Grab your trusty 9 x 5-inch bread pan and coat it well with non-stick spray—there’s nothing sadder than a loaf stuck in the pan! Next, wrap your shredded zucchini in a clean kitchen towel or a few sturdy paper towels and gently squeeze out a bit of its liquid. You don’t need to worry about wringing it dry; just get rid of enough moisture that the bread bakes up fluffy and not soggy.

Step 2: Mix Dry Ingredients

In a large bowl, stir together the plain flour, baking powder, baking soda, and salt. By mixing these up thoroughly, you’re ensuring even flavor and a consistent rise in every slice of your Green Onion Zucchini Cheddar Quick Bread. Invest a minute here—you won’t regret it!

Step 3: Create Buttermilk and Mix Wet Ingredients

Pour your milk of choice into a smaller bowl and add the vinegar. Let this sit for a minute to curdle slightly—voilà, instant buttermilk! Whisk in your melted butter and egg until the mixture is smooth and a little frothy. If you have time, let your wet ingredients warm up to room temp first; it’ll help your loaf rise like a champ.

Step 4: Combine Wet and Dry Mixtures

Now pour your homemade buttermilk mixture into the bowl of dry ingredients. This is where you want to be gentle—a light hand keeps your loaf tender! Use a spatula or wooden spoon to fold everything together just until you still see a few streaks of flour (you’ll finish mixing in the next step).

Step 5: Add Zucchini, Cheese, and Green Onions

Tip your freshly squeezed zucchini, grated cheddar cheese, and chopped green onions into the bowl. Fold these into the batter, stirring just until combined and everything looks evenly distributed. At this point, you can add a sprinkle of freshly cracked black pepper for extra savory warmth if you’re feeling adventurous. Now your Green Onion Zucchini Cheddar Quick Bread batter is officially irresistible.

Step 6: Bake and Cool the Bread

Scrape the batter into your prepared pan and smooth the top gently with a spatula. Slide it into the oven and bake for about one hour. Start checking with a toothpick around the 55-minute mark—when it comes out clean or with just a few moist crumbs, you’re good to go. Let the bread cool in its pan for 10 minutes (this makes it easier to slice), then gently lift it onto a wire rack to finish cooling before you dig in.

How to Serve Green Onion Zucchini Cheddar Quick Bread

Garnishes

A scattering of fresh chopped green onion on top of your Green Onion Zucchini Cheddar Quick Bread just before serving looks fabulous and adds a fresh, bright flavor. If you’re feeling extra cheesy, a dusting of grated cheddar while it’s still warm will melt into a golden crust that nobody can resist.

Side Dishes

This bread loves to be a sidekick to hearty soups and fresh salads. Try pairing a thick slice alongside a steaming bowl of tomato soup, or serve it with a crisp, lemony salad for a light lunch. On a brunch spread, it fits in beautifully with eggs and a little fresh seasonal fruit.

Creative Ways to Present

Try cubing the cooled bread and toasting the pieces into savory croutons to jazz up your salads or soup. You can also turn thick slices into the ultimate grilled cheese, or use them as the base for open-faced sandwiches piled high with your favorites. This is Green Onion Zucchini Cheddar Quick Bread ready for an encore!

Make Ahead and Storage

Storing Leftovers

Keep any Green Onion Zucchini Cheddar Quick Bread leftovers tightly wrapped in foil or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Storing it this way helps lock in its lovely moist crumb and keeps the flavors fresh.

Freezing

For longer storage, freeze slices (or the whole loaf) tightly wrapped and tucked in a freezer-safe bag. It’ll keep beautifully for up to 3 months—just thaw at room temperature or pop a slice right into the toaster for a speedy snack.

Reheating

Warm up individual slices in the microwave for a few seconds or toast them for a little crunch. If you need to refresh the entire loaf, wrap it in foil and reheat in a 300°F oven for about 10 minutes. The cheese inside melts just enough to make every bite extra luscious.

FAQs

Can I use a different cheese instead of cheddar?

Absolutely! Any flavorful, melty cheese will work. Try Gruyère for a nutty twist or pepper jack for a little heat—just make sure to choose a cheese with good melting qualities for the best texture.

Can I make this recipe gluten-free?

Yes, you can substitute a cup-for-cup gluten-free flour blend in place of the regular flour. The texture may be a bit different, but you’ll still get tasty results. A touch of xanthan gum (if your blend doesn’t include it) can help with structure.

Do I have to peel the zucchini?

No peeling required! The skin of zucchini is tender and packed with nutrients, plus it gives little flecks of color throughout your Green Onion Zucchini Cheddar Quick Bread.

Can I double the recipe?

Certainly—this recipe doubles very well! Simply divide the batter between two pans and bake as directed, keeping an eye on them in case they need a couple extra minutes to set.

Why is my bread dense or gummy?

Usually, a dense or gummy bread means the batter was overmixed or the zucchini was too wet. Make sure to squeeze out the zucchini just a bit before adding, and mix the batter gently until just combined for the best, tender texture.

Final Thoughts

Whether you’re a seasoned baker or a total newbie, Green Onion Zucchini Cheddar Quick Bread is one of those recipes that instantly feels like home. Whip it up on a whim, share it with friends, or tuck it into your lunchbox for a treat that’s always just right. Give it a try, and don’t be surprised if it becomes your new go-to bake!

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