Green Onion Zucchini Cheddar Quick Bread Recipe
Introduction
This Green Onion Zucchini Cheddar Quick Bread is a savory, moist loaf that’s perfect as a snack or a side dish. Combining fresh zucchini, sharp cheddar, and fragrant green onions, it delivers a deliciously comforting flavor in every bite.
Ingredients
- 1 cup grated zucchini
- 1 cup shredded cheddar cheese
- 1 ½ cups all-purpose flour
- 2 green onions, chopped
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Step 2: In a large bowl, whisk together the flour, baking powder, and salt.
- Step 3: In another bowl, beat the eggs, then add the oil and milk, mixing well.
- Step 4: Stir the wet ingredients into the dry ingredients until just combined.
- Step 5: Fold in the grated zucchini, shredded cheddar, and chopped green onions.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top.
- Step 7: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- For extra moisture, grate the zucchini and gently squeeze out excess water before adding it to the batter.
- Try adding a pinch of black pepper or smoked paprika for a subtle spicy kick.
- Substitute cheddar with gouda or mozzarella for a milder flavor.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend.
Storage
Store the bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well for up to 2 months. Thaw overnight in the refrigerator and warm briefly in the oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini for this recipe?
Frozen zucchini can be used if fully thawed and squeezed dry to remove excess moisture, but fresh zucchini is preferred for better texture.
Is this bread suitable for meal prep or lunchboxes?
Absolutely! This quick bread is convenient for preparing ahead and packs well for lunches or picnics. It’s tasty served warm or at room temperature.
PrintGreen Onion Zucchini Cheddar Quick Bread Recipe
This Green Onion Zucchini Cheddar Quick Bread is a savory and moist bread perfect for breakfast or a snack. Made with fresh zucchini, sharp cheddar cheese, and green onions, it combines savory flavors with a tender crumb. Quick to prepare and bake, it’s an excellent way to use up summer squash and enjoy a flavorful homemade bread without yeast or long rising times.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 1 loaf (approximately 8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped green onions (about 4–5 green onions)
Dairy
- 1 cup shredded sharp cheddar cheese
Baking
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil or melted butter
Instructions
- Prepare the vegetables: Grate the zucchini and chop the green onions finely. Use a kitchen towel to squeeze out excess moisture from the zucchini to avoid a soggy bread.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and pepper to ensure even distribution.
- Combine wet ingredients: In a separate bowl, beat the eggs, then add the milk and oil, mixing until well combined.
- Mix batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the grated zucchini, chopped green onions, and shredded cheddar until evenly incorporated. Avoid overmixing to keep the bread tender.
- Bake loaf: Preheat the oven to 350°F (175°C). Grease a standard loaf pan and pour the batter in. Smooth the top evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to remove excess moisture from zucchini to prevent a soggy bread texture.
- Use sharp cheddar for a robust flavor, but milder cheeses work well too.
- This bread can be served warm or at room temperature and pairs nicely with butter or soups.
- Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to a week. It also freezes well.
Keywords: zucchini bread, savory quick bread, cheddar cheese bread, green onion bread, vegetable bread
