Green Onion Zucchini Cheddar Quick Bread Recipe
Introduction
This Green Onion Zucchini Cheddar Quick Bread is a savory, moist loaf perfect for any meal or snack. Combining fresh zucchini, sharp cheddar, and the mild bite of green onions, it’s a delightful twist on traditional quick bread. It’s easy to prepare and bakes into a golden, flavorful treat.
Ingredients
- 1 cup grated zucchini
- 3 green onions, chopped
- 1 cup shredded cheddar cheese
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or non-stick spray.
- Step 2: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Step 3: Stir in the grated zucchini, chopped green onions, and shredded cheddar cheese until evenly distributed.
- Step 4: In a separate bowl, beat the eggs, then mix in the milk and melted butter.
- Step 5: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing to keep the bread tender.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Step 8: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra moisture, squeeze excess water from the zucchini before adding to the batter.
- Substitute cheddar with mozzarella or pepper jack for a different flavor.
- Add a teaspoon of herbs like thyme or rosemary for a fragrant twist.
- If you prefer, swap milk for buttermilk to add a slight tanginess.
Storage
Store the quick bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini for this bread?
Yes, but make sure to thaw and thoroughly drain the zucchini to remove excess moisture before mixing it in. This prevents the bread from becoming soggy.
Is this bread gluten-free?
This recipe uses all-purpose flour which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking, and adjust liquids as needed.
PrintGreen Onion Zucchini Cheddar Quick Bread Recipe
This Green Onion Zucchini Cheddar Quick Bread is a savory, moist, and flavorful loaf combining fresh green onions, shredded zucchini, and sharp cheddar cheese. Perfect as a snack, breakfast, or a side dish, this quick bread is easy to prepare and bakes up golden and delicious in under an hour.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted
Fresh Ingredients
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped green onions (about 4–5 green onions)
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet Ingredients and Add Veggies & Cheese: In a separate bowl, beat the eggs lightly, then stir in the milk and melted butter. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the shredded zucchini, chopped green onions, and shredded cheddar cheese evenly throughout the batter.
- Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Place it in the oven and bake for 45-55 minutes, or until the bread is set and the top is golden brown. Insert a toothpick in the center to check for doneness; it should come out clean.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to keep the bread tender.
- Grate zucchini with the skin on for extra nutrients, but squeeze out excess moisture before adding.
- You can substitute cheddar cheese with mozzarella or a sharp white cheese for variation.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 4-5 days.
- This bread freezes well; wrap tightly and thaw overnight in the fridge.
Keywords: zucchini bread, quick bread, savory bread, cheddar cheese bread, green onion bread
