There’s something irresistible about a warm, savory loaf fresh from the oven, and this Green Onion Zucchini Cheddar Quick Bread deserves a spot at the top of your must-bake list. Packed with tender zucchini, sharp cheddar cheese, and zingy green onions, this bread is the ultimate marriage of comfort and excitement. Whether you’re slicing it for breakfast, serving it at brunch, or just sneaking pieces for an afternoon snack, its moist crumb, cheesy richness, and bursts of green make every bite memorable. With just a handful of ingredients and no yeast required, you’ll want to bookmark this recipe for every season’s zucchini haul!

Green Onion Zucchini Cheddar Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Green Onion Zucchini Cheddar Quick Bread is how simple yet crucial each ingredient is. These staples join forces to create a loaf that’s flavorful, moist, and dotted with gorgeous colors. Here’s what makes each component shine:

Shredded zucchini: Adds moisture, keeps the bread tender, and sneaks in those green flecks.
Plain white flour: Forms the hearty base and gives the loaf structure.
Baking powder & baking soda: These leaveners help the bread rise beautifully and lighten its crumb.
Table salt: Enhances all the flavors, especially the cheese.
Milk (2%, whole, or nonfat): Keeps the bread moist and adds richness when combined with vinegar to mimic buttermilk.
White or apple cider vinegar: Reacts with the leaveners and gives a slight tang that brightens the loaf.
Large egg: Binds everything together and adds a touch of richness.
Unsalted butter, melted: Makes the crumb soft and adds buttery flavor.
Sharp cheddar cheese, grated: Provides pockets of gooey, tangy cheese in every bite and a gorgeous golden hue.
Chopped green onions: Deliver that fresh, mild onion bite and a splash of color throughout the bread.

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 spraying a 9 x 5-inch bread pan with non-stick spray. Next, wrap your shredded zucchini in a paper towel and gently squeeze out about a tablespoon of liquid—no need to wring it completely dry! This little trick ensures your Green Onion Zucchini Cheddar Quick Bread is moist but not soggy, letting the zucchini do its magic.

Step 2: Mix Dry Ingredients

In a large bowl, blend together the flour, baking powder, baking soda, and salt. Mixing these well now means you’ll get an even rise and flavor throughout the bread—no surprise salty pockets later!

Step 3: Create Buttermilk and Mix Wet Ingredients

Combine the milk and vinegar in a small bowl to create a quick DIY buttermilk. Let it sit for a minute so it thickens and curdles slightly, then whisk in the melted butter and egg. Bring these wet ingredients to room temperature if you have time; it helps the loaf bake up fluffier and more even.

Step 4: Combine Wet and Dry Mixtures

Pour the buttermilk mixture into the bowl of dry ingredients. Use a gentle folding motion—a few dry streaks are okay! Overmixing can turn your Green Onion Zucchini Cheddar Quick Bread dense, so just combine until you no longer see big flour pockets.

Step 5: Add Zucchini, Cheese, and Green Onions

Fold in your squeezed shredded zucchini, grated cheddar cheese, and chopped green onions. A couple extra stirs is all it takes to evenly distribute those savory bits throughout the batter. If you love a subtle kick, this is the perfect spot to add a pinch of cracked black pepper.

Step 6: Bake and Cool the Bread

Spoon the batter into your prepared bread pan, smoothing out the top. Pop it in the oven and bake at 350°F (175°C) for about an hour, or until a toothpick in the center comes out clean. Let it rest in the pan for 10 minutes to set, then gently turn it onto a wire rack. This quick rest makes slicing easier and keeps the bread from falling apart.

How to Serve Green Onion Zucchini Cheddar Quick Bread

Garnishes

A sprinkle of extra grated cheddar or a scatter of freshly sliced green onions makes every serving of Green Onion Zucchini Cheddar Quick Bread look and taste just a bit more special. If you happen to have chives or a dollop of whipped cream cheese nearby, they make pretty and tasty finishing touches too.

Side Dishes

Enjoy thick slices alongside a bowl of tomato soup, a crisp green salad, or a chunky chili. The savory richness of the bread is fantastic with fresh, crunchy vegetables or anything that calls for a hearty, cheesy dipper.

Creative Ways to Present

Try cutting the bread into cubes for savory bread pudding or toasting slices for gourmet breakfast sandwiches. For brunch parties, I adore cubing and layering the Green Onion Zucchini Cheddar Quick Bread in jars with scrambled eggs, bacon, or roasted veggies for portable parfaits!

Make Ahead and Storage

Storing Leftovers

Wrap your cooled Green Onion Zucchini Cheddar Quick Bread tightly in plastic wrap or foil, and store it at room temperature for up to 2 days. For longer freshness, keep it in the fridge, where it’ll stay moist and delicious for about 5 days—if it lasts that long!

Freezing

To freeze, wrap the whole loaf or individual slices tightly in plastic wrap, then pop them in a freezer-safe bag. The bread will stay at its peak for 2 to 3 months. Just make sure to thaw slices at room temperature or overnight in the fridge before digging in.

Reheating

Want to revive that just-baked flavor? Warm slices in a toaster oven or regular oven at 325°F (163°C) for 5 to 10 minutes. A quick zap in the microwave works too, but the oven keeps the edges a bit crisp and the inside perfectly tender.

FAQs

Can I use whole wheat flour instead of white flour?

You sure can! Swap in whole wheat flour for all or part of the white flour; just expect a slightly denser and more rustic loaf. I love using half-and-half to add a boost of nuttiness without sacrificing softness.

Do I need to peel the zucchini before shredding?

Nope! The skin is tender and full of color, so go ahead and shred it as-is. It blends seamlessly into the Green Onion Zucchini Cheddar Quick Bread and helps those green flecks really pop.

Can I use a different kind of cheese?

Absolutely! While sharp cheddar has that perfect tang, you can play around with pepper jack, gruyere, or a mild Swiss. Just make sure to use a good melting cheese for the best pockets of gooeyness.

Is it possible to make this bread gluten-free?

Yes! Substitute your favorite 1-to-1 gluten free flour blend for the white flour. Some mixes can absorb more liquid, so watch your batter’s texture and add a splash of milk if it looks too thick.

Can I bake this as muffins?

Definitely! Scoop the batter into a greased muffin tin and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean. They make perfect portable snacks and freeze wonderfully too.

Final Thoughts

If you’ve never made Green Onion Zucchini Cheddar Quick Bread before, you’re in for a truly comforting treat. With simple prep and such rewarding flavor, it will become a staple in your kitchen rotation. Give it a try and share a slice—you’ll be amazed how quickly it disappears!

Green Onion Zucchini Cheddar Quick Bread Recipe

★★★★★

4.7 from 19 reviews

Author: lilan
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Diet: Vegetarian

Print Recipe

Description

This Green Onion Zucchini Cheddar Quick Bread is a savory delight packed with flavors of sharp cheddar cheese, fresh green onions, and shredded zucchini. It’s a perfect accompaniment to soups, salads, or enjoyed on its own.

Ingredients

Shredded Zucchini:

1 1/2 cups

Plain White Flour:

2 cups

Baking Powder:

2 tsp

Baking Soda:

1/2 tsp

Table Salt: