Description
This Green Onion Zucchini Cheddar Quick Bread is a savory, moist, and easy-to-make bread that combines fresh zucchini, sharp cheddar cheese, and green onions for a delightful flavor. Perfect as a snack, side dish, or light meal, this quick bread requires no yeast and comes together using common pantry ingredients, baking in just about an hour for warm, comforting results.
Ingredients
Scale
Vegetables
- 1 1/2 cups shredded zucchini
- 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
- 3 tbsp unsalted butter, melted
- 1 large egg
Cheese
- 1 1/2 cups sharp cheddar cheese, grated
Instructions
- Prepare Baking Pan and Zucchini: Preheat your oven to 350°F (175°C) and lightly grease 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, leaving it slightly moist.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and table salt. Stir thoroughly to evenly distribute the rising agents and salt.
- Create Buttermilk and Mix Wet Ingredients: In a separate small bowl, mix the milk and vinegar and let it sit briefly to allow curdling, forming homemade buttermilk. Whisk in the melted butter and the egg until smooth. Room temperature ingredients help the bread rise better.
- Combine Wet and Dry Mixtures: Pour the wet milk mixture into the dry ingredients. Gently fold together without overmixing to avoid a dense texture.
- Add Zucchini, Cheese, and Green Onions: Fold in the drained shredded zucchini, grated cheddar cheese, and chopped green onions evenly into the batter. Optionally, add a pinch of cracked black pepper for extra savory flavor.
- Bake and Cool the Bread: Pour the batter into the prepared bread pan and smooth the top. Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Remove excess moisture from zucchini to prevent soggy bread.
- Using room temperature wet ingredients helps the bread rise more effectively.
- Do not overmix the batter to keep the bread light and tender.
- Sharp cheddar can be substituted with other cheeses like gouda or mozzarella for a different flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 190
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 55mg
Keywords: green onion zucchini cheddar bread, quick bread, savory zucchini bread, cheese bread, easy zucchini bread, quick savory loaf
