Simple Garden Zucchini Bread is the kind of recipe that feels like a big summer hug from your backyard—rustic, cheesy, and brimming with fresh, green flavor. Here, tender shreds of zucchini melt into a golden loaf with bursts of sharp cheddar and springy green onions in every bite. Whether you’re overflowing with garden zucchinis or just craving a savory, foolproof bake, this bread is as simple as its name suggests. Trust me: a slice, warm from the oven, can turn breakfast, brunch, or snack time into something truly special.

Simple Garden Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Let’s celebrate the beauty of straightforward ingredients—each one brings its own magic, from moisture to color to rich taste. Here’s what makes Simple Garden Zucchini Bread unforgettable, and a pro tip for each item:

Zucchini: Use fresh summer zucchini; it keeps the bread extremely moist without making it dense.
Standard white flour: All-purpose flour is perfect for a soft crumb that bonds all the flavors together.
Baking powder: Gives the bread just the right lift and keeps it from being too heavy.
Baking soda: Teams up with the vinegar to add even more tenderness and a slight tangy note.
Salt: A little salt enhances every other flavor in this loaf.
Milk: Provides structure and moisture—2%, whole, or skim all work equally well.
Vinegar (white or apple cider): When mixed with milk, it makes an easy DIY buttermilk and subtly enriches the bread’s flavor.
Egg: Binds everything together and gives some extra rise.
Butter (melted): Adds richness and a lovely golden touch to the crust.
Sharp cheddar cheese (shredded): For gooey, savory spots throughout—don’t skimp!
Green onions (sliced): These add color and a mild onion kick that complements the zucchini beautifully.

How to Make Simple Garden Zucchini Bread

Step 1: Prepare the Oven and Pan

Begin by preheating your oven to 350 degrees Fahrenheit—getting it hot and ready is the first step toward a perfect loaf. While the oven heats up, grab a 9 x 5-inch bread pan and coat it well with non-stick spray. This simple step ensures the bread will come out beautifully, without sticking, after baking.

Step 2: Prep the Zucchini

Grate your zucchini using the coarse holes on your grater. Wrap those shreds in a paper towel and give them a gentle squeeze. Don’t worry about removing all the liquid—just aim to take out about a tablespoon. This keeps the bread moist without making it soggy.

Step 3: Mix Dry Ingredients

In a large mixing bowl, blend together the flour, baking powder, baking soda, and salt. Stir until they’re combined and evenly distributed. This step sets up the perfect base for the bread’s tender crumb and allows the raising agents to work their magic later.

Step 4: Prepare Homemade Buttermilk and Wet Ingredients

Add your milk and vinegar to a small bowl and let it stand for a minute or two. You’ll notice the milk starts to thicken—voilà, homemade buttermilk! Now whisk in the melted butter and egg until well mixed. This blend brings tang, richness, and structure to your Simple Garden Zucchini Bread.

Step 5: Combine Mixtures and Add Remaining Ingredients

Pour the buttermilk mixture over your dry ingredients, but don’t over-mix—just a gentle stir will do! Next, fold in the grated zucchini, sharp cheddar, and green onions. Be gentle here; you want everything just barely combined for that signature tender crumb.

Step 6: Bake the Bread

Spoon the thick batter into your greased pan and level it out. Slide it into your preheated oven and bake at 350 degrees Fahrenheit for about one hour. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a crumb or two attached. The kitchen will smell heavenly!

Step 7: Cool and Serve

Let the bread cool in the pan for 10 minutes to set the crumb. Then, gently turn it out onto a wire rack and let it cool completely—if you can wait that long! This helps the loaf slice cleanly for gorgeous pieces perfect for serving any time of day.

How to Serve Simple Garden Zucchini Bread

Garnishes

A fresh sprinkle of extra sliced green onions or a little more shredded cheddar right after slicing elevates each serving beautifully. For a burst of garden brightness, add a handful of chopped herbs like parsley or chives on top.

Side Dishes

Serve Simple Garden Zucchini Bread with a bowl of summer tomato soup, a crisp green salad, or alongside scrambled eggs for a wholesome breakfast. It’s also a fantastic nibble with a platter of fresh-cut veggies and hummus for an afternoon snack.

Creative Ways to Present

Try slicing the bread, toasting it lightly, and using it as the base for open-faced breakfast sandwiches. Or, cut thick slices, grill them, and serve with a dollop of whipped cream cheese for a whimsical appetizer. Simple Garden Zucchini Bread is versatile enough to dress up or down for any meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. Its moist texture stays perfect and flavorful, making it ideal for make-ahead breakfasts or snacks.

Freezing

Simple Garden Zucchini Bread freezes like a dream. Just slice the cooled bread, wrap each piece in plastic wrap, and store slices in a zippered bag in your freezer. Pull out a slice or two whenever you want a quick, homemade treat without any fuss.

Reheating

To reheat, pop a slice in the toaster or a low oven for a few minutes. This brings back the bread’s irresistible cheesy aroma and revives its soft but sturdy texture. Warm zucchini bread is truly one of life’s coziest comforts!

FAQs

Can I make Simple Garden Zucchini Bread gluten-free?

Absolutely! Swap the standard white flour for your favorite 1-to-1 gluten-free baking blend. Just keep a close eye on texture and bake time, as some blends can change how the bread rises.

What can I use instead of cheddar cheese?

If you don’t have sharp cheddar, Swiss, Monterey Jack, or even gouda work wonderfully. Each brings its own unique flavor, so feel free to experiment with what you have on hand.

Can I make muffins instead of a loaf?

Yes, just fill muffin liners about two-thirds full and bake at 350 degrees Fahrenheit for 18 to 22 minutes. Check for doneness with a toothpick near the end, and enjoy individual portions of Simple Garden Zucchini Bread!

How do I keep my bread from getting soggy?

Squeeze enough liquid from the zucchini, and don’t over-mix your batter. Also, ensure the bread cools completely on a rack before storing, so steam doesn’t make the crust damp.

Can I add extra veggies or spices?

Definitely. Try mixing in a handful of chopped herbs, a pinch of cayenne for heat, or a grated carrot for more garden color. Simple Garden Zucchini Bread adapts beautifully to your taste and imagination.

Final Thoughts

If you’re craving something comforting, quick to prepare, and just bursting with garden goodness, give Simple Garden Zucchini Bread a whirl. It’s a recipe that begs to be shared, savored, and reinvented all summer long—and I know you’ll love it as much as I do!

Simple Garden Zucchini Bread Recipe

★★★★★

4.7 from 16 reviews

Author: Lily
Total Time: 1 hour 20 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Simple Garden Zucchini Bread is a delightful twist on traditional zucchini bread, featuring the savory addition of sharp cheddar cheese and green onions. A perfect balance of moistness and cheesy goodness, this bread is a great way to use up summer zucchinis.

Instructions

Prepare Oven and Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch bread pan.
Prep the Zucchini: Grate the zucchini, wrap in a paper towel, and gently squeeze out some liquid.
Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a large bowl.
Prepare Homemade Buttermilk and Wet Ingredients: Combine milk and vinegar to make buttermilk. Add melted butter and egg, mix well.
Combine Mixtures and Add Remaining Ingredients: Mix buttermilk into dry ingredients. Fold in zucchini, cheese, and onions.
Bake the Bread: Pour batter into the pan and bake at 350°F for 1 hour. Check doneness with a toothpick.
Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

You can customize this bread by adding herbs or spices like garlic powder or paprika.
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American