There’s something purely joyful about a loaf that’s both savory and tender, flecked with garden-fresh veggies and punctuated by sharp, melty cheese. The Green Onion Zucchini Cheddar Quick Bread brings all that comfort together in one simple, satisfying bake. It’s easy enough to pull together on a busy weekday but special enough to steal the spotlight at brunch. With zingy green onions, sweet zucchini, and loads of cheddar, this loaf is truly a celebration of texture and flavor you’ll want to bookmark (and share) forever.

Green Onion Zucchini Cheddar Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Green Onion Zucchini Cheddar Quick Bread lies in straightforward ingredients that each play a starring role. Each brings its own essential texture, flavor, or structure—don’t skip a thing!

Zucchini: Provides moisture, subtle sweetness, and lovely flecks of green throughout your bread.
Plain white flour: All-purpose flour creates just the right crumb—tender yet hearty enough to hold all those mix-ins.
Baking powder: A key rising agent for that classic quick bread lift.
Baking soda: Teams up with the vinegar to give the loaf extra height and lightness.
Table salt: Balances the savory flavors and sharpness of the cheese.
Milk: Adds body and moisture; use whole milk for richness, but any type works in a pinch.
White or apple cider vinegar: Quickly sours the milk for homemade buttermilk, adding tenderness and tang.
Large egg: The secret to structure and just a hint of richness.
Unsalted butter, melted: Gives the bread its rich flavor and soft crumb.
Sharp cheddar cheese, grated: The centerpiece of savory joy—choose sharp for extra punch.
Green onions, chopped: Fresh, zippy flavor that compliments the zucchini and cheddar beautifully.

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 getting your trusty 9 x 5 inch bread pan lightly coated with non-stick spray. While the oven heats, wrap your shredded zucchini in a paper towel and give it a gentle squeeze—no need to squeeze it dry, just enough to release some excess moisture. This step ensures your loaf is perfectly moist, not gummy.

Step 2: Mix Dry Ingredients

In a big bowl (the one that will eventually hold your whole batter), whisk together the flour, baking powder, baking soda, and salt. Give it a nice, even stir to make sure every bite gets the right lift and seasoning. This is the dry foundation that supports all the delicious add-ins.

Step 3: Create Buttermilk and Mix Wet Ingredients

Grab a small bowl and combine your milk with the vinegar, letting it sit for a minute to turn into a quick buttermilk. Then whisk in the melted butter and egg until the mixture is completely smooth. I always find that using room-temperature wet ingredients helps the Green Onion Zucchini Cheddar Quick Bread bake up with a better rise and a more even texture.

Step 4: Combine Wet and Dry Mixtures

Pour your homemade buttermilk mixture into the bowl of dry ingredients. Use a spatula or big spoon to gently fold everything together just until you no longer see streaks of dry flour. Try not to overmix—this little bit of restraint rewards you with a loaf that’s tender and never tough.

Step 5: Add Zucchini, Cheese, and Green Onions

Now for the fun part! Add the squeezed zucchini, grated sharp cheddar, and those vibrant green onions to the bowl. Fold them in gently and stop when everything looks nicely combined. Feeling bold? Add a pinch of cracked black pepper for extra depth. The batter will look hearty and loaded—that’s exactly what you want.

Step 6: Bake and Cool the Bread

Scoop the batter into your prepared pan, smoothing out the top with a spatula. Slide it into that preheated oven and bake for about one hour. When a toothpick comes out clean from the center, you’re golden! Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack. This quick rest keeps the Green Onion Zucchini Cheddar Quick Bread from crumbling and makes it so much easier to slice.

How to Serve Green Onion Zucchini Cheddar Quick Bread

Garnishes

Make your quick bread shine by topping each slice with an extra sprinkle of chopped green onions or a bit more freshly grated cheddar. A swipe of soft butter just before serving will melt into the warm bread, giving it that bakery-fresh aroma and flavor. If you’re feeling fancy, a dash of flaky sea salt is pure magic.

Side Dishes

Green Onion Zucchini Cheddar Quick Bread pairs beautifully with cozy soups or hearty salads. Serve it alongside chicken noodle soup or a vibrant garden salad for lunch, or make it part of your next brunch spread with scrambled eggs, smoked salmon, or a crisp green salad drizzled with lemony vinaigrette.

Creative Ways to Present

Slice your loaf thick and use it as the base for a gourmet grilled cheese, or cube it up and toast for savory bread croutons in salads and soups. For parties, cut the bread into slim fingers and serve with a tangy herbed cream cheese or hummus dip—it becomes an irresistible finger food that vanishes quickly!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap any leftover Green Onion Zucchini Cheddar Quick Bread tightly in plastic wrap or foil. Store it at room temperature for up to two days or in the fridge for up to five days. The flavor actually gets even cozier as it sits!

Freezing

To freeze, wrap the whole loaf or individual slices in plastic wrap, then slip them into a zip-top freezer bag. Frozen bread keeps beautifully for up to three months; just remember to label it so you know when it’s time to bake another batch.

Reheating

Reheat slices in a toaster or warm oven (350°F/175°C for about 10 minutes) until heated through. This revives the crumb and brings out that irresistible cheddar fragrance! For a softer texture, you can always microwave a slice for 10 to 15 seconds.

FAQs

Do I need to peel the zucchini before shredding?

No need! The skin is tender and packed with nutrients, plus it gives lovely green specks throughout the Green Onion Zucchini Cheddar Quick Bread. Just wash well and shred.

Can I use a different type of cheese?

Absolutely. While sharp cheddar is classic, you can swap in a blend like Monterey Jack, pepper jack, or even smoked gouda. Just make sure whatever you use melts well for the best flavor.

Why do I need to squeeze excess liquid from the zucchini?

Zucchini is full of water, which can make the bread gummy if not drained. A gentle squeeze removes just enough moisture to keep the bread light, but still moist and tender.

Can I make this recipe gluten free?

Yes, you can substitute your favorite 1:1 gluten free baking flour blend in place of the all-purpose flour. Just be sure it includes xanthan gum to replicate the right texture.

How can I tell when the bread is finished baking?

Insert a toothpick in the center; if it comes out clean or with just a few crumbs, your Green Onion Zucchini Cheddar Quick Bread is done! If there’s wet batter, give it a few more minutes and check again.

Final Thoughts

If you’re looking for a recipe that’s a total crowd-pleaser and foolproof even for beginners, the Green Onion Zucchini Cheddar Quick Bread is it. I hope you give it a try soon—the hearty texture, punchy flavors, and golden cheesy crust might just make it your new favorite, too. Happy baking!

Green Onion Zucchini Cheddar Quick Bread Recipe

★★★★★

4.8 from 6 reviews

Author: Olivia
Total Time: 1 hour 30 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Green Onion Zucchini Cheddar Quick Bread is a savory and delicious treat that’s perfect for any time of day. Packed with shredded zucchini, sharp cheddar cheese, and fresh green onions, this bread is moist and flavorful. Enjoy a slice on its own or serve it alongside a bowl of soup or salad for a satisfying meal.

Instructions

Prepare Baking Pan and Zucchini
Preheat your oven to 350°F (175°C) and spray a 9 x 5 inch bread pan with non-stick spray. Meanwhile, wrap the shredded zucchini in a paper towel and gently squeeze to remove some of its excess liquid. You don’t need to dry it out completely—just release about a tablespoon of liquid.
Mix Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda, and table salt. Mix thoroughly to evenly distribute the leaveners and salt throughout the flour.
Create Buttermilk and Mix Wet Ingredients
In a separate small bowl, combine the milk and vinegar. Allow it to sit for a moment so the milk curdles slightly, creating a homemade buttermilk. Then, whisk in the melted butter and the egg until the mixture is smooth.
Combine Wet and Dry Mixtures
Add the wet milk mixture to the dry flour mixture. Gently fold them together, being careful not to overmix.
Add Zucchini, Cheese, and Green Onions
Fold the shredded zucchini, grated cheddar cheese, and chopped green onions into the batter. Mix just until everything is evenly distributed.
Bake and Cool the Bread
Pour the batter into the prepared pan, bake at 350°F for about one hour, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.

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