If you’re looking for that perfect savory bake that tastes like it took hours but only took minutes of your time, you’ve hit the jackpot with this Green Onion Zucchini Cheddar Quick Bread. I’m Daniel, and when I started Reciqa, I wanted to prove that truly satisfying food doesn’t need to be complicated. Cooking, for me, is all about creating those moments of connection around a warm table, and this bread does exactly that—it’s comforting, fast, and packed with flavor. It’s the kind of recipe you pull out when company shows up unexpectedly or when you just need a really good snack fast.
Why You Will Love This Green Onion Zucchini Cheddar Quick Bread
I developed this recipe because sometimes you just don’t have time for yeast, but you still want something hearty and delicious. This loaf is proof that simple ingredients, handled right, create magic. It’s become a staple in my kitchen, and I know it will in yours too!
Speed and Simplicity
- It’s a true ‘quick bread,’ meaning you just mix and bake—no waiting around for proofing!
- The ingredient list is short and uses things you probably already have on hand.
- It comes together faster than ordering takeout, seriously.
Flavor Profile
- That sharp cheddar melts beautifully, giving you pockets of salty goodness in every slice.
- The fresh green onions cut through the richness, adding a bright, necessary zing.
- It’s savory perfection—great for breakfast, lunch, or as a side dish for dinner.
Gathering What You Need for Green Onion Zucchini Cheddar Quick Bread
Getting ready for this Green Onion Zucchini Cheddar Quick Bread is half the battle, and honestly, it’s the easiest part. Since this is such a fast recipe, make sure everything is measured out and prepped before you even turn the oven on. Trust me, once you start mixing, things move quickly! We need a few simple things to make this savory loaf shine.
Required Components for Green Onion Zucchini Cheddar Quick Bread
Pay close attention to how the zucchini and cheese need to be prepped! These details make all the difference in the final texture of your bread.
| Quantity | Ingredient | Preparation Note |
|---|---|---|
| 1 1/2 cups | Shredded zucchini | Must be squeezed dry! |
| 2 cups | Plain white flour | Sifted or whisked well |
| 1 1/2 cups | Sharp cheddar cheese | Freshly grated is best |
| 2 | Green onions | Finely chopped |
| Other | Milk, vinegar, egg, butter, leaveners, salt | Measured precisely |
Essential Equipment for Baking
You don’t need a fancy stand mixer for this, thankfully! Just your basic baking toolkit will do the job perfectly.
- One 9 x 5 inch loaf pan
- Two mixing bowls (one large, one small)
- Measuring cups and spoons
- A whisk and a rubber spatula
- Paper towels for squeezing that sneaky zucchini!
Step-by-Step Instructions for Green Onion Zucchini Cheddar Quick Bread
Okay, now that everything is measured and ready to go, we can assemble this wonderful Green Onion Zucchini Cheddar Quick Bread. It’s so satisfying watching it come together this fast! Remember, the key here is to be gentle once the flour hits the liquid—we are not making tough bread today, we are aiming for tender and fluffy.
Preparing the Ingredients and Pan
First things first, get your oven humming! You need to preheat it to 350°F (175°C). Grab that 9×5 inch loaf pan and spray it really well so nothing sticks later. Now, the zucchini—this is crucial. Take your shredded zucchini and wrap it up in a couple of paper towels. You need to give it a good, firm squeeze. We only want to get rid of about a tablespoon of water, just enough so the loaf isn’t soggy, but don’t wring it out completely dry!
Mixing the Dry and Wet Components
In your big bowl, just whisk together your flour, baking powder, baking soda, and salt until they look happy and combined. In the smaller bowl, this is where the magic happens for tenderness. Pour your milk in and stir in that tablespoon of vinegar. Let it sit for just a minute—it’ll start looking a little bit curdled, which is exactly what we want for our homemade buttermilk substitute. Whisk the melted butter and the egg into that mixture until it’s smooth.
Combining Flavor Agents and Baking
Pour the wet milk mixture into the dry ingredients. Use your spatula and fold it together—stop mixing as soon as you don’t see big streaks of white flour anymore. Seriously, stop! Then, gently fold in all those goodies: your squeezed zucchini, that sharp cheddar cheese, and those chopped green onions. Pour that beautiful batter into your prepared pan and smooth the top a little. Bake it at 350°F for about an hour. If a toothpick poked right into the center comes out clean, you’re done! Let it sit in the pan for 10 minutes before you turn it out onto a rack to cool.
Tips for Perfection in Your Green Onion Zucchini Cheddar Quick Bread
I’ve baked this savory bread more times than I can count, and I’ve learned a couple of tiny secrets that keep it light and flavorful, not heavy or damp. Follow these two rules, and you’ll get a perfect loaf every single time you make this Green Onion Zucchini Cheddar Quick Bread.
Avoiding a Dense Loaf
The number one enemy of a tender quick bread is overmixing! Once you add that flour mixture to the wet ingredients, you are building gluten, and too much gluten means a tough, heavy loaf. I stop folding as soon as the last bit of dry flour disappears. If you see a tiny streak or two, that’s fine! Those will bake right out, and it means your crumb will be soft and open.
Managing Moisture Content
That zucchini holds a surprising amount of water, and if you skip the squeeze step, you’re inviting sogginess into your beautiful bake. Don’t just pat it dry—you need to wring it out, maybe with a clean tea towel or really strong paper towels, until you see maybe a tablespoon or two of liquid come out. It feels a little aggressive, but trust me, that little bit of effort keeps your cheddar bread perfectly structured.
Serving Suggestions for Your Savory Quick Bread
This isn’t your sweet breakfast loaf, folks! Because the Green Onion Zucchini Cheddar Quick Bread is so hearty with cheese and onion, it shines when paired with lighter, complementary meals. It’s fantastic warm, right out of the oven, but it holds up beautifully for leftovers too.
Mealtime Pairings
My favorite way to serve this is alongside a big bowl of creamy tomato soup—the sharpness of the cheddar is just heavenly with the tomato. It also makes an excellent side for a crisp green salad, especially one with a bright vinaigrette dressing. Honestly, though, a thick slice smeared with a little extra softened butter is a perfect afternoon snack all on its own!
Storing and Reheating Your Green Onion Zucchini Cheddar Quick Bread
Even the best savory quick bread won’t last forever on the counter, but thankfully, this loaf keeps quite well! Since it has cheese and zucchini, we need to be smart about how we wrap it up so it doesn’t dry out or go funky. You want to enjoy that lovely cheddar flavor for a few days, right?
Keeping the Loaf Fresh
The best way to keep this bread fresh is wrapping it tightly! Once it’s completely cooled—and I mean totally cool, otherwise you trap steam—wrap the whole loaf or individual slices tightly in plastic wrap first. Then, tuck that into a zip-top bag or an airtight container. It should stay delicious at room temperature for about three days. If you need it to last longer, the freezer is your friend!
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Airtight Container (Counter) | Up to 3 days | Microwave for 15 seconds |
| Freezer (Wrapped tightly) | Up to 2 months | Thaw overnight, then warm in the oven |
Understanding the Nutrition in Green Onion Zucchini Cheddar Quick Bread
I always get asked about the numbers, even with savory bakes like this Green Onion Zucchini Cheddar Quick Bread! Since this recipe uses sharp cheese and butter, it’s definitely a richer slice, but you are getting some great veggies in there too. Please remember these are just rough estimates based on standard ingredient sizes. Every kitchen measures a little differently, so take these figures as a helpful guide rather than gospel truth!
Estimated Nutritional Breakdown
Here is a rough idea of what you’re looking at per slice (assuming 12 slices for the whole loaf). This is a hearty bread, so the calories reflect the cheese and butter content!
| Nutrient | Estimated Amount (Per Slice) |
|---|---|
| Calories | 220-250 kcal |
| Protein | 8g |
| Total Fat | 14g |
| Carbohydrates | 20g |
| Fiber | 1g |
Share Your Green Onion Zucchini Cheddar Quick Bread Success
I truly hope you loved making this savory loaf as much as I love sharing it! If you tried out the Green Onion Zucchini Cheddar Quick Bread, please let me know how it turned out. Drop a comment below with your rating, or share a picture if you made it for a special meal. I love hearing which savory bakes stick around in your rotation!
Print
Superb 12 Minute Green Onion Zucchini Cheddar Quick Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
Green Onion Zucchini Cheddar Quick Bread is a savory, easy-to-make bread bursting with sharp cheddar cheese and fresh green onions. This recipe requires no yeast and comes together fast for a delicious side or snack.
Ingredients
- 1 1/2 cups shredded zucchini
- 2 cups plain white flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 cup milk (2%, whole, or nonfat)
- 1 tbsp white or apple cider vinegar
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 1/2 cups sharp cheddar cheese, grated
- 2 chopped green onions
Instructions
- Preheat your oven to 350°F (175°C). Spray 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.
- In a large bowl, combine the flour, baking powder, baking soda, and table salt. Mix well.
- In a separate small bowl, combine the milk and vinegar. Let it sit briefly to curdle slightly, making buttermilk. Whisk in the melted butter and the egg until smooth.
- Add the wet milk mixture to the dry flour mixture. Gently fold them together, avoiding overmixing.
- Fold the squeezed zucchini, grated cheddar cheese, and chopped green onions into the batter. Mix just until everything is spread evenly.
- Pour the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) 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 moving it to a wire rack to cool completely.
Notes
- Squeezing the zucchini removes just enough liquid to prevent a soggy bread.
- Overmixing the batter develops gluten, resulting in a denser texture. Mix until just combined.
- The vinegar and milk interaction creates a quick buttermilk substitute, which tenderizes the bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
