Bright, savory, and seriously satisfying, Green Onion Zucchini Cheddar Quick Bread is truly the bread I crave all summer (and well into fall, if I’m being honest). Bursting with juicy zucchini, tangy cheddar, and the zing of green onions, this golden loaf is as cozy to slice into as it is easy to make. Whether you serve it warm with a pat of butter, pair it with soup, or bring it to your next potluck, this quick bread is destined to become a star in your kitchen—and did I mention you don’t even need yeast?

Green Onion Zucchini Cheddar Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of Green Onion Zucchini Cheddar Quick Bread is how such simple, humble ingredients can come together to create something deeply flavorful and comforting. Each one plays its part for the perfect taste, chew, and look—let’s break down why you need every single one!

Shredded zucchini: Adds moisture and a slight earthy sweetness, keeping the loaf exquisitely tender.
Plain white flour: Gives the bread structure and that classic crumb we know and love.
Baking powder: Offers the primary lift, so your bread bakes up tall and soft.
Baking soda: Teams up with the vinegar for extra lift and an airier texture.
Table salt: Balances flavors and brings out the cheesy, oniony notes.
Milk (2%, whole, or nonfat): Creates a tender crumb and helps everything blend smoothly.
White or apple cider vinegar: Curdles the milk for DIY buttermilk—the secret to tanginess and a moist crumb.
Large egg: Binds the ingredients and supports structure.
Unsalted butter, melted: Adds richness and a melt-in-your-mouth finish.
Sharp cheddar cheese, grated: Brings an irresistibly savory, tangy punch to every bite.
Chopped green onions: Infuses the loaf with gentle onion flavor, color, and a pop of freshness.

How to Make Green Onion Zucchini Cheddar Quick Bread

Step 1: Prepare Baking Pan and Zucchini

Kick things off by preheating your oven to 350°F (175°C). Spray a 9 x 5 inch bread pan so your loaf comes out effortlessly. Next, take your shredded zucchini and wrap it up in a paper towel; gently squeeze out about a tablespoon of liquid—don’t dry it completely. This keeps the bread moist but not soggy, and helps all those flavors shine through without weighing the loaf down.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine your flour, baking powder, baking soda, and salt. Why mix these first? Evenly distributing the leaveners at this stage ensures the Green Onion Zucchini Cheddar Quick Bread rises evenly with that perfect golden dome. Give the bowl a good stir to make sure there are no clumps.

Step 3: Create Buttermilk and Mix Wet Ingredients

Add your milk and vinegar to a small bowl and let them mingle for a minute or two. Watch as homemade buttermilk comes together, ready to add tang and tenderness. Whisk in the melted butter and egg until smooth. If you bring these ingredients up to room temperature before mixing, you’re setting your quick bread up for ultimate fluffiness—trust me, it makes a difference.

Step 4: Combine Wet and Dry Mixtures

Time to marry those flavors! Pour your milk mixture into the dry ingredient bowl and gently fold the batter together. Overmixing can toughen the texture, so stop mixing as soon as the flour disappears. Your Green Onion Zucchini Cheddar Quick Bread batter should be thick but still scoopable.

Step 5: Add Zucchini, Cheese, and Green Onions

Gently fold in the squeezed zucchini, shredded cheddar, and green onions. Make sure you distribute the colorful bits evenly so there’s cheesy, savory goodness in every bite. If you love an extra savory note, a little cracked black pepper stirred in now is a delicious optional twist.

Step 6: Bake and Cool the Bread

Scoop the finished batter into your prepared pan and smooth the top. Bake it for about an hour at 350°F (175°C)—your kitchen will smell incredible. When a toothpick poked into the middle comes out clean, it’s ready! Let your bread rest in the pan for 10 minutes before carefully turning it onto a wire rack to cool. This short rest helps the loaf set so it slices cleanly and beautifully.

How to Serve Green Onion Zucchini Cheddar Quick Bread

Garnishes

A little extra grated cheddar melted on top during the last 10 minutes of baking is a showstopper, but you don’t need much more than a few fresh green onion slices or a light sprinkle of chopped herbs to really let the flavors pop. Brushing the crust with a touch of melted butter right after baking delivers ultimate bakery shine and a hint of richness.

Side Dishes

This Green Onion Zucchini Cheddar Quick Bread is incredibly versatile—try serving slices with creamy tomato soup, a fresh garden salad, or alongside scrambled eggs for a knockout breakfast or brunch. It also makes a fabulous side for chili or hearty stews, absorbing every bit of broth!

Creative Ways to Present

Cut into thick wedges for rustic charm, or slice thinly for plated appetizers. It’s also amazing toasted with an egg on top, or as the foundation for open-faced sandwiches with smoked salmon or thin-sliced deli turkey. For a party platter, cube the bread and serve with dips like whipped feta or herbed cream cheese for a savory snack board.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Green Onion Zucchini Cheddar Quick Bread tightly in plastic wrap or store in an airtight container. It will stay moist at room temperature for up to two days, but you can refrigerate for up to five days. Just be sure to let it return to room temperature before serving for best flavor and texture.

Freezing

This bread freezes beautifully! Once fully cooled, wrap it in foil and then plastic wrap, or place slices in a freezer-safe bag. It’ll keep its flavor and crumb for up to three months. Thaw at room temperature or pop in the microwave or toaster oven for a speedy fix.

Reheating

For that fresh-baked magic, warm slices in a toaster, oven, or even in a hot skillet for a couple of minutes per side. Microwaving for about 10–15 seconds also works, especially if you just want a quick snack or breakfast on the go. A touch of butter or cheese on top while reheating can make it extra luscious!

FAQs

Can I use whole wheat flour instead of white?

Absolutely! While white flour makes for the lightest crumb, you can swap in whole wheat for up to half of the total flour for earthy flavor and a bit more fiber. You may need to add a splash more milk if your batter seems overly thick.

What makes this a “quick bread”?

Quick breads like Green Onion Zucchini Cheddar Quick Bread use baking powder and baking soda for lift instead of yeast, meaning you don’t have to wait for the dough to rise—just mix, bake, and savor!

Do I have to peel the zucchini?

No need! Zucchini skin is tender and full of nutrients. Keep it on for gorgeous flecks of green throughout your loaf. Just be sure to give your zucchini a quick wash before shredding.

Can I add extra mix-ins or toppings?

Definitely! Stir in cooked bacon bits, minced jalapeños, or a handful of chopped herbs for a fun twist. For toppings, a sprinkle of extra cheddar or even some everything bagel seasoning can be delicious. This recipe is fabulously flexible.

Why do I need to squeeze the zucchini?

Zucchini holds a lot of water, which can make the bread heavy or mushy if you skip this step. Squeezing out just a bit ensures you get a moist loaf that’s never soggy—just perfectly tender every time.

Final Thoughts

If you’re craving a savory bake that’s effortless, crowd-pleasing, and packed with fresh garden flavor, you just can’t go wrong with Green Onion Zucchini Cheddar Quick Bread. You’ll be amazed at how easy it is to whip up—and trust me, friends and family will beg for the recipe!

Green Onion Zucchini Cheddar Quick Bread Recipe

★★★★★

5.1 from 24 reviews

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

Print Recipe

Description

This Green Onion Zucchini Cheddar Quick Bread is a savory and moist loaf packed with shredded zucchini, sharp cheddar cheese, and fresh green onions. It’s perfect for breakfast, snacking, or as a side dish for soups and salads.

Ingredients

Shredded Zucchini:

1 1/2 cups

Plain White Flour:

2 cups

Baking Powder:

2 tsp

Baking Soda:

1/2 tsp

Table Salt: