Green Onion Zucchini Cheddar Quick Bread: Savory Slice (Print Version)

Green Onion Zucchini Cheddar Quick Bread is your easy savory treat. Enjoy tender slices loaded with fresh zucchini, sharp cheddar, and zesty green onions.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper

→ Fresh & Flavor Stars

06 - 1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed dry
07 - 1 cup shredded sharp cheddar cheese
08 - 1/2 cup chopped green onions (about 3-4 stalks)

→ Wet Ingredients

09 - 2 large eggs, lightly beaten
10 - 1/2 cup whole milk
11 - 1/4 cup unsalted butter, melted and cooled

# Instructions:

01 - First things first, grate your zucchini. Then, here’s the crucial part: place the shredded zucchini in a clean kitchen towel and squeeze, squeeze, squeeze out as much water as you possibly can. I’m talking serious arm workout here! You’ll be amazed how much liquid comes out. While you’re doing that, preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan. Trust me, a well-greased pan prevents heartbreak later.
02 - In a large bowl, whisk together your flour, baking powder, baking soda, salt, and black pepper. Give it a really good whisk to ensure everything is evenly distributed. This step is important for an even rise and consistent flavor throughout your Green Onion Zucchini Cheddar Quick Bread. I always take a moment to smell the flour, it just feels so comforting and signals the start of something yummy.
03 - In a separate medium bowl, lightly beat the eggs. Then, whisk in the milk and the cooled melted butter until everything is just combined. We’re not looking for frothy here, just a nice, smooth mixture. This is where the magic starts to happen, creating that rich base for our quick bread.
04 - Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon *just* until combined. Seriously, don't overmix! Lumps are okay. Overmixing develops the gluten too much, leading to a tough bread. I always get a little nervous at this stage, trying to be super gentle. You'll see the flour streaks disappearing, and that's your cue to stop.
05 - Now for the good stuff! Gently fold in the squeezed zucchini, shredded cheddar cheese, and chopped green onions. Distribute them evenly throughout the batter. I love watching the colors come together—the green of the zucchini and onions, the bright orange of the cheddar. It just looks so vibrant and promising!
06 - Pour the batter into your prepared loaf pan. Pop it into the preheated oven and bake for about 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be beautifully golden brown, and your kitchen will smell absolutely divine. Every time I open the oven door, that cheesy, oniony aroma makes my stomach rumble, honestly!

# Notes:

01 - Squeezing the zucchini dry is the single most important step for a non-soggy bread.
02 - Don't overmix the batter; a light hand keeps the bread tender and fluffy.
03 - Good quality, sharp cheddar makes all the difference in flavor, so don't skimp!
04 - Toasting slices in a pan with a little butter brings out even more flavor and a crispy edge.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - kitchen towel

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 20g
Protein: 8g

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