Green Onion Zucchini Cheddar Quick Bread

Why You’ll Love This Recipe

I enjoy how simple and one-bowl this recipe is, yet it delivers complex flavor. The zucchini keeps the bread moist, the cheddar adds savory indulgence, and the green onions brighten it up. It’s a versatile loaf that pairs wonderfully with both casual meals and cozy moments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• salt

• milk (or buttermilk made with milk + vinegar)

• egg

• melted butter

• grated zucchini (well-drained)

• shredded sharp cheddar cheese

• chopped green onions

Directions

1. I preheat my oven to 350°F and prepare a 9 × 5-inch loaf pan with non-stick spray or butter.

2. I grate the zucchini, wrap it in a paper towel, and gently squeeze out excess moisture to avoid a soggy bread.

3. In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.

4. In another bowl, I mix milk (or milk with vinegar to mimic buttermilk), the egg, and melted butter.

5. I add the wet ingredients to the dry, mixing just until combined.

6. I fold in the drained zucchini, shredded cheddar, and chopped green onions gently.

7. I pour the batter into the prepared loaf pan and bake at 350°F for about 50–60 minutes, until a toothpick inserted in the center comes out clean.

8. I let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool further before slicing.

Servings And Timing

This loaf makes about 8 slices. It takes roughly 15 minutes to prepare and 50–60 minutes to bake, with an additional ~10 minutes for cooling before slicing.

Variations

I sometimes swap half of the sharp cheddar for pepper jack for a spicy twist. Swapping milk for buttermilk adds richness, and I sometimes sprinkle additional cheddar on top before baking for a crusty cheesy top.

Storage/Reheating

I store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 4 days. It freezes well too—wrapped tightly for up to 3 months. To serve, I warm slices in the toaster oven or microwave for about 15–20 seconds.

FAQs

Can I Substitute Buttermilk Directly For Milk And Vinegar?

Yes—I often use real buttermilk if I have it on hand, and it adds a lovely tang.

Should I Squeeze Out The Zucchini Moisture Each Time?

Absolutely—I always remove excess liquid to ensure a tender but not soggy crumb.

Can I Add Additional Vegetables Or Herbs?

Yes—I’ve added diced bell peppers or chopped chives with great results.

Can I Make This In Muffin Form?

Certainly—I bake at the same temperature for about 20 minutes for savory zucchini cheddar muffins.

Will Frozen Zucchini Work?

It can, but be sure to thaw completely and drain very well to avoid excess moisture.

Conclusion

I love how this green onion zucchini cheddar quick bread turns simple ingredients into a savory, cheesy delight. It’s easy, flavorful, and versatile—perfect with soup, for a casual breakfast, or as a comforting snack.