Savory quick bread loaded with fresh zucchini, sharp cheddar cheese, and green onions for a flavorful loaf.

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon garlic powder (optional)

2 large eggs

1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit 5 minutes)

¼ cup unsalted butter, melted and slightly cooled

2 cups shredded zucchini (moisture squeezed out)

1 ½ cups shredded sharp cheddar cheese (reserve ½ cup for topping)

4–5 green onions, finely chopped

Cook Mode Prevent your screen from going dark

Preheat oven to 350 °F (175 °C). Grease and line a 9×5-inch loaf pan.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.

In another bowl, whisk eggs, buttermilk, and melted butter until smooth.

Fold wet ingredients into dry ingredients until just combined—do not overmix.

Gently stir in zucchini, 1 cup cheddar cheese, and green onions.

Pour batter into prepared pan, smoothing the top. Sprinkle reserved ½ cup cheddar on top.

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

For extra flavor, add a pinch of cayenne pepper or paprika to the dry ingredients.

This bread freezes well—wrap tightly in plastic wrap and foil for up to 2 months.

If zucchini is very watery, press it in a clean kitchen towel to prevent a dense loaf.