Get ready to fall in love with Green Onion Zucchini Cheddar Quick Bread! This savory loaf brings together crisp green onions, tender zucchini, and a hearty helping of sharp cheddar in every bite. Bursting with flavor and a gorgeous golden color, it’s the kind of recipe you’ll make for a potluck once and then start whipping up for everyday snacks, brunches, or whenever you crave something just a little different. Whether you’re a seasoned baker or trying your hand at homemade breads for the first time, this easy quick bread is loaded with fresh, vibrant flavors, quick to assemble, and absolutely irresistible once sliced and enjoyed warm.

Green Onion Zucchini Cheddar Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

This Green Onion Zucchini Cheddar Quick Bread has a straightforward ingredient list, but each one plays a crucial role. Sharp cheddar gives cheesiness, zucchini keeps it moist, and green onions provide that perfect little pop of flavor—combine these with kitchen staples for a truly fabulous loaf!

Zucchini (1 1/2 cups, shredded): Adds moisture and a tender crumb while sneaking in some veggie goodness.
Plain white flour (2 cups): Forms the sturdy base of the bread, ensuring reliable lift and structure.
Baking powder (2 tsp): Helps the loaf rise and stay fluffy instead of dense.
Baking soda (1/2 tsp): Works with the acid in the vinegar for an airy yet moist texture.
Table salt (1/2 tsp): Rounds out the flavors and amps up the cheesy deliciousness.
Milk (1 cup, 2%, whole, or nonfat): Provides the batter with the right amount of richness and tenderness.
White or apple cider vinegar (1 tbsp): Transforms milk into homemade buttermilk, activating the leaveners.
Large egg (1): Binds everything together and gives the loaf its soft, sliceable texture.
Unsalted butter (3 tbsp, melted): Lends richness and that unbeatable homemade bread aroma.
Sharp cheddar cheese (1 1/2 cups, grated): Delivers full-on cheese flavor and those marbled pockets of gooeyness.
Green onions (2, chopped): Add fresh, herby brightness that perfectly balances the savory notes.

How to Make Green Onion Zucchini Cheddar Quick Bread

Step 1: Prepare Baking Pan and Zucchini

Start by preheating your oven to 350°F (175°C) and give your 9 x 5 inch bread pan a good coating with non-stick spray. Next, wrap the shredded zucchini in a paper towel and squeeze gently—aim to remove just about a tablespoon of water. You don’t need to dry it out completely; a little moisture is key to the bread’s wonderful texture.

Step 2: Mix Dry Ingredients

Grab a large mixing bowl and combine the plain white flour, baking powder, baking soda, and salt. Stir everything well to ensure the leavening agents and salt are distributed evenly—this helps the Green Onion Zucchini Cheddar Quick Bread bake up evenly, every single time.

Step 3: Create Buttermilk and Mix Wet Ingredients

In a smaller bowl, combine the milk with the vinegar. Let it sit for a minute—voilà, you have quick homemade buttermilk! Whisk in the melted butter and egg until everything is smooth and unified. If you have the time, let these wet ingredients come up to room temperature, which helps your loaf rise even better.

Step 4: Combine Wet and Dry Mixtures

Pour the buttermilk mixture from Step 3 into your bowl of flour and leaveners from Step 2. Gently fold them together. Avoid overmixing here; you want everything just barely combined for that tender Green Onion Zucchini Cheddar Quick Bread crumb.

Step 5: Add Zucchini, Cheese, and Green Onions

Now the magic happens! Fold in the squeezed shredded zucchini, grated sharp cheddar, and chopped green onions. Mix only until the add-ins are distributed throughout the thick batter. If you’re feeling adventurous, add a pinch of cracked black pepper for a little extra zest.

Step 6: Bake and Cool the Bread

Pour the finished batter into your prepared pan and use a spatula to level the top. Bake at 350°F (175°C) for about one hour, or until a toothpick or skewer inserted into the center comes out clean. Once done, let your bread cool in the pan for 10 minutes before transferring it to a wire rack. This little pause allows the bread to firm up, making slicing a total breeze.

How to Serve Green Onion Zucchini Cheddar Quick Bread

Garnishes

Add a sprinkle of extra grated cheddar and a few pinches of freshly sliced green onions right before serving for an extra flash of flavor and color. If you want to be extra, a touch of flaked sea salt or a drizzle of melted butter on top takes it to new heights.

Side Dishes

This bread pairs beautifully with a hot bowl of tomato soup, a crisp green salad, or a hearty stew. It’s also fantastic next to scrambled eggs or an omelet, bringing a satisfying savory note to breakfast.

Creative Ways to Present

Try slicing the Green Onion Zucchini Cheddar Quick Bread into cubes for an appetizer platter or serve toasted slices alongside your favorite dips, like smoked salmon spread or herbed cream cheese. It even makes a fun twist on grilled cheese—just add ham or turkey and warm on a skillet!

Make Ahead and Storage

Storing Leftovers

Wrap cooled leftovers tightly in plastic wrap and keep them at room temperature for up to two days, or in the fridge for up to five days. The bread stays moist and flavorful, making it perfect for nibbling throughout the week.

Freezing

The Green Onion Zucchini Cheddar Quick Bread freezes remarkably well! Wrap individual slices or the entire loaf in a layer of foil, followed by a freezer bag. It’ll keep its texture and flavor for up to three months—just thaw before enjoying.

Reheating

To bring back that fresh-baked taste, warm slices gently in a toaster oven at 300°F for a few minutes, or microwave for 10-15 seconds. This brings out the gooey cheese and soft, pillowy crumb all over again.

FAQs

Can I use a different cheese instead of sharp cheddar?

Absolutely! While sharp cheddar gives a strong, tangy flavor, feel free to swap in Swiss, Monterey Jack, or even a pepper jack for a spicier version of Green Onion Zucchini Cheddar Quick Bread.

What if I don’t have apple cider vinegar?

No problem! Regular white vinegar works perfectly to turn your milk into buttermilk, so use whatever you have on hand—they both do the trick in this recipe.

Should I peel the zucchini first?

Peeling is not necessary! The skin softens as it bakes and adds extra color and nutrients to your Green Onion Zucchini Cheddar Quick Bread. Just give the zucchini a good wash before shredding.

Can I make this bread gluten-free?

Yes, you can substitute your favorite cup-for-cup gluten-free all-purpose flour blend. The texture may be a little different, but the bread will still be delicious and moist.

What’s the best way to shred cheddar for this recipe?

Grate your own block of sharp cheddar if you can—it melts so much better than pre-shredded cheese, which often contains anti-caking agents that can affect the texture of Green Onion Zucchini Cheddar Quick Bread.

Final Thoughts

If you’re craving something savory, satisfying, and just a little bit special, Green Onion Zucchini Cheddar Quick Bread won’t disappoint. It’s easy, packed with flavor, and sure to become a go-to favorite in your kitchen. Give it a try soon—your taste buds will thank you!