Savory Green Onion Zucchini Cheddar Bread (Print Version)
Green Onion Zucchini Cheddar Quick Bread: A savory, moist loaf youll love! Easy to bake, bursting with fresh zucchini, sharp cheddar, and zesty green onions.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian
# Ingredients:
→ Dry Essentials
01 -
2 cups (240g) all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
→ Wet Goodness
06 -
2 large eggs
07 -
1 cup (240ml) milk (whole milk preferred)
08 -
1/2 cup (113g) unsalted butter, melted
→ Flavor Stars
09 -
1 1/2 cups (about 1 medium) shredded zucchini, squeezed dry
10 -
1 cup (113g) sharp cheddar cheese, shredded
11 -
1/2 cup (about 4-5) green onions, chopped
# Instructions:
01 -
First things first, get that oven preheating to 375°F (190°C). Then, grab your 9x5 inch loaf pan. I usually grease it really well with butter and then dust it with a little flour, or just line it with parchment paper, leaving an overhang on the sides. That parchment paper trick? Total game-changer for easy removal, honestly. I've had loaves stick to the pan more times than I care to admit, and it's always a sad sight.
02 -
In a big bowl, whisk together your flour, baking powder, baking soda, salt, and black pepper. Give it a good whisk, making sure there are no lumpy bits. This step is crucial for even distribution of your leavening agents, and trust me, you don't want a bite of just baking soda. I usually take a moment to really smell the flour, it's such a simple, comforting scent.
03 -
In another medium bowl, crack those eggs, pour in the milk, and add the melted butter. Whisk it all up until it's nicely combined. You want a smooth, pale yellow mixture. This is where the magic starts to happen, creating the base for that wonderfully moist Green Onion Zucchini Cheddar Bread. Don't overdo it, just well mixed.
04 -
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula, just until *barely* combined. Lumps are okay! Overmixing is the enemy of quick bread, making it tough. Then, fold in your squeezed zucchini, shredded cheddar, and chopped green onions. I love seeing all those vibrant colors come together, a little bit of kitchen chaos that turns into something beautiful.
05 -
Pour the batter into your prepared loaf pan. Give the pan a gentle tap or two on the counter to settle the batter and release any large air bubbles. Sometimes I sprinkle a tiny bit more cheese or green onions on top for a pretty crust, but that's just me being extra. It’s looking good already, you can almost smell it baking!
06 -
Pop that pan into your preheated oven and bake for about 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so keep an eye on it! The top should be golden brown and gorgeous. Let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. That cooling time is important, it helps the Green Onion Zucchini Cheddar Bread set up properly.
# Notes:
01 -
Always, always, *always* squeeze the water out of the shredded zucchini. Seriously, I learned this the hard way; too much moisture equals a gummy, dense bread.
02 -
Don't overmix the batter! Just combine until no dry streaks remain. Overworking the gluten makes for a tough, not tender, quick bread.
03 -
Use freshly grated cheddar. Pre-shredded cheese often has starches that can affect how it melts and incorporates into the bread.
04 -
For an extra crispy crust, brush the top of the loaf with a little melted butter or milk before baking.
# Tools You'll Need:
01 -
9x5 inch loaf pan
02 -
2 mixing bowls
03 -
whisk
04 -
spatula
05 -
grater (for zucchini and cheese)
06 -
clean kitchen towel
# Nutrition Facts (Per Serving):
Calories: 250
Total Fat: 15g
Total Carbohydrate: 20g
Protein: 8g