Green Onion Zucchini Cheddar Quick Bread Recipe
Introduction
This Green Onion Zucchini Cheddar Quick Bread is a savory treat perfect for any time of day. Moist and flavorful, it combines fresh zucchini, sharp cheddar, and aromatic green onions in a simple, quick bread that’s ready in no time.
Ingredients
- 1 cup grated zucchini
- 1/2 cup chopped green onions
- 1 cup shredded cheddar cheese
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs and vegetable oil until smooth.
- Step 2: In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Step 3: Fold in the grated zucchini, chopped green onions, and shredded cheddar cheese until evenly distributed throughout the batter.
- Step 4: Pour the batter into a greased or parchment-lined loaf pan. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Step 5: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- For extra moisture, squeeze out excess liquid from the grated zucchini before folding it into the batter.
- Try adding a teaspoon of dried herbs like thyme or oregano for more flavor.
- Substitute cheddar with Monterey Jack or mozzarella for a milder taste.
- Serve warm with a pat of butter or alongside a fresh salad for a complete snack or light meal.
Storage
Store the quick bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, warm slices briefly in a toaster or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use zucchini skins or should I peel it?
You can keep the skins on for added color and nutrients. Just be sure to wash the zucchini well before grating.
Is this bread gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute a gluten-free flour blend that can be used cup-for-cup in baking.
PrintGreen Onion Zucchini Cheddar Quick Bread Recipe
This Green Onion Zucchini Cheddar Quick Bread is a moist and flavorful savory loaf, perfect for a quick snack or a tasty side. Combining fresh zucchini and sharp cheddar cheese with aromatic green onions, this bread is both hearty and easy to make. With simple pantry staples and a straightforward bake, it delivers wonderful texture and cheesy goodness in every bite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Cheese
- 1 cup grated zucchini (about 1 medium zucchini)
- 3 green onions, finely chopped
- 1 cup shredded sharp cheddar cheese
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/4 cup vegetable oil
Instructions
- Prepare Ingredients: Grate the zucchini and finely chop the green onions. Shred the cheddar cheese if not pre-shredded.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Combine Wet Ingredients: In a separate medium bowl, beat the eggs and then whisk in the vegetable oil until well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix to keep the bread tender.
- Fold in Vegetables and Cheese: Carefully fold in the grated zucchini, chopped green onions, and shredded cheddar cheese, ensuring even distribution throughout the batter.
- Bake: Pour the batter into a greased or lined loaf pan. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes or until the bread is golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- To prevent the zucchini from making the bread too wet, gently squeeze out excess moisture before adding.
- Feel free to substitute sharp cheddar with any other cheese you prefer, such as mozzarella or gouda.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
- Adding herbs like thyme or rosemary can add additional flavor layers.
Keywords: zucchini bread, quick bread, savory bread, green onion, cheddar cheese, easy snack, vegetable bread
