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Green Onion Zucchini Cheddar Quick Bread

Moist Green Onion Zucchini Cheddar Quick Bread You’ll Love

This Green Onion Zucchini Cheddar Quick Bread is easy to make and deliciously savory, perfect for using up zucchini and enjoying a comforting treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Whole wheat flour can be used for added nutrition.
  • 2 teaspoons Baking Powder Check for freshness.
  • 1 teaspoon Baking Soda Essential for the rise.
  • 1 teaspoon Table Salt Sea salt can be used as a substitute.
  • 1 cup Milk Dairy-free options like almond or oat milk can be used.
  • 1 tablespoon Vinegar Substitute with lemon juice if desired.
  • 4 tablespoons Butter Olive oil or dairy-free options work well.
  • 1 large Egg A flax egg can be used for a vegan alternative.
For the Flavor Boost
  • 2 cups Zucchini Use medium-sized for fewer seeds.
  • 1 cup Sharp Cheddar Cheese Freshly grated cheese melts better.
  • ¼ cup Chopped Green Onions Chives can be used for a milder taste.
  • to taste Cracked Black Pepper Optional for spice.

Equipment

  • 9x5 inch bread pan
  • mixing bowls
  • box grater
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch bread pan with non-stick spray.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until no lumps remain.
  4. In another bowl, mix the milk and vinegar, let it sit briefly, then whisk in melted butter and egg.
  5. Combine wet ingredients with dry ingredients, stirring until just mixed.
  6. Fold in grated zucchini, cheddar cheese, and chopped green onions gently.
  7. Transfer the batter to the prepared pan, smoothing the top.
  8. Bake for about 1 hour, until golden brown and a toothpick comes out clean.
  9. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Squeeze out excess moisture from grated zucchini before adding to the batter to prevent sogginess. Allow the bread to cool for at least 30 minutes before slicing for better texture.

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