Name: Green Onion Zucchini Cheddar Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 2 large eggs; 1/3 cup buttermilk (or milk + 1 tsp vinegar); 1/4 cup olive oil or melted butter; 1 cup grated zucchini (pressed to remove moisture); 1 cup shredded sharp cheddar cheese; 3 green onions, finely chopped

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A savory quick bread loaded with grated zucchini, sharp cheddar cheese, and finely chopped green onions, this Green Onion Zucchini Cheddar Quick Bread is my go-to for cozy flavor without the hassle. It’s moist, cheesy, and incredibly satisfying whether I slice it for a snack, serve it with a bowl of soup, or grab it for a quick breakfast. Best of all, there's no yeast involved—just mix, bake, and enjoy.

Green Onion Zucchini Cheddar Quick Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

2 large eggs

⅓ cup buttermilk (or milk + 1 teaspoon vinegar)

¼ cup olive oil or melted butter

1 cup grated zucchini (pressed to remove moisture)

1 cup shredded sharp cheddar cheese

3 green onions, finely chopped

Directions

I start by preheating my oven to 350°F (175°C) and greasing or lining a 9x5-inch loaf pan.

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

In a separate bowl, I beat the eggs and then stir in the buttermilk and olive oil (or melted butter).

I gently stir the wet mixture into the dry ingredients, making sure not to overmix.

Then, I fold in the grated zucchini, shredded cheddar, and chopped green onions.

I pour the batter into the prepared loaf pan and smooth the top evenly.

The bread bakes for 45–55 minutes, until a toothpick inserted into the center comes out clean.

I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 8 slices.

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 225 kcal per slice

Variations

When I want to change things up, I sometimes add a handful of chopped fresh herbs like parsley or dill for extra flavor. For a spicier kick, I’ve added a pinch of cayenne or even some diced jalapeño. If I have extra vegetables on hand like grated carrot or corn kernels, I throw them in too—just make sure to keep the moisture in check.

Storage/Reheating

Once cooled, I store the bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. It also freezes beautifully—I wrap slices individually and freeze them for up to 2 months. To reheat, I pop a slice in the toaster or warm it in the oven at 300°F for about 10 minutes.

FAQs

How do I prevent the bread from becoming soggy?

I always make sure to squeeze out as much moisture as possible from the grated zucchini using a clean kitchen towel or paper towels. This helps the bread bake evenly and prevents it from becoming soggy in the center.

Can I use a different type of cheese?

Yes, I’ve tried this with Monterey Jack, Gruyère, and even Pepper Jack for a bit of heat. Just make sure it’s a cheese that melts well.

What can I use instead of buttermilk?

If I don’t have buttermilk on hand, I mix 1 teaspoon of vinegar or lemon juice with ⅓ cup of milk and let it sit for a few minutes before adding it to the batter.

Can I make this bread gluten-free?

Yes, I’ve had good results using a 1:1 gluten-free flour blend. Just be sure the blend includes a binder like xanthan gum for the best texture.

Can I bake this in muffin form?

Absolutely. I divide the batter into a greased or lined muffin tin and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean.

Conclusion

This Green Onion Zucchini Cheddar Quick Bread is a savory staple in my kitchen. It’s simple to make, full of flavor, and versatile enough to enjoy for any meal of the day. Whether I’m using up extra zucchini or looking for an easy side to serve with soup, this bread always hits the mark. Try it once, and I think it’ll become a favorite in your kitchen too.

Recipe:

Green Onion Zucchini Cheddar Quick Bread

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 8 slices
Diet: Vegetarian

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Description

A savory quick bread packed with grated zucchini, sharp cheddar, and green onions. Moist, cheesy, and perfect for snacks, breakfast, or served with soup—no yeast required.

Instructions

Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
In a separate bowl, beat the eggs, then stir in buttermilk and olive oil (or melted butter).
Stir the wet ingredients into the dry mixture until just combined. Do not overmix.
Fold in the grated zucchini, shredded cheddar, and chopped green onions.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.