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.

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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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.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread.

Add herbs like parsley or dill for extra flavor.

Spice it up with jalapeño or cayenne pepper.

Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.

Freezes well for up to 2 months when wrapped individually.

To reheat, toast or warm in oven at 300°F for about 10 minutes.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 225
Sugar: 2g
Sodium: 320mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 7g
Cholesterol: 50mg