Savory Green Onion Zucchini Cheddar Quick Bread (Print Version)

Whip up this savory Green Onion Zucchini Cheddar Quick Bread. It’s a moist, cheesy loaf bursting with fresh zucchini and sharp cheddar. Pure comfort!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1 tsp salt
05 - 1/2 tsp black pepper

→ Fresh & Flavorful

06 - 1 1/2 cups (about 2 medium) grated zucchini, squeezed dry
07 - 1/2 cup chopped green onions (about 3-4 stalks)
08 - 1 cup (113g) sharp cheddar cheese, shredded

→ Wet Ingredients

09 - 2 large eggs, lightly beaten
10 - 1/2 cup (120ml) whole milk
11 - 1/4 cup (60g) unsalted butter, melted

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C). Then, grease and flour a standard loaf pan. Honestly, I usually just use baking spray with flour; it’s a lifesaver, especially when my kitchen is in full-on chaos mode. Next, grab your zucchini, grate it up, and here’s the critical part: squeeze out as much water as you possibly can. I use a clean kitchen towel for this, twisting it like crazy. If you skip this, your Green Onion Zucchini Cheddar Quick Bread might turn out a bit soggy, and we don't want that! Chop those green onions and shred your cheddar, too. It’s all about mise en place, right? Makes everything smoother.
02 - In a large bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and black pepper. Give it a good, thorough whisking, like you're trying to prove a point. You want to make sure those leavening agents are really well distributed so you don’t end up with a weird pocket of baking soda in one slice. I once thought a quick stir was enough, and oops, learned my lesson with a slightly dense spot in the middle of my loaf. This step is where the foundation for that fluffy texture begins, so don’t rush it!
03 - In a separate, medium bowl, crack your eggs and give them a good whisk. Then, pour in the whole milk and the melted butter. Whisk these together until they're all happily combined. It should look creamy and smooth. This is where the richness for your Green Onion Zucchini Cheddar Quick Bread comes from, so embrace it! I love how the butter and milk swirl together, creating this inviting, slightly yellow mixture. It just smells like promise, you know?
04 - Now, pour the wet ingredients into the dry ingredients. Grab a spatula and mix gently until *just* combined. Seriously, resist the urge to overmix! This is probably the most common mistake I've made with quick breads, and it results in a tough, chewy loaf. We want tender, moist bread, not a rubbery one. A few streaks of flour are totally fine. It’s a delicate dance, this mixing business, a real test of patience, but so worth it for a beautiful Green Onion Zucchini Cheddar Quick Bread.
05 - Time to add the good stuff! Gently fold in your squeezed zucchini, chopped green onions, and shredded cheddar cheese. You’re just incorporating them, not beating them into submission. Again, light hand, people! I sometimes add a little extra cheddar here because, well, more cheese is always a good idea in my book. The mixture will look thick and studded with all those lovely green and orange bits. It's already starting to look like a winner, smelling savory and fresh.
06 - Pour the batter into your prepared loaf pan, smoothing the top a bit with your spatula. Pop it into the preheated oven and bake for about 50-60 minutes. Now, ovens vary, so start checking around the 45-minute mark. You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. The top should be beautifully golden brown, and your kitchen will smell absolutely divine. Let it cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. This Green Onion Zucchini Cheddar Quick Bread is hard to resist warm, but cooling helps it set!

# Notes:

01 - Don't overmix the batter; it makes the bread tough, I learned that the hard way!
02 - For storage, wrap cooled bread tightly and keep at room temp for 3 days or fridge for a week. It freezes well, too!
03 - If you don't have green onions, chives are a fantastic, milder substitution that works surprisingly well.
04 - Serving slices toasted with an extra pat of butter or a dollop of sour cream makes it extra special.

# Equipment Needed:

01 - Loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 280 kcal
Total Fat: 14g
Total Carbohydrate: 30g
Protein: 9g

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