Green Onion Zucchini Cheddar Quick Bread a moist, savory quick bread loaded with shredded zucchini, sharp cheddar, and fresh green onions. I like serving this versatile loaf as a snack, a comforting side dish, or even a light breakfast. It’s cheesy, flavorful, and wonderfully satisfying.
Why You’ll Love This Recipe
I love how quick and simple this bread is to make, with no yeast or kneading required. The combination of cheddar and green onion adds a rich, savory bite, while zucchini keeps the texture tender and moist. It’s a fantastic way to use up garden zucchini and works great for meal prep since it stores beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 cup olive oil or melted butter
1/2 cup milk (dairy or unsweetened plant-based)
1 1/2 cups shredded zucchini (moisture squeezed out)
1 1/4 cups shredded sharp cheddar cheese
4 green onions, thinly sliced
1 tablespoon chopped fresh parsley or dill (optional)
Directions
Preheat the oven to 350°F (175°C). I grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, I whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
In another bowl, I beat the eggs, then whisk in olive oil and milk until well combined.
I stir the wet ingredients into the dry ingredients until just combined, making sure not to overmix.
Then, I fold in the shredded zucchini, cheddar cheese, and green onions. I like to reserve a bit of cheese and onion for topping.
I pour the batter into the prepared loaf pan and smooth the top, sprinkling with the reserved cheese and green onions.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 10 slices.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories: 265 kcal per slice
Variations
Sometimes I swap the cheddar for a smoked gouda or pepper jack for a twist. For an herby version, I mix in chopped dill or chives. If I want to make it spicy, I add a finely chopped jalapeño to the batter. I’ve also made it with a blend of whole wheat and all-purpose flour for added fiber.
Storage/Reheating
I store leftover bread wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days or freeze slices individually wrapped. To reheat, I warm slices in a toaster oven or microwave for 20–30 seconds.
Related Recipes:
FAQs
Can I use frozen zucchini?
Yes, but I make sure to thaw it completely and squeeze out as much moisture as possible before using.
What kind of cheese works best?
I prefer sharp cheddar for bold flavor, but mild cheddar, Monterey Jack, or gouda are great options too.
Can I make this bread gluten-free?
Yes, I use a 1:1 gluten-free baking flour blend to replace the all-purpose flour.
Why is my bread dense?
Overmixing the batter can cause the bread to become dense. I mix just until everything is combined.
Can I make muffins with this batter?
Absolutely. I divide the batter into a greased muffin tin and bake at 350°F for 20-25 minutes.
Conclusion
This Green Onion Zucchini Cheddar Quick Bread is one of my favorite savory bakes. It’s rich in flavor, super moist, and incredibly easy to throw together. Whether I slice it up for breakfast, pair it with soup, or enjoy it as a snack, it never disappoints.
📖 Recipe:
Print
Green Onion Zucchini Cheddar Quick Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A moist and savory quick bread packed with shredded zucchini, sharp cheddar, and fresh green onions. Perfect as a snack, side dish, or light breakfast.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large eggs
1/3 cup olive oil or melted butter
1/2 cup milk (dairy or unsweetened plant-based)
1 1/2 cups shredded zucchini (moisture squeezed out)
1 1/4 cups shredded sharp cheddar cheese
4 green onions, thinly sliced
1 tablespoon chopped fresh parsley or dill (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, beat the eggs, then whisk in olive oil and milk until well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the shredded zucchini, cheddar cheese, and green onions, reserving a bit of cheese and onion for topping.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved cheese and onions.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter to avoid dense bread.
Use a mix of whole wheat and all-purpose flour for added fiber.
To make it spicy, add a finely chopped jalapeño.
Store at room temperature for up to 2 days, refrigerate for 5 days, or freeze slices individually wrapped.
Warm slices in a toaster oven or microwave for 20–30 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
