Rustic Green Onion Zucchini Cheddar Bread Loaf (Print Version)

This Green Onion Zucchini Cheddar Bread is a savory quick bread, brimming with fresh zucchini, sharp cheddar, and fragrant green onions. A comforting bake from my kitchen to yours.

# 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:

→ Base Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Fresh Produce & Dairy

06 - 1 1/2 cups (about 1 medium) shredded zucchini, squeezed of excess moisture
07 - 1 cup (113g) sharp cheddar cheese, grated, plus extra for topping (optional)
08 - 1/2 cup chopped green onions (about 3-4 stalks), plus extra for topping (optional)
09 - 2 large eggs
10 - 1/2 cup (120ml) whole milk
11 - 1/4 cup (60ml) vegetable oil

# Instructions:

01 - First things first, let's get that oven preheating to 375°F (190°C). Grab your loaf pan, a standard 9x5 inch one, and give it a good grease and flour or line it with parchment paper. Trust me, nothing's worse than a stuck loaf! Now, shred that zucchini – I usually use the large holes on my box grater. Once shredded, give it a gentle squeeze to release some of that extra moisture. You don't want a watery bread, hon. Then, chop your green onions, both white and green parts, and grate your cheddar. The smell of fresh cheddar and green onions already starts to build the excitement!
02 - In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt, and black pepper. This step is super important for even distribution of your leaveners and seasonings. I always give it an extra whisk, just to be sure. I've had times where I rushed this, and ended up with a patch of blandness or a clump of baking powder in my bread, which is just a bummer. This is where I start picturing the beautiful, golden-brown Green Onion Zucchini Cheddar Bread coming out of the oven.
03 - In another bowl, crack those eggs and give them a good whisk. Then, pour in your milk and vegetable oil. Whisk it all together until it's nicely combined. You're aiming for a smooth, homogenous mixture here. This is a crucial step for achieving that lovely, consistent texture in your Green Onion Zucchini Cheddar Bread. I sometimes get a little too enthusiastic with the whisking, but for wet ingredients, it's usually fine!
04 - Now for the fun part! Pour the wet ingredients into the dry ingredients. Stir them together with a spatula until they are just combined. And I mean *just* combined. Overmixing is the enemy of tender quick breads, turning them tough and chewy. This is where my internal monologue usually screams, "Stop! Don't overmix!" Then, gently fold in your shredded zucchini, grated cheddar, and chopped green onions. The batter will look thick and studded with all that goodness. It smells amazing already!
05 - Pour your beautiful batter into the prepared loaf pan. Spread it out evenly with your spatula. If you want, sprinkle a little extra cheddar and green onion on top for a pretty crust – I always do! Pop it into your preheated oven. Bake for about 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. I once pulled it out too early, convinced it was done, only to find a gooey center. Learn from my mistake, give it the full time!
06 - Once it's done, take that gorgeous loaf out of the oven. It should be golden brown and smell absolutely divine. Let it cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This cooling step is important; it allows the bread to set properly. I know it's hard to wait, the aroma of Green Onion Zucchini Cheddar Bread is so tempting, but trust me, it's worth it for that perfect slice!

# Notes:

01 - Always squeeze the shredded zucchini to avoid a soggy bread, a trick I learned the hard way.
02 - For longer freshness, store slices individually wrapped in the freezer.
03 - If you're out of green onions, chives make a fantastic, milder substitute.
04 - Serving a warm slice with a pat of butter and a cup of coffee just makes my morning.

# Equipment Needed:

01 - Loaf pan (9x5 inch)
02 - large mixing bowls
03 - whisk
04 - spatula
05 - box grater
06 - wire rack

# Nutrition (Per Serving):

Calories: 300 kcal
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 10g

Back