Description
Create a warm and savory homemade loaf with this Green Onion Zucchini Cheddar Bread recipe. Packed with sharp cheddar cheese, fresh zucchini, and green onions, this moist quick bread is easy to make and perfect for dinner sides, breakfast toast, or a satisfying snack.
Ingredients
1 1/2 cups grated zucchini
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon white or apple cider vinegar
1 egg
3 tablespoons melted butter
1 1/2 cups shredded sharp cheddar cheese
2 green onions, chopped
Instructions
1. Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.
2. Lightly squeeze excess moisture from the grated zucchini using paper towels.
3. In a large bowl, combine flour, baking powder, baking soda, and salt.
4. In another bowl, stir milk and vinegar together to create a buttermilk substitute, then mix in the egg and melted butter.
5. Fold the wet mixture into the dry ingredients without overmixing.
6. Stir in zucchini, cheddar cheese, and green onions until just combined.
7. Transfer the batter to the loaf pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Notes
You can replace the milk and vinegar mixture with 1 cup of buttermilk.
Avoid overmixing the batter to help the bread rise properly.
Removing some moisture from the zucchini prevents the loaf from becoming soggy.
The bread tastes great toasted the next day.
Store at room temperature for up to 3 days, refrigerate for an extra day, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 269
- Sugar: 2 g
- Sodium: 407 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 57 mg