Green Onion Zucchini Cheddar Quick Bread
If you’re looking for a delicious way to incorporate more veggies into your meals, this Green Onion Zucchini Cheddar Quick Bread is just the ticket! I never thought zucchini would work in a quick bread until my neighbor handed me a slice one summer afternoon. It was light, moist, and packed full of flavor, making it an instant favorite. This quick bread is perfect for busy weeknights when you need something easy to whip up or for family gatherings where you want to impress your loved ones with something unique.
The best part? This recipe comes together in no time at all! Whether you’re enjoying it fresh from the oven with butter or serving it alongside a hearty soup, this Green Onion Zucchini Cheddar Quick Bread will quickly become a staple in your kitchen.
Why You’ll Love This Recipe
- Quick and Easy: With only ten minutes of prep time, you’ll have a delicious bread baking in no time.
- Family-Friendly: Even the pickiest eaters won’t be able to resist the cheesy goodness and hidden veggies!
- Flexible Ingredients: Use what you have on hand; this recipe is forgiving and can be easily adapted.
- Perfect for Any Occasion: Whether it’s breakfast, lunch, or dinner, this bread fits right in!
- Make Ahead: Bake a loaf on the weekend and enjoy it throughout the week.
Ingredients You’ll Need
This Green Onion Zucchini Cheddar Quick Bread uses simple, wholesome ingredients that you probably already have in your pantry. Let’s gather everything we need!
For the Bread
- 1 1/2 cups shredded zucchini
- 2 cups plain white flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 cup milk (2%, whole, or nonfat)
- 1 tbsp white or apple cider vinegar
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 1/2 cups sharp cheddar cheese, grated
- 2 chopped green onions
Servings: 4
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Variations
This recipe is wonderfully flexible! Feel free to get creative with what you add. Here are some fun variations to try:
- Add Extra Veggies: Toss in some chopped bell peppers or spinach for added nutrition and color.
- Cheese Swap: Use your favorite cheese instead of cheddar—feta or mozzarella work beautifully too!
- Herb Infusion: Add fresh herbs like dill or parsley to elevate the flavor even more.
- Spice It Up: Sprinkle in some red pepper flakes for a bit of heat!
How to Make Green Onion Zucchini Cheddar Quick Bread
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Preheating ensures even cooking and helps create that lovely golden crust we all love.
Step 2: Prepare Your Zucchini
While the oven warms up, shred your zucchini. If it’s particularly watery, gently squeeze out some excess moisture using a clean kitchen towel. This helps keep your bread from becoming too soggy.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients first allows for an even rise when baked.
Step 4: Mix Wet Ingredients
In another bowl, combine the milk, vinegar, egg, and melted butter. Whisk them together until fully blended. This mixture adds moisture and richness to our bread.
Step 5: Combine Everything
Now it’s time to mix! Pour the wet ingredients into the dry ingredients and stir gently until just combined. Then fold in the shredded zucchini, green onions, and cheddar cheese. Be careful not to overmix; we want our bread light and fluffy!
Step 6: Bake
Pour the batter into a greased loaf pan. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen will be irresistible!
Step 7: Cool and Enjoy
Once baked, let your quick bread cool in the pan for about ten minutes before transferring it to a wire rack. Slice it up while warm and enjoy every cheesy bite!
Pro Tips for Making Green Onion Zucchini Cheddar Quick Bread
Making this delightful quick bread is a breeze, but a few helpful tips can elevate it to new heights!
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Use Fresh Zucchini: Fresh zucchini will yield the best texture and flavor. It’s also more moisture-rich, ensuring your bread stays tender.
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Shred Coarsely: Shredding your zucchini coarsely helps maintain some texture in the bread. This way, you get little bursts of zucchini goodness in every bite.
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Let It Rest: Allow the batter to rest for about 10 minutes before pouring it into the pan. This helps the baking powder activate and results in a lighter loaf.
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Check for Doneness: Ovens can vary, so check your bread about 5-10 minutes before the suggested cooking time. A toothpick inserted in the center should come out clean or with just a few crumbs attached.
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Cool Before Slicing: Letting the bread cool in the pan for at least 10 minutes before transferring it to a wire rack helps maintain its shape and prevents it from becoming gummy.
How to Serve Green Onion Zucchini Cheddar Quick Bread
Serving this Green Onion Zucchini Cheddar Quick Bread is all about presentation and pairing! Here are some ideas to make your dish even more delightful.
Garnishes
- Chopped Fresh Herbs: Sprinkling some fresh parsley or chives on top adds a pop of color and enhances the fresh flavor of the bread.
- Extra Cheese: A light sprinkle of additional grated cheddar on top right before serving makes for an appealing melty finish that cheese lovers will adore.
Side Dishes
- Mixed Green Salad: A refreshing salad with a mix of greens, cherry tomatoes, and a light vinaigrette provides a crisp contrast to the soft bread.
- Roasted Vegetables: Roasted seasonal vegetables like bell peppers, carrots, or asparagus add lovely caramelized flavors that complement the savory notes of the bread.
- Vegetable Soup: A warm bowl of homemade vegetable soup can turn this quick bread into a satisfying meal that’s perfect for any time of year.
- Hummus and Veggie Platter: Pairing slices of this quick bread with hummus and assorted raw veggies creates a fun appetizer spread that’s both healthy and delicious.
Now that you’re equipped with these tips and serving suggestions, it’s time to gather your ingredients and enjoy making this scrumptious Green Onion Zucchini Cheddar Quick Bread!
Make Ahead and Storage
This Green Onion Zucchini Cheddar Quick Bread is perfect for meal prep! Not only does it taste incredible fresh out of the oven, but it also stores well, making it an ideal snack or side dish throughout the week.
Storing Leftovers
- Allow the bread to cool completely before storing.
- Wrap in plastic wrap or aluminum foil to keep it fresh.
- Store at room temperature for up to 3 days.
- For longer storage, place it in an airtight container in the fridge for up to 1 week.
Freezing
- Slice the bread into individual portions for easy access.
- Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag.
- Label the bag with the date and contents.
- Freeze for up to 3 months.
Reheating
- Thaw frozen slices in the refrigerator overnight or at room temperature for a few hours.
- Reheat in a toaster oven or microwave until warmed through.
- For a crispy exterior, reheat slices in a skillet over medium heat for a few minutes on each side.
FAQs
Here are some common questions about making Green Onion Zucchini Cheddar Quick Bread.
Can I use different types of cheese in this recipe?
Absolutely! While sharp cheddar adds a great flavor, you can experiment with other cheeses like mozzarella or pepper jack for a different twist. Just keep in mind that it may change the overall taste and texture.
How do I modify the Green Onion Zucchini Cheddar Quick Bread recipe for gluten-free diets?
You can substitute plain white flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum, or add 1/2 tsp per cup of flour if it’s not included to help with the bread’s structure.
Can I make Green Onion Zucchini Cheddar Quick Bread without eggs?
Yes! You can replace the egg with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit until thickened) or unsweetened applesauce (1/4 cup). Both options will help bind your ingredients together nicely.
How long does Green Onion Zucchini Cheddar Quick Bread last?
When stored properly at room temperature or refrigerated, this quick bread can last up to a week. If frozen, it can be kept for three months—perfect for meal prepping!
Final Thoughts
I hope you enjoy making this delightful Green Onion Zucchini Cheddar Quick Bread as much as I do! It’s such a wonderful way to incorporate veggies into your meals without sacrificing flavor. Whether you’re enjoying it warm from the oven or cold as part of your lunch, I’m sure you’ll find it brings joy to your table. Happy baking!
Green Onion Zucchini Cheddar Quick Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Enjoy deliciously moist Green Onion Zucchini Cheddar Quick Bread that’s easy to make and perfect for any meal. Try this delightful recipe today!
Ingredients
- 1 1/2 cups shredded zucchini
- 2 cups plain white flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 cup milk (2%, whole, or nonfat)
- 1 tbsp white or apple cider vinegar
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 1/2 cups sharp cheddar cheese, grated
- 2 chopped green onions
Instructions
- Preheat your oven to 350°F (175°C).
- Shred the zucchini and squeeze out excess moisture if needed.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine milk, vinegar, egg, and melted butter; whisk until blended.
- Pour wet ingredients into dry ingredients; stir gently until just combined.
- Fold in shredded zucchini, green onions, and cheddar cheese without overmixing.
- Pour batter into a greased loaf pan and bake for about 60 minutes or until a toothpick comes out clean.
- Allow cooling in the pan for ten minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 270
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
