Green Onion Zucchini Cheddar Quick Bread

I never thought zucchini would work in a quick bread until my neighbor handed me a slice one summer afternoon. Growing up, the only quick bread I knew was banana bread, and my mom made it religiously whenever our fruit bowl had gone spotty.

But this savory version? It’s a whole different story. The combination of fresh zucchini and sharp cheddar creates something that’s closer to cornbread than dessert. And unlike my mom’s banana bread that needed perfect timing with overripe fruit, this recipe is ready to go whenever you’ve got a zucchini hanging out in your crisper drawer.

What Kind of Zucchini Should I Use?

For quick breads like this one, medium-sized zucchini are your best bet since they tend to have fewer seeds and firmer flesh than the larger ones. If you can only find large zucchini at the store, just cut them lengthwise and scoop out the seedy center before grating. When grating your zucchini, there’s no need to peel it – the dark green skin adds nice flecks of color to your bread and contains extra nutrients. After grating, give the zucchini a gentle squeeze to remove some excess moisture, but don’t squeeze it completely dry since that moisture helps keep your bread nice and tender.

Options for Substitutions

This quick bread recipe is pretty forgiving and allows for several easy swaps:

• All-purpose flour: You can use whole wheat flour for up to half of the white flour, though the bread will be slightly denser. For gluten-free needs, try a 1:1 gluten-free flour blend.
• Zucchini: Yellow summer squash works perfectly as a swap. Just make sure to squeeze out excess moisture like you would with zucchini. You could also try grated carrots, though they’ll add a sweeter taste.
• Sharp cheddar: Feel free to experiment with other firm cheeses like Gruyere, Gouda, or even a mix of cheeses. Just avoid soft cheeses as they can make the bread too wet.
• Green onions: Chives make a great substitute, or try finely chopped regular onions that have been lightly sautéed and cooled.
• Milk and vinegar combo: This is basically a buttermilk substitute – you can use real buttermilk instead (1 cup), or try plant-based milk with the vinegar for a dairy-free version.
• Butter: Oil works fine here too – try olive oil or vegetable oil in the same amount.

Watch Out for These Mistakes While Baking

The biggest challenge when working with zucchini in quick bread is managing its high water content – be sure to squeeze out excess moisture from your grated zucchini using a clean kitchen towel or several layers of cheesecloth before adding it to your batter. Another common mistake is overmixing the batter, which can lead to a tough, dense bread – instead, stir just until the ingredients are combined and you still see a few small streaks of flour. For the best cheese flavor and texture, avoid using pre-shredded cheese which contains anti-caking agents; instead, grate your own sharp cheddar right before adding it to the mixture. Finally, don’t be tempted to cut into the bread right away – letting it cool in the pan for 10 minutes, then transferring to a wire rack for at least 30 minutes will ensure proper texture and make it easier to slice.

What to Serve With Zucchini Cheddar Bread?

This cheesy quick bread makes a great partner for soups and stews – try it alongside a bowl of tomato soup or beef chili for a cozy meal. For breakfast or brunch, serve warm slices with a pat of butter and some scrambled eggs on the side. If you’re making this for lunch, it pairs really nicely with a simple green salad dressed in a light vinaigrette, or try it with your favorite deli meats for an upgraded sandwich. You can also cut it into smaller pieces and serve it as part of a cheese board with some fresh fruit and honey.

Storage Instructions

Counter Storage: This zucchini cheddar bread stays good at room temperature for about 2 days when wrapped well in plastic wrap or stored in an airtight container. Because it contains cheese, I recommend keeping it in a cool spot away from direct sunlight.

Refrigerate: For longer storage, keep your bread in the fridge for up to 5 days. Just wrap it tightly in plastic wrap or place it in an airtight container. The cheese and zucchini make this bread extra moist, so it actually holds up really well in the fridge!

Freeze: This bread freezes beautifully! Cut it into slices, wrap them individually in plastic wrap, and store in a freezer bag for up to 3 months. This way, you can grab just what you need when you want it.

Warm Up: To enjoy your bread again, let frozen slices thaw in the fridge overnight. You can pop room temperature or refrigerated slices in the toaster or warm them briefly in the microwave. A quick toast makes the cheese all melty again – so good!

Preparation Time	10-15 minutes
Cooking Time	60 minutes
Total Time	70-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 150-170 g

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

Step 1: Prepare Baking Pan and Zucchini

• 1 1/2 cups shredded zucchini

Preheat your oven to 350°F (175°C) and spray a 9 x 5 inch bread pan with non-stick spray.

Meanwhile, wrap the shredded zucchini in a paper towel and gently squeeze to remove some of its excess liquid.

You don’t need to dry it out completely—just release about a tablespoon of liquid.

Step 2: Mix Dry Ingredients

• 2 cups plain white flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt

In a large bowl, combine the flour, baking powder, baking soda, and table salt.

Mix thoroughly to evenly distribute the leaveners and salt throughout the flour.

Step 3: Create Buttermilk and Mix Wet Ingredients

• 1 cup milk (2%, whole, or nonfat)
• 1 tbsp white or apple cider vinegar
• 3 tbsp unsalted butter, melted
• 1 large egg

In a separate small bowl, combine the milk and vinegar.

Allow it to sit for a moment so the milk curdles slightly, creating a homemade buttermilk.

Then, whisk in the melted butter and the egg until the mixture is smooth.

I always find that letting these wet ingredients come to room temperature helps the bread rise better.

Step 4: Combine Wet and Dry Mixtures

• milk mixture from Step 3
• dry mixture from Step 2

Add the wet milk mixture from Step 3 to the dry flour mixture from Step 2.

Gently fold them together, being careful not to overmix.

Overmixing can lead to a denser, low-rising bread.

Step 5: Add Zucchini, Cheese, and Green Onions

• shredded zucchini from Step 1
• 1 1/2 cups sharp cheddar cheese, grated
• 2 chopped green onions

Fold the squeezed shredded zucchini from Step 1, grated cheddar cheese, and chopped green onions into the batter.

Mix just until everything is evenly distributed.

For an extra savory kick, I love sneaking in a pinch of cracked black pepper here, though it’s optional!

Step 6: Bake and Cool the Bread

• batter from Step 5

Pour the batter into the prepared pan from Step 1, smoothing the top.

Bake at 350°F (175°C) for about one hour, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to finish cooling.

A brief rest in the pan helps the bread firm up, making it easier to slice later.