Green Onion Zucchini Cheddar Quick Bread

If you’re looking for a savory, cheesy, and unbelievably moist bread, this Green Onion Zucchini Cheddar Quick Bread will be your new favorite recipe. Packed with fresh zucchini, sharp cheddar cheese, and aromatic green onions, this easy homemade quick bread comes together without yeast, meaning no rising time and no fuss. You can have a loaf ready in under an hour — perfect for busy weeknights, weekend brunches, or as a side dish for soups and salads.

Unlike sweet zucchini bread, this version leans fully savory, making it ideal for anyone who prefers a flavorful, cheesy bite over sugary loaves. The grated zucchini keeps the bread extra moist without making it heavy, while cheddar cheese melts into pockets of creamy goodness. The green onions add just the right amount of freshness and mild sharpness, perfectly balancing the richness of the cheese.

This recipe is also incredibly versatile. You can tweak it with different cheeses, swap in chives or leeks, or even add crispy bacon for a smoky twist. Best of all, it’s a one-bowl recipe — mix, bake, and enjoy.

Whether you’re a seasoned baker or a beginner, this bread is a guaranteed success. Get ready to fill your kitchen with the irresistible aroma of freshly baked zucchini cheddar goodness!

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What Makes This Green Onion Zucchini Cheddar Quick Bread Special?

• Quick & Easy – No yeast, no waiting, just mix and bake in under an hour.

• Super Moist Texture – Fresh zucchini ensures every bite stays soft and tender.

• Cheesy & Flavor-Packed – Sharp cheddar melts beautifully, adding bold flavor.

• Customizable – Switch up the cheese, add spices, or toss in bacon for variety.

• Perfect Anytime – Ideal for breakfast, snacks, brunch, or as a savory side.

This isn’t just another zucchini bread — it’s comfort food baked to perfection.

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Ingredient Notes

• Zucchini (1 ½ cups, grated)
  Keeps the bread moist without making it dense. No need to peel, but squeeze out excess moisture.

• Sharp Cheddar Cheese (1 ½ cups, shredded)
  Adds bold, tangy flavor. You can use mild cheddar, Monterey Jack, or a cheese blend.

• Green Onions (4 stalks, chopped)
  Brings mild onion flavor. Chives or leeks can work as substitutes.

• All-Purpose Flour (2 cups)
  Creates structure. Whole wheat flour can be swapped for a nuttier flavor but may yield a denser loaf.

• Baking Powder (2 tsp)
  Ensures the bread rises properly without yeast.

• Eggs (2 large)
  Bind everything together and provide richness.

• Milk (½ cup)
  Keeps the batter smooth and adds moisture. Buttermilk can be used for extra tang.

• Olive Oil or Melted Butter (¼ cup)
  Enhances softness and flavor.

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How to Make Green Onion Zucchini Cheddar Quick Bread

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

2. Prepare the zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. This step is key to avoid soggy bread.

3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and black pepper.

4. Add wet ingredients: Stir in eggs, milk, and olive oil until just combined. Avoid overmixing — it keeps the bread tender.

5. Fold in the good stuff: Gently mix in grated zucchini, cheddar cheese, and chopped green onions until evenly distributed.

6. Bake the bread: Pour batter into the prepared pan. Bake for 45–55 minutes, until the top is golden and a toothpick inserted comes out clean.

7. Cool before slicing: Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Storage Options

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Keeps well for up to 5 days; reheat gently before serving.

• Freezing: Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge.

• Reheating Tip: Warm slices in the oven at 325°F (160°C) for 5–7 minutes to restore freshness.

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Variations and Substitutions

• Bacon Cheddar Bread – Add ½ cup crispy bacon bits for smoky flavor.

• Spicy Kick – Stir in ½ teaspoon red pepper flakes or diced jalapeños.

• Cheese Swap – Use Gouda, Pepper Jack, or Parmesan for a different taste.

• Gluten-Free Version – Substitute with a 1:1 gluten-free flour blend.

• Herb Infusion – Add fresh dill, thyme, or rosemary for a fragrant twist.

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Frequently Asked Questions

1. Do I need to peel the zucchini?
No, the skin softens as it bakes and adds color and nutrients.

2. How do I avoid soggy bread?
Squeeze the grated zucchini well to remove extra moisture before mixing.

3. Can I make this bread ahead of time?
Absolutely. Bake and store in the fridge for up to 5 days or freeze for longer storage.

4. Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts better and gives a smoother texture.

5. How do I know when it’s fully baked?
Insert a toothpick into the center — if it comes out clean, the bread is done.

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