If you’re on the hunt for a crowd-pleasing quick bread that celebrates the freshest flavors of the season, you’re going to love this Green Onion Zucchini Cheddar Quick Bread. It’s a savory treat with a tender, moist crumb, packed with vibrant zucchini, punchy green onions, and ribbons of gooey cheddar cheese. Whether you serve it warm from the oven or slice it for lunchboxes and picnics, every bite is deliciously comforting and just a little bit irresistible!

Green Onion Zucchini Cheddar Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things blissfully simple, relying on everyday ingredients that truly shine together. Each component brings its own magic: from the moisture of zucchini to the melty pockets of cheddar and the fresh pop of green onion. Here’s how each one contributes to your loaf’s flavor and texture.

Zucchini: Shredded zucchini keeps the bread ultra-moist and sneaks in a little veggie goodness.
Plain white flour: The base of your loaf for that classic quick bread tenderness.
Baking powder: Gives your bread a beautiful rise and airy texture.
Baking soda: Works with the homemade buttermilk to add extra lift and softness.
Table salt: Enhances all the other flavors—don’t skip it!
Milk (2%, whole, or nonfat): Adds richness and moisture to the batter.
White or apple cider vinegar: Mixed with milk, it mimics buttermilk for a subtle tang and better rise.
Large egg: Helps bind everything together for a cohesive, sliceable loaf.
Unsalted butter, melted: Brings a lovely richness and helps the crumb stay tender.
Sharp cheddar cheese, grated: You want a bold cheese for maximum flavor and oozy goodness throughout.
Green onions, chopped: These add a pop of flavor and color for the ultimate savory bite.

How to Make Green Onion Zucchini Cheddar Quick Bread

Step 1: Prepare Baking Pan and Zucchini

Preheat your oven to 350°F (175°C) and generously spray a 9 x 5 inch bread pan with non-stick spray. While your oven warms up, wrap the shredded zucchini in a paper towel and gently squeeze out about a tablespoon worth of excess liquid. This ensures your loaf is perfectly moist, not soggy. You don’t need to get the zucchini bone-dry—just a light squeeze will do!

Step 2: Mix Dry Ingredients

Grab a large mixing bowl and whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly ensures your leaveners and seasoning are evenly distributed, so every slice of your Green Onion Zucchini Cheddar Quick Bread rises with balanced flavor and fluffiness.

Step 3: Create Buttermilk and Mix Wet Ingredients

In a smaller bowl, combine your milk and vinegar, and let it sit for a minute. You’ll see it curdle and thicken slightly, turning into a quick homemade buttermilk. Whisk in the melted butter and the egg until the mixture is smooth and creamy. I always recommend letting the wet ingredients come up to room temperature for a fluffier rise in your bread!

Step 4: Combine Wet and Dry Mixtures

Pour your buttermilk-egg-butter mixture into the bowl of dry ingredients. Using a spatula or large spoon, gently fold everything together—just until no dry streaks remain. Overmixing can make the bread tough, so keep it light and gentle for the ultimate soft crumb.

Step 5: Add Zucchini, Cheese, and Green Onions

Next, fold in your gently squeezed shredded zucchini, grated sharp cheddar cheese, and those beautiful chopped green onions. Mix just enough so everything is evenly colored and spread throughout the batter. If you’re up for a twist, I love adding a pinch of cracked black pepper for a touch of heat—totally optional, but totally delicious!

Step 6: Bake and Cool the Bread

Spoon the finished batter into your prepared pan, smoothing the top with a spatula. Bake for about one hour, or until the top is golden and a toothpick comes out clean from the center. Allow the bread to cool in the pan for 10 minutes, then transfer it gently to a wire rack to cool completely. This short rest helps the Green Onion Zucchini Cheddar Quick Bread hold together when slicing and makes the flavor even better!

How to Serve Green Onion Zucchini Cheddar Quick Bread

Garnishes

To highlight the vibrant colors and flavors, try scattering extra chopped green onions or a sprinkle of cheddar cheese on top of each slice. A light swipe of softened butter or a drizzle of honey will add a luscious finishing touch that really brings out the savory and slightly sweet notes in the bread.

Side Dishes

This quick bread is practically made to pair with soups and salads. Try it alongside a hearty tomato soup, a crisp green salad, or even a bowl of chili. The savory flavor and fluffy crumb of Green Onion Zucchini Cheddar Quick Bread make every bite a cozy companion to your meal.

Creative Ways to Present

For brunches or potlucks, slice the loaf into finger-sized pieces and arrange them on a platter with small bowls of whipped cream cheese, herbed butter, or chutney. You can also toast slices and use them as a savory base for poached eggs or open-faced sandwiches—guaranteed to wow your guests!

Make Ahead and Storage

Storing Leftovers

After your bread has cooled completely, keep any leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. This keeps it moist and flavorful—if you’re in a warm climate, the fridge is a safe bet to extend its life to about 4 days.

Freezing

Green Onion Zucchini Cheddar Quick Bread freezes like a dream! Slice it first for quick grab-and-go portions, or freeze the whole loaf tightly wrapped in a double layer of plastic and foil for up to 3 months. Thaw at room temperature or gently reheat in the oven for a just-baked feel.

Reheating

If you love that just-baked warmth, pop slices in the toaster, or wrap a few slices in foil and warm them in a 300°F oven for about 10 minutes. This revives the crumb and makes the cheese gooey and irresistible again!

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar moisture content and delicate flavor, so it works perfectly in place of zucchini in this recipe. Just shred and squeeze it the same way you would with zucchini for the best results.

Do I need to peel the zucchini before shredding?

No peeling needed! The skin is tender and adds lovely color to your loaf. Simply wash the zucchini well, trim the ends, and shred away—plus, you get those pretty flecks of green in every bite.

Can I make this bread gluten-free?

Yes, you can substitute a one-to-one gluten-free all-purpose flour blend. Just check that your baking powder is also gluten-free, and mix gently to avoid a dense or gummy texture.

What kind of cheddar works best?

Sharp cheddar is my go-to for bold flavor that shines against the zucchini and green onion. However, you can use any cheddar you love—medium, mild, or even a smoked variety for a unique twist in your Green Onion Zucchini Cheddar Quick Bread!

How do I know when the bread is done baking?

The best test is to insert a toothpick or thin knife into the center of the loaf. If it comes out clean or with just a few moist crumbs (but no raw batter), your bread is ready to come out of the oven!

Final Thoughts

I can’t wait for you to bake a loaf of Green Onion Zucchini Cheddar Quick Bread and experience just how deliciously satisfying it is. From the crisp top to the tender, savory middle, this bread is a true tribute to fresh, wholesome flavors. Give it a try—you’ll find it disappearing faster than you can say “another slice, please!”