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A no-yeast, savory quick bread made with fresh zucchini, sharp cheddar, and green onions. This tender and moist loaf is perfect for breakfast, lunch, or served alongside soups and stews.

Ingredients

Scale
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour
  • 1/2 tsp salt (preferably Morton’s Coarse Kosher Salt)
  • 1 tbsp white or apple cider vinegar
  • 1 large egg (room temperature)
  • 1 cup milk
  • 3 tbsp unsalted butter (melted and cooled slightly)
  • 2 chopped green onions
  • 1 1/2 cups grated sharp cheddar cheese
  • 1 1/2 cups shredded zucchini (from about 1 1/2 medium zucchini, drained of excess liquid)

Instructions

  1. Preheat oven to 350°F (175°C) and spray a 9 x 5-inch loaf pan with non-stick spray.
  2. Shred about 1½ cups zucchini (from approximately 1½ medium zucchini).
  3. Wrap shredded zucchini in a paper towel and gently squeeze out about 1 tablespoon of liquid, leaving some moisture intact.
  4. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
  5. In a small bowl, stir 1 cup milk and 1 tbsp vinegar, then let rest a few minutes to thicken (homemade buttermilk).
  6. Whisk melted and cooled 3 tbsp butter and 1 large room-temperature egg into the milk-vinegar mixture until smooth.
  7. Pour the wet mixture into the dry ingredients and fold gently until just combined; avoid overmixing.
  8. Grate 1½ cups sharp cheddar cheese and chop 2 green onions.
  9. Fold shredded zucchini, grated cheddar, and chopped green onions evenly into the batter.
  10. Transfer batter to the prepared loaf pan and smooth the top with a spatula.
  11. Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  12. Let the bread cool in the pan for about 10 minutes.
  13. Remove the loaf from the pan and cool completely on a wire rack before slicing.

Notes

Squeeze out excess moisture from zucchini well but do not dry completely to keep bread tender and moist., Do not overmix the batter to avoid dense bread; a few streaks of flour in the batter are okay., Grate your own sharp cheddar cheese for best flavor and texture instead of using pre-shredded cheese., Allow the bread to rest 10 minutes in the pan and then cool 30 minutes on a wire rack before slicing for ideal texture., This bread pairs well with tomato soup, beef chili, scrambled eggs, green salad, or as part of a cheese board., For substitutions: replace up to half flour with whole wheat or use gluten-free flour blend; substitute yellow summer squash or grated carrots for zucchini; try Gruyère or Gouda for cheddar; swap green onions for chives or sautéed onions; use plant-based milk and oil for dairy-free versions., Store wrapped at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze slices for up to 3 months.

Nutrition

Find it online: https://sweetovenstories.com/green-onion-zucchini-cheddar-quick-bread/