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Green Onion Zucchini Cheddar Quick Bread

Savory Green Onion Zucchini Cheddar Quick Bread to Savour

A delightful Green Onion Zucchini Cheddar Quick Bread that combines zucchini and cheddar for a comforting texture.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Baking
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-purpose flour Whole wheat flour can add a nuttier flavor.
  • 1 tbsp Baking powder Ensure it's fresh for best results.
  • 1 tsp Baking soda Works with baking powder for a light texture.
  • 1 tsp Table salt Feel free to swap with sea salt.
  • 1 cup Milk Plant-based milk is a great dairy-free alternative.
  • 1 tbsp Vinegar Can be substituted with lemon juice.
  • 1/4 cup Melted butter Vegetable oil can be used for a vegan option.
  • 1 large Egg For vegan, use flaxseed mixture (1 tbsp flaxseed + 2.5 tbsp water).
  • 1 cup Zucchini Use medium-sized for best results.
  • 1 cup Sharp cheddar cheese Freshly grated cheese melts better.
  • 1/2 cup Chopped green onions Can be replaced with chives or left out if preferred.

Equipment

  • Oven
  • 9x5 inch bread pan
  • Mixing Bowls
  • Box grater
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Green Onion Zucchini Cheddar Quick Bread
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch bread pan.
  2. Grate the zucchini and squeeze out excess moisture using a paper towel.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Combine milk and vinegar in a small bowl and let sit for 5 minutes to curdle; then whisk in melted butter and egg.
  5. Pour the wet mixture into the dry ingredients and fold gently until just combined.
  6. Fold in the zucchini, cheddar cheese, and green onions until evenly distributed.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for approximately 1 hour until golden brown and a toothpick comes out clean.
  9. Let cool in pan for 10 minutes, then transfer to a wire rack and cool for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 350mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Remove excess moisture from grated zucchini to prevent sogginess. Allow the bread to cool before slicing for better texture.

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