Savory Zucchini Cheddar Bread

This savory Green Onion Zucchini Cheddar Quick Bread transforms humble garden vegetables into a mouthwatering loaf that pairs perfectly with soups or stands alone as a satisfying snack. The marriage of sharp cheddar and mild zucchini creates a moist bread with perfect texture and delightful flavor in every bite.

I discovered this recipe during a particularly productive zucchini season when my garden was overflowing. What started as a creative solution to use up excess produce has become one of my family's most requested items whenever the zucchini starts appearing in farmers markets.

Ingredients

• All purpose flour provides the perfect structure while keeping the crumb tender
• Baking powder and baking soda work together for the ideal rise
• Milk plus vinegar creates a quick buttermilk substitute that adds tenderness
• Melted butter adds richness and helps create a golden crust
• Sharp cheddar cheese brings bold flavor opt for freshly grated for best melting
• Zucchini adds moisture and subtle sweetness while sneaking in vegetables
• Green onions provide a mild aromatic flavor without overpowering

Step by Step Instructions

Prepare Your Ingredients

Begin by preheating your oven to 350°F and preparing your loaf pan with a thorough coating of nonstick spray. Take time to properly squeeze your shredded zucchini with paper towels. This step is crucial as it removes excess moisture without completely drying the vegetable letting you control the moisture level in your final bread.

Create The Base

Thoroughly whisk your dry ingredients in a large bowl ensuring the leavening agents are evenly distributed. In a separate bowl make your homemade buttermilk by combining milk with vinegar and allowing it to sit for 3 to 5 minutes until slightly thickened. The acidity will react with the baking soda creating more lift in your bread.

Combine With Care

Gently fold the wet ingredients into the dry mixture using a spatula or wooden spoon. Move with intention here stopping just when the flour disappears. Overmixing activates gluten which can make your quick bread tough rather than tender. The batter should look slightly lumpy at this stage.

Add The Stars

Delicately fold in your squeezed zucchini cheese and green onions with just a few strokes. This is where the character of your bread develops as these ingredients bring moisture flavor and texture. Distribute them evenly but remember that minimal mixing yields the most tender result.

Bake To Perfection

Transfer your batter to the prepared pan and smooth the top gently. Bake in the center rack of your oven for approximately 60 minutes. Start checking at 50 minutes by inserting a toothpick in the center. Look for a deeply golden crust and a toothpick that comes out with a few moist crumbs.

Rest And Cool

Allow the bread to rest in the pan for exactly 10 minutes before transferring to a wire rack. This resting period is essential as it allows the structure to set up properly preventing the bread from breaking when removed from the pan. Let it cool completely before slicing for the cleanest cuts.

Bookmark

The humble zucchini is truly the hero of this recipe. I grew up disliking most vegetables but discovering how they could transform in baked goods changed everything for me. This bread reminds me of summer afternoons in my grandmother's kitchen where she would disguise garden vegetables in delicious ways making us kids none the wiser.

Perfect Pairings

This savory quick bread shines alongside a variety of companions. Serve warm slices with a bowl of tomato soup for a comforting lunch or alongside a crisp green salad for dinner. For breakfast toast a slice and top with a fried egg for a protein packed start to your day. I particularly enjoy it with a smear of soft herb butter which complements the subtle vegetable flavors beautifully.

Storage Solutions

To maintain maximum freshness wrap cooled bread tightly in plastic wrap then aluminum foil and store at room temperature for up to three days. For longer storage refrigerate for up to a week though the texture may become slightly more dense. To freeze wrap individual slices in plastic wrap then store in freezer bags for up to three months. Thaw slices at room temperature or toast from frozen for a quick treat.

Clever Substitutions

This forgiving recipe welcomes adaptations based on what you have available. Yellow summer squash works beautifully in place of zucchini. Swap cheddar for Gruyère or pepper jack for different flavor profiles. For a more pronounced onion flavor use chives or leeks instead of green onions. Whole wheat flour can replace up to half the all purpose flour for added nutrition though the texture will be slightly denser.

Recipe FAQs

→ Can I use different types of cheese in this bread?

Absolutely! While sharp cheddar provides excellent flavor, you can substitute with other firm cheeses like Gruyère, Monterey Jack, or a cheese blend. For best results, choose a cheese that melts well and has good flavor intensity to complement the mild zucchini.

→ How do I store this zucchini bread?

Once completely cooled, store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices in freezer bags for up to 3 months.

→ Can I add other vegetables or herbs to this bread?

Yes! This bread is versatile and works well with additional ingredients. Try adding 1/4 cup chopped fresh herbs like dill, basil, or chives. You could also include 1/2 cup of corn kernels, finely diced bell peppers, or grated carrots. Just be mindful not to add too many watery vegetables as this may affect the texture.

→ Why do I need to squeeze the zucchini?

Squeezing excess moisture from zucchini prevents your bread from becoming soggy. Zucchini naturally contains a lot of water, which releases during baking. Removing some moisture beforehand helps achieve the right consistency in your batter and ensures proper baking.

→ Can I make this bread gluten-free?

Yes, you can adapt this recipe using a 1:1 gluten-free flour blend designed for baking. Add 1/4 teaspoon of xanthan gum if your blend doesn't already include it. The texture may be slightly different, but the flavor will still be delicious.

→ How can I tell when the bread is fully baked?

Insert a toothpick or thin knife into the center of the loaf - it should come out clean or with a few moist crumbs (but no wet batter). The top should be golden brown, and the bread may start to pull away slightly from the sides of the pan. An instant-read thermometer should register around 200°F (93°C) when inserted into the center.