Green Onion Zucchini Cheddar Bread (Printable Version)
Moist, savory quick bread combining fresh zucchini, sharp cheddar, and green onions for a delicious homemade treat.
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups shredded zucchini
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2 cups plain white flour
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp table salt
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1 cup milk (2%, whole, or nonfat)
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1 tbsp white or apple cider vinegar
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1 large egg
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3 tbsp unsalted butter, melted
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1 1/2 cups sharp cheddar cheese, grated
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2 chopped green onions
# Steps:
01 -
Preheat your oven to 350°F (175°C) and spray a 9 x 5 inch bread pan with non-stick spray. Wrap the shredded zucchini in a paper towel and gently squeeze to remove some of its excess liquid. You don't need to dry it out completely—just release about a tablespoon of liquid.
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In a large bowl, combine the flour, baking powder, baking soda, and table salt. Mix thoroughly to evenly distribute the leaveners and salt throughout the flour.
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In a separate small bowl, combine the milk and vinegar. Allow it to sit for a moment so the milk curdles slightly, creating a homemade buttermilk. Then, whisk in the melted butter and the egg until the mixture is smooth.
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Add the wet milk mixture to the dry flour mixture. Gently fold them together, being careful not to overmix. Overmixing can lead to a denser, low-rising bread.
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Fold the squeezed shredded zucchini, grated cheddar cheese, and chopped green onions into the batter. Mix just until everything is evenly distributed.
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Pour the batter into the prepared pan, smoothing the top. Bake at 350°F (175°C) for about one hour, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to finish cooling.
# Notes:
01 -
Letting wet ingredients come to room temperature helps the bread rise better.
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For an extra savory kick, consider adding a pinch of cracked black pepper to the batter.
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A brief rest in the pan helps the bread firm up, making it easier to slice later.