Green Onion Zucchini Cheddar Quick Bread

Okay, so you know those days when you open the fridge and find a couple lonely zucchinis staring at you? (I swear they multiply when I’m not looking.) That’s how I ended up making this Green Onion Zucchini Cheddar Quick Bread for the first time. I was craving something savory—something you can eat for breakfast or as a snack with soup—and, let’s be honest, I wasn’t about to make a fancy yeast bread. Too much faff. So this quick loaf was born. Actually, the first time I made it, I forgot to grease the pan; it came out in pieces, but we still ate the whole thing right off the cutting board. In my house, ugly bread is still bread (and tastes just as good, maybe better).

Why You’ll Love This (or at least why I do)

I make this Green Onion Zucchini Cheddar Quick Bread when I need to use up leftover veggies (or when I’m trying to get the kids to eat something green—ha, good luck). My family goes a bit mad for it when it’s fresh from the oven, especially with a knob of salted butter. I like it because it’s forgiving; you can mess up the measurements a little, and it still works. Plus, you don’t have to wait for it to rise, which, let’s be honest, is the bane of my impatient baking existence.

What You’ll Need (Don’t Stress It)

• 2 cups (250g-ish) all-purpose flour (sometimes I swap in half whole wheat flour if I’m feeling virtuous; my gran always said King Arthur brand, but I use whatever’s handy)
• 1 1/2 teaspoons baking powder (not baking soda—been there, done that, not the same!)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (I like flaky sea salt, but table salt is totally fine)
• 1/4 teaspoon black pepper (optional, but I think it gives a nice kick)
• 2 large eggs
• 1/2 cup (120ml) milk (whole, 2%, or honestly, even oat milk in a pinch)
• 1/3 cup (80ml) olive oil (or melted butter; I can’t taste much difference, but your mileage may vary)
• 1 cup (about 120g) grated sharp cheddar cheese (I’ve used mild, or even a bit of feta mixed in by accident—still good)
• 1 medium zucchini, shredded (about 1 cup—don’t bother peeling unless the skin’s dodgy)
• 3-4 green onions (scallions), sliced thin (I once used chives instead and no one noticed)

Let’s Get Baking (No Fancy Moves Required)

1. Get prepped: Preheat the oven to 350°F (175°C). Grease a standard loaf pan (9×5 inches—though I once used a 8×4 and it overflowed a bit, so put a baking sheet underneath if you’re not sure).
2. Mix dry stuff: In a big bowl, whisk together flour, baking powder, baking soda, salt, and pepper. I usually do this by hand, but a fork works in a pinch.
3. Mix wet stuff: In another bowl, beat the eggs. Add milk and olive oil, and give it a good stir. Nothing fancy—just combine.
4. Combine it all: Pour the wet mix into the dry. Stir just until it’s mostly combined—don’t overmix or it’ll get tough (I learned that the hard way; the bread was basically a brick). Then fold in the shredded zucchini, cheese, and green onions. If it looks a bit gloopy or lumpy, that’s fine. This is where I usually sneak a taste of the batter, by the way.
5. Bake: Scrape it all into your greased pan. Smooth the top a bit, but no need for perfection. Bake for about 45–55 minutes, or until a toothpick poked in the center comes out mostly clean (a little cheese goo is okay).
6. Cool: Let it cool in the pan for 10–15 minutes, then run a knife around the edges and turn it out onto a rack. Don’t panic if it sticks a little—it’ll still taste great.

Honestly Useful Notes (from Too Many Loaves)

• I used to squeeze all the liquid out of the zucchini. Now I just blot it with a paper towel; less mess, same result.
• If you overmix, it gets dense. But hey, toast it and add more butter—problem solved.
• You can double the green onions if you love that flavor, but don’t blame me if your breath scares away the cat.

Variations I’ve Tried (And One Not to Repeat)

• Tried adding diced ham—delicious, especially for breakfast.
• Swapped cheddar for pepper jack, and wow, that was spicy (kids didn’t touch it, more for me).
• Onion powder instead of green onions? Eh, not the same. Fresh is better.
• Once I got wild and threw in chopped walnuts. Not my thing, but maybe you’ll like it.

Gear I Use (But Don’t Stress If You Don’t Have It)

I use a box grater for the zucchini (never bothered with a food processor, though you could if you want to wash all those parts). Don’t have a loaf pan? Actually, I baked this in a muffin tin once; they were a bit crispy on the edges, but kind of fun. Just watch the baking time (start checking at 20 minutes).

Storage: How Long Does It Last? (Not Long, Honestly)

This bread keeps fine, wrapped up tight, for 2–3 days at room temp. I sometimes slice and freeze half—pull out a wedge and toast it, so good. But honestly, in my house it never lasts more than a day! Just disappears.

How I Like to Serve It (And a Weird Family Tradition)

Best eaten warm with a thick smear of salted butter, or alongside tomato soup (yes, even from a can—no shame). My daughter likes it with a fried egg on top, which sounds odd, but actually it’s really good. On Sundays, we’ll sometimes have it with a pot of this roasted tomato soup—if you’re looking for a recipe, Deb’s is ace. And if you want to see what else you can do with zucchini, Bon Appétit has loads of ideas.

Pro Tips Learned the Hard Way

• I once tried rushing the cooling step and the bread completely fell apart. Just wait. Go have a cuppa or something.
• Don’t skip greasing the pan—seriously, I thought parchment was optional, but nope, not if you want it to come out in one piece.
• If you’re using pre-shredded cheese, it’s fine, but freshly grated melts better. On second thought, most folks won’t know the difference.

FAQ (Yep, People Have Actually Asked Me These)

• Can I make this gluten-free? You can try using a one-for-one GF flour, but it’s a bit more crumbly. Still tastes great, though.
• Do I really need the green onions? Nah. I’ve left them out when I forgot to buy them. Tastes milder, but still good.
• What if I don’t like cheddar? Use jack or even mozzarella. I haven’t tried blue cheese, but I bet that would be… interesting.
• Can I add more veggies? Sure, but don’t go overboard—too much moisture and the bread gets soggy. Bell peppers work, but carrots make it a bit sweet, which I don’t love.
• Why is my bread dense? Most likely overmixing. Or maybe old baking powder (it happens to the best of us).

So there you go. The not-so-perfect, always tasty Green Onion Zucchini Cheddar Quick Bread. If you give it a go, let me know how it turns out—unless you eat it all before you remember to snap a photo. Happens to me, too.

★★★★★ 4.80 from 108 ratings

Green Onion Zucchini Cheddar Quick Bread

yield: 8 servings

prep: 20 mins

cook: 50 mins

total: 50 mins

A savory, moist quick bread packed with fresh zucchini, sharp cheddar cheese, and green onions. Perfect as a snack, side, or breakfast treat.

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Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1 1/2 cups grated zucchini (squeezed dry)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped green onions

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. 2
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
3. 3
   In another bowl, beat the eggs, then mix in the milk and vegetable oil until well combined.
4. 4
   Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini, cheddar cheese, and chopped green onions.
5. 5
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
6. 6
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220 caloriescal

Protein: 7gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 25gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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