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Savory Green Onion Zucchini Cheddar Bread

Irresistibly Savory Green Onion Zucchini Cheddar Bread

Try this Savory Green Onion Zucchini Cheddar Bread, a delightful blend of flavors, perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 40 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bread Base
  • 2 cups all-purpose flour Whole wheat flour can add a nuttier flavor
  • 1 tablespoon baking powder Ensure it's fresh for effective rising
  • 1 teaspoon baking soda
  • 1 teaspoon table salt Sea salt can be used as a substitute
Wet Mixture
  • 1 cup milk Plant-based milk can be used for dairy-free option
  • 1 tablespoon vinegar Can substitute with lemon juice
  • ¼ cup melted butter Vegetable oil can work for vegan options
  • 1 large egg Replace with flaxseed mixture for vegan option
Savory Add-Ins
  • 1 cup zucchini Medium-sized is recommended
  • 1 cup sharp cheddar cheese Freshly grated is best for melting
  • ¼ cup chopped green onions Chives can substitute or omit if preferred

Equipment

  • 9x5 inch bread pan
  • box grater
  • Large mixing bowl
  • small mixing bowl
  • spatula

Method
 

Build the Bread
  1. Preheat your oven to 350°F (175°C) and coat a 9x5 inch bread pan with non-stick spray or butter.
  2. Grate the zucchini and squeeze out the excess moisture using a paper towel or cheesecloth.
  3. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl.
  4. Combine milk and vinegar in a small bowl and let it sit for 5 minutes. Then whisk in melted butter and egg.
  5. Fold the wet mixture into the dry ingredients gently until just combined; the batter should be slightly lumpy.
  6. Fold in the grated zucchini, sharp cheddar cheese, and chopped green onions.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for about 1 hour until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool for 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure to remove excess moisture from the zucchini and allow the bread to cool for better texture.

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