Description
This hearty, cheesy quick bread brings back memories of summer gardens and the comforting smell of fresh baking. The zucchini keeps it tender and moist, while sharp cheddar and green onions give each bite a rich, savory punch. It’s the kind of recipe that turns simple ingredients into something special—perfect alongside soups, salads, or just toasted with a bit of butter. Bake it once, and it might just become your go-to loaf.
Ingredients
• 1 1/2 cups zucchini, grated (squeeze out extra moisture)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk (2%, whole, or non-fat)
• 1 tbsp vinegar (white or apple cider)
• 1 egg
• 3 tbsp butter, melted
• 1 1/2 cups sharp cheddar cheese, grated
• 2 green onions, chopped
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5″ loaf pan.
In a bowl, mix milk and vinegar; let sit 5 minutes (makes buttermilk).
In a large bowl, whisk flour, baking powder, baking soda, and salt.
Stir in zucchini, cheddar, and green onions.
In another bowl, whisk the milk mixture with egg and melted butter.
Combine wet and dry ingredients; mix gently until just combined.
Pour into loaf pan and bake 45–55 minutes, until golden and a toothpick comes out clean.
Cool 10 minutes in the pan, then transfer to a rack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 10 Slices per slice
- Calories: 220 per slice
- Sodium: 320mg per slice
- Fat: 10g per slice
- Carbohydrates: 24g per slice
- Protein: 7g per slice