HERBED ZUCCHINI CHEESE BREAD
"This savory recipe makes a distinctive change from sweet zucchini bread and uses harvest from your herb garden, too. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main-dish soup or salad." -Hobbyfarmers.com
Provided by l0ve2c00k
Categories Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
- In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
- Stir in zucchini.
- Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
- Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
- Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.
CHEESY ZUCCHINI BREAD
Try this recipe if you are craving a cheesy, carb-heavy treat that includes zucchini and Cheddar cheese.
Provided by DCREWS21
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat 2 loaf pans with cooking spray.
- Mix baking mix, zucchini, Cheddar cheese, sugar, and salt together in a large mixing bowl. Combine milk, eggs, and butter in a food processor and blend. Pour milk mixture into the bowl with the zucchini mixture. Mix together, folding with a spatula, until dry ingredients are blended in.
- Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until golden brown, about 1 hour and 15 minutes. Cool pans on a wire rack for 10 minutes before inverting loaves.
Nutrition Facts : Calories 347 calories, Carbohydrate 31.6 g, Cholesterol 82.6 mg, Fat 20.3 g, Fiber 1 g, Protein 10.4 g, SaturatedFat 9.9 g, Sodium 894.1 mg, Sugar 4.3 g
CHEESY ZUCCHINI AND RED ONION FLATBREAD
Categories Cheese Onion Vegetable Appetizer Side Picnic Kid-Friendly Backyard BBQ Zucchini Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
ZUCCHINI CHEESE BREAD
This recipe came about when I was trying to make a zucchini bread that didn't call for sugar. I use slices of this attractive bread when making sandwiches.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion. , Pour into a greased 9x5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 219 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 307mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
PARMESAN ZUCCHINI BREAD
This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. -Christine Wilson, Sellersville, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 288mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
CHEDDAR ZUCCHINI BREAD
I found this recipe in Chatelaine magazine while sitting in the dentist office. Went home and made 2 of them and took one to work with a huge response for copies so posting here to make again. This bread is awesome when a slice is browned in a pan like a grilled cheese sandwich.
Provided by karen in tbay
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Lightly coat 9x5 inch loaf pan with oil.
- Use hands to squeeze out as much liquid as possible from grated zucchini to measure 1 cup. Pat dry with paper towel.
- In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in brown and granulated sugars. Then stir in zucchini and 1 1/2 cups cheese.
- In a small bowl, whisk eggs with 1/3 cup oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan, smooth then sprinkle with remaining 1/2 cup cheese.
- Bake in centre of preheated oven until cake tester inserted into centre of loaf comes out clean, 45 to 50 minutes. Let stand 10 minutes then turn loaf onto cooling rack.
- Terrific warm or at room temp or cool completely then wrap in plastic.
- Loaf will keep well at room temp up to 3 days or overwrap with foil and freeze up to 2 months.
- Try a slice browned in a pan. Butter both sides lightly and grill.MMMMM.
Nutrition Facts : Calories 2966.3, Fat 172.5, SaturatedFat 68.8, Cholesterol 700.2, Sodium 5498.1, Carbohydrate 257.7, Fiber 6.7, Sugar 108, Protein 99.3
CHEESY ZUCCHINI BREAD WITH HERBS
This savory recipe makes a distinctive change from sweet zucchini bread. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main dish soup or salad. Refrigerate any leftovers.
Provided by inkflight
Categories Zucchini Bread
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
- Place flour, Cheddar cheese, green onion, dill, parsley, baking powder, salt, baking soda, and pepper in a large bowl; stir to mix well.
- Beat eggs lightly in a separate bowl. Add milk and oil; mix well. Stir in zucchini.
- Add zucchini mixture to flour mixture and stir just until batter is moistened; do not overmix. Pour batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Leave in the pan for 15 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 20.7 g, Cholesterol 50 mg, Fat 10.7 g, Fiber 0.9 g, Protein 7.3 g, SaturatedFat 3.6 g, Sodium 484.6 mg, Sugar 1 g
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