Savory Zucchini Beer Bread Food

SAVORY ZUCCHINI BEER BREAD

Savory Zucchini Beer Bread image

Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.

Provided by Lukas Volger

Categories HarperCollins Bake Bread Zucchini Green Onion/Scallion Breakfast snack Summer Parmesan Beer Soy Free Peanut Free Tree Nut Free Vegetarian

Yield Makes 1 (8½ x 4½ -inch) loaf

Number Of Ingredients 11

Ingredients

2 medium zucchini or yellow squash (about 12 ounces total), coarsely grated
1 teaspoon salt, divided
¼ cup plus 1 tablespoon olive oil, plus more for greasing
3 cups all-purpose flour (substitute up to half whole-wheat flour)
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon freshly ground black pepper
2 scallions, green and white parts, thinly sliced
¼ cup coarsely shredded Parmesan cheese
2 tablespoons finely shredded Parmesan cheese
1¼ cups light and crisp beer, such as a lager, pilsner, or Kolsch

Steps:

Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It'll be a dense and tacky batter. Scrape into the prepared pan.
Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it'll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.

HERBED ZUCCHINI CHEESE BREAD

Herbed Zucchini Cheese Bread image

"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

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons of your favorite fresh herbs (such as dill and parsley or rosemary, basil, and oregano, chopped)
2 tablespoons green onions or 2 tablespoons shallots, finely chopped
1 cup sharp cheddar cheese, grated
2 eggs
1/4 cup olive oil
1/2 cup milk
1 cup zucchini, shredded

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.

SAVORY ZUCCHINI BISQUICK BREAD

Savory Zucchini Bisquick Bread image

Make and share this Savory Zucchini Bisquick Bread recipe from Food.com.

Provided by Aroostook

Categories Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup biscuit mix
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon oregano
1/2 cup parmesan cheese
1 dash red peppers or 1 dash Tabasco sauce
2 tablespoons parsley, chopped
1 clove garlic, crushed
1/2 cup vegetable oil
4 eggs, slightly beaten
3 cups zucchini, thinly sliced

Steps:

Mix all ingredients, adding zucchini last after other ingredients are well mixed.
Bake at 350F for 25 minutes in a greased 13x9x2-inch pan.

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