Zucchini Cheese Bread Food

CHEESY ZUCCHINI BAKE

Steps:

• Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2-qt. casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350° for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.

HERBED ZUCCHINI CHEESE BREAD

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.

ZUCCHINI CHEESE BREAD

Steps:

• Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese.
• Mix the flour, baking powder, baking soda and salt.
• Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*
• Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50-70 minutes.
• Let cool a bit before running a knife around the inside edge of the pan, removing the loaf, slicing and enjoying topped with melted butter.

ZUCCHINI CHEESE BREAD

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.

CHEDDAR ZUCCHINI BREAD

Steps:

• Preheat oven to 350˚F. Spray a loaf pan (9x5 inch) with nonstick spray.
• In a large bowl, combine flour, baking powder, salt, and baking soda. Stir to combine.
• Add zucchini, garlic, 1 cup cheese, eggs, milk, and butter to dry mixture and fold together until completely moistened.
• Pour dough into the prepared pan and smooth with a spatula or back of a spoon. Add additional cheese on top if desired.
• Bake for 50 minutes or until golden and toothpick inserted in the middle comes out clean.

CHEESY ZUCCHINI BREAD WITH HERBS

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.

CHEESY ZUCCHINI BREAD

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.

ZUCCHINI CHEESE BREAD

Steps:

• Heat oven to 350 degrees.
• Spray 8 or 9 inch round cake pan with nonstick cooking spray.
• Lightly spoon flour into measuring cup; level off.
• In large bowl, combine flour, baking powder, onion salt, and garlic powder.
• In medium bowl, combine zucchini, yogurt, pimiento, Parmesan cheese, hot pepper sauce, and egg; mix well.
• Add to dry ingredients; stir just until dry ingredients are moistened.
• Spread evenly in spray-coated pan.
• Bake at 350 degrees for30-35 minutes or until toothpick inserted in center comes out clean.
• Sprinkle cheese over top; return to oven 2-3 minutes or until cheese melts.

ZUCCHINI CASSEROLE WITH PARMESAN

Steps:

• Preheat the oven to 375°F.
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the zucchini slices and season with 1/2 teaspoon kosher salt and the black pepper. Cook, stirring occasionally, until the zucchini is softened but still vibrant and green, about 10 minutes. Remove from the heat.
• While the zucchini is cooking, melt 2 tablespoons of the butter in the microwave or on the stove top, and set aside to cool. In a medium bowl, mix 1 tablespoon of the cooled, melted butter with the sour cream, 1/2 teaspoon kosher salt, and then the egg yolk. Fold into the zucchini mixture with 1/4 cup of the grated Parmesan cheese and 1 tablespoon of the chives.
• Spray a 7 X 11-inch or 2-quart baking dish with cooking spray, then transfer the zucchini mixture to the dish. In a small bowl, combine the bread crumbs with the remaining melted butter and Parmesan cheese, plus the remaining chopped chives. Sprinkle the bread crumb mixture evenly over the zucchini. Cover with foil and bake until warmed through and the cheese has started to melt, about 15-20 minutes. Remove the foil and raise the oven temperature to 450°F. Bake until the top is browned and the filling is bubbling at the edges, about 10 minutes. Sprinkle with more fresh chives if desired, and serve.