CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)
This was a forgotten recipe in Private Recipes folder. I vaguely remember working on it a year or so ago! I tried it out again this morning, and it's very good if I do say so myself. I use Splenda and low fat ingredients and am posting it that way for the nutritional info, but feel free to use regular ingredients if you desire. This makes two loaves so you can eat one and give one away or freeze for later use. When I made it this morning, I made a loaf and 10 muffins. Because I was using it as a breakfast bread I left out the brown sugar to make it less sweet. For a sweeter, snack type bread, make as written. Hope you enjoy!
Provided by little_wing
Categories Quick Breads
Time 1h15m
Yield 2 loafs
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
- Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
- Add cream cheese and beat until blended.
- In a separate bowl, combine dry ingredients.
- Slowly add flour mixture to egg mixture, beating constantly until combined.
- Fold in nuts and zucchini.
- Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
- Cool for 10 minutes in pan before turning out.
Nutrition Facts : Calories 2082, Fat 119.1, SaturatedFat 11.6, Cholesterol 292.6, Sodium 2904.9, Carbohydrate 214.6, Fiber 5.4, Sugar 113.7, Protein 41.8
SAVORY CHEDDAR ZUCCHINI MUFFINS
I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
Provided by Pam Ziegler Lutz
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g
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