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.
ZUCCHINI-PARMESAN LOAF
This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
- In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).
- Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.
SAVORY ZUCCHINI BEER BREAD
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
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.
SAVORY ZUCCHINI PARMESAN BREAD
From Clabbergirl.com comes this wonderful way to make your zucchini bread! These loaves are great to give away in their mini form, or keep some in the freezer to keep as quick hors d'oeuvres along with some nice cheeses. In larger form, they're great for gatherings and potlucks. Enjoy! :)
Provided by Julesong
Categories High In...
Time 1h5m
Yield 12 mini loaves, 6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 350 degrees F. Pan spray the loaf pans or brush them with olive oil (either 6 3x5 loaves or 12 2x4 loaves).
- In a large bowl using a whisk, combine the flours, baking power, baking soda, and salt.
- In the center of the mixture, make a well and add the oil, beaten eggs, buttermilk, honey, rosemary, thyme, 1 1/2 cups Parmesan cheese, and the grated zucchini. Stir together in the bowl with a wooden spoon, but do not overmix (you don't want the dough to become tough).
- Evenly divide the dough between the prepared pans, then top with the reserved 1/2 cup of grated Parmesan.
- Bake in 350 degree oven for about 50 minutes or until a toothpick inserted in the middle comes clean (baking times will vary according to ovens, altitude, and sizes of pans).
- Remove from oven and let cool on a wire rack.
- Makes approximately 6 3x5 loaves or 12 2x4 loaves.
SAVORY ZUCCHINI BISQUICK BREAD
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
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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- In a large bowl, mix the flour, baking powder, baking soda and salt. Add in the sour cream, melted butter and eggs. Stir well to combine. Then fold in the shredded zucchini, 3/4 cup parmesan, Italian blend cheese, and chive.
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