Herbed Zucchini Cheese Bread |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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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. - 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 |
Directions:
1. Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
2. In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
3. Stir in zucchini.
4. Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
5. Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
6. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
7. Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.
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