* Exported from MasterCook *
Bread, Zucchini Cheese
Recipe By : Kevin Lynch
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Quick Bread Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups zucchini -- shredded, do not squeeze
1/4 cup green onion -- sliced, optional
2 large eggs
3/4 cup sour cream
1/4 cup butter -- melted and cooled
1 1/2 cup cheddar cheese -- shredded
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
A simple zucchini quick bread that's bursting with cheddar cheese!
Prep: 10 minutes
Cook: 1 hour
Total: 1:10
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 9x5" loaf pan.Note: *
Bake in a preheated 350F/180C oven until a toothpick pushed into the
center of the bread comes out clean, about 50 to 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.
Note: *The zucchini is the source of some of the liquid for this
recipe so after you shred the zucchini do not squeeze out or drain
off any of it's liquid. Because zucchini has different amounts of
liquid, if your batter ends up being too thick to pour into the pan,
feel free to mix in 1-2 tablespoons of milk or water.
Option: Replace the sour cream with buttermilk (or milk) and squeeze
as much extra liquid out of the zucchini as you can.
Option: Omit the green onions.
Option: Add one or more herbs like chives, parsley, dill, etc.
Option: Add 2 tablespoons parmigiano reggiano (parmesan cheese) for
even more cheese flavour!
Option: Use a different kind of cheese like gruyere!
Option: Sprinkle an additional 1/2 cup shredded cheese on top of the
batter before baking to have a nice cheese covered top!
Tip: I enjoy warming this bread up a little and slathering on butter
to melt into it when serving! Yum!
Tip: Use medium sized zucchini with a width/diameter of around 1.5-2"
or less. (Thicker zucchini have a lot more liquid in them.)
Cal 315, Fat 18g, Carb 26g, Sod 314mg, Fiber 1g, Pro 10g
Source:
"The Best of Closet Cooking 2021"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 320 Calories; 19g Fat (53.2%
calories from fat); 11g Protein; 26g Carbohydrate; 1g Dietary Fiber;
100mg Cholesterol; 525mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0101