Herbed Zucchini Cheese Bread Recipes

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HERBED ZUCCHINI CHEESE BREAD



Herbed Zucchini Cheese Bread image

"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." -Hobbyfarmers.com

Provided by l0ve2c00k

Categories     Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 13

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

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 HERB CASSEROLE



Zucchini Herb Casserole image

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

Provided by Debi Blair McGinness

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 12

⅓ cup uncooked long grain white rice
⅔ cup water
2 tablespoons vegetable oil
1 ½ pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 ¼ teaspoons garlic salt
½ teaspoon basil
½ teaspoon sweet paprika
½ teaspoon dried oregano
1 ½ cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
  • Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
  • Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g

ZUCCHINI CHEESE BREAD



Zucchini Cheese Bread image

This recipe came about when I was trying to make a zucchini bread that didn't call for sugar. I use slices of this attractive bread when making sandwiches.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup vegetable oil
2-1/2 cups shredded unpeeled zucchini (about 2 medium)
1 cup shredded cheddar cheese
1/2 cup chopped onion

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.

Nutrition Facts : Calories 219 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 307mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

MONUMENT CAFE WHOLE WHEAT ZUCCHINI-HERB BREAD



Monument Cafe Whole Wheat Zucchini-Herb Bread image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup warm water
2 tablespoons honey
2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
1 cup whole wheat flour
1 1/2 cups grated zucchini
1 1/2 tablespoons olive oil, plus more for bowl
1 tablespoon chopped fresh herbs, such as rosemary, basil or tarragon (we used rosemary)
2 teaspoons salt

Steps:

  • Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
  • In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.
  • Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.
  • Preheat the oven to 325 degrees F.
  • Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.

CHEESY ZUCCHINI BREAD WITH HERBS



Cheesy Zucchini Bread with Herbs image

This savory recipe makes a distinctive change from sweet zucchini bread. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main dish soup or salad. Refrigerate any leftovers.

Provided by inkflight

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h

Yield 10

Number Of Ingredients 14

2 cups all-purpose flour
1 cup shredded sharp Cheddar cheese
2 tablespoons finely chopped green onion
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon freshly ground black pepper
1 cup shredded zucchini
¼ teaspoon ground cayenne pepper
2 eggs
½ cup milk
¼ cup olive oil

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.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 20.7 g, Cholesterol 50 mg, Fat 10.7 g, Fiber 0.9 g, Protein 7.3 g, SaturatedFat 3.6 g, Sodium 484.6 mg, Sugar 1 g

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