Savory Zucchini Bisquick Bread Recipes

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SAVORY ZUCCHINI BISQUICK BREAD



Savory Zucchini Bisquick Bread image

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

1 cup biscuit mix
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon oregano
1/2 cup parmesan cheese
1 dash red peppers or 1 dash Tabasco sauce
2 tablespoons parsley, chopped
1 clove garlic, crushed
1/2 cup vegetable oil
4 eggs, slightly beaten
3 cups zucchini, thinly sliced

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.

BISQUICK ZUCCHINI BREAD RECIPE - (3.4/5)



BISQUICK ZUCCHINI BREAD Recipe - (3.4/5) image

Provided by á-9318

Number Of Ingredients 9

2 c. Bisquick
1 1/2 c. zucchini, shredded
1/4 c. vegetable oil
2 tsp. cinnamon
1/2 c. nuts, chopped
3/4 c. sugar
3 eggs
1 tsp. vanilla
1 tsp. nutmeg

Steps:

  • Heat oven to 350 degrees. Grease bottom only of loaf pan. Beat all ingredients on low speed, scraping bowl constantly every 30 seconds. Beat on medium speed, scrape bowl occasionally. Pour into pan and bake until toothpick comes out clean, 50 to 55 minutes. Cool completely before slicing. Store in refrigerator.

BAKED ZUCCHINI SQUARES



Baked Zucchini Squares image

"This savory zucchini bake is a real crowd-pleaser," writes Anna Tarlini of Philadelphia, Pennsylvania.

Provided by Taste of Home

Time 45m

Yield 16-20 servings.

Number Of Ingredients 10

1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1/2 teaspoon salt
4 eggs
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced

Steps:

  • In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.

Nutrition Facts : Calories 103 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 186mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SAVORY ZUCCHINI CHEESE BREAD



Savory Zucchini Cheese Bread image

Make and share this Savory Zucchini Cheese Bread recipe from Food.com.

Provided by nvermd

Categories     Quick Breads

Time 1h

Yield 1 round loaf

Number Of Ingredients 11

1 cup chopped onion
1/4 cup butter
2 1/2 cups Bisquick
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 cup milk
3 eggs
1 1/2 cups shredded zucchini
1 cup shredded cheddar cheese
3/4 cup toasted chopped almonds

Steps:

  • In saucepan, melt butter.
  • Cook onion until soft.
  • Cool slightly.
  • Mix onion mixture, bisquick, herbs, milk and eggs; beat on high for one minute.
  • Stir in remaining ingredients.
  • Spread in greased and floured 9" round pan.
  • Bake at 400 degrees for about 40 minutes until wooden pick comes out clean.
  • Cool slightly and remove from pan.

Nutrition Facts : Calories 3123.9, Fat 202, SaturatedFat 75.2, Cholesterol 889.7, Sodium 5471.9, Carbohydrate 238.5, Fiber 23.2, Sugar 51.9, Protein 100.2

SAVORY ZUCCHINI BEER BREAD



Savory Zucchini Beer Bread image

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

2 medium zucchini or yellow squash (about 12 ounces total), coarsely grated
1 teaspoon salt, divided
¼ cup plus 1 tablespoon olive oil, plus more for greasing
3 cups all-purpose flour (substitute up to half whole-wheat flour)
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon freshly ground black pepper
2 scallions, green and white parts, thinly sliced
¼ cup coarsely shredded Parmesan cheese
2 tablespoons finely shredded Parmesan cheese
1¼ cups light and crisp beer, such as a lager, pilsner, or Kolsch

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.

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