Savory Zucchini Bread With Italian Seasonings Recipes

SAVORY ZUCCHINI BREAD WITH ITALIAN SEASONINGS

Steps:

• Preheat the oven to 350 degrees F (175C). Spread a thin layer of olive oil evenly onto every inner surface of a standard 9"x5" loaf pan. Dust with flour to coat evenly. Or line the pan with parchment paper. Remove the ends of the zucchini, then shred it into a colander using the large side of a box grater. Add the salt and toss to distribute evenly. Leave the colander in the sink or over a bowl and allow the excess water to drain from the zucchini for at least 15 minutes. In a large bowl, whisk the flour, sugar, baking powder, and paprika together. In another bowl, whisk the eggs, olive oil and water together until the mixture has emulsified (combined) and it's light and frothy. Add the drained zucchini and thyme in with the egg mixture and stir to combine. Dump the egg mixture into the flour mixture and use a spatula to fold everything together until the mixture is just combined. Be careful not to over-mix the batter or the bread will become tough. Spread half the batter into your prepared loaf pan then add half the cheese. Add the rest of the batter and smooth off the top. Stick the remaining cheese on top, and then place the pan in the oven. Bake until a toothpick comes out clean (about 45 minutes in a convection oven). When the zucchini bread is done, remove it from the oven and allow it to cool for 10 minutes in the pan, and then transfer it to a wire rack and let it cool completely.

SAVORY ZUCCHINI CHEESE BREAD

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.

SAVORY ZUCCHINI PARMESAN BREAD

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.