Savory Zucchini Bread With Italian Seasonings Recipes

SAVORY ZUCCHINI BREAD WITH ITALIAN SEASONINGS

SAVORY ZUCCHINI BREAD WITH ITALIAN SEASONINGS image

Categories Bread Cheese Vegetable Breakfast Bake Vegetarian Quick & Easy Summer Healthy

Yield 1 loaf

Number Of Ingredients 11

Ingredients

325 grams zucchini (about 2 medium zucchinis)
1 teaspoon salt
1 1/2 cups flour - all-purpose
1 tablespoon sugar - granulated
1 1/2 teaspoons baking powder
1 teaspoon paprika
3 large eggs
1/3 cup olive oil
2 tablespoons water
1 sprigs thyme - fresh stems removed and leaves minced
3 oz Cheddar cheese cut into 1/4 inch cubes

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

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

Ingredients

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 PARMESAN BREAD

Savory Zucchini Parmesan Bread image

From Clabbergirl.com comes this wonderful way to make your zucchini bread! These loaves are great to give away in their mini form, or keep some in the freezer to keep as quick hors d'oeuvres along with some nice cheeses. In larger form, they're great for gatherings and potlucks. Enjoy! :)

Provided by Julesong

Categories High In...

Time 1h5m

Yield 12 mini loaves, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups whole wheat flour
2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/3 cup olive oil
4 eggs, beaten
2 cups buttermilk
1/4 cup honey
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
2 cups grated parmesan cheese, divided
2 cups grated zucchini

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.

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