CHEESY ZUCCHINI LOAF
An easy and delicious quick bread loaded with fresh zucchini and cheddar cheese. Perfect to serve with soups, or even on it's own.
Provided by oliveblogger
Categories Appetizer
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F and grease 9x5" pan. Begin by adding vinegar to milk and allowing it to sit while you get the batter ready (this creates the "buttermilk" effect).
- In a medium bowl combine flour, baking soda, baking powder, garlic powder and salt with a whisk to ensure ingredients are evenly distributed.
- In stand mixer mix melted butter with egg and add in milk mixture, mix well.
- Add dry ingredients to wet mixture and stir until JUST combined, do not overmix or your zucchini loaf will be flat and dense.
- Add in zucchini, chives and cheese and use wooden spoon to gently fold into the batter.
- Pour batter into prepared pan and bake for 50-60 minutes., when toothpick inserted comes out clean it is done. Allow to cool before removing from pan.
Nutrition Facts : Calories 203 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 334 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ZUCCHINI CHEESE BREAD
A simple zucchini quick bread that's bursting with cheddar cheese!
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- 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 9×5 inch loaf pan.*
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50-70 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.
Nutrition Facts : Nutrition Facts Calories 315, Fat 18g (Saturated 10g, Trans 0.4g), Cholesterol 94mg, Sodium 314mg, Carbs 26g (Fiber 1g, Sugars 1g), Protein 10g Nutrition by
ZUCCHINI-PARMESAN LOAF
This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
- In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).
- Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.
CHEESY ZUCCHINI CASSEROLE I
This is a good, cheesy, vegetable side dish ...very easy to prepare.
Provided by DC1
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g
ZUCCHINI MEATLOAF
Add nutrition in disguise-kids might eat that green veggie when it's mixed in a tasty meatloaf.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, mix all meatloaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
- Meanwhile, in small bowl, mix all topping ingredients.
- Remove meatloaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F. Let stand 5 minutes before serving.
Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 105 mg, Fiber 0 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 1/2 g
ZUCCHINI AND CHEESE
This is a quick and easy summer meal or side dish.
Provided by JUZELLA
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
- In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
- Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 14.7 g, Cholesterol 51.1 mg, Fat 15.2 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 9.4 g, Sodium 364.4 mg, Sugar 7.9 g
ZUCCHINI CHEESE BREAD
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
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.
ZUCCHINI CHEESE LOAF
Make and share this Zucchini Cheese Loaf recipe from Food.com.
Provided by loof751
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Shred the cheddar cheese and the zucchini. Chop the scallions.
- In a large bowl mix the flour, baking powder, sugar, salt and pepper.
- In a smaller bowl, combine 1/4 cup of the shredded cheddar and 2 tablespoons of parmesan cheese and set aside.
- Stir the remaining cheddar and parmesan into the flour mixture.
- Add the shredded zucchini and chopped scallions.
- In a medium bowl beat the eggs. Beat in milk and oil.
- Add the egg mixture to the flour mixture, stirring just until dry ingredients are moistened. Batter will be very thick.
- Put the batter into a greased 9x5 inch loaf pan. Sprinkle with reserved cheese.
- Bake at 350 degrees for 55-60 minutes.
Nutrition Facts : Calories 283.7, Fat 14.4, SaturatedFat 5, Cholesterol 61.2, Sodium 668.7, Carbohydrate 28.3, Fiber 1.4, Sugar 2.2, Protein 10.3
CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)
This was a forgotten recipe in Private Recipes folder. I vaguely remember working on it a year or so ago! I tried it out again this morning, and it's very good if I do say so myself. I use Splenda and low fat ingredients and am posting it that way for the nutritional info, but feel free to use regular ingredients if you desire. This makes two loaves so you can eat one and give one away or freeze for later use. When I made it this morning, I made a loaf and 10 muffins. Because I was using it as a breakfast bread I left out the brown sugar to make it less sweet. For a sweeter, snack type bread, make as written. Hope you enjoy!
Provided by little_wing
Categories Quick Breads
Time 1h15m
Yield 2 loafs
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
- Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
- Add cream cheese and beat until blended.
- In a separate bowl, combine dry ingredients.
- Slowly add flour mixture to egg mixture, beating constantly until combined.
- Fold in nuts and zucchini.
- Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
- Cool for 10 minutes in pan before turning out.
Nutrition Facts : Calories 2082, Fat 119.1, SaturatedFat 11.6, Cholesterol 292.6, Sodium 2904.9, Carbohydrate 214.6, Fiber 5.4, Sugar 113.7, Protein 41.8
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