Zucchini Garlic Cheese Bread Recipes

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ZUCCHINI CHEESE BREAD



Zucchini Cheese Bread image

These bread is packed full of flavor. You will be even more surprized that they are only 2 WW points.

Provided by Audrey M

Categories     Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour or 1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon onion salt
1/4 teaspoon garlic powder
1 cup coarsely shredded unpeeled zucchini
1/4 cup low-fat plain yogurt
2 ounces grated parmesan cheese
1/4 teaspoon hot pepper sauce
1 egg
1/4 cup shredded lowfat swiss cheese

Steps:

  • Heat oven to 350 degrees.
  • Spray 8 or 9 inch round cake pan with nonstick cooking spray.
  • Lightly spoon flour into measuring cup; level off.
  • In large bowl, combine flour, baking powder, onion salt, and garlic powder.
  • In medium bowl, combine zucchini, yogurt, pimiento, Parmesan cheese, hot pepper sauce, and egg; mix well.
  • Add to dry ingredients; stir just until dry ingredients are moistened.
  • Spread evenly in spray-coated pan.
  • Bake at 350 degrees for30-35 minutes or until toothpick inserted in center comes out clean.
  • Sprinkle cheese over top; return to oven 2-3 minutes or until cheese melts.

Nutrition Facts : Calories 114.9, Fat 3.1, SaturatedFat 1.6, Cholesterol 34.4, Sodium 183.4, Carbohydrate 14.6, Fiber 0.6, Sugar 2, Protein 6.8

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.

GARLIC ZUCCHINI DAMPER BREAD



Garlic Zucchini Damper Bread image

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time.

Provided by Sarah_Jayne

Categories     Quick Breads

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 teaspoon extra virgin olive oil
1 cup zucchini, shredded
3 1/2 cups self rising flour
2 tablespoons butter, soft
3/4 cup nonfat milk
1/2 cup water
2 garlic cloves, minced (I grate mine with a microplane)
2 1/2 teaspoons Dijon mustard
2 tablespoons parmesan cheese
2 teaspoons dried basil
1 teaspoon butter, melted
1/2 teaspoon parmesan cheese

Steps:

  • Heat the oil in sauce pan and add shredded zucchini.
  • Cook, stirring constantly, just a couple of minutes until the zucchini is softened.
  • Put the flour and butter into a large bowl.
  • Work the butter through the flour with your fingers until fully combined.
  • Add in the rest of the ingredients apart from the last teaspoon of melted butter and 1/2 teaspoon Parmesan cheese.
  • Combine until it comes together as a dough.
  • Tip out onto a lightly floured surface and knead for a couple minutes not over working too much.
  • Form into a large ball and either cover in a clean dish towel or wrap in plastic wrap. Let it rest for 30 minutes.
  • Preheat oven to 375 degrees.
  • Spread the melted butter over the top and dust with reserved cheese.
  • Put on baking tray and bake for 25 to 30 or until the top has turned a light golden brown and a toothpick comes out clean.

Nutrition Facts : Calories 329.6, Fat 6.6, SaturatedFat 3.4, Cholesterol 14.1, Sodium 1027.4, Carbohydrate 57, Fiber 2.4, Sugar 2.2, Protein 9.4

ZUCCHINI NOODLES IN GARLIC-PARMESAN CREAM SAUCE



Zucchini Noodles in Garlic-Parmesan Cream Sauce image

Elevate simple zucchini with a rich garlic and Parmesan cream sauce. Serve it as a side for chicken or pork with a tossed salad.

Provided by Bibi

Categories     Zucchini Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 ½ medium zucchini, spiralized (about 4 cups)
1 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cloves garlic, minced
½ cup heavy cream
½ cup milk
1 cup shredded Parmesan cheese
salt and freshly ground black pepper to taste
½ cup sliced cherry tomatoes
2 tablespoons chopped fresh parsley

Steps:

  • Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
  • Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
  • Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
  • Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
  • Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
  • Toss with sliced cherry tomatoes before serving and garnish with parsley.

Nutrition Facts : Calories 174.9 calories, Carbohydrate 6.7 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 8.4 g, Sodium 553.8 mg

CHEESY ZUCCHINI BREAD



Cheesy Zucchini Bread image

Try this recipe if you are craving a cheesy, carb-heavy treat that includes zucchini and Cheddar cheese.

Provided by DCREWS21

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h40m

Yield 16

Number Of Ingredients 9

cooking spray
6 cups all-purpose baking mix (such as Bisquick®)
2 cups grated zucchini
10 ounces shredded sharp Cheddar cheese
2 tablespoons white sugar
1 teaspoon salt
2 cups milk
4 medium eggs
4 ounces butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat 2 loaf pans with cooking spray.
  • Mix baking mix, zucchini, Cheddar cheese, sugar, and salt together in a large mixing bowl. Combine milk, eggs, and butter in a food processor and blend. Pour milk mixture into the bowl with the zucchini mixture. Mix together, folding with a spatula, until dry ingredients are blended in.
  • Divide batter evenly between the prepared loaf pans.
  • Bake in the preheated oven until golden brown, about 1 hour and 15 minutes. Cool pans on a wire rack for 10 minutes before inverting loaves.

Nutrition Facts : Calories 347 calories, Carbohydrate 31.6 g, Cholesterol 82.6 mg, Fat 20.3 g, Fiber 1 g, Protein 10.4 g, SaturatedFat 9.9 g, Sodium 894.1 mg, Sugar 4.3 g

ONION ZUCCHINI BREAD



Onion Zucchini Bread image

Only two steps and this bread is mixed and ready for the oven! We love the flavor of the onion and Parmesan cheese. Baked in a round pan, it looks nice on the table whole or sliced in wedges.

Provided by Taste of Home

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

3 cups all-purpose flour
3/4 cup chopped onion
1/2 cup grated Parmesan cheese, divided
5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 large eggs, lightly beaten
3/4 cup finely shredded zucchini

Steps:

  • In a large bowl, combine the flour, onion, 6 tablespoons of Parmesan cheese, baking powder, salt and baking soda. In a small bowl, combine the buttermilk, oil, eggs and zucchini; stir into flour mixture just until blended. , Spoon into a greased 9-in. round baking pan. Sprinkle with remaining Parmesan. Bake at 350° for 40- 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. ,

Nutrition Facts : Calories 281 calories, Fat 9g fat, Cholesterol 4mg cholesterol, Sodium 448mg sodium, Carbohydrate 40g carbohydrate, Fiber 2g fiber), Protein 8g protein.

ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA



Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella image

In this highly zesty recipe, thick slices of zucchini are broiled until golden and tender, then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic. While it bakes, the cheese melts, the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana - but without the frying. If you're feeding more than two, this recipe can be doubled. Just make sure to use two rimmed baking pans so the zucchini doesn't overlap and become soggy. If you have Castelvetrano olives, use them here; they add nice crunch and color.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, vegetables, main course

Time 25m

Yield 2 servings

Number Of Ingredients 14

Extra-virgin olive oil, as needed
4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
Fine sea salt
1/2 cup panko bread crumbs
1/2 cup grated Parmesan
4 anchovy fillets, minced
1 garlic clove, finely grated or mashed to a paste
1/2 teaspoon herbes de Provence or dried oregano
Pinch of red-pepper flakes, plus more for serving
4 ounces mozzarella, grated (about 1 cup)
Black pepper
3 tablespoons chopped, pitted black or green olives
2 tablespoons torn basil or parsley leaves
Lemon wedges, for serving

Steps:

  • Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
  • Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
  • Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
  • When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
  • Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

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