Zucchini Parmesan Bread With Poppy Seeds Recipes

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ZUCCHINI-PARMESAN BREAD WITH POPPY SEEDS



Zucchini-Parmesan Bread with Poppy Seeds image

Poppy seeds add a delicate crunch to this savory, cheesy zucchini loaf.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Yield Makes one 9-by-5 inch loaf

Number Of Ingredients 12

1 stick unsalted butter, melted, plus more for pan
2 1/4 cups unbleached all-purpose flour, plus more for pan
3 cups shredded zucchini (from 2 medium)
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon poppy seeds
3 1/2 ounces Parmesan, shredded (1 1/2 cups)
3 large eggs, room temperature
1/3 cup sour cream

Steps:

  • Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
  • Place zucchini in the center of a clean kitchen towel or a few layers of cheesecloth. Gather into a tight bundle and squeeze out as much excess liquid as possible; set aside. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, baking soda, and poppy seeds, 30 seconds. Add 1 cup cheese; toss to evenly coat in flour mixture. In another bowl, whisk together butter, eggs, sour cream, and zucchini until smooth. Make a well in flour mixture and pour zucchini mixture into it. Stir together just until combined and no dryflour remains (do not overmix). Transfer to prepared pan. Top evenly with remaining 1/2 cup cheese.
  • Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

ZUCCHINI-PARMESAN LOAF



Zucchini-Parmesan Loaf image

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

1/3 cup olive oil, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1/3 cup milk
2 large eggs
1 cup grated Parmesan cheese (about 4 ounces)
2 teaspoons baking powder
Coarse salt and ground pepper
1/2 pound (about 1 medium) zucchini, coarsely grated

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.

LEMON POPPY SEED ZUCCHINI BREAD



Lemon Poppy Seed Zucchini Bread image

A little heavier than regular zucchini bread but so delicious!

Provided by Diana Karolak

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h15m

Yield 24

Number Of Ingredients 11

3 eggs
2 cups shredded zucchini
1 ⅔ cups white sugar
¾ cup vegetable oil
2 teaspoons lemon extract
2 teaspoons poppy seeds
1 teaspoon baking soda
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 26.1 g, Cholesterol 20.5 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 187.9 mg, Sugar 14 g

PARMESAN ZUCCHINI BREAD



Parmesan Zucchini Bread image

This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. -Christine Wilson, Sellersville, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion

Steps:

  • In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 288mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

ZUCCHINI AND PARMESAN BREAD



Zucchini and Parmesan Bread image

Looking for something different to do with your zucchini, try this its fantastic, and no yeast!! Grated carrot of pumpkin can be substitued with the zucchini, and different herbs could be added. I like it with a savoury butter A friend use maple syrup on top of hers, something I have not yet tried!!!!

Provided by Tisme

Categories     Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups coarsley grated zucchini
2 1/4 cups plain flour
3 teaspoons caster sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of, finely grated
1 cup finely grated parmesan cheese
1/2 teaspoon ground black pepper
3/4 cup milk
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 eggs
1 teaspoon rosemary, extra for topping
1/4 cup pine nuts

Steps:

  • Preheat oven to 180c. Grease and line the base of a 19cm x 9cm loaf pan.
  • Place zucchini on kitchen paper and dry well.
  • Put flour, sugar, baking powder, salt and lemon zest into a bowl and mix well. Add zucchini to dry ingredients with parmesan cheese and pepper and mix lightly with a fork. Make a hollow in the centre. Whisk together milk, oil, rosemary and eggs. Pour mixture into hollow and stir until smooth. Pour batter into the pan and smooth the top of the loaf. Sprinkle with the extra rosemary and pinenuts.
  • Bake for 50 minutes or until a scewer inserted into the loaf comes out clean. Cool 10 minutes in the pan on a wire rack before turning the loaf out.

Nutrition Facts : Calories 313.4, Fat 15.7, SaturatedFat 4.3, Cholesterol 60.7, Sodium 504.2, Carbohydrate 31.8, Fiber 1.4, Sugar 2.5, Protein 11.6

ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI



Zesty Parmesan-Breadcrumb-Crusted Zucchini image

The perfect answer to an easy side dish or snack.

Provided by Food City

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 8

Number Of Ingredients 10

Pan spray
1 ½ pounds zucchini
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Food Club® Dried Oregano
½ teaspoon red pepper flakes
½ teaspoon Food Club® Paprika
½ cup Food Club® Panko Breadcrumbs
¼ cup grated Belgioioso® Parmesan cheese
2 tablespoons Food Club® Extra-Virgin Olive Oil

Steps:

  • Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
  • Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
  • Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
  • Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
  • Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 8.1 g, Cholesterol 3.3 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 315 mg, Sugar 1.5 g

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