Herbed Zucchini Cheese Bread

READY IN: 1hr 45mins
Recipe by l0ve2c00k

"This savory recipe makes a distinctive change from sweet zucchini bread and uses harvest from your herb garden, too. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main-dish soup or salad." -Hobbyfarmers.com

Top Review by Paris D

This was excellent - very moist and flavorful. For the fresh herb, we used basil. In place of the eggs, we used 1/2 cup of Egg Beaters. For the olive oil, we used 2 tablespoons Canola oil and 2 tablespoons unsweetened applesauce. We also used skim milk. These changes reduced the fat in the entire loaf of bread by 31 grams, the cholesterol by a whopping 417 milligrams and increased the protein by 9 grams. It was DELICIOUS! We also sprinkled some dry crumbled thyme on top before putting it in the oven.

Ingredients Nutrition

Directions

  1. Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
  2. In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
  3. Stir in zucchini.
  4. Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
  5. Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
  6. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  7. Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.

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