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    You are in: Home / Recipes / Herbed Zucchini Cheese Bread Recipe
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    Herbed Zucchini Cheese Bread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 24, 2010

      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.

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    • on July 12, 2013

      Wow, this is really good. I used a sharp cheese and fresh herbs (mostly thyme plus some marjoram and rosemary). I also used spring onions. I salted the zucchini and let it drain some of the excess water out, which left the batter dry... but it turned out great.

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    • on July 30, 2009

      This was great, lovely flavour & texture, I made it to go along with some soup using a mix of tasty & parmesan cheese and adding garlic granules along with some chives, dill & chervil dry spice mix I had on hand. Will be making this often. Thanks for posting!

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    Nutritional Facts for Herbed Zucchini Cheese Bread

    Serving Size: 1 (789 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2098.2
     
    Calories from Fat 977
    46%
    Total Fat 108.6 g
    167%
    Saturated Fat 37.6 g
    188%
    Cholesterol 558.7 mg
    186%
    Sodium 2859.0 mg
    119%
    Total Carbohydrate 206.3 g
    68%
    Dietary Fiber 8.6 g
    34%
    Sugars 4.4 g
    17%
    Protein 72.3 g
    144%

    The following items or measurements are not included:

    fresh herbs

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