Prep 30 mins
Cook 1 hr 15 mins
"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
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 1.23 ml fresh ground black pepper
- 0.59 ml cayenne pepper
- 29.58 ml of your favorite fresh herbs (such as dill and parsley or rosemary, basil, and oregano, chopped)
- 29.58 ml green onions or 29.58 ml shallots, finely chopped
- 236.59 ml sharp cheddar cheese, grated
- 2 eggs
- 59.14 ml olive oil
- 118.29 ml milk
- 236.59 ml zucchini, shredded
- Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
- In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
- Stir in zucchini.
- Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
- Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
- Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.
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.
Love this zucchini bread! It is nothing like your mom's sweet bread. Moist, flavorful and sophisticated, this bread pairs well with grilled chicken or fish. I used fresh rosemary for herbs, chives in place of the scallion, and paprika instead of the cayenne pepper. Baked in a round pottery bread maker for a high round loaf. Served warm with butter. Yum! Guests were surprised it was zucchini bread and asked for the recipe.
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.