By l0ve2c00k on August 17, 2007
""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"
Serving Size: 1 (789 g)
Servings Per Recipe: 1
"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."
"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."
"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!"