Cheesy Zucchini Bread With Herbs
These breadsticks can be made from scratch in about 40 minutes, from start to.
Recipe Summary Cheesy Zucchini Bread With Herbs
This savory recipe makes a distinctive change from sweet zucchini bread. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main dish soup or salad. Refrigerate any leftovers.Ingredients | Quick Herb Muffins2 cups all-purpose flour1 cup shredded sharp Cheddar cheese2 tablespoons finely chopped green onion1 tablespoon chopped fresh dill1 tablespoon chopped fresh parsley2 teaspoons baking powder1 teaspoon salt½ teaspoon baking soda½ teaspoon freshly ground black pepper1 cup shredded zucchini¼ teaspoon ground cayenne pepper2 eggs½ cup milk¼ cup olive oilDirectionsPreheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.Place flour, Cheddar cheese, green onion, dill, parsley, baking powder, salt, baking soda, and pepper in a large bowl; stir to mix well.Beat eggs lightly in a separate bowl. Add milk and oil; mix well. Stir in zucchini.Add zucchini mixture to flour mixture and stir just until batter is moistened; do not overmix. Pour batter into the prepared loaf pan. Smooth the top with a spatula.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Leave in the pan for 15 minutes, then turn out onto a wire rack and cool completely.Use 2 tablespoons of your favorite herbs, dried or fresh. Rosemary, basil, and oregano are a good combination.Substitute chopped shallot for the green onion if desired.Info | Quick Herb Muffinsprep: 20 mins cook: 40 mins total: 1 hr Servings: 10 Yield: 1 loaf
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