Ultra moist, Cheesy Zucchini Bread that’s out-of-this-world delicious!! With a hint of garlic flavour and plenty of cheesy pops, this is a zucchini bread that’s so tasty and moist it can be eaten plain – though a pat of butter never hurts!
I want to tell you that this is a special recipe I made for Australia Day, which is today, Friday 26th January 2018. Being that as I started writing this post, it dawned on me that this Cheesy Zucchini Bread isgreen and
But alas, I must confess, it is by sheer co-incidence that I happen to be sharing a green and gold recipe on Australia Day. Though actually, regular readers will probably point out that the odds of me sharing something gold on a Friday (the colour of so many things cheesy / creamy / buttery / cakey) are actually quite high.
Zucchini Cheese Bread Recipe {quick Bread}
And being that I do make an attempt to take nice photos despite how yellow (or brown) my foods are, I inevitably add a little sprinkle of some kind of greenage – parsley or the like – in an effort to break up all that yellowness.
All this is a round about way of saying that even though I didn’t make this especially, isn’t it nice that this Zucchini Bread
Actually, it serves a triple purpose. Because it’s hidden veggies!!! I use 2 jam packed cups of shredded zucchini (2 medium-large ones). It looks like an enormous mound when you first grate it and you’ll probably be doubting me, but have faith. Once it’s salted then squeezed of excess liquid, it looks like a much more respectable amount. đŸ™‚
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I like to layer slices of cheese in the zucchini bread so you can actuallysee it, plus you get better pops of cheesy flavour compared to just stirring through grated cheese which seems to dissipate into nothingness. The mystery of the disappearing cheese…
Plus, I think it looks good too. đŸ™‚ Inside and the top – it’s almost inevitable that some of the cheese will burst through the surface.
I promised moist and moist you shall get. You do NOT need butter to scoff down a slice of this zucchini bread, and in fact, if you slather too much butter on, as I did when I was shooting the video, it weighs down the bread and makes it too soggy.
Cheesy Garlic Zucchini Bread
I think this recipe is ideal for muffins too, because that’s essentially what quick breads are – muffins baked in loaf pans.
Recipe video above. Ultra moist, cheesy quick bread with a subtle zucchini flavour even though it's jam packed with 2 large zucchinis! The zucchini keeps this bread beautifully moist - you'll happily scoff this down even without slathering it with butter. (PS Zucchini is known as courgettes in some countries đŸ™‚ )
1. Cheese - I used store bought pre-sliced cheese that is square (see video). It is sold in packets in the fridge section of supermarkets in Australia. I love the flavour of Swiss cheese in this but this will work great with any cheese that melts, though if using mozzarella which is less salty, add an extra couple of pinches of salt into the batter.
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I like to use cheese slices rather than shredded so you can actually see it and taste it - shredded cheese seems to just disappear and you can't really taste it unless you use loads because it's dispersed all through the bread.
2. I find this recipe works best with both baking powder and baking soda (bi-carb) because the cheese slices kind of weigh down the batter so you want some extra lifting power from bi-carb. This is also the reason I add vinegar - because it gives the baking soda a kick start. If you don't have bi-carb, you can just use 4 tsp of baking powder. You may not get the same nice dome but it will still be nice a spongy inside, like pictured.
3. Pan size - My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5. As long as you have one about this size, this recipe will work fine though it might be flatter or taller. Or try making muffins! 22 minutes in standard muffin tin
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4. Don't faff around once the wet is mixed with the dry because the vinegar activates the baking soda power! If you leave the batter for too long, it loses its rising power. Around 5 minutes from when you combine to getting it in the oven is fine.
5. STORAGE: This bread will keep for 4 to 5 days in a container (doesn't need to be airtight) and it will stay beautifully moist. However, if it is hot and humid where you are, I recommend wrapping with a tea towel instead of using a container (because mould loves warmth and moisture and this bread is VERY moist!) and after 2 days, pop it in the fridge just to be safe (speaking from personal experience here!).
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!This savory garlic parmesan zucchini bread is a low carb keto bread recipe that’s easy to make. It’s a great way to use up summer zucchinis and works well for sandwiches, toast, and more.
Savory Olive Oil Rosemary Zucchini Bread
Most of zucchini breads I’ve had are the sweet quick breads. And while I love eating those, I wanted to try making a savory zucchini bread.
This bread is inspired by my zucchini grilled cheese. However, with this version, I was able to eliminate the all-purpose flour and bake it as a loaf. So it’s keto, low carb, and gluten-free quick bread recipe.
The bread is very moist when it’s done and it doesn’t rise quite as high as regular bread, but it works as mini toast slices. If you toast the bread, you’ll get a more firm surface to use for sandwiches. The bread is flavorful enough on its own but you can also use it for grilled cheese, open-faced sandwiches, and more.
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I haven’t tried converting this recipe to muffins, but it could work. Be sure to use paper liners so your muffins are easy to remove from the pan. You will also need to reduce the baking time. Or, try my cheesy zucchini muffins that are keto-friendly.
For this recipe, you will need to shred zucchini. Use a box grater and then measure out four packed cups. When you wring out the moisture, you should have three packed cups.
I haven’t tested different kinds of cheese, but some readers have with success. Shredded cheddar cheese and Gruyere cheese are a few they’ve tried.
Healthy Zucchini Bread Recipes — Eatwell101
Be sure to line your loaf pan with parchment paper. This will make it much easier to remove the bread from the pan without it sticking.
A keto friendly and wheat flour free garlic parmesan zucchini bread. This savory bread tastes delicious on its own but can also be used for sandwiches and toast.
Serving: 1 slice , Calories: 112 kcal , Carbohydrates: 8.7 g , Protein: 8 g , Fat: 5.6 g , Saturated Fat: 2.4 g , Sodium: 171.3 mg , Fiber: 3.1 g , Sugar: 4.1 g , NET CARBS: 6
Zucchini Cheese Quick Bread
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.Cheddar garlic zucchini bread is the perfect recipe to use up that extra garden zucchini. This tender quick bread is filled with shredded zucchini, cheddar cheese, garlic, and chives.
This cheddar zucchini garlic bread is the perfect recipe for your summer zucchini harvest. It's tender, moist, and filled with cheesy, garlicky flavor. It tastes just like a soft loaf of garlic bread!
Shredded zucchini is added for moisture and structure. When using finely grated zucchini, it bakes right into the bread. You won't even know it's in there.
Zucchini Bread With Cheese
Serve cheddar zucchini bread warm and slathered with butter. It's the perfect addition to your next baked ziti with spinach or pesto mozzarella chicken. Or, enjoy a slice as a savory summer snack!
Cheddar garlic zucchini bread tastes like a soft, tender loaf of cheesy garlic bread. Since zucchini has a mild flavor, you can't taste the zucchini in this bread.
It has a texture similar to other homemade quick breads. It's moist and tender like a loaf of banana bread or gingerbread.
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Yes, you can see flecks of green in your bread - from the zucchini itself and from the added chives. However, since zucchini has a mild flavor and soft texture, it bakes right into the bread. If you couldn't see the flecks of green, you wouldn't know it was in there.
First, it takes extra time to peel a zucchini and doesn't affect the texture of your bread. The zucchini peel is soft enough to melt right into your baked bread, so peeling it for the sake of changing your bread's texture is unnecessary.
Second, the peel of your zucchini contains nutrients and fiber that you'd lose by peeling it off. So give your zucchini a scrub, dry it off, and leave the peel on!
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The easiest way to
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