Savory Zucchini Bread Recipes

HERBED ZUCCHINI CHEESE BREAD

Steps:

• 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.

SAVORY ZUCCHINI BEER BREAD

Steps:

• Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
• Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
• Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It'll be a dense and tacky batter. Scrape into the prepared pan.
• Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it'll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.

SAVORY ZUCCHINI BREAD

Steps:

• 1. Pre-heat over to 350 degrees. Spread a think layer of olive oil evenly on to every inner surface of a standard 9x5in loaf pan. Dust with flour to coat evenly. This will keep your loaf from sticking to the pan once it's baked, so make sure you don't miss any spots. You can also line the inside of your pan with parchment paper.
• 2. Remove ends of the zucchinis then shred it into a colander using the large side of the a box grater, add the salt and toss to distribute evenly. Leave the colander in the sink or over a bowl and allow the excess water from the zucchini to drain for at least 15 minutes.
• 3. In a large bowl, whisk flour, sugar, baking powder and paprika together.
• 4. In another bowl beat the eggs, olive oil and water until the mixture has combined and is light and frothy. Add the drained zucchini and herbs/chili peppers in with the egg mixture and stir to combine.
• 5. Dump the egg mixture into the flour mixture and use a spatula to fold everything together until the mixture is just combined. Be careful no to over mix the batter or the bread will be tough.
• 6. Spread half the batter into your prepared loaf pan then add half the cheese. Add the rest of the batter and smooth off the top Stick the remaining cheese on top and then place the pan in the oven.
• 7. Bake until a toothpick comes out clean, about 45 mites in a convection oven.
• 8. When the zucchini bread is done, remove pan from oven and allow to cool for at least 10 minutes in the pan, then transfer the bread to a wire rack and let it cool completely.
• 9. Other options: Add Italian seasonings Use shredded parmesan or any other cheese Add Jalapeños sweet peppers, crushed chili flakes Cooked and crumbled bacon or sausage Bake as muffins
• 10. Note: Rather than use shredded cheese that would melt into oblivion, I wanted the cheese to have a big presence. Thats why I cut the cheese into big chunks and layered the blocks of cheese in the middle and on top of the bread. When it comes out of the oven, the cheese on top forms a crispy golden crust of browned cheese, while the chunks in the center leave hollow pockets in the bread lined with savory melted cheese. Unlike many baked goods, this one is definitely better the second day, so its a great make ahead brunch bread.