Zucchini Cheese Bread Recipes

Steps:

• In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion. , Pour into a greased 9x5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 2 loaf pans with cooking spray.
• Mix baking mix, zucchini, Cheddar cheese, sugar, and salt together in a large mixing bowl. Combine milk, eggs, and butter in a food processor and blend. Pour milk mixture into the bowl with the zucchini mixture. Mix together, folding with a spatula, until dry ingredients are blended in.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until golden brown, about 1 hour and 15 minutes. Cool pans on a wire rack for 10 minutes before inverting loaves.

Steps:

• Heat oven to 350 degrees.
• Spray 8 or 9 inch round cake pan with nonstick cooking spray.
• Lightly spoon flour into measuring cup; level off.
• In large bowl, combine flour, baking powder, onion salt, and garlic powder.
• In medium bowl, combine zucchini, yogurt, pimiento, Parmesan cheese, hot pepper sauce, and egg; mix well.
• Add to dry ingredients; stir just until dry ingredients are moistened.
• Spread evenly in spray-coated pan.
• Bake at 350 degrees for30-35 minutes or until toothpick inserted in center comes out clean.
• Sprinkle cheese over top; return to oven 2-3 minutes or until cheese melts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
• Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Steps:

• In small bowl, beat eggs. Add sugar, vanilla, and oil. Mix dry ingredients in large bowl, pour egg mixture over and stir until moistened. Add zucchini, nuts, raisins, and apple.
• Mix cream cheese, 1 egg, and 1/2 cup sugar for filling. Put half of batter into 2 loaf pans, greased and floured. Drop teaspoons of filling in center, then put remaining batter on top. Bake at 350 degrees for 1 hour and 30 minutes or until pick inserted comes out clean.

Steps:

• Preheat oven to 350°F Lightly coat 9x5 inch loaf pan with oil.
• Use hands to squeeze out as much liquid as possible from grated zucchini to measure 1 cup. Pat dry with paper towel.
• In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in brown and granulated sugars. Then stir in zucchini and 1 1/2 cups cheese.
• In a small bowl, whisk eggs with 1/3 cup oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan, smooth then sprinkle with remaining 1/2 cup cheese.
• Bake in centre of preheated oven until cake tester inserted into centre of loaf comes out clean, 45 to 50 minutes. Let stand 10 minutes then turn loaf onto cooling rack.
• Terrific warm or at room temp or cool completely then wrap in plastic.
• Loaf will keep well at room temp up to 3 days or overwrap with foil and freeze up to 2 months.
• Try a slice browned in a pan. Butter both sides lightly and grill.MMMMM.

Steps:

• Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
• Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
• Add cream cheese and beat until blended.
• In a separate bowl, combine dry ingredients.
• Slowly add flour mixture to egg mixture, beating constantly until combined.
• Fold in nuts and zucchini.
• Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
• Cool for 10 minutes in pan before turning out.

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.