ZUCCHINI-PARMESAN LOAF
This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
- In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).
- Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.
PARMESAN-BACON BUBBLE BREAD
When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. -Lori McLain, Denton, Texas
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Turn dough onto a lightly floured surface; divide and shape into 16 rolls. Place butter in a shallow bowl. In a large bowl, combine the shredded Parmesan, half the bacon, half the green onions, grated Parmesan, seasoning blend and sugar. Dip dough pieces in melted butter, then toss with cheese mixture to coat. Stack pieces in a greased 9-in. cast-iron skillet., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Top with remaining bacon and green onions. Serve warm and, if desired, with Alfredo or marinara sauce.
Nutrition Facts : Calories 140 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 311mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
SAVORY ZUCCHINI PARMESAN BREAD
From Clabbergirl.com comes this wonderful way to make your zucchini bread! These loaves are great to give away in their mini form, or keep some in the freezer to keep as quick hors d'oeuvres along with some nice cheeses. In larger form, they're great for gatherings and potlucks. Enjoy! :)
Provided by Julesong
Categories High In...
Time 1h5m
Yield 12 mini loaves, 6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 350 degrees F. Pan spray the loaf pans or brush them with olive oil (either 6 3x5 loaves or 12 2x4 loaves).
- In a large bowl using a whisk, combine the flours, baking power, baking soda, and salt.
- In the center of the mixture, make a well and add the oil, beaten eggs, buttermilk, honey, rosemary, thyme, 1 1/2 cups Parmesan cheese, and the grated zucchini. Stir together in the bowl with a wooden spoon, but do not overmix (you don't want the dough to become tough).
- Evenly divide the dough between the prepared pans, then top with the reserved 1/2 cup of grated Parmesan.
- Bake in 350 degree oven for about 50 minutes or until a toothpick inserted in the middle comes clean (baking times will vary according to ovens, altitude, and sizes of pans).
- Remove from oven and let cool on a wire rack.
- Makes approximately 6 3x5 loaves or 12 2x4 loaves.
ZUCCHINI AND PARMESAN BREAD
Looking for something different to do with your zucchini, try this its fantastic, and no yeast!! Grated carrot of pumpkin can be substitued with the zucchini, and different herbs could be added. I like it with a savoury butter A friend use maple syrup on top of hers, something I have not yet tried!!!!
Provided by Tisme
Categories Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180c. Grease and line the base of a 19cm x 9cm loaf pan.
- Place zucchini on kitchen paper and dry well.
- Put flour, sugar, baking powder, salt and lemon zest into a bowl and mix well. Add zucchini to dry ingredients with parmesan cheese and pepper and mix lightly with a fork. Make a hollow in the centre. Whisk together milk, oil, rosemary and eggs. Pour mixture into hollow and stir until smooth. Pour batter into the pan and smooth the top of the loaf. Sprinkle with the extra rosemary and pinenuts.
- Bake for 50 minutes or until a scewer inserted into the loaf comes out clean. Cool 10 minutes in the pan on a wire rack before turning the loaf out.
Nutrition Facts : Calories 313.4, Fat 15.7, SaturatedFat 4.3, Cholesterol 60.7, Sodium 504.2, Carbohydrate 31.8, Fiber 1.4, Sugar 2.5, Protein 11.6
PARMESAN ZUCCHINI BREAD
This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. -Christine Wilson, Sellersville, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 288mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
ZUCCHINI - PARM - BACON BREAD
This is a recipe my mother received from the Attorney she worked for. She always made for us, when we were kids, as zucchini was always abundant...Over the years I added my own twist to it...It's a very flavorful bread, hot out of the oven and begging to be slathered with butter...yummoooo Enjoy!
Provided by Cassie *
Categories Savory Breads
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degree F. In a skillet cook bacon to crisp...I add the onion in the same pan and cook until tender. Drain onion and bacon and crumble bacon. Set aside.
- 2. In a large bowl, mix Bisquick, eggs and oil.
- 3. Stir into the batter the zucchini, onion, bacon and cheese. Stir until well combined.
- 4. Spray a bread pan with non stick cooking spray. Pour batter into prepared pan and then I sprinkle with a little more shredded parmesan and a sprinkle of shredded cheddar cheese. I also sprinkle with a few red pepper flakes.
- 5. Bake for 35 - 40 minutes or until no longer doughy in the middle. May take longer, depending on your oven...mine bakes fast.
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