Recipes/Zucchini Cheddar Quick Bread: Difference between revisions
From charlesreid1
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[[Image:Zucchini_Cheddar_Quick_Bread.jpg|500px]] | |||
==Ingredients== | ==Ingredients== | ||
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* Bake until toothpick inserted in center comes out clean, 55-60 minutes | * Bake until toothpick inserted in center comes out clean, 55-60 minutes | ||
* Let pan cool on rack for 10 min before umolding to cool on rack | * Let pan cool on rack for 10 min before umolding to cool on rack | ||
==Related Recipes== | |||
* [[Recipes/Quick Beer Bread]] | |||
{{RecipesFlag}} | {{RecipesFlag}} | ||
[[Category:Bread]] | |||
[[Category:Quick Bread]] | |||
Latest revision as of 18:51, 5 June 2020
Ingredients
- 3 cups all purpose flower
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup coarsely shredded zucchini
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup chopped scallions or 4 cloves garlic chopped
- 3 tbsp chopped fresh parsley
- 1 tbsp fresh dill
- 2 large eggs
- 1 cup buttermilk (or substitute 1 tbsp vinegar + rest of 1 cup milk)
- 4 tbsp (1/2 stick) warm melted unsalted butter
Directions
- Preheat oven to 350 F and grease a 9 x 5 inch (8 cup) loaf pan
- Whisk together flour, baking powder, baking soda, salt
- Add the zucchini, cheddar, garlic, and parsley/dill and toss to separate and coat with flour
- In another bowl, whisk together 2 large eggs, 1 cup buttermilk, and 1/2 stick butter
- Add to the flour mixture and mix with a few light strokes, just until dry ingredients are moistened
- Do not overmix, batter should not be smooth
- Bake until toothpick inserted in center comes out clean, 55-60 minutes
- Let pan cool on rack for 10 min before umolding to cool on rack
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