Zucchini Cheese Bread Recipe by Santy Coy
Zucchini cheese bread Cooking Instructions 1 hour 10 minutes 1 Preheat the oven to 170ºC fan force. Greese a 9 x 5 inch loaf pan and put baking paper. Set it aside. 2 Do not squeeze the zucchini, the moisture from the zucchini is essential for the texture of the bread, so there’s no need to squeeze or drain it. If you batter seems to thick to pour, you can add 1 - 2 tbsp of milk to loosen it up. 3 In a large mixing bowl, combine the shredded zucchini, green onions, egg, sour cream, and melted butter. Stir everything together until well mixed. 4 Add the shredded cheese to the zucchini mixture and fold in gently. The cheese will melt into the bread as it bakes, creating pockets of gooey goodness. 5 In separate bowl, whisk together the flour, baking powder, baking soda and salt. 6 Gradually stir the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix the batter, as this can leat to a dense loaf. 7 Pour the batter into your prepared loaf pan, spreading it out evenly. For extra cheese crust, sprinkle 1/2 cup of the shredded cheddar on top of the batter before baking. 8 Bake the loaf pan in the preheated oven and bake for 50 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean. 9 Allow the bread to cool in the pan for a few minutes before removing the loaf. Slice it up and serve warm with melted butter. 10 Enjoy ……. 11 1 Preheat the oven to 170ºC fan force. Greese a 9 x 5 inch loaf pan and put baking paper. Set it aside. 1 Preheat the oven to 170ºC fan force. Greese a 9 x 5 inch loaf pan and put baking paper. Set it aside. 2 Do not squeeze the zucchini, the moisture from the zucchini is essential for the texture of the bread, so there’s no need to squeeze or drain it. If you batter seems to thick to pour, you can add 1 - 2 tbsp of milk to loosen it up. 2 Do not squeeze the zucchini, the moisture from the zucchini is essential for the texture of the bread, so there’s no need to squeeze or drain it. If you batter seems to thick to pour, you can add 1 - 2 tbsp of milk to loosen it up. 3 In a large mixing bowl, combine the shredded zucchini, green onions, egg, sour cream, and melted butter. Stir everything together until well mixed. 3 In a large mixing bowl, combine the shredded zucchini, green onions, egg, sour cream, and melted butter. Stir everything together until well mixed. 4 Add the shredded cheese to the zucchini mixture and fold in gently. The cheese will melt into the bread as it bakes, creating pockets of gooey goodness. 4 Add the shredded cheese to the zucchini mixture and fold in gently. The cheese will melt into the bread as it bakes, creating pockets of gooey goodness. 5 In separate bowl, whisk together the flour, baking powder, baking soda and salt. 5 In separate bowl, whisk together the flour, baking powder, baking soda and salt. 6 Gradually stir the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix the batter, as this can leat to a dense loaf. 6 Gradually stir the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix the batter, as this can leat to a dense loaf. 7 Pour the batter into your prepared loaf pan, spreading it out evenly. For extra cheese crust, sprinkle 1/2 cup of the shredded cheddar on top of the batter before baking. 7 Pour the batter into your prepared loaf pan, spreading it out evenly. For extra cheese crust, sprinkle 1/2 cup of the shredded cheddar on top of the batter before baking. 8 Bake the loaf pan in the preheated oven and bake for 50 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean. 8 Bake the loaf pan in the preheated oven and bake for 50 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean. 9 Allow the bread to cool in the pan for a few minutes before removing the loaf. Slice it up and serve warm with melted butter. 9 Allow the bread to cool in the pan for a few minutes before removing the loaf. Slice it up and serve warm with melted butter. 10 Enjoy ……. 10 Enjoy ……. 11 11 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked pasta with ground beef Mini Peach Cakes! 🍑🥧 California Farm Squid with Mushrooms in Peppersauce Chicken Yakhni With bread Bánh Canh Khô (Dry Udon) Baked pasta with ground beef Mini Peach Cakes! 🍑🥧 California Farm Squid with Mushrooms in Peppersauce Chicken Yakhni With bread Bánh Canh Khô (Dry Udon) PEARL MILLET FLOUR MODAK (Gujju's KULLER) Jowar Bajara Mix Flour Kasoori Methi Chakli Diabetic-Friendly Gluten Free Sorghum Pearl Millet Snack Sharagwani Shing Nu Shaak (Moringa curry) Potato Peas Stuffed Jowar Flour Paratha. 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