Cheesy Garlic Zucchini Bread – Great with Fresh or Frozen Zucchini

Cheesy Garlic Zucchini Bread – Great with Fresh or Frozen Zucchini is available on http://ift.tt/1nr27gs

Cheesy garlic zucchini bread is a recipe I often make when summer squash are abundant, but it also works just fine with frozen shredded squash. It’s a quick bread recipe, not a yeast bread, so it goes together in a flash. The texture is nice and moist, and the garlic gives it real “pop”. This recipe is adapted from the Zucchini Cheese Square recipe in The Garden-Fresh Vegetable Cookbook. You can use whatever size zucchini you have available. I remove the seeds from overgrown zucchini and sometimes peel them, but I don’t peel or remove seeds from the younger ones.

Cheesy Garlic Zucchini Bread Recipe

Serves 6-8

Ingredients

• 3 cups grated zucchini or summer squash
• 2 teaspoons salt
• 1 ½ cups unbleached all-purpose flour, or whole wheat flour
• 1 tablespoon baking powder
• 1 medium onion, diced
• 2 cups grated cheddar
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• ½ cup butter, melted
• 3 eggs, preferably at room temp

Combine the zucchini and salt in a colander and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water.

Preheat the oven to 350 F. Grease a 7×11 inch baking dish with butter or lard. (I use a 9×9 inch pyrex dish and reduce the heat to 330.)

Stir together the flour and baking powder in a medium bowl. Add the onion, zucchini, cheese, garlic powder and pepper. Mix well with a fork, breaking up any clumps of zucchini. Whisk together eggs and butter in a small bowl. Pour into the zucchini mixture and mix well. Spread evenly in the baking dish.

Bake for about 35 minutes, until golden. You want the whole top golden and the entire pan cooked through, so don’t be afraid to give it some extra time if needed. The batter is very thick and moist.

Let cool on a wire rack for 5 minutes. Cut into squares and serve warm or at room temperature. Store leftovers (if there are any) in the refrigerator.

Note: I’ve experimented with using gluten free flour (Namaste Gluten Free Flour Blend), and while the flavor is good, the bread tends to take much longer to bake and be heavier.

Cheesy Garlic Zucchini Bread 2015-09-13 17:43:13 A savory quick bread recipe with garlic, onions and zucchini. Write a review Save Recipe Print 2776 calories 183 g 1039 g 184 g 103 g 111 g 1165 g 6400 g 16 g 4 g 61 g Nutrition Facts Serving Size 1165g Amount Per Serving Calories 2776 Calories from Fat 1623 % Daily Value * Total Fat 184g 284% Saturated Fat 111g 557% Trans Fat 4g Polyunsaturated Fat 10g Monounsaturated Fat 51g Cholesterol 1039mg 346% Sodium 6400mg 267% Total Carbohydrates 183g 61% Dietary Fiber 12g 48% Sugars 16g Protein 103g Vitamin A132%Vitamin C115% Calcium252%Iron91% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients

1. 3 cups grated zucchini or summer squash (You may prefer to peel and seed overgrown zucchini, but it’s not absolutely necessary. I don’t peel younger ones.)
2. 2 teaspoons salt
3. 1 ½ cups unbleached all-purpose flour, or whole wheat flour (a gf flour blend would probably work, too)
4. 1 tablespoon baking powder
5. 1 medium onion, diced
6. 2 cups grated cheddar
7. 1 tablespoon garlic powder
8. 1 teaspoon black pepper
9. ½ cup butter, melted
10. 3 large chicken eggs, beaten or 2 duck eggs, beaten – preferably at room temp

Instructions

1. Combine the zucchini and salt in a colander and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water.
2. Preheat the oven to 350 F. Grease a 7×11 inch baking dish with butter or lard. (I use a 9×9 inch pyrex dish and reduce the heat to 330.)
3. Stir together the flour and baking powder in a medium bowl. Add the onion, zucchini, cheese, garlic powder and pepper. Mix well with a fork, breaking up any clumps of zucchini. Whisk together eggs and butter in a small bowl. Pour into the zucchini mixture and mix well. Spread evenly in the baking dish.
4. Bake for about 35 minutes, until golden. You want the whole top golden and the entire pan cooked through, so don’t be afraid to give it some extra time if needed. The batter is very thick and moist.
5. Let cool on a wire rack for 5 minutes. Cut into squares and serve warm or at room temperature. Store leftovers (if there are any) in the refrigerator.

Adapted from The Garden Fresh Vegetable Cookbook beta calories 2776 fat 184g protein 103g carbs 183g more Adapted from The Garden Fresh Vegetable Cookbook Common Sense Homesteading http://ift.tt/1zQyHsW And that’s it – yet another way to use up some summer squash. This goes well as a side dish with grilled food and cold salad.

You may also enjoy:

• Summer squash gummy candy – naturally sweetened
• The Best Way to Use Up Extra Zucchini
• Homemade Baked Beans

Originally published in 2012, updated in 2016.

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