ZUCCHINI BREAD

As summer is coming to an end it’s the perfect time to find those last fresh
zucchinis (or courgettes) and make this delightful Zucchini Bread.

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I looooooooove Zucchini Bread, but only this recipe, it’s my moms and it’s most
definitely the best. It has a little bit of everything that makes it taste so wonderful.

And it’s a savory version and not a sweet bread so how could you not love that? 

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Let me just share the love about what makes this so damn great. I feel really passionate about this recipe…

There’s some shredded REAL cheddar (um yes), crunchy pecans (love the crunch), about a stick of butter (I mean why not?),
a few types of herbs, caramelized onions (THE BEST) and the freshest shredded zucchini to top it all off.

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This recipe is the most flavorful and complex tasting Zucchini
Bread I’ve had while being simple, delicious, and so easy to make.

Win. Win.

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It’s baked to perfection where the top becomes really crispy and the
inside stays soft. My favorite way to enjoy bread right out of the oven.

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 Am I the only one who likes to dig out all the soft bread from the middle and devour it dunked in butter?

Of course.

Oops. 

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But this bread doesn’t just complete itself once it’s out the oven unless you don’t want to, that’s on you.

For me, after it’s sliced, I like to slather more butter on it and top it with more shredded sharp cheddar.

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OMG look at that beauty right there.

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All the cheddar in the woooooooorllld please! 

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The best thing of all with this bread is that AU actually ate it, at least two pieces and then I froze the half of it! 

Easy to freeze and reheat.

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ZUCCHINI BREAD
 
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • 2 1/2 cups zucchini, shredded/grated with skin
  • 4 T butter
  • 1 cup sweet yellow onions, chopped
  • 1 teaspoon Italian seasonings
  • 2 teaspoons parsley, fresh or dried & chopped
  • 2 1/2 cups self raising flour
  • 1 teaspoon salt
  • 1 cup shredded cheddar
  • 3/4 cup pecans, chopped
  • 3 eggs
  • 1/4 cup sour cream
Instructions
  1. Preheat the oven to 400 degrees.
  2. Combine butter and chopped onions in a sauté pan and cook on medium low heat until caramelized.
  3. Add herbs and let cool.
  4. Sift flour and salt twice.
  5. In a separate bowl combine zucchini, parsley, cheese, and pecan nuts.
  6. Combine eggs and froth in a small bowl, mix in sour cream.
  7. Sift flour again over zucchini mix, add eggs to form a dough.
  8. Line a bread pan and spray with cooking spray.
  9. Fill with dough and bake for 40 minutes at 400.
  10. Remove from oven and slice while hot.
  11. Serve with butter and shredded sharp cheddar.
 

 

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