Zucchini Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
5-8
ingredients
- 3 cups thinly sliced and quartered zucchini (remove seeds if using larger zucchini.)
- 1 cup flour
- 3⁄4 cup finely diced vidalia onion
- 1⁄2 cup oil (I used 1/4 cup Extra Virgin, and 1/4 cup pure soy)
- 5 ounces shaved asiago cheese
- 3 ounces grated parmesan cheese
- 2 -3 garlic cloves, minced
- 1⁄2 cup coarsely chopped fresh parsley
- 1⁄4 cup chopped fresh sweet basil
- 1⁄2 tablespoon chicken bouillon powder
- 1 teaspoon baking powder
- 5 large eggs
directions
- Slice zucchini and lightly salt. allow to sweat covered over night, or at for at least a few hours especially if it's a good hot day.).
- Remove seeds, quarter zucchini and place in a large bowl.
- Add remaining ingredients except for the flour and egss and stir/toss.
- Add flour and stir/toss.
- In a separate bowl lightly beat eggs 20-30 times with a fork.
- Gently incorporate eggs into mixture.
- Pour mixture into a lightly buttered/greased 9x12 metal pan.
- Bake for 55-60 minutes in a preheated 300°F oven (only open the oven once after putting the pan inches open after about 45 minutes to gauge remaining time- dish should be nicely browned on top with formed edges).
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