Onion zucchini quick bread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Zucchini (1/2lb), shredded |
| 2½ | cup | All-purpose flour |
| ⅓ | cup | Grated parmesan cheese |
| 1⅓ | cup | French's French Fried Onions 2.8 ounce can |
| 1 | tablespoon | Baking powder |
| 1 | tablespoon | Chopped fresh basil |
| OR | ||
| 1 | teaspoon | Dried basil leaves |
| ½ | teaspoon | Salt |
| ¾ | cup | Milk |
| ½ | cup | Unsalted butter, melted |
| ¼ | cup | Packed light brown sugar |
| 2 | larges | Eggs |
Directions
Preheat oven to 350 degree F. Grease 9x5x3-inch loaf pan Drain zucchini in colander. Combine flour, cheese, French Fried Onions, baking powder, basil and salt in a large bowl.
Combine milk, butter, brown sugar and eggs in a medium bowl; whisk until well blended. Place zucchini in kitchen towel; squeeze out excess liquid.
Stir zucchini into milk mixture.
Stir milk mixture into flour mixture, stirring just until moistened. Do not over mix. (Batter will be very stiff and dry.) Pour batter into prepared pan. Run knife down center of batter.
Bake 50-65 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack; cool completely. Cut into slices to serve.
Note: 1¼ c. whole wheat flour can be substituted for the all-purpose flour.
For optimum flavor, wrap bread overnight and serve the next day.
This bread is excellent toasted.
From the recipe files of suzy@...
Posted to MM-Recipes Digest V3 #269 Date: Tue, 1 Oct 1996 15:03:21 -0400 (EDT) From: suzy <suzy@...>