This recipe provides a thick and moist bread.
The zucchini is great when shredded. It permeates the bread. As does the cheese.
The bread is savory for sure, but you do get a touch of sweetness from the zucchini.
The seasoning is perfect, so I wouldn’t change anything there.
I opted not to use the almonds. I wasn’t feeling like a nutty bread.
I served the bread with the Charleston Shrimp Pilau. It went well with the flavoring of the dish.
ZUCCHINI CHEDDAR BREAD
1 Cup Chopped Onion
1/4 Cup Butter
2 1/2 Cups Bisquick
1 Tablespoon Snipped Parsley
1/2 Teaspoon Basil
1/2 Teaspoon Thyme
1/4 Cup Milk
3 Eggs
1 1/2 Cups Shredded Zucchini
1 Cup Shredded Cheddar Cheese
3/4 Cup Toasted, Chopped Almonds
Heat oven to 400 degrees. Grease and flour round 9 inch pan. Cook and stir onion in butter until tender, cool slightly. Mix onions with baking mix, parsley, basil, thyme, milk and eggs. Beat vigorously for 1 minute. Stir in remaining ingredients. Spread in prepared pan. Bake for 40 minutes. Cool slightly before removing from pan.
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