This savory recipe makes a distinctive change from sweet zucchini bread. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main dish soup or salad. Refrigerate any leftovers.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
Place flour, Cheddar cheese, green onion, dill, parsley, baking powder, salt, baking soda, and pepper in a large bowl; stir to mix well.
Beat eggs lightly in a separate bowl. Add milk and oil; mix well. Stir in zucchini.
Add zucchini mixture to flour mixture and stir just until batter is moistened; do not overmix. Pour batter into the prepared loaf pan. Smooth the top with a spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Leave in the pan for 15 minutes, then turn out onto a wire rack and cool completely.
Per Serving: 208 calories; protein 7.3g; carbohydrates 20.7g; fat 10.7g; cholesterol 50mg; sodium 484.6mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.