When you don’t have time to make biscuits, a savory quick bread comes in clutch. No rolling out like biscuits, no rising the dough like yeast bread. With a savory quick bread you mix in one bowl, put in the pan and bake. I use parchment paper for no mess, and no sticking.
With a stick of butter and a cup of cheese, it’s a bit indulgent but I serve alongside a low-calorie soup and salad dinner. Serve this fresh out of the oven for the warm, melty cheese and buttery flavor. I’m already digging into my stash of zucchini I freeze dried in July. Yellow squash works here too. This bread is easy, impressive, and is a little treat alongside a light meal.
Cheddar Cheese Zucchini Quick Bread
2 cups white flour
2 teaspoons baking powder
1 TBSP white sugar
1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
2 TBSP grated Parmesan cheese
1 cup shredded sharp cheddar cheese
1/4 cup shredded zucchini
2 eggs, whisked
1 cup milk
1/2 cup melted butter
Preheat your oven to 350 degrees. Line a 9 inch loaf pan with a piece of parchment paper, or grease pan. Sift the flour and baking powder and mix in sugar, garlic and onion powders, and cheeses.
In another bowl whisk together the eggs and milk, then slowly stir into the dry ingredients. Add add the melted butter, mixing until just combined.
Put batter into your pan and bake bread for 50 minutes, or until done.
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