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Onion Zucchini Quick Bread

 

Onion Zucchini Quick Bread recipe
26

Yield

12

servings

Prep

25

min

Cook

60

min

Ready

100

min

 

Ingredients

1 zucchini
shredded
*
2 ½ cups all-purpose flour
cup Parmesan cheese
grated
1 ⅓ cups french fried onions
*
1 tablespoon baking powder
1 tablespoon basil
fresh
½ teaspoon salt
¾ cup milk
½ cup butter
melted
¼ cup brown sugar
packed
*
2 large eggs
large

Directions

Preheat oven to 350℉ (180℃).

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 to 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 cup whole wheat flour can be substituted for the all-purpose flour.

For optimum flavour, wrap bread overnight and serve the next day.

This bread is excellent toasted.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 19745% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 216mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 5%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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