Description
Zucchini-Cheddar Bread
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Directions
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Yield: Makes: 8 slices
INGREDIENTS
- 1 cup chopped onion
- 1/4 cup butter or margarine
- 3/4 cup chopped almonds
- 2-1/2 cups baking powder biscuit mix
- 1 Tbsp. minced parsley
- 1/2 tsp. dried basil leaves
- 1/2 tsp. dried thyme leaves
- 1/4 cup milk
- 3 eggs
- 1-1/2 cups shredded zucchini
- 1 cup (4 oz.) Sargento® Traditional Cut Shredded Mild Cheddar Cheese
DIRECTIONS
- 1
Heat butter in small skillet over medium heat; cook onion 4 minutes or until tender; cool slightly. Toast almonds in small skillet over medium heat 2 minutes or until lightly browned and fragrant; set aside.
- 2
Mix onion mixture, biscuit mix, parsley, basil, thyme, milk and eggs in large bowl; beat vigorously 1 minute. Stir in zucchini, cheese and almonds. Spread mixture into greased and floured 9-inch round pan.
- 3
Bake in preheated 400°F oven 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove bread from pan; cool 30 minutes before slicing.
Nutrition
Nutrition Facts
Makes: 8 slices
Amount Per Serving
Calories 391
Total Fat 25.2g
Saturated Fat 9.0g
Trans Fat 11.2g
Polyunsaturated Fat 2.7g
Cholesterol 100mg
Sodium 651mg
Carbohydrates 30g
Protein 12g
Dietary Fiber 3g
Vitamin A 91RE
Vitamin C 6mg
Calcium 242mg
Iron 2mg
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