Garden Zucchini Cheddar Bread Recipe

Name: Garden Zucchini Cheddar Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onion; 1/4 c. margarine; 2 1/2 c. buttermilk baking mix; 1 Tbsp. minced parsley; 1/2 tsp. dried basil leaves; 1/2 tsp. dried thyme leaves; 1/4 c. milk; 3 eggs; 1 1/2 c. shredded zucchini; 1 c. shredded Cheddar cheese; 3/4 c. toasted chopped almonds

Servings: persons

1 c. chopped onion
1/4 c. margarine
2 1/2 c. buttermilk baking mix
1 Tbsp. minced parsley
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/4 c. milk
3 eggs
1 1/2 c. shredded zucchini
1 c. shredded Cheddar cheese
3/4 c. toasted chopped almonds

1
Saute onion in margarine in a skillet until tender.
2
Cool slightly.
3
Combine with baking mix and next 5 ingredients in a bowl.
4
Beat vigorously for 1 minute.
5
Stir in zucchini, Cheddar cheese and almonds.
6
Spread in a greased and floured 9-inch round baking pan.
7
Bake at 400u00b0 for 40 minutes or until a toothpick inserted in the center comes out clean.
8
Cool slightly before removing from pan.
9
12 slices.

1735

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. chopped onion, 1/4 c. margarine, 2 1/2 c. buttermilk baking mix, 1 Tbsp. minced parsley, and more.

Yes, Garden Zucchini Cheddar Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Garden Zucchini Cheddar Bread

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