savory zucchini garlic onion dill bread

Name: Savory Zucchini Garlic Onion Dill Bread
Prep time: 15 min
Cook time: 25 min
Yield: 1
Cuisine: American
Ingredients: 3 cup(s) flour; 4 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) baking soda; 2 teaspoon(s) garlic powder; 1 cup(s) shredded zucchini, peel left on; 3/4 cup(s) shredded cheddar; 1/2 - medium onion, chopped finely; 2 teaspoon(s) dried dill weed; 2 large eggs, beaten; 1 tablespoon(s) white vinegar mixed with enough milk to make 1 cup; 4 tablespoon(s) butter, melted; ## USE TO BRUSH ON LOAVES:; 4 tablespoon(s) additional melted butter; 1/8 teaspoon(s) garlic powder; 1 - pinch of dill weed

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Not Far From Green Bay, WI

Updated on Aug 12, 2013

A deliciously moist, buttery garlic bread with shredded cheddar, garlic, dill and onion. Although you can make this in a standard loaf pan, I think that it's much nicer baked in mini loaf pans. Sliced and placed in a pretty bread basket served with your main course, served with your favorite cream cheese spread as an appetizer, or served warm with a nice marinara sauce, your family will love it. I purchased a package of 5 aluminum mini loaf pans for around $1.29 and they baked up perfectly. A wonderful gift that your friends and neighbors will love. Adapted from Joy of Cooking

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 1 standard loaf or 3 mini loaves

Ingredients

3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons garlic powder
1 cup shredded zucchini, peel left on
3/4 cup shredded cheddar
1/2 - medium onion, chopped finely
2 teaspoons dried dill weed
2 large eggs, beaten
1 tablespoon white vinegar mixed with enough milk to make 1 cup
4 tablespoons butter, melted
USE TO BRUSH ON LOAVES:
4 tablespoons additional melted butter
1/8 teaspoon garlic powder
1 - pinch of dill weed

How To Make savory zucchini garlic onion dill bread

Step 1

Preheat oven to 350 degrees. Spray or butter 3 mini loaf pans (3 1/2 x 6) or 1 standard loaf pan.

Step 2

Mix all dry ingredients together in a large bowl and whisk. (Can sift if you would prefer.) Using a large spoon to this bowl, add zucchini, cheese, onion and dill, coating completely.
Step 3

Add wet ingredients (eggs, milk w/vinegar, and melted butter).
Step 4

Stir until just blended. Place equally in to prepared pans.
Step 5

Bake 3 mini loaves for 20 minutes. Remove from oven and brush with 1/2 of butter garlic powder mixture. Return to oven approximately 5 more minutes or until a toothpick comes out almost clean and they are golden brown. When done, brush with remaining butter mixture.
Step 6

(For a standard size loaf, bake approximately 45 minutes, brush with butter and return for an additional 5 minutes.) I have never used a large pan myself, so watch closely.
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