Thursday, November 6, 2008

RECIPE - Zucchini Cheddar Bread

This is yummy bread. It almost tastes like stuffing. Bake this bread the day before you want to serve it as it is so much better after it sits for a day.

1 c. chopped onion
1/4 c. butter
2 1/2 c. Bisquick baking mix
1 TBS. snipped parsley
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 c. milk
3 eggs
1 1/2 c. shredded fresh zucchini
1 c. shredded cheddar cheese
3/4 c. toasted chopped almonds

Heat oven to 400F. Grease and flour round pan, 9 x 1/2 inches. Cook and stir onion in margarine until tender; cool slightly. Mix onion mixture, baking mix, parsley, basil, thyme, milk and eggs; beat vigorously 1 minute. Stir in remaining ingredients. Spread in pan. Bake until wooden toothpick inserted in center comes out clean, about 40 minutes. Cool slightly; remove from pan.