My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, July 20, 2010

Herbed Zucchini Cheese Bread

It is getting to be the time of the year when we need all the zucchini recipes we can find. I got this on line from I have no idea where. If you know let me know and I'll give credit where it is due.

This savory bread is a wonderful change from the sweet zucchini bread that we commonly see and uses harvest fresh herbs from the garden. Serve this savory bread with softened goat cheese for an appetizer or serve as an accompaniment to a main-dish soup or salad.

Herbed Zucchini Cheese Bread
1 8 x 4-inch loaf
print recipe

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons of your favorite herbs, chopped, such as dill and parsley, or rosemary basil, and oregano
2 tablespoons green onions or shallots, finely chopped
1 cup sharp cheddar cheese, grated
2 eggs
1/4 cup olive oil
1/2 cup milk
1 cup zucchini, shredded

Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well. In a separate bowl, beat eggs lightly add oil and milk, and mix well. Stir in zucchini. Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are mositened; do not overmix. Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.

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