Savory Zucchini Garlic Onion Dill Bread Recipes

SAVORY ZUCCHINI GARLIC ONION DILL BREAD

Savory Zucchini Garlic Onion Dill Bread image

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,...

Provided by Family Favorites

Time 40m

Number Of Ingredients 16

Ingredients

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

Steps:

1. Preheat oven to 350 degrees. Spray or butter 3 mini loaf pans (3 1/2 x 6) or 1 standard loaf pan.
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.
3. Add wet ingredients (eggs, milk w/vinegar, and melted butter).
4. Stir until just blended. Place equally in to prepared pans.
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.
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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