Onion zucchini quick bread~ tried
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Onion zucchini quick bread~ tried
  Onion    Quick    Zucchini    Bread  
Last updated 6/12/2012 12:45:29 AM. Recipe ID 5299. Report a problem with this recipe.
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      Title: Onion zucchini quick bread~ tried
 Categories: Bread, Quick
      Yield: 8 Servings
 
      1 lg Zucchini (1/2lb), shredded
  2 1/2 c  All-purpose flour
    1/3 c  Grated parmesan cheese
  1 1/3 c  French's French Fried Onions
           -2.8 ounce can
      1 tb Baking powder
      1 tb Chopped fresh basil
           OR
      1 ts Dried basil leaves
    1/2 ts Salt
    3/4 c  Milk
    1/2 c  Unsalted butter, melted
    1/4 c  Packed light brown sugar
      2 lg Eggs
 
  Preheat oven to 350 degree F. Grease 9x5x3-inch loaf pan
  
  Drain zucchini in colander. Combine flour, cheese, French Fried
  Onions, baking powder, basil and salt in a large bowl.
  
  Combine milk, butter, brown sugar and eggs in a medium bowl; whisk
  until well blended. Place zucchini in kitchen towel; squeeze out
  excess liquid. Stir zucchini into milk mixture.
  
  Stir milk mixture into flour mixture, stirring just until moistened.
  Do not over mix. (Batter will be very stiff and dry.) Pour batter
  into prepared pan. Run knife down center of batter.
  
  Bake 50-65 minutes or until toothpick inserted in center comes out
  clean. Cool in pan on wire rack 10 minutes. Remove bread from pan to
  wire rack; cool completely. Cut into slices to serve.
  
  Note: 1 1/4 c. whole wheat flour can be substituted for the
  all-purpose
        flour.
  
        For optimum flavor, wrap bread overnight and serve the next day.
        This bread is excellent toasted.
  
  From the recipe files of suzy@gannett.infi.net
 




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Recipe ID 5299 (Apr 03, 2005)

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