Zucchini-Cheddar Bread

Summary

• Difficulty:
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Yield: Makes: 8 slices

Ingredients

• 1 cup chopped onion
• 1/4 cup butter or margarine
• 3/4 cup chopped almonds
• 2-1/2 cups baking powder biscuit mix
• 1 Tbsp. minced parsley
• 1/2 tsp. dried basil leaves
• 1/2 tsp. dried thyme leaves
• 1/4 cup milk
• 3 eggs
• 1-1/2 cups shredded zucchini
• 1 cup (4 oz.) Sargento® ChefStyle Shredded Mild Cheddar Cheese

Directions

1. Heat butter in small skillet over medium heat; cook onion 4 minutes or until tender; cool slightly. Toast almonds in small skillet over medium heat 2 minutes or until lightly browned and fragrant; set aside.
2. Mix onion mixture, biscuit mix, parsley, basil, thyme, milk and eggs in large bowl; beat vigorously 1 minute. Stir in zucchini, cheese and almonds. Spread mixture into greased and floured 9-inch round pan.
3. Bake in preheated 400°F oven 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove bread from pan; cool 30 minutes before slicing.

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