When the summer garden is overflowing with zucchini, I always make sure to put plenty of it in the freezer so that we can have fresh zucchini cheddar bread all winter long. It's so nice to have this fresh bread as a quick side for your meal or even with soup. When we have extra fresh zucchini, I simply shred it up and use a silicone tray to freeze it. Then when I'm ready to make bread, I pop one out to unthaw and make this delicious fresh bread.
"The best part about making anything homemade is that you can control what goes into it."
There are just those recipes that are tied to your memories and this is one of them. I have great memories of slathering butter on a slice of zucchini bread and eating garden vegetables during the summers of my childhood. There is nothing better than picking the garden in the morning, and eating fresh vegetables that same night. We always had a big garden and ate fresh vegetables all summer long. We also preserved all summer long so we could eat fresh vegetables all winter long! Shredded zucchini was always something we put into the freezer so we could have zucchini bread even in the winter.
Ingredients:
1/2 cup of onion
1/4 cup of butter
2 1/2 cups of Bisquick
1 Tablespoon of parsley
1/2 teaspoon of basil
1/2 teaspoon of thyme
1/2 teaspoon of garlic powder
1/4 cup of milk
3 eggs
1 1/2 cup of shredded zucchini (make sure to drain well)
1 cup of shredded cheese
salt and pepper
Directions:
Cook onion in the butter until tender.
Add all ingredients to a large bowl and mix well.
Pour into a greased 9x13 dish
Bake at 400º for 30 minutes or until cook through in center