Tuesday, June 22, 2010

Get Excited Over Savory Zucchini Bread with Cilantro, Scallions, and Cheddar

Savory Zucchini Bread with Cilantro, Scallions, and Cheddar

It's too early to get excited over zucchini. I know. There is a reason it's called "summer squash."

But when you stop at a road-side farm stand where they're selling big, no, make that colossal zucchini 4/ $1 you buy them. Then you try desperately to figure out how two people will eat all that zucchini, all 12 pounds of it.

farm fresh zucchini

Turns out, it's not that hard. So far, I have made breaded, baked zucchini, sauteed zucchini and onions, and sauteed zucchini and fennel. I have added zucchini to our nightly salad, tossed it in a veggie soup, and ate some raw with hummus. Of course, I made zucchini bread. How could I not?

Though I adore my Mom's Zucchini Bread with Pineapple and Coconut, I wanted to try a savory zucchini bread instead. Since I had a hankering for Mexican food the morning I made this, I adapted Mom's recipe by omitting the pineapple, coconut, and vanilla, and adding black pepper, cheddar cheese, cilantro, and pepitas. This savory zucchini bread is muy deliciosis.

Savory Zucchini Bread with Cilantro, Scallions, and Cheddar

Here are a few tips on how to eat this savory zucchini bread:

1. Always cut it into thick slabs. Who likes skinny slices of zucchini bread?
2. Eat a slice when it's hot-out-of-the-oven with a generous pat of creamy butter.
3. Toast leftover zucchini bread on a griddle, and use it to make a sandwich.

I think I'll take a drive back to that road-side farm stand on Sunday. I'm all out of zucchini, and I feel a craving for savory zucchini bread coming on.

Savory Zucchini Bread with Cilantro, Scallions, and Cheddar
Makes 2 (8 1/2 X 4 1/2-inch) loaves
Print recipe only here.

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking soda
1 teaspoon baking powder
3 large eggs
1 1/2 cups sugar
1 cup canola oil
2 cups shredded zucchini, with the skins
3 scallions, chopped (about 1/2 cup)
1 cup shredded Cheddar cheese (or mixed Mexican cheeses)
1/3 cup finely chopped fresh cilantro
2 tablespoons unsalted pepitas

1. Place oven rack in center of oven, and preheat to 350 degrees F. Coat 2 (9 X 5) loaf pans with cooking spray.

2. In a large bowl combine flour, salt, black pepper, baking soda, and baking powder.

3. In a medium bowl beat eggs and sugar with an electric mixer. Add oil and beat until combined. Add the wet ingredients to the dry, and stir by hand. Fold in zucchini, scallions, cheese, and cilantro.

4. Divide batter evenly between two pans. Sprinkle the top of each loaf with 1 tablespoon pepitas. Bake for 50-60 minutes, or until a cake tester inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack.

Note about scallions: If you prefer, you can saute the scallions first by warming 1 teaspoon canola oil in a small skillet over medium heat. Saute 3 minutes, or until lightly browned and wilted.

You might also like these quick bread recipes from Food Blogga:
Jalapeno Cheddar Cornbread
Lemony Blueberry Cornbread with Basil
Healthy Cherry, Banana, and Oatmeal Breakfast Bread

You might also like these zucchini bread recipes:
Zucchini Cheddar Bread recipe from Honey and Jam
Savory Onion Zucchini Bread recipe from What Geeks Eat
Zucchini Bread with Roasted Red Peppers and Feta recipe from Closet Cooking