Cheesy Vegetable Bread

This recipe provides a thick and moist bread.

The zucchini is great when shredded. It permeates the bread. As does the cheese.

The bread is savory for sure, but you do get a touch of sweetness from the zucchini.

The seasoning is perfect, so I wouldn’t change anything there.

I opted not to use the almonds. I wasn’t feeling like a nutty bread.

I served the bread with the Charleston Shrimp Pilau. It went well with the flavoring of the dish.

ZUCCHINI CHEDDAR BREAD

1 Cup Chopped Onion

1/4 Cup Butter

2 1/2 Cups Bisquick

1 Tablespoon Snipped Parsley

1/2 Teaspoon Basil

1/2 Teaspoon Thyme

1/4 Cup Milk

3 Eggs

1 1/2 Cups Shredded Zucchini

1 Cup Shredded Cheddar Cheese

3/4 Cup Toasted, Chopped Almonds

Heat oven to 400 degrees. Grease and flour round 9 inch pan. Cook and stir onion in butter until tender, cool slightly. Mix onions with baking mix, parsley, basil, thyme, milk and eggs. Beat vigorously for 1 minute. Stir in remaining ingredients. Spread in prepared pan. Bake for 40 minutes. Cool slightly before removing from pan.